Jack’d Up Smoked Meatloaf is a tasty variation of the original, which is smoked low and slow to provide a strong flavor and rich meat. It has comfort food elevated to another level of rich, smoky flavor.
You will also find the step-by-step recipe, tips, variations and temp guides in this blog so that you get it perfect. The Smokingrills is also a good source of information on outdoor cooking methods to supplement your knowledge on smoking.
What Is Smoked Meatloaf?
Smoked meatloaf is an excellent variation of the now-famous meatloaf, which is cooked very slowly in a smoker to give it a strong, smoky flavor, without drying it out and making it tough. The low and slow cooking method infuses the meatloaf with the flavor of the wood smoke giving it a richness of taste that simply cannot be attained with normal oven baking. It comes out hot and tasting, and comforting and uplifting.
Ingredients
Here are the ingredients for this best meatloaf recipe:
- Ground beef and pork blend (80/20)
- Bread crumbs or crushed crackers
- Onion, garlic, bell pepper
- Eggs and milk
- Ketchup, Worcestershire sauce, barbecue sauce
- Salt, pepper, herbs (parsley, thyme)
- Optional: bacon slices
How To Make Smoked Meatloaf
1. Mix The Meatloaf Stuffing
Begin by mixing your ground meats which usually is a blend of the beef, pork or even turkey to get a balanced flavor and texture. Add breadcrumbs, eggs, and milk in a big bowl, which is responsible to bind the mixture such that it remains moist during cooking. Onion and garlic: chop finely, and then add fresh herbs, such as parsley, thyme or oregano to add flavor. Add your preferred sauces like Worcestershire or mustard to add flavor. Do not overmix the ingredients, and they will make the meatloaf heavy and hard. Gently mix all the ingredients until mixed.
2. Shape And Prepare For Smoking
Roll the meat mixture to a loaf shape so that it cooks evenly. It may be put directly on a foil lined tray, a loaf pan or a specialized meatloaf mold. To add an additional smoky and tasty touch and flavor, you may wrap the loaf with strips of bacon and this will also help in keeping the meat moist as well as a crusty outer layer. Be sure to fold the ends of the bacon inwards in case it slips during the process of smoking.
3. Smoke The Meatloaf On A Smoker
Warm up your smoker to low and slow cooking which is 225oF (approximately 107C). Such a temperature will enable meatloaf to cook completely, absorbing smoky taste without drying up. Hardwood chips or chunks like hickory, apple or cherry wood are used to add a balanced smoke to the meat. The loaf should be put in the smoker and it should be smoked for about 2 hours or until the inside temperature approaches the safe range. Do not open the smoker too often and this may create a change of temperatures.
4. Check Meatloaf Temp And Time
During cooking apply a good quality meat thermometer to measure the internal temperature. The USDA suggests meat ground to at least 160 o C (71 o C) to be safe to eat. The length of the cooking time may be different depending on the size of your loaf and the consistency of the heat of your smoker, and so it is worth checking it regularly. When the meatloaf takes the temperature up to 160°F, it is completely cooked yet it is juicy.
5. Add Glaze And Finish
To top the meatloaf, brush the glaze of your choice after about 15 to 20 minutes when it has smoked. Traditional toppings are ketchup, barbecue sauce, or brown sugar and mustard combination. The glaze also provides a tangy and slightly sweet flavor and it is used to build a shiny and flavored crust. Put the meatloaf back into the smoker only until the glaze hardens and then caramelizes rather than burns.
6. Rest And Slice
Once the meatloaf has been taken out of the smoker, it will take at least 10 minutes to rest. The lying of the loaf gives the juices a chance to spread all over the loaf making each slice of the bread wet and tender. A sharp knife can be used to cut the meatloaf into equal parts and serve with your favorite sides. The meatloaf is also easier to cut and prevents it from falling apart when resting.
Cooking Time Estimates
- Small loaf (2 lbs) – about 2 to 2.5 hours smoked.
- Larger loaf (3–4 lbs) – may need 3 hours or more.
- Always trust the thermometer over time.
Variations And Tips
- The meatloaf can be prepared on the stove top or oven without a smoker!
- Fruitwood chips such as apple, cherry, etc. are mild in flavor.
- Use more robust woods such as hickory or mesquite to get the bold smoky flavor.
- Add oats, crushed crackers or cornflakes to add texture and to add moisture.
- Top with a sweet finishing of brown sugar glaze.
- Spray barbecue sauce is a spicy glaze that provides a hot bite.
Conclusion
Jack’d Up Smoked Meatloaf is a recipe that is full of flavor, juicy and it has that smoky aroma that you can not find in the oven. A smoker and basic ingredients will make a great dish memorable.
This guide takes you through all the steps, all the way to the resting stage with perfect results. This recipe is a good bagger, whether you are a beginner to the smoking world or an old fashioned backyard cook. And in case you want to know more about it, smokingrills is a great place to find information about the methods of outdoor cooking without any name of a brand, just helpful hints. It is time to slice and taste all the delicious bites.
FAQs
Q: What internal temp should smoked meatloaf reach?
A: It should hit 160°F before taking off. Meatloaf temp ensures safe cooking.
Q: Can I cook smoked meatloaf without a smoker?
A: Yes. Try the stove top meatloaf method or use an oven. But you lose smoky depth.
Q: How long do you rest meatloaf after smoking?
A: Rest 10 minutes minimum. Juices redistribute.
Q: Can I stuff the meatloaf?
A: Yes. Meatloaf stuffing like cheese or vegetables works. Insert stuffing core.
Q: How to reheat leftover smoked meatloaf?
A: Warm in the oven at 325°F. Use foil to keep moist.
