Smoked Meatloaf Recipes
SMOKED MEATLOAF
Meatloaf is good, smoked meatloaf is better. If you've never had smoked meatloaf, this ultimate comfort food should be at the top of your must cook list.
Provided by Nick
Time 4h50m
Number Of Ingredients 10
Steps:
- Place the ground beef in a large bowl, along with two cloves of minced garlic, the bbq rub, Worcestershire, breadcrumbs and egg. Mix the half and half with the lemon juice, and then pour that in, followed by the 8 ounces of shredded cheese.
- Keep the cheese grater out, and after removing the outer layers of the onion, grate the onion into the mixture too. Sure you can just dice the onion, but grating it adds moisture and eliminates the need to cook the onion prior.
- With your hands, gently work the ingredients together until everything is combined. It's gonna be messy and you're going to feel like the mixture is too wet. It's not.
- Dump the mixture out onto a large sheet of parchment paper, and then form a loaf with your hands. Use the parchment paper to help. Once the loaf is made, carefully roll the loaf onto a grill rack that is set on top of a cookie sheet lined with foil. Place in the refrigerator to chill.
- After the meatloaf has chilled for 30 minutes turn your smoker on and get it ready to cook at 225 degrees.
- Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. I used Blackened Saskatchewan for the inside, and Beef Rub for the outside.
- When the smoker gets up to temp place the meatloaf inside. Let it smoke for 4-5 hours. The meatloaf is done when the internal temp hits 160 degrees
- About 15 minutes before the meatloaf is ready, brush on some bbq sauce to the exterior of the loaf. This will add to the flavor profile of the loaf, and bring home a winning end result.
SMOKED MEATLOAF
Slow and steady wins the race for this smoky meatloaf. We use barbecue-flavored corn chips as the binder - and to reel in some extra smokiness.
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Soak the wood chips in water for at least an hour and then drain.
- Whisk together the ketchup, tomato paste, vinegar, Worcestershire and chipotle powder in a large bowl. Remove about a third of this mixture and set aside for the glaze.
- Pulse the corn chips in a food processor until finely ground, then transfer to a large bowl. Add the ketchup mixture along with the eggs. Stir to combine and let sit for long enough for the corn chips to soften, about 10 minutes. Add the garlic, onion, beef, pork, turkey, 1 tablespoon salt and a few grinds of pepper. Use your hands to mix together until nicely incorporated.
- Lay out a long piece of foil and shape the meat mixture into a loaf about 10-inches long and 2-inches thick. Top with another piece of foil and crimp and fold the edges shut. Poke several holes on both sides of the foil packet.
- Prepare your smoker with the drained wood chips for 275 degrees F according to the manufacturer's instructions. Set up a drip pan. Smoke until the meatloaf is about 130 degrees F, about 1 hour and 30 to 45 minutes. Cut open the foil and pull it back, then brush the reserved glaze all over the top. Continue to cook until it reaches an internal temperature of 165 degrees F, about 1 hour and 25 to 30 minutes more.
- Let the meatloaf rest for about 10 minutes, then slice and serve.
SPICY SMOKED MEATLOAF
This is like a little taste of pure masterfulness. I am a fanatic of meatloaf and wandered around aimlessly for 20-odd years looking for an answer... This is it!
Provided by LJNew
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h55m
Yield 12
Number Of Ingredients 23
Steps:
- Preheat smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Grease a loaf pan with cooking spray.
- Combine ground beef, diced tomatoes, eggs, onion, panko bread crumbs, seasoned salt, 2 teaspoons pepper, hot banana peppers, pink salt, onion salt, garlic salt, paprika, and liquid smoke flavoring in a large bowl. Mix well with your hands. Pack it into the prepared loaf pan, doming the top.
- Smoke meatloaf for 2 hours, adding wood chips to the drip tray according to manufacturer's instructions.
- Whisk ketchup, chile sauce, sugar, 1 tablespoon pepper, hot sauce, Worcestershire sauce, salt, red chile pepper, and red pepper flakes together to make sauce.
- Drain excess grease from meatloaf; spread sauce on top. Return to smoker for 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 439.8 calories, Carbohydrate 15.9 g, Cholesterol 143 mg, Fat 32.6 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 12.8 g, Sodium 2073.9 mg, Sugar 8 g
SMOKED MEATLOAF
Steps:
- Prepare a smoker for cooking at 225 degrees F.
- Put ground beef and ground pork in a large bowl.
- Stir together dry mustard, paprika, basil, garlic powder, onion powder, thyme, salt and pepper in a second bowl. Add the barbecue sauce, breadcrumbs and eggs to the spice mixture and stir well.
- Pour over the ground meat mixture.
- Using your hands, mix together until the color is even.
- Put meatloaf in a 9-by-5-inch loaf pan. Reshape the mixture into a loaf. Smoke over indirect heat until the internal temperature reaches 165 degrees F, 3 to 3 1/2 hours.
