Description
Tired of dry, bland meatloaf? Elevate this classic comfort food with a burst of smoky flavor and juicy tenderness with Grandma’s secret smoked meatloaf recipe. This melt-in-your-mouth experience is infused with aromatic wood smoke and a cheesy surprise that’ll have everyone begging for seconds. Whether you’re a seasoned pitmaster or new to smoking, this recipe is your ticket to the best smoked meatloaf you’ve ever tasted.
Ingredients
Scale
- 1 lb ground chuck
- 1 lb ground brisket
- ½ lb ground bacon
- 1 cup grated smoked gouda cheese
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- ½ cup milk
- 2 eggs
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- BBQ sauce or homemade glaze (optional)
Instructions
- Prepare the Meatloaf Mixture: In a large bowl, combine the ground chuck, brisket, and bacon. Add the finely diced onion and minced garlic, mixing well. Incorporate the breadcrumbs and milk into the meat mixture. Crack in the eggs and mix thoroughly, being careful not to overwork the meat. Add Worcestershire sauce, Dijon mustard, salt, black pepper, and smoked paprika. Finally, fold in the grated smoked gouda cheese.
- Shape the Meatloaf: Shape the meat mixture into a loaf shape on a baking sheet lined with parchment paper or use a loaf pan. If using a baking sheet, create a small well in the center of the meatloaf to help prevent it from puffing up during cooking.
- Preheat the Smoker: Preheat your smoker to 225°F (107°C). For this recipe, hickory or applewood are recommended for a classic smoky flavor. Soak your wood chips in water for about 30 minutes before adding them to the smoker to ensure they smolder and release smoke slowly.
- Smoke the Meatloaf: Place the meatloaf directly on the smoker grates or on a wire rack. Close the lid and smoke the meatloaf for 2-4 hours, depending on its size and your smoker’s temperature. Start monitoring the internal temperature of the meatloaf after about 2 hours using a meat thermometer. The goal is to reach an internal temperature of 160°F (71°C).
- Glaze the Meatloaf (Optional): If you’re using a glaze, apply it during the last 30 minutes of smoking. This will give it time to caramelize and create a beautiful, sticky coating.
- Rest the Meatloaf: Once the meatloaf reaches an internal temperature of 160°F (71°C), remove it from the smoker and let it rest for about 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and flavorful final product.
- Serve: Slice the smoked meatloaf and serve with your favorite sides. Enjoy the smoky, cheesy goodness that will surely impress your family and friends.
Notes
- Experiment with different wood chips such as hickory, applewood, pecan, or mesquite for unique flavors.
- Letting the meatloaf rest after smoking is crucial for locking in juices and ensuring a moist, flavorful bite.
- Leftover meatloaf can be used for sandwiches, hash, or tacos.
- Prep Time: 30 minutes
- Cook Time: 2-4 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
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