Smoked Meatloaf Recipe
This recipe, mixed with warm smokiness and the tang and sweetness of the glaze, makes for a perfect smoked meatloaf. Easy to prepare, fabulously delicious!
Servings: 8
Calories: 380kcal
Equipment
Ingredients
Meatloaf
- 2 lb Ground beef
- 1/2 Onion Grated
- 2 Eggs beaten
- 1/2 cup Bread crumbs
- 1/3 cup Buttermilk
- 1 tbsp Worcestershire sauce
- 1/2 tsp Garlic powder
- 1/4 cup Ketchup
- 1/2 tsp Onion powder
- 1 tsp Kosher salt
- 1/2 tsp Black pepper freshly ground
Meatloaf Sauce
- 1/2 cup Ketchup
- 2 tbsp Brown sugar
- 2 tbsp Dijon Mustard
- 1 tbsp Worcestershire sauce
Instructions
The Meatloaf
- Grate the onion and beat the eggs.
- Line a 9×5 loaf pan with plastic wrap and set that aside.
- In a large bowl combine all the meatloaf ingredients. Using your hands (recommend some neoprene gloves), mix together the ingredients until well combined.
- Put the meatloaf mixture into the plastic lined loaf pan and press down well.
- Cover with plastic wrap and refrigerate for at least one hour before placing on the smoker.
- Line a baking sheet and line with aluminum foil. Place a wire baking rack onto the foil lined baking pan and set aside.
The Meatloaf Sauce
- Combine the ketchup, mustard, Worcestershire sauce, and brown sugar in a small bowl. Place it in the fridge as well until needed.
Smoking The Meatloaf
- Get the smoker to 275 degrees.
- Remove the meatloaf from the refrigerator. Turn the meatloaf over onto the baking rack and remove the plastic wrap.
- Place the meatloaf into the smoker. Smoke the meatloaf with your preferred wood choice (we use a mix of hickory and cherry) until the internal temperature of the meatloaf reads 120 degrees Fahrenheit, close to 2 hours.
- Apply the glaze all around the meatloaf. Put it on top and all the sides.
- Continue to apply the glaze every 30 minutes until the internal temperature of the meatloaf reaches 160 degrees Fahrenheit, about another hour to hour and a half.
- Remove from the smoker and allow to set up for about 10 to 15 minutes. Then start slicing!
Notes
Remember to cook to time, not temperature.
Storing Leftovers
Allow the smoked meatloaf to cool to room temperature, place in an airtight container, and refrigerate for up to three days.
Nutrition
Calories: 380kcal | Carbohydrates: 17g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 744mg | Potassium: 470mg | Fiber: 1g | Sugar: 9g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg