This smoked meatloaf is packed with flavor and has a lovely smoky twist. With juicy ground beef, tasty spices, and a sweet glaze, it’s comfort food at its best!
Cooking it on the smoker gives it that delicious smoky taste we all love. I enjoy serving mine with mashed potatoes and green beans. It feels like a warm hug! 😊
Key Ingredients & Substitutions
Ground Beef: A blend of 80/20 offers juiciness. If you’re cutting fat, you can use ground turkey or chicken as a leaner option. Just be aware that it might be drier, so add an extra egg or more milk to keep it moist!
Onion: I love using yellow onions for their sweetness. If you prefer a milder flavor, opt for green onions or shallots instead.
Breadcrumbs: Regular breadcrumbs work great, but you can use crushed crackers or gluten-free breadcrumbs if needed. I often use panko for added crunch!
Cheese: Cheddar is my top choice for richness, but feel free to switch to mozzarella or pepper jack for a bit of spice. Vegan cheese options can also be used if you’re looking for dairy-free.
Barbecue Sauce: A homemade sauce would be fantastic, but store-bought works too. Look for low-sugar versions if you’re watching your sugar intake.
How Do I Get the Cheese Just Right in My Meatloaf?
Inserting cheese into your meatloaf adds a delightful surprise when you slice it! Here’s how to do it perfectly:
- After mixing all your ingredients, shape the meat into a loaf on your tray.
- Press cheese cubes into the center, then fold the meat over gently to encase the cheese. This prevents the cheese from leaking out while it cooks.
Make sure the cheese is evenly distributed throughout the meatloaf for consistent flavor in every slice!
What’s the Best Way to Achieve a Perfectly Smoky Flavor?
To get that great smoky taste, follow these tips:
- Preheat your smoker to 225°F (107°C), allowing it to establish a good smoke before adding the meatloaf.
- Choose wood chips that offer a nice flavor profile—hickory for boldness, or applewood for sweetness.
- Brush the meatloaf with barbecue sauce during the last 30 minutes. This not only adds a glaze but also helps seal in the smoky flavor.
Gone are the days of boring meatloaf—your smoke-infused masterpiece will impress everyone at the dinner table!
How to Make Smoked Meatloaf
Ingredients You’ll Need:
- 2 lbs ground beef (80/20 blend for juiciness)
- 1 cup onion, finely chopped
- 3/4 cup breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 cup cheese cubes (cheddar or mozzarella)
- 1 cup barbecue sauce (for glaze)
- Optional: sprig of rosemary for garnish
How Much Time Will You Need?
This smoky meatloaf takes about 15 minutes to prep, and then another 3 hours in the smoker. It’s not just cooking; it’s a delicious journey of flavors! After that, let it rest for about 10-15 minutes before slicing. So, overall, plan for a little over 3 hours and 30 minutes.
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to 225°F (107°C). You can use hickory or applewood chips for that lovely smoky flavor. Get it ready for the deliciousness to come!
2. Mix Your Ingredients:
In a big mixing bowl, combine the ground beef, chopped onion, breadcrumbs, eggs, milk, minced garlic, parsley, Worcestershire sauce, smoked paprika, salt, pepper, and thyme. Gently mix everything together until just combined—don’t overdo it or your meatloaf might be tough!
3. Shape the Meatloaf:
Now, shape your mixture into a loaf on a lined baking sheet or tray. Make it nice and even so it cooks evenly. Your hands might get a little messy, but that’s part of the fun!
4. Add the Cheese:
Press cheese cubes into the middle of the shaped meatloaf, folding the meat around them to create a cheesy surprise in every slice. Yum!
5. Time to Smoke:
Place the meatloaf on the smoker grate and let it smoke for about 3 hours. Keep an eye on it until it reaches an internal temperature of 160°F (71°C). This will ensure it’s cooked perfectly!
6. Glaze it Up:
In the last 30 minutes of cooking, brush a generous amount of barbecue sauce all over the meatloaf. This glaze adds sweetness and a beautiful finish to your dish!
7. Rest and Slice:
Once your meatloaf is done smoking, remove it from the smoker and let it rest for about 10-15 minutes. This helps retain the juices, making each slice extra tasty!
8. Serve and Enjoy:
Garnish your meatloaf with a sprig of rosemary if you like, and serve it warm alongside your favorite sides, such as mashed potatoes or green beans. Enjoy your smoky, juicy masterpiece!
There’s nothing quite like the flavors of a homemade smoked meatloaf. Happy cooking!
Can I Use Leaner Meat?
Yes, you can use leaner meats like ground turkey or chicken, but be aware that they may result in a drier meatloaf. Consider adding an extra egg or a bit more milk to maintain moisture.
What Should I Do If I Don’t Have a Smoker?
No worries! You can bake the meatloaf in a conventional oven at 350°F (175°C) for about 1 to 1.5 hours. If you want a smoky flavor, consider using liquid smoke in the mixture or smoke-flavored barbecue sauce as a glaze.
Can I Make This Meatloaf Ahead of Time?
Absolutely! You can prepare the meat mixture, form the loaf, and place it in the fridge up to one day in advance. Just put it in the smoker straight from the fridge when you’re ready to cook.
How to Store Leftovers?
Store any leftover meatloaf in an airtight container in the fridge for up to 3 days. To reheat, microwave slices or warm them in the oven at 350°F (175°C) until heated through. Enjoy it as a sandwich or with sides!
