How to Prepare Smoked Meatloaf in Electric Smoker

Have you ever wanted to smoke a meatloaf? If your answer is yes, then you need to read this article because we have prepared the most delicious recipe for you and your family. When you try it, you will be surprised how smoky flavor turns regular one into something special.

How to serve it?

You can serve it with anything you prefer like a delicious casserole, potato salad, or mashed potato. It can be served any time of the year for any occasion because it is quite versatile.

The best part is that you can use leftovers to make some excellent sandwiches. We must say it is a great comfort food and it’s even better when you cook it in the high-quality smoker. We always look for any reason to heat up this unit.

And there is no better way to do that than to make this fantastic cuisine. It is a perfect choice when you are having your friends coming over or just want to amaze your family with some delicious meal.

Who knows? Maybe smoked meatloaf in electric smoker will become your new favorite meal.

Without further ado, lets dive in.

The Ingredients

For ​Meatloaf:

  • 500 grams ground beef
  • 250 grams ground veal
  • 250 grams ground pork
  • One tbsp. Olive oil
  • 200 grams finely chopped yellow onion
  • 400 grams small pieces white bread (depending on the thickness, about 4 slices)
  • 75 grams Barbecue sauce (whatever you prefer)
  • 120 ml whole milk
  • One tbsp. Worcestershire sauce
  • 115 grams Parmesan cheese, grated
  • One tbsp. Mustard (preferably Dijon)
  • One tbsp. salt
  • Two or three hickory chips, soaked
  • Two tbsp. Spice Mixture (recipe follows)

For ​Spice Mixture

  • One tbsp. Cayenne pepper
  • ½ white pepper
  • ½ black pepper
  • One tsp paprika
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp dried thyme
  • 1/8 tsp ground coriander
  • ¼ ground cumin
  • 1/8 tsp mustard, dry
  • 1/12 tsp salt, celery

Smoked Meatloaf in Electric Smoker

Preparation:

​While you get the smoker ready, take the meat out of the refrigerator and let rest for about half an hour. Add soaked hickory chips to the unit when the temperature reaches 225 F degrees.

Warm olive oil in a frying pan over medium heat. Put an onion and cook until slightly caramelized and soft or for about 10 minutes. Don’t forget to stir it occasionally.

When it is done, remove the oil from heat and leave it at a room temperature for about 15 minutes to cool. In the meantime, combine milk and bread in a large bowl and let stand until the liquid is fully absorbed, for about 3 minutes. Combine eggs, cooled onion, soaked bread, salt, spice mixture, mustard, Worcestershire sauce, barbecue sauce, Parmesan into the large bowl stirring it with the wooden spoon.

Or you can also use a stand mixer that is fitted with a paddle attachment, set it on low speed and beat the mixture until its well combined. While doing that, add ground meats and continue to mix until blended. After you have done that, use this combination to shape into loaf so you can place it on a sheet pan.

N​ote: Try to create a flat shape than you would typically make. That will help the meat cook and smoke more quickly, and it will give you more surface space for the barbecue sauce.

The next step is to put the meat into your electric smoker. Start up the unit and warm it up to 225 degrees F. For the smoke we prefer to use hickory but if you like you can put any other wood.

Our preferences for this meal would be oak, maple, mesquite, pecan or hickory. To be sure when the meal is ready, use an instant-read thermometer to determine the right temperature. It is one of the essential tools for every smoking enthusiast.

Place it in the center of the meat and smoke the food until the heat reaches 165 degrees F. During the cooking process you need to switch the racks so that the meat on the top of the smoker was moved to the bottom. That way you will ensure an even cook and smoke for all the meatloaves.

It will take about three or three and a half hours for this delicious meal to be ready. It’s essential to maintain the temperature inside the cooking chamber at approximately 225 F degrees. If it is necessary, add some more soaked wood chips for a better smoke.

N​ote: According to this recipe it will take about three hours for the meatloaf to be ready, or until the thermometer reaches the right temperature. However, you need to pay attention especially if your smoker cooks fast. You don’t want to overcook your meal.

The final step is to remove the meat from the electric smoker. Before serving, leave it in the room temperature to rest for about 10 to 15 minutes. If you have any leftovers, use it to make a great sandwich.

This meatloaf is very tasty, but if you prefer you can serve it with some barbecue sauce. It can be a great addition to this delicious meal. Or you can also serve it with mashed potatoes and garnish it with the nicely chopped parsley.

The Conclusion

If you are a big meatloaf fan, then you need to try out this excellent recipe. Don’t miss out an opportunity to cook this delicious meal especially when it is so easy to prepare. It has all the flavors you love in a classic one, with a kiss of smoke and it is incredibly moist.

Feel free to change or add some ingredients. This recipe is the real barbecue style version of a comfort meal favorite. This incredible cuisine is versatile, and you can serve it any time of the year, for any occasion.

We took the meatloaf out of the oven and put it in the smoker. The best thing is that you can use the leftover to make a great sandwich.

One Response

Leave a Reply

Your email address will not be published.