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Hi everyone, today I’m very excited to share my recipe for smoked meatloaf with you. This delicious dish is perfect for any occasion, and it’s sure to please everyone in your family. My recipe is easy to follow, and it’ll leave you with a mouth-watering slice of meatloaf that you’ll never forget. So what are you waiting for? Get started and let us know how they turn out!
Ingredients
- MEATLOAF
- 2 lbs. ground beef
- ¾ cup Italian breadcrumbs
- ¾ cup whole milk
- ½ cup finely minced yellow onion
- ⅓ cup chili sauce (or ketchup)
- 2 eggs, beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
- TOPPING
- ½ cup BBQ sauce
- ¼ cup chili sauce or ketchup
Instructions
- Turn the pellet grill to the smoke setting.
- Add ground beef, breadcrumbs, milk, onion, chili sauce, eggs, Worcestershire, Italian seasoning, garlic powder, and a couple of large pinches of Kosher salt and fresh cracked pepper to a large bowl. Mix just until combined. Do not overmix.
- Form into a loaf and place on a parchment-lined pizza pan, wire rack, or grill pan.
- Place meatloaf in a pellet grill and smoke for 10 minutes.
- Combine topping ingredients.
- Turn the grill to 250 degrees and smoke for 4 hours, brushing it with a ¼ cup of the topping every 30 minutes until it's gone.
- Insert the probe into the meatloaf after a couple of hours and remove the meatloaf from the smoker when it reaches 160 degrees internally.
- Allow meatloaf to rest for a few minutes, slice, and serve. Enjoy!
Notes
- While the meatloaf is smoking, you may be tempted to skip the step of brushing on the glaze. But believe me when I say it's worth the extra effort! It creates a tangy, smoky crust on the outside of the meatloaf.
- Make a double batch of the topping if you like it saucy like me and brush half on the meatloaf and save the rest to serve alongside the sliced meatloaf.
- If you don't have a pizza or grill pan, place the meatloaf on a baking sheet lined with parchment paper. However, I prefer a pan with holes so that the smoke can reach all sides of the meatloaf.
Nutrition facts
- Calories: 332
- Sugar: 8 g
- Sodium: 401.9 mg
- Fat: 22.6 g
- Saturated Fat: 8.9 g
- Carbohydrates: 14.9 g
- Fiber: 1 g
- Protein: 13.7 g
- Cholesterol: 90 mg
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FAQs about Smoked Meatloaf
What does adding milk to meatloaf do?
Milk soaks into the breadcrumbs and helps keep the meatloaf moist. I typically use whole milk in recipes, but any type of milk including non-dairy milk alternatives could be used.
Do you cover the meatloaf with foil when baking?
If you have a large meatloaf, you should cover it with a piece of aluminum foil during cooking to keep it moist, but do not let it be covered for the whole cooking process. Take off the meatloaf cover and leave it uncovered for the last 15 minutes of baking.
Does smoked meatloaf stall?
The surface evaporation of the meatloaf causes the meatloaf’s internal temperature to plateau. Pit Masters refer to this as “the stall.” Don’t panic. That fatty bacon will start to melt. Just maintain your grill temperature and wait out the stall.
How do you add flavor to meatloaf?
Salt and pepper reign, but it’s easy to add complexity and character by going deeper into the spice rack. Add minced garlic, parsley, and thyme for a deeply savory taste. For mouthwateringly bold meatloaf, add Worcestershire sauce, Dijon mustard, and ketchup to the pre-baked mixture.
Conclusion
Liliana Kitchen hopes you enjoyed this recipe. This smoked meatloaf is a delicious appetizer that anyone can enjoy. They are perfect for parties and will be a hit with your guests. If you have any questions about the recipe or would like to share your own version, please leave a comment below. Thanks for reading, and be sure to check back soon for more recipes and cooking tips!
