Elevate Your Culinary Game with Smoked Meatloaf

By Harper Tate

389 Country Lifestyle Columnist

In the world of barbecue and smoked meats, classics like brisket, ribs, and pulled pork often steal the spotlight. Yet, there's a humble dish that, when given the smoky treatment, can rival these heavyweights: meatloaf. Yes, the traditional comfort food your grandmother made can be transformed into a gourmet delight with the magic of a smoker. Let me take you through why smoked meatloaf should be your next culinary adventure, and provide you with a mouth-watering recipe to get you started.

Why Smoked Meatloaf?

Meatloaf is a quintessential comfort food, evoking memories of family dinners and hearty, satisfying meals. However, it can sometimes be perceived as bland or dry. Enter the smoker. The process of smoking infuses the meat with rich, smoky flavors, elevates the taste profile, and ensures a moist, tender texture. The slow cooking method allows the flavors to meld beautifully, creating a dish that's both nostalgic and novel.

The Smoked Meatloaf Recipe

Ingredients:

• 1 ½ pounds ground beef (80/20 blend)

• ½ pound ground pork

• 1 cup breadcrumbs

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg, beaten

• ½ cup milk

• 2 tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup barbecue sauce (divided)

• 1 cup shredded cheddar cheese (optional)

• Wood chips or pellets (hickory or applewood recommended)

Instructions:

1. Prepare the Smoker: Preheat your smoker to 225°F. If using a charcoal smoker, prepare it for indirect heat. Add your choice of wood chips for smoke. Hickory or applewood work well for meatloaf, providing a balanced smoky flavor. If using a pellet smoker, simply fill your hopper and set the temperature.

2. Make the Meatloaf Mixture: In a large bowl, combine the ground beef and pork. Add the breadcrumbs, chopped onion, minced garlic, beaten egg, milk, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and black pepper. Mix until just combined. Over-mixing can result in a dense meatloaf.

3. Shape the Meatloaf: Transfer the meat mixture onto a piece of parchment paper or aluminum foil. Shape it into a loaf, approximately 9x5 inches. If you want to add a cheesy surprise, form a groove down the center of the loaf and fill it with shredded cheddar cheese, then seal it up by shaping the loaf around it.

4. Smoke the Meatloaf: Carefully place the meatloaf on the smoker grates. Close the lid and smoke for about 2 to 2.5 hours, or until the internal temperature reaches 160°F.

5. Glaze the Meatloaf: About 30 minutes before the meatloaf is done, brush it with half of the barbecue sauce. This will create a delicious, sticky glaze. Reserve the remaining barbecue sauce for serving.

6. Rest and Serve: Once the meatloaf reaches the desired temperature, remove it from the smoker and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a moist meatloaf. Slice and serve with the remaining barbecue sauce on the side.

The Final Verdict

Smoked meatloaf is a game-changer, combining the comforting familiarity of a traditional dish with the complex flavors of barbecue. It’s a perfect way to surprise and delight your family or guests at your next gathering. The slow smoking process not only adds depth to the flavor but also ensures a juicy, tender result that’s hard to achieve with conventional baking.

So, fire up your smoker and give this smoked meatloaf recipe a try. You might just find it becoming a new favorite in your barbecue repertoire, offering a delicious twist on a classic that’s sure to please any palate. Happy smoking!