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- In a large bowl, add the ground beef, onion, pepper, garlic, egg, 1/3 cup BBQ sauce, bread crumbs, salt, pepper and cayenne.
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- Make sure you preheat smoker to 150, or preheat oven to 350 degrees. Ensure there are pellets or wood chips inside your smoker, enough to last almost 3 hours. We used apple chips for this smoked meatloaf recipe.
- In a bowl add all ingredients except bacon and cheese. Mix together well. Set out a piece of parchment paper on to your countertop. Lay your meatloaf mixture down and spread out so it forms a square and is about 1/2" thick all the way across.Sprinkle your shredded cheese on top, then place your sliced pieces of cheese (if you decide to add more) on top of that spread out.Lay your precooked slices of bacon down, spread out evenly.Lift one end of your parchment paper up and begin to roll this into a long log of sorts.Roll up in such a way that you can remove the parchment paper when you're done. Once completely rolled up pinch the ends of your meatloaf roll so the least amount of cheese escapes in the smoking process.
- Lay meatloaf log on a long grill plate as you see we used in this post.Place inside your smoker, on grates, in the middle. If baking in your oven, use a baking sheet. This method will take approx. 60 minutes to reach 150 degrees internally.When smoking, close lid and smoke for 2 hours 15 minutes. Then, if you want to add barbecue sauce on to the top pour some on at this time.
- Now turn your smoker/grill up to 400 degrees until it crisps on the outside as much as you'd like and internal temp reaches 150 degrees. Times may vary on this depending on how thick your meatloaf is.Take off griddle and place on cutting board. Allow smoked meatloaf to rest for at least 10 minutes before slicing.
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- In a large bowl combine the beef, sausage, carrot, celery, red bell pepper, onion, garlic, and 2 Tb. of barbecue sauce.
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- To begin the meatloaf, combine all ingredients for the meatloaf in the large bowl and mix by hand until all seasonings are evenly distributed. Lightly press the meatloaf mixture into the loaf pan.
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- Break the bread into small pieces, sprinkle milk over the bread and add to the vegetables. Add the beef, Italian sausage, eggs, salt, peppers, ancho chile, and 1/2 cup BBQ sauce. Mix well.
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- Place all of the glaze ingredients in a sauce pan and mix well. Heat to simmering, and stir frequently while you mix up the loaf ingredients. The sauce should thicken slightly and reduce.
- Finely chop the onion and mix in all of the other loaf ingredients except the ground beef. Stir until well combined, and then add ground beef and mix until fully incorporated, but don't over-mix!
- Press the meat mixture down into a disposable 10x13 inch foil pan and make some space between the edge of the loaf and the pan.
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- Heat your smoker or wood pellet grill to 225 degrees F while you prep. Peel then roughly chop the onion using a cutting board and large sharp knife. Place the onion into a food processor and process until diced. If you don’t have a food processor you can dice the onion by hand with the knife. Set aside (without removing the onion).
- Take the frozen spinach out of the packaging (cutting away any excess if necessary). Let thaw in the fridge or use the microwave. Once thawed, place it in several paper towels and squeeze the excess water out over the sink. You may need to do this several times to get the water out.
- Remove the spinach from the paper towel (some of it may stick to the towel, just pick those off with your fingers) and place it into the food processor in clumps, with the onion. Mix the two together in the food processor until well combined. Alternatively you can do this step by hand with a large sharp knife. Remove the spinach and onion mixture and place on several paper towels. Squeeze any remaining water out of them with your hands (over a sink).
- Take out a muffin tin and set it aside. Place the ground beef into a large bowl and dump the spinach and onion mixture out of the paper towel and into the bowl. Measure out then add in the remaining ingredients to the bowl (minus the ketchup - leave that out). Using a fork or small whisk, combine the egg white and yolk together gently in the bowl, then using your hands, mix everything together well.
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- In a skillet sauté bacon over medium-high heat. After 2 minutes add the diced onion and cook until onion is translucent, about 4 minutes. Remove from pan, set aside to cool and save the bacon fat for another use.
- Preheat gas grill or smoker to 225°Add smoker chips per manufacturer's instructions if using. Set up the grill for indirect grilling (See Note 1).
- In a large mixing bowl add the ground beef, cooled bacon and onion mixture, pork sausage (casing removed), eggs, salt, chili powder, breadcrumbs and milk. Mix with hands to incorporate thoroughly. Dump onto a lined baking sheet and form into a large loaf in middle of pan with your hands.
- Place meatloaf on grill and cover. Cook/smoke for 2 hours or until internal temperature reaches 160°F. Baste with your favorite BBQ sauce 2 times in last 30 minutes.
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- Preheat your smoker to 225 degrees F for indirect smoking. This meatloaf is awesome with hickory or oak wood.
- In a large mixing bowl, combine the ground beef, bread crumbs, red onion, garlic, eggs, Worcestershire sauce, Jack Daniels, and milk. Mix gently with your hands until just combined. Don't overwork the meat or your meatloaf will be tough and chewy, just gently mix.
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