Smoked Meatloaf Recipe: A Flavorful Twist on a Classic Comfort Food

Are you tired of the same old meatloaf recipes? Have you ever wondered how much flavor potential exists in this classic comfort food? This smoked meatloaf recipe transforms the traditional dish into something extraordinary, offering a smoky depth that elevates it from ordinary to exceptional.

Ingredients List

This flavorful and fragrant smoked meatloaf combines savory flavors with a hint of sweetness, yielding approximately 5–6 servings.

• 1 lb 90% lean ground beef
• 1 lb pork shoulder, finely ground
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 cup smoked paprika
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup molasses
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked salt
• 1 tbsp smoked paprika (for finish)
• 8 oz bacon, chopped (optional)
• 1 cup breadcrumbs
• 2 large eggs
• 1/2 cup milk
• Wood chips or chunks for smoking (if using a smoker)

Substitutions: For a healthier option, try leaner ground meats or reduce the bacon. If you don’t have a smoker, you can still achieve great results using indirect baking with the Smoked meatloaf on grill method.

Timing

This smoked meatloaf requires careful preparation and cooking for optimal results:

Prep time: 30 minutes

Cooking time: 3-4 hours

Total time: 3.5-4.5 hours

Compared to traditional meatloaf recipes, this method takes about 20% longer but yields significantly more complex flavors, allowing the smoke to penetrate deeply without drying out the meat.

Step-by-Step Instructions

Follow these detailed steps to create your perfect smoked meatloaf:

Step 1: Prepare the Meat Mixture

In a large bowl, combine the ground beef, pork shoulder, chopped onion, and minced garlic. Mix thoroughly until all ingredients are evenly distributed.

Step 2: Create the Flavorful Binders

Add the breadcrumbs, eggs, and milk to the meat mixture. Continue mixing until the mixture holds together when pressed lightly. This creates a meatloaf that stays moist during the long smoking process.

Step 3: Season with Smoky Flavors

Add the brown sugar, ketchup, apple cider vinegar, molasses, Worcestershire sauce, garlic powder, onion powder, and smoked salt. Incorporate the chopped bacon if using. Mix gently to avoid overworking the meat.

Step 4: Form the Meatloaf Shape

Transfer the mixture to a lightly oiled 4×8 inch loaf pan or a similar rectangular baking dish. Smooth the top and create a slight indentation in the center for even cooking.

Step 5: Create the Smoke Environment

Preheat your smoker to 225°F (107°C). If using a grill, set up for indirect cooking with the lid slightly ajar.

Step 6: Smoke the Meatloaf

Place the meatloaf in the smoker/grill and cook for approximately 2-3 hours, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer. Baste occasionally with pan drippings or your favorite BBQ sauce.

Step 7: Finish with Flavor

In the last 15-20 minutes of smoking, sprinkle the additional tablespoon of smoked paprika over the top for extra depth.

Step 8: Rest and Serve

Remove the meatloaf from the smoker and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring perfectly moist, flavorful meat.

Nutritional Information

This smoked meatloaf offers a balance of protein and flavor, though nutritional content depends on ingredient choices. A typical serving (about 1/8 of the recipe) contains approximately:

Calories: 350 kcal

Protein: 28g

Fat: 20g

Carbohydrates: 15g

Sodium: 550mg

Remember that these values can vary significantly based on your specific ingredient substitutions and portion sizes. This recipe makes a substantial dish that typically serves 5-6 people.

Healthier Alternatives for the Recipe

While this is a rich and flavorful meatloaf, you can make several adjustments for a healthier version:

Consider using lean ground turkey instead of beef and pork. You can also reduce the bacon by half and substitute with more vegetables like finely diced sweet potato or zucchini.

For those watching their sodium intake, use low-sodium versions of your ingredients and reduce the amount of salt in the recipe. Serve with a side of steamed vegetables or a fresh green salad to balance the meal.

Serving Suggestions

This versatile smoked meatloaf pairs beautifully with several classic sides:

• Mashed potatoes that have been infused with garlic and herb
• Classic smoky coleslaw tossed with a light vinaigrette
• Roasted root vegetables like carrots, parsnips, and potatoes
• Crusty bread for soaking up the delicious pan drippings
• A fresh green salad tossed with a zesty vinaigrette dressing.
• Fresh tomato relish or pickles for a bright, acidic contrast

For a complete meal, serve with a simple side of macaroni and cheese or creamy polenta to complement the rich flavors of the meatloaf.

Common Mistakes to Avoid

Creating the perfect smoked meatloaf requires attention to a few key details:

1. Overcooking: Using a meat thermometer is crucial. Remove the meatloaf once it reaches 160°F (71°C) to ensure it stays moist.
2. Using too high heat: Maintain a low and slow smoking temperature (around 225°F or 107°C) to prevent the outside from drying out while cooking the center.
3. Not allowing proper resting time: Letting the meatloaf rest after smoking allows the juices to redistribute, resulting in a much more flavorful and moist final product.
4. Over-smoking: Too many wood chips or smoking for too long can overpower the flavors. Aim for about 3-4 hours at 225°F.
5. Not creating enough steam: If you don’t have a dedicated smoker, ensure you maintain proper humidity by occasionally spraying water in the smoker or using a water pan.

Storing Tips for the Recipe

To enjoy your smoked meatloaf at its best:

• Let the meatloaf cool fully before placing it in an airtight container and storing it in the refrigerator for up to 3–4 days.
• Warm individual slices by wrapping them in foil and heating in a 350°F (175°C) oven for 15–20 minutes, or use a microwave for a faster option.
• Leftover smoked meatloaf makes excellent sandwiches the next day, especially when paired with your favorite deli-style spread.
• You can freeze the smoked meatloaf for up to 2-3 months. Thaw it in the refrigerator before reheating.
• For meal prep, slice the cooled meatloaf and store portions in airtight containers in the refrigerator for quick weeknight dinners.

Conclusion

The Smoked Meatloaf recipe offers a sophisticated twist on a classic comfort food, transforming the ordinary into something extraordinary. The smoky infusion creates layers of flavor that will impress even the most discerning palates.

With its rich, complex taste and moist, tender texture, this smoked meatloaf is perfect for family dinners or gatherings. The versatility allows for numerous ingredient substitutions to suit different dietary preferences while maintaining the signature smoky flavor.

Try this recipe today and discover a new way to enjoy this American classic! Share your results in the comments below or tag us on social media using #SmokedMeatloaf. Have you tried smoking meatloaf before? What variations would you suggest? Let’s discuss!