Our smoked meatloaf recipe, it’s oh so good. I have always taken a good natured ribbing for being a lover of the humble meatloaf. When I tried smoking my first meatloaf I was amazed at just how good it was. A light smoky flavor turns even simple meatloaf into a special meal
Don’t make the mistake of making an all beef meatloaf; ours combines ground beef with ground pork and veal. The fresh spices and basting sauce makes it taste great right from the smoker.
This smoked meatloaf takes a little while to make, but trust us it’s worth it.
|½ medium green pepper||chopped fine|
|½ medium yellow onion||chopped fine|
|¼ teaspoon||garlic powder|
|½ cup||fresh parsley leaves|
|4½ teaspoons||dry mustard|
|1 teaspoon||ground black pepper|
|½ teaspoon||tobasco sauce|
|1/2 teaspoon||rosemary needles|
|2 tablespoons||dark brown sugar|
|½ cup plus 3 Tblspn||ketchup|
|3 slices||white bread|
|1 tablespoon||olive oil|
|1 small red onion||cut ¼ rings|
|8 ounces||ground pork|
|8 ounces||ground veal|
|8 ounces||ground round|
|2 larges eggs||beaten|
|1 carrot||cut in ¼ inch rounds|
- Remove the crusts from the bread and place in a food processor and grind into fine crumbs. Move to a large mixing bowl. Don’t use dry bread crumbs, it will just make the smoked meatloaf rubbery.
- Place the garlic powder, yellow onion, parsley, and green onion in the food processor. Process for around 30 seconds, until minced finely. Transfer to the mixing bowl.
- Add the 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Knead the ingredients with your hands until thoroughly mixed. Only about 1 minute, you don’t want it to get to dense. It should be nice and moist but able to hold form.
- Form the mixture into a loaf and place it into a shallow baking pan. I use a disposable foil pan sprayed with non-stick spray. Poke a few small holes in the bottom so the fat can drip out.
- Combine the reserved 3 tablespoons of ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth and set aside.
- Heat the olive oil in a medium saucepan on high heat. Just as the oil starts to smoke add the red onion and sauté until onion is soft. Add 3 tablespoons water and continue stirring, until most of the water has evaporated. Move to bowl and set aside.
- Fire up the smoker and get the temperature to 250 degrees F, no lower.
- Ground meats soak up smoke flavor like a sponge, so go light on the smoke wood.
- A small amount of cherry, oak, or apple wood will go a long way for meatloaf smoking.
- Place the meatloaf in the smoker
- Start smoking, monitor the internal temperature of the loaf..
- Smoke until the internal temperature reaches 160 degrees F. depending on the size of the loaf 2 -3 hours are common smoking times.
- Once the temperature reaches 100F score the top of the meatloaf, brush on the ketchup sauce and sprinkle on the red onions.
- If the sauce looks like it will burn you can place a foil tent over the loaf once it browns nicely.
- Once the smoked meatloaf is done remove it and let sit for 10 or 15 minutes before serving.
Serve with your favorite sides. I like traditional mashed potatoes and steamed veggies.
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