If you thought you loved meatloaf before, you are going to go crazy for this smoked version. The smoke sort of acts like an extra ingredient, giving an incredible bonus aroma and flavor to the beef. And while a traditional meatloaf has a tomato glaze, it makes total sense to give this one a barbecue sauce twist.You can make this on any kind of smoker, BBQ pit, pellet grill and even a regular grill set up for indirect cooking with some træflis.
The great thing about separating your usual large meatloaf into mini portions is how easy it is to make variations. One of your guests doesn't like peppers in theirs? Let. Wanna try a different sauce/rub combo? Færdig.
The final must-have? Ingredients that help the loaf stay together. The two binding ingredients that nearly all meatloaf recipes call for are eggs and breadcrumbs. Both ingredients contain proteins that bind other ingredients together. Think of them as miniature nets holding the meatloaf in place.
Im not going to lie, its a slightly involved recipe. If sauting onions, garlic, and shishito peppers is considered involved, anyway. I think so, but hubs is fine with the extra step. And I have to admit, it does make the meatloaf soooo much more delicious. The rest of the meatloaf is pretty typical, except that you smoke it instead of cooking it in the oven.
If you don't have Dizzy Pig Crossroads or Dizzy Dust seasonings, you can use seasoned salt instead. The flavor will be different because the seasoning mixes are just that - a mix of a bunch of seasonings.
Beefy and smoky, moist but not greasy, this meatloaf has a loose texture, balanced heat and a sweet glaze. Sure, a classic meatloaf has its place for us in the Test Kitchenright behind this new favorite!
Wrap your next meatloaf in a bacon weave and roll shredded cheddar cheese and diced jalapenos into the middle. Infuse it with the subtle hint of wood smoke and transform a comfort food favorite into a memorable meal.
5. Place the bacon-wrapped stuffed meatloaf into your smoker with 3 to 4 wood chunks on top of the hot coals. Cook until the internal temperature of the meat reaches 155F, or about 2 1/2 hours.
6. Once the meatloaf has reached its targeted temperature, slightly open the dampers on your smoker to raise the temperature to around 325F. Brush the meatloaf with the remaining 1/4 cup of barbecue sauce and cook for another 30 minutes so the sauce will caramelize.
With a perfect smoke ring and loads of flavor, this Smoked Meatloaf with Bacon recipe is one of my familys favorites. Plus, its low on prep time and it turns out moist, meaty, juicy, and delicious. Hungry for flavor? Read on and I, Chef Jenn, will show you all my tips to make this the best smoked meatloaf youve ever had!
Need some dinner inspiration but at the same time want something hearty and delicious? This smoked tender meatloaf recipe is your answer, but it is NOT a traditional meatloaf! Its meaty, easy, and the home-made BBQ sauce on top is just right! Its one of my all-time favorite meatloaf recipes! Lad os komme igang!
Most meatloaf recipes call for breadcrumbs these act as a binder but they also soak up some of the juices in the meatloaf helping it to stay moist. BUT theres a better way. Soak sliced bread in milk. You see, milk has enzymes in it that help to tenderize the beef. When you add the milk-soaked bread to the meatloaf and work it in, the milk will help tenderize the meatloaf, and the bread will help retain moisture. This helps make this the most delicious smoked meatloaf recipe!
4. Place the pan face down on the smoking rack and slowly lift to remove meatloaf from pan. Use a meat thermometer to check temperature of the meatloaf. Once the meatloaf reaches 150 F, remove from smoker and let rest for 5 to 10 minutes. To serve, evenly spread ketchup on top of meatloaf.
