Photo Credit: Drizzle Me Skinny.
Smoked meatloaf is about to become your new favorite dish at cookouts! This simple yet incredibly delicious recipe transforms traditional meatloaf into a mouthwatering masterpiece by slow-smoking it in an offset smoker. The process allows the fat and liquid to drain off as it cooks, creating a robust, intense, meaty flavor that will blow you away. Using easy-to-find ingredients and requiring minimal prep, this smoked meatloaf is a breeze to make. Once you’ve had a bite, you won’t want to cook meatloaf any other way!
INGREDIENTS FOR SMOKED MEATLOAF
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For the meat:
- 1 pound ground beef
- 1 pound ground pork
- ½ pound bulk pork sausage
- 1 cup finely diced onion
- 1 cup grated carrot
For the filling:
- 1 cup bread crumbs
- 1 cup shredded cheddar cheese
- 2 eggs
- ½ cup BBQ sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp hot sauce
Directions for Making Smoked Meatloaf
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Elevate a comfort food classic with these directions for making Smoked Meatloaf. Infuse your meatloaf with rich, smoky flavors, achieving a tender and juicy texture that’s perfect for adding a gourmet twist to your dinner table.
Preheat the Smoker
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Bring your offset smoker to a steady 250°F.
Mixing and Preparing the Meatloaf Mixture
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In a large bowl, mix the beef, pork, pork sausage, onion, and carrot with your hands until well blended, being careful not to over-mix to avoid a dense meatloaf. In a separate medium bowl, combine the cheddar cheese, eggs, BBQ sauce, Worcestershire sauce, and hot sauce with a spoon. Pour this mixture into the meat bowl and mix everything together with your hands until well combined, again taking care not to over-mix. Gradually add the breadcrumbs, about ¼ cup at a time, mixing until you can form a loosely held together “meatball” that keeps its shape.
Prepare Smoking Pans
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Gather a 12” x 8” x 2” aluminum pan, 10” x 8” wire rack, and an 8.5” x 4.5” x 2.75” aluminum loaf pan. Poke 8 holes in the bottom of the loaf pan for drainage.
Form the Meatloaf
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Gently pack the meatloaf mixture into the loaf pan, ensuring all corners and sides are filled. Place the loaf pan on the wire rack inside the aluminum pan. Brush the top with BBQ sauce.
Smoke the Meatloaf
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Place the meatloaf in the smoker and cook at 250°F for 3-4 hours, or until the internal temperature reaches 160°F.
Remove and Serve
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Remove the meatloaf from the smoker. Cut the sides of the loaf pan with scissors and transfer the meatloaf to a cutting board. Slice and enjoy!
Variations and Substitutions for Smoked Meatloaf
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Meat Combinations:
- Experiment with different meats like ground chicken, turkey, venison, elk, or buffalo.
- Mix up the sausage types: try sweet or hot Italian sausage, breakfast sausage, linguica, or chorizo for unique flavors.
Filling Ingredients:
- Add variety and flavor with ingredients like garlic, mushrooms, capers, ketchup, mustard, salsa, sweet pickle relish, olives, chili sauce, soy sauce, balsamic vinegar, or horseradish.
Pro Tip:
- For a robust smoky flavor, add a few drops of Liquid Smoke to the filling. Use sparingly to avoid overpowering the other flavors.
Tips and Tricks for Making Smoked Meatloaf
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BBQ Sauce Glaze:
- Brush BBQ sauce over the meatloaf every 30 minutes for a sweet finish and a shiny glaze.
Drip Pan:
- Place an aluminum drip pan with an inch of water at the bottom of your offset smoker. This keeps the smoker humid and catches drippings, making cleanup easier.
Pro Offset Smoker Tip #2 – Chef’s Choice:
- Grill a few sausage links, a thin steak, or a pork chop near the heat source. Flip and rotate until done for a tasty snack while the meatloaf smokes. Enjoy!
