This smoked meatloaf is a tasty twist on a classic dish, mixing ground meat with spices and a smokey flavor that makes it special. It’s juicy, hearty, and super satisfying!
Whenever I make this meatloaf, my kitchen fills with a delicious aroma that makes everyone’s mouth water. Plus, it’s a great way to sneak in some veggies, and no one even knows! 😄
Key Ingredients & Substitutions
Ground Beef: I recommend using an 80/20 blend for juicy meatloaf. If you want to keep it leaner, 90/10 will work too, but it may be a bit drier.
Ground Pork: This is optional but adds a nice flavor. You can substitute it with ground turkey or chicken for a lighter version if desired.
Breadcrumbs: I usually use plain breadcrumbs, but you could swap in crushed crackers or oatmeal for a gluten-free option.
Onion and Garlic: Fresh is best, but you can use onion and garlic powder if you’re in a pinch. Just adjust the amounts slightly, as the powders are more concentrated.
Milk: Whole milk is great for richness, but you can use any milk or even a non-dairy milk for a lighter option. Just make sure it’s unsweetened.
How Do You Achieve a Perfectly Moist and Flavorful Meatloaf?
The key to a delicious smoked meatloaf lies in the mixing and cooking method. Start by soaking your breadcrumbs in milk—that step helps keep the meatloaf moist during cooking. Make sure to combine the ingredients gently to avoid overmixing, which can lead to a tough texture.
- Form the meatloaf into a loaf shape about 8×4 inches wide. This will help it cook evenly.
- For smoking, keep the smoker at 225°F (107°C) to let the flavors develop slowly. The smoke will enhance the overall taste, so choose hickory or applewood for a subtly sweet flavor.
- Use a meat thermometer to check for doneness. It should reach 160°F (71°C) for safe eating.
- Letting the meatloaf rest for 10-15 minutes before slicing is important—it helps retain the juices, making each slice moist.
These tips will ensure your smoked meatloaf turns out perfectly every time. Enjoy!
How to Make Smoked Meatloaf
Ingredients You’ll Need:
Main Ingredients:
- 2 pounds ground beef (80/20 blend for juiciness)
- 1/2 pound ground pork (optional, for extra flavor)
- 1 cup breadcrumbs
- 1/2 cup whole milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/4 cup ketchup (plus extra for topping)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder (optional)
- Fresh parsley, chopped (for garnish)
- Wood chips for smoking (hickory or applewood recommended)
How Much Time Will You Need?
This smoked meatloaf takes about 15 minutes to prepare and around 3 to 4 hours to smoke. You’ll spend a little time mixing up the ingredients and shaping the loaf, and then let your smoker do the magic while you relax. Total time from start to finish is about 4 hours and 15 minutes.
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to 225°F (107°C). Make sure to add your choice of wood chips—hickory or applewood works great for a tasty smoke flavor.
2. Prepare the Breadcrumbs:
In a large bowl, pour in your breadcrumbs and add the milk. Let it soak for about 5 minutes, so the breadcrumbs absorb the milk and become nice and soft.
3. Mix All Ingredients:
To the breadcrumb and milk mixture, add the ground beef, ground pork (if using), finely chopped onion, minced garlic, eggs, ketchup, Worcestershire sauce, yellow mustard, smoked paprika, salt, pepper, and chili powder. Gently mix everything together until just combined. Be careful not to overmix, as this can make your meatloaf tough.
4. Shape the Loaf:
Shape the mixture into a loaf that is about 8×4 inches thick. Place it on a foil-lined smoker rack or tray for easy handling.
5. Add the Ketchup Layer:
Spread a thin layer of ketchup over the top of the meatloaf for a nice glaze. This will caramelize during cooking, adding flavor and moisture.
6. Smoking the Meatloaf:
Put the meatloaf in the smoker and allow it to cook slowly at 225°F (107°C). Smoke it for about 3 to 4 hours, or until the internal temperature reaches 160°F (71°C).
7. Glaze It Again:
About 30 minutes before the meatloaf is done, you can add another layer of ketchup on top for an even thicker glaze if you like.
8. Rest and Slice:
Once the meatloaf is done cooking, carefully remove it from the smoker. Let it rest for 10-15 minutes before slicing. This helps keep all the juices in!
9. Garnish and Serve:
Sprinkle some fresh chopped parsley on top for a pop of color and serve warm. Enjoy your delicious smoked meatloaf!
This smoked meatloaf has a wonderful combination of classic flavors and a deep smoky taste that everyone will love. It makes a great centerpiece for any meal. Bon appétit!
Can I Use Ground Turkey Instead of Beef?
Absolutely! You can substitute ground turkey for ground beef for a leaner option. Just keep in mind that turkey can sometimes be a bit drier, so consider adding a bit more milk or even some grated zucchini to keep it moist.
What Wood Chips Should I Use for Smoking?
Hickory and applewood are popular choices for smoking meatloaf, as they add a nice, subtle sweetness and depth of flavor. Feel free to experiment with other woods like cherry or mesquite, but remember that stronger flavors can dominate, so use them sparingly.
Can I Make This Meatloaf Ahead of Time?
Definitely! You can mix all the ingredients and shape the meatloaf a day in advance. Just cover it well and refrigerate. Let it come to room temperature for about 30 minutes before smoking it to help ensure even cooking.
How Do I Store Leftover Meatloaf?
Leftover smoked meatloaf can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven or microwave, adding a splash of broth or water to keep it moist. Enjoy for lunch or dinner!