Smoked Meatloaf
This Smoked Meatloaf combines classic flavors with a subtle smoky touch, elevating a traditional comfort food favorite. The moist and flavorful loaf is perfect for family gatherings or casual weeknight dinners.
Ingredients
Main ingredients
- 2 lb ground beef
- 1 tbsp olive oil
- 1/2 cup onion, chopped (about 1 cup)
- 3/4 cup Italian breadcrumbs
- 1 tbsp tomato paste for the meat mixture
- 1 cup milk to soak breadcrumbs
- 2 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 2 large eggs, beaten
- 1 tsp paprika
- 1 tsp kosher salt
- 2 tsp dried parsley
BBQ glaze
- 1 tbsp tomato paste for the glaze
- 1/2 cup BBQ sauce
- 1 tbsp apple cider vinegar
Instructions
Preparation
- Set up your smoker or pellet grill, preheating it to a temperature of 250°F.
- In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent. Remove from heat and allow to cool slightly.
- In a separate bowl, soak the Italian breadcrumbs in milk for about 5 minutes to create a panade.
- In a large mixing bowl, combine the ground beef, cooled onion, soaked breadcrumbs, tomato paste, garlic powder, Worcestershire sauce, beaten eggs, paprika, kosher salt, and dried parsley.
- Gently mix until just combined, being careful not to overwork the meat.
- Shape the mixture into a loaf, using a meatloaf pan or forming by hand on parchment paper.
- Prepare the BBQ glaze by mixing together the tomato paste, BBQ sauce, and apple cider vinegar.
- Brush the glaze generously over the top of the meatloaf.
Cooking
- Place the meatloaf in the smoker and let it smoke for about 3 to 4 hours, regularly brushing on additional glaze every hour.
- The meatloaf is done when it reaches a safe internal temperature of at least 160°F.
Notes
Let the meatloaf rest for about 10 minutes before slicing to allow juices to redistribute. Serve with sides like mashed potatoes or roasted vegetables.