If you’re on the hunt for the best smoked meatloaf recipe, you’ve come to the right place. This guide will walk you through step-by-step, showing you how to make a perfectly smoked meatloaf that is flavorful, juicy, and guaranteed to impress at any gathering. With a blend of quality meats, savory spices, and a smoky finish, this recipe is sure to be a winner every time you fire up the smoker. Let’s dive in and uncover all the secrets to making the ultimate smoked meatloaf.
Ingredients for Smoked Meatloaf
To make a mouthwatering smoked meatloaf, you’ll need the following ingredients. Each plays a crucial role in achieving that rich, smoky flavor and tender texture.
- 2 lbs 80/20 Ground Beef – Using an 80/20 ratio of ground beef gives the meatloaf a great balance between lean meat and fat for flavor and moisture.
- 1 lb Hot Breakfast Sausage – Adds a spicy kick and deep flavor that sets this meatloaf apart.
- ½ lb Bacon (cut into ½-inch strips) – Bacon provides both flavor and texture, adding a crispy and smoky element to the meatloaf.
- 3 Eggs – Essential for binding the ingredients together and keeping the meatloaf intact during cooking.
- 1 Large Yellow Onion (diced) – Adds sweetness and a bit of crunch when sautéed.
- 2 Cups Bread Crumbs – Helps absorb excess moisture and keeps the meatloaf tender and cohesive.
- ½ Cup Maple Brown Sugar – Adds a subtle sweetness that balances out the savory spices and tangy BBQ sauce.
- ½ Cup Kosmo’s Q Competition BBQ Sauce – Elevates the flavor profile with its rich, tangy, and smoky flavor.
- ¼ Cup Ketchup – For that classic meatloaf flavor and to add moisture.
- 3 Tbsp Kosmo’s Q Dirty Bird HOT Rub – Brings the heat and layers of spices for complexity.
- 3 Tbsp Yellow Mustard – Adds a tangy, slightly sharp flavor that cuts through the richness of the meat.
- 2 Tbsp Worcestershire Sauce – Deepens the umami flavor, giving the meatloaf a savory depth that can’t be beaten.
Optional Ingredients for Added Flavor:
- Pecan Wood – For smoking, using pecan wood provides a mild, nutty smoke that complements the flavors of the meatloaf perfectly.
Step-by-Step Instructions for Smoking the Perfect Meatloaf
1. Prepare the Bacon and Onion
The key to a truly flavorful smoked meatloaf lies in the preparation of the ingredients. Start by frying the bacon. Since bacon is naturally rich in fat, there’s no need to add extra oil to your skillet. Heat the skillet over medium heat and fry the ½-inch bacon strips until they are crispy. Once done, remove the bacon and set it aside on a paper towel to drain excess grease. However, don’t discard the bacon grease! It’s a treasure trove of flavor that we’ll use in the next step.
In the same skillet, sauté the diced yellow onion in the leftover bacon grease. Cook the onions until they become soft and translucent, ensuring that they soak up all the bacon flavor. Once done, combine the onions and bacon in a bowl and let them cool for a few minutes.
2. Mix the Ingredients
Once the bacon and onions have cooled slightly, it’s time to bring everything together. In a large mixing bowl, combine the bacon, sautéed onions, and their grease with the following wet ingredients:
- Ketchup
- Mustard
- BBQ Sauce
- Worcestershire Sauce
- Maple Brown Sugar
Mix all the wet ingredients thoroughly to ensure the flavors are evenly distributed. Now, add the ground beef and breakfast sausage to the mixture. It’s important to handle the meat gently, as over-mixing can lead to a dense and tough meatloaf. Next, crack in the 3 eggs and sprinkle the bread crumbs into the mix. The bread crumbs should absorb just enough moisture to bind the loaf without making it too dry.
Pro Tip for a Perfect Texture:
When combining the wet and dry ingredients, mix the meat lightly to avoid over-compacting the loaf. The goal is to achieve a tender, juicy texture after smoking.
3. Shape the Meatloaf and Chill
Once your meat mixture is fully combined, it’s time to shape the loaf. Divide the mixture into two or three loaf pans, depending on their size. To make your life easier when it comes time to remove the loaf, line each pan with plastic wrap. This prevents sticking and allows for easy handling.
Wrap the top of each loaf tightly with plastic wrap and place them in the freezer. Let the loaves chill for at least 12 hours; we recommend 24 hours for the best results. Freezing the meatloaf ensures it holds its shape during smoking and enhances the texture.
4. Prepare Your Smoker
An hour before you plan to start cooking, remove the meatloaves from the freezer. Let them sit at room temperature until the outer ⅛-inch layer is thawed, but the inside remains frozen.
