Meatloaf is a traditional comfort food for most Americans. This may be because many people have a lot of history with it, growing up. It was my mother’s perfect way of getting me to look the other way, and I have once heard her say she learnt that from her mother too. Perhaps, your home is like that as well.
If you have tasted meatloaf and you think it is great, smoked meatloaf seems to offer something a little different. The smoke from the grills, often times, tastes like an additional ingredient, giving a special smell and taste to the meatloaf. While the traditional has some sort of tomato flavor, smoking your meatloaf could give it a barbecue sauce taste.
The major difference between the traditional and smoked meatloaf is that unlike the former that is often dry and crumby, the latter produces some juicy, yet garnished and tasty filling; full of cheese and smoked flavor!
What more? It is very easy to make. Whether you are a professional griller or homebased cook, you only need to have a very good smoker or a pellet grill to make the most flavorful smoked meatloaf.
Usually, many people use beef for their meatloaf. However, you can also mix veal, pork, venison, seafood or poultry with other ingredients for the smoked meatloaf recipe.
If beef meatloaf tastes so heavenly when made in the oven, you can imagine how savory it would be when smoked with pepper, garlic, onions, and maybe some BBQ sauce.
You would be needing meat – perhaps a mixture of beef and bacon; binder like eggs, breadcrumbs and milk; seasonings, for example, salt, garlic powder and black pepper. Others are yellow onion and Cheddar cheese.
Once you take your tender beef meatloaf off the smoker, I am sure you will not be able to wait to dig in. The aroma alone would have you drooling, and never making meatloaf any other way.
It is important for you to cook meatloaf properly, more so, for health reasons. Before serving, allow the loaf to reach an internal temperature of 155-160 degrees F, and that might take at least one hour. It is advisable to use a meat thermometer so you can get an accurate reading.
Always bear in mind that the most important thing is cooking to temperature, and not time. How long it takes will always vary depending on your smoker type and how thick your meatloaf is.
Beyond the basic meatloaf ingredients of breadcrumbs, milk, egg, and seasonings, this recipe calls for the use of bacon or pork.
Meatloaf in itself is a comfort food; still it is usually served with other comfort foods like baked, roasted, scalloped or mashed potatoes. Other people also try it out with French fries, or veggies – fresh or steamed.
You may also find the following as delicious accompaniments:
Below are some of the questions people often ask about meatloaf.
Certainly, you can freeze meatloaf. Like I mentioned earlier, if you are not sure you would finish eating the meatloaf at a go, you can store it in an airtight container and then freeze. It would still be safe to consume for three months. You can put raw meatloaf in a plastic wrap before keeping in an airtight freezer bag. Raw meatloaf can last up to six months when properly refrigerated.
The straight answer is “Yes”. You can reheat your beef or pork smoked meatloaf in your smoker, oven or microwave. However, you must ensure that the leftovers had been properly stored in a freezer in an airtight container.
Of course, you can double the recipe to make one extra big log/loaf or two small loafs. Just keep in mind that if you are making one extra big loaf, you will have to cook it longer.
There is nothing scary about smoking a meatloaf. You can never go wrong with homemade smoked meatloaf, especially when you smoke it.
I will glad to know if you followed our recipe instructions and to see that you made a delicious smoked meatloaf with incredible flavor.
It is time for you to take dinner up a notch. Share your experience in the comments section right after.