This smoked meatloaf is a tasty twist on a classic favorite! Packed with ground beef and spices, it gets a rich flavor from the smoke that makes it extra special.
Plus, who doesn’t love a juicy meatloaf? It’s comfort food at its finest. I like to serve it with mashed potatoes for a perfect meal—so good you’ll want seconds!
Key Ingredients & Substitutions
Ground Beef: I recommend using 85% lean ground beef for the best flavor and texture. If you’re looking for a leaner option, you could use ground turkey or chicken, but it may need extra seasoning due to being milder.
Breadcrumbs: You can use plain breadcrumbs or seasoned ones for added flavor. If you’re gluten-free, substitute with crushed gluten-free crackers or oats for a similar texture.
Pecans or Walnuts: These are optional but add great texture. If you have nut allergies, feel free to skip them or replace with seeds like sunflower or pumpkin seeds.
Ketchup: Classic for meatloaf! If you want something tangier, you might try BBQ sauce or even a homemade tomato sauce. It adds a nice kick too!
How Do I Avoid Overmixing the Meatloaf?
Mixing properly is crucial for meatloaf. Avoid overmixing, which can make it tough. Here’s how to do it just right:
- Start by soaking the breadcrumbs in milk to keep everything moist.
- Add all ingredients at once and use your hands or a spoon gently.
- Just mix until everything is combined; lumps are okay!
- Form your loaf gently without pressing too hard.
This gentle approach helps keep the meatloaf tender and juicy—just the way you want it!
What’s the Best Way to Know When It’s Done?
The secret to perfectly cooked meatloaf is checking its temperature. Use a meat thermometer to ensure it reaches 160°F (71°C) for safety. Here’s how:
- Insert the thermometer into the center of the meatloaf, avoiding touching the pan.
- Let it cook longer if it hasn’t reached that temperature yet.
- Resting is key! Allow it to sit for 10 minutes after grilling to lock in the juices.
This way, you’ll have a delicious, juicy meatloaf every time!
Smoked Meatloaf
Ingredients You’ll Need:
- 2 lbs ground beef (85% lean)
- 1 cup finely chopped onion (red or yellow)
- 3/4 cup breadcrumbs (plain or seasoned)
- 1/2 cup milk
- 2 large eggs
- 1/2 cup finely chopped pecans or walnuts (optional, for texture)
- 2 cloves garlic, minced
- 1/4 cup ketchup (plus more for topping)
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Fresh parsley for garnish (optional)
Time Needed:
You’ll need about 15 minutes for prep time and around 3 to 4 hours for smoking, depending on your smoker’s temperature and the meatloaf size. Plus, it’s a good idea to let it rest for 10 minutes after you take it out of the smoker. So, overall, it’s a fun cooking project that takes most of your afternoon!
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to a cozy 225°F (about 107°C). Make sure to set it up for indirect cooking and add wood chips or chunks that pair well with beef—like hickory, oak, or mesquite—for that signature smoky flavor.
2. Soften the Breadcrumbs:
In a large bowl, soak your breadcrumbs in milk for about 5 minutes. This step makes them soft, which helps keep your meatloaf moist.
3. Mix the Ingredients:
Add the ground beef, chopped onions, minced garlic, eggs, and any optional chopped nuts, along with the ketchup, Worcestershire sauce, Dijon mustard, salt, black pepper, smoked paprika, and dried thyme to the soaked breadcrumbs.
Use your hands or a spoon to gently mix everything together. Be careful not to overmix—it’s important for a tender meatloaf!
4. Shape the Meatloaf:
Transfer the mixture to a foil-lined baking tray or a shallow pan specially designed for smoking. Shape it into a loaf about 8 inches long, making sure the edges are even.
5. Add Ketchup Topping:
Generously brush the top of the meatloaf with ketchup. This gives it a nice glaze as it cooks and adds a bit of sweetness!
6. Smoke the Meatloaf:
Carefully place your meatloaf in the smoker. Let it smoke for about 3 to 4 hours, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer for the best results!
7. Glaze Before Finishing:
If you’d like an extra sticky glaze, brush another layer of ketchup on top about 30 minutes before it’s done cooking.
8. Let it Rest:
Once your meatloaf has reached the right temperature, take it out of the smoker. Let it rest for at least 10 minutes—this helps redistribute the juices, keeping each slice moist and delicious!
9. Serve and Enjoy:
Garnish with fresh parsley if you like, slice, and serve warm. It pairs beautifully with mashed potatoes or your favorite veggies!
This smoked meatloaf is bursting with flavor and comfort, perfect for gatherings or family meals. Enjoy every bite!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be a leaner option, but be sure to add a bit more seasoning since they tend to be milder in flavor. You might also want to consider adding a little more moisture, like an extra splash of milk, to keep the meatloaf moist.
How Can I Make This Meatloaf Gluten-Free?
To make this recipe gluten-free, simply substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Oats can be another great option, just make sure they are certified gluten-free!
What Should I Do If My Meatloaf Is Falling Apart?
If your meatloaf is crumbling, it may need a bit more binding. Try adding another egg or a handful of breadcrumbs to help hold it together. Make sure to mix gently to preserve the texture.
How Do I Store Leftover Smoked Meatloaf?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat slices in the microwave or in a pan over low heat. For longer storage, wrap it tightly in plastic wrap and then foil before freezing, where it’ll be good for up to 3 months!