Smoked Meatloaf Recipe + Glaze
Smoked Meatloaf Recipe - a delicious and easy smoked meatloaf recipe that you will come back to again and again! So good!
Ingredients
Smoked Meatloaf:
- 1 pound ground beef
- ½ pound ground pork
- ½ cup rolled oats or almond flour*
- ½ cup unsweetened almond milk
- ½ cup yellow onion diced
- 1 large egg
- 1 tablespoon ground mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Glaze:
- ½ cup ketchup
- ¼ cup bbq sauce
- ½ tablespoon coconut sugar
- ½ teaspoon apple cider vinegar
- ¼ teaspoon liquid smoke optional
Instructions
- Prep Smoker: Set smoker to 225℉ and ensure grill grates are clean.
- Combine Mixture and Form into Loaf: In a large bowl, add 1 pound ground beef, ½ pound ground pork, ½ cup rolled oats, ½ cup unsweetened almond milk, ½ cup yellow onion, 1 large egg, 1 tablespoon ground mustard, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Mix to combine. Lay out a piece of aluminum foil and transfer the meatloaf mixture on top. Using clean hands, form the meatloaf mixture into a loaf.**
- Smoke/Cook: Transfer the meatloaf and foil to your smoker and place inside; shut the smoker. Let meatloaf smoke for 1 hour 30 minutes up to 2 hours 30 minutes* (or until the internal temperature at the thickest part reaches 155℉).
- Make Glaze: Meanwhile, in a small bowl mix together ½ cup ketchup, ¼ cup bbq sauce, ½ tablespoon coconut sugar, ½ teaspoon apple cider vinegar, and ¼ teaspoon liquid smoke (if using) and set aside while the meatloaf cooks.
- Brush on Glaze: Lift smoker lid and brush on the meatloaf glaze. Close the smoker and let cook another 5-10 minutes or until the glaze becomes a bit tacky and the internal temperature reaches 160℉.
- Rest + Serve: Remove from smoker and let rest 10 minutes before slicing. Serve with smoked green beans and smoked mashed potatoes!
Notes
- *Paleo: to make this recipe paleo simply opt for the almond flour instead of the oats.
- *Breadcrumbs: you can also use 1/2 cup bread crumbs if you prefer!
- **Aluminum Foil: you can also place in a small aluminum pan if you prefer, but I wouldn't recommend it if you want to really taste that smokey flavor.
- Cook Time: there are so many factors and variables that go into how long it takes to smoke something. It can depend upon hot spots on your smoker, wind, humidity, etc. The best way to tell when something is done is to track the internal temperature with a meat thermometer or probe. During testing this particular recipe took about 1 hour and 30 minutes for us to cook, but it could take longer for you and your smoker under your conditions and how thick you shape your meatloaf.
- Pellets: any will do, but I have had great results using mesquite, hickory or cherry.
- When is meatloaf fully cooked: meatloaf is fully cooked when it reaches an internal temperature of 160 degrees F. at it's thickest part.
- Storage: store any leftovers in the refrigerator in an airtight container for up to 3 days.
- Venison or Turkey: you CAN sub in venison or turkey for the ground beef - I would still keep the ground pork in there for the flavor and some fattiness. If you use something like turkey, the consistency will definitely be different and a bit dryer than beef which naturally has more fat in it.
Nutrition
Calories: 449kcal | Carbohydrates: 27g | Protein: 38g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 916mg | Potassium: 786mg | Fiber: 2g | Sugar: 15g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 4mg
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