Last week I brought you a smoker banana bread recipe. This week we have smoker meatloaf. It takes meatloaf to a whole new dimension. When I mentioned smoking a meatloaf to a few folks who like to use their smoker they had a somewhat quizzical look on their face. Most said, “Hmm, I would have never thought about trying that.”
What’s a meatloaf gotta due to get some attention? Well, you look up Malcom Reed, Pit Master of the Killer Hogs BBQ team. Malcom has a great website How To BBQ Right, a Youtube channel, an HowToBBQRight app, and of course his own line of BBQ rubs. Phew!
It takes a gentle hand
I like Malcom. He is no-nonsense and gets right to the point. His Youtube video presentation on making smoker meatloaf was enjoyable. I didn’t follow his recipe to a “t”, I just listened and adapted a few new items to my recipe along with tips for smoking the meatloaf. Here is my recipe. Enjoy!
Smoker Meatloaf
This will make you two loaves. It does freeze well, so don’t be afraid to smoke both meatloaves and then freeze one for later.
You will need:
- one cookie sheet
- aluminum foil
- mixing bowl
- plastic wrap
- bread tins
- meat thermometer
Ingredients:
- 2 lbs hamburger, thawed. DO NOT USE LEAN hamburger( you want the fat) thawed.
- 1 lb ground pork, thawed * This was Malcolm’s part of the recipe
- 1/2 c. minced red onion
- 1 cup chopped sweet red pepper * This was Malcolm’s part of the recipe
- 1 1/2 tsp salt
- 1 tbsp pepper
- 2 eggs slightly beaten
- 1 cup of bread crumbs
- 1 cup ketchup
- A sprinkling of Meat Church Holy Gospel BBQ Rub
Directions:
Take both the hamburger and the ground pork and place it in a large mixing bowl. DO NOT MIX YET! You don’t want to overwork the meat and make it tough. Add to the meats: onion, sweet red pepper, salt, pepper. NOW you can GENTLY fold everything together with your hands. TIP: I keep a set of Playtex gloves for mixing meatloaf and shredding hot chicken or turkey. They work like a dream.
Take a cup of bread crumbs and add that to the meat mixture, followed by the 2 eggs slightly beaten and once again GENTLY mix that in with your hands. The egg and bread crumbs act as a binder.
Lastly, add a generous sprinkling of Meat Church Holy Gospel BBQ Rub. This is a delicious rub so you can be generous! Mixing the rub into the meat GENTLY one more time. Now you are ready to make them into loaves. At this point, I start my smoker (as it takes 15 minutes to get going) and set it for 250, smoking the loaves for two hours or an internal temperature of 160 degrees- whichever comes first.
Still more directions…
Grab your two bread tins and line them with plastic wrap, make sure it extends over the sides and ends. The tins act as meatloaf molds. Next, divide the meatloaf mixture evenly and pack into the plastic wrap lined bread tins. You can choose to finish covering the meatloaf with wrap and chill for an hour, or you can get them ready to be smoked. If you’re ready to smoke them, take each loaf pan and flip it over onto the aluminum wrap lined cookie sheet. The loaves should drop out nicely. Remove the plastic wrap and discard.
Taking the aluminum lined cookie sheet with the two meatloaves and slide the foil carefully off into the grill, making sure they are centered. Come back after an hour and check the internal temperature with your meat thermometer. After that point, I usually check back every 15 minutes as I don’t want them overdone. You’re looking for an internal temp of 160 degrees.
Patience pays off
Once you meatloaf has reached the internal temperpature of 160 degrees it is ready to be removed from the smoker. IF YOU LIKE A GLAZE I would suggest you apply the glaze 15 minutes before your meatloaf is ready to be removed.
Now you are ready to slice and enjoy all that smokey meatloaf goodness. Hopefully you’ve made some wonderful mash potatoes, or cheesey potatoes along with green beans… oh goodness… enjoy!
Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life. She enjoys reading, repurposing, as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life. When you don’t find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure.
Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.
FAQs
When making meatloaf, the recipe will tell you about how long to bake it. But it might not also tell you what the internal temperature of the meatloaf should be when it's completely cooked and safe to eat: 160 degrees F.
How do you reheat meatloaf without drying it out? ›
Tips On How To Reheat Meatloaf Without Drying It Out
Add moisture: Drizzle a tablespoon of beef broth, gravy, tomato sauce, or ketchup over the meatloaf before reheating. Reheat at lower temperatures: Avoid high temperatures when reheating meatloaf, as they can cause it to dry out quickly.
How long do you reheat meatloaf in the air fryer? ›
How to Reheat Meatloaf in the Air Fryer
- Turn the air fryer to 350ºF/175ºC.
- Line the basket of the air fryer with baking paper or parchment paper.
- Spray both sides of your meatloaf slices with oil spray.
- Reheat the slices for 4-5 minutes.
The cooking time for a meatloaf can vary depending on the size, shape, and composition of the meat mixture. As a general guideline, the cooking time for a meatloaf is approximately 45 minutes to 1 hour per pound at a temperature of 350°F (175°C).
Is meatloaf safe to eat at 150 degrees? ›
When using ground beef, the lowest a meatloaf internal temp should be before eating is at least 160 degrees Fahrenheit. However, some choose to make their meatloaf out of ground turkey instead.
What is the basic meatloaf formula? ›
The Basic Meatloaf Formula
All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.
Why add milk to meat loaf? ›
Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.
Why does my meatloaf fall apart when I cook it? ›
When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.
What can I add to meatloaf so it's not dry? ›
By adding finely diced or pureed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf. Not only does this make your final product juicier, but it also adds lots of extra flavor.
Can you mix meatloaf the night before? ›
YES! Meatloaf is a great make-ahead recipe that you can completely prepare and assemble ahead of time.
The great news about air fryers is that you can use foil along with parchment paper to cook your food in an air fryer. Just remember that if it's safe and effective to use in a conventional oven, it will work just fine in an air fryer.
What is the best way to heat up meatloaf? ›
The toaster oven is a good place to reheat 2-3 slices of meatloaf quickly and efficiently. Utilize your toaster oven by placing meatloaf slices directly on the rack or on a baking sheet. Toast at 350°F (177°C) for about 10-15 minutes, or until heated through and achieving that perfect juicy and crispy meatloaf.
What temperature should I reheat meatloaf in the air fryer? ›
Line your air fryer's basket with air fryer paper. Take your meatloaf slices and spray both sides with cooking spray. This prevents your meatloaf from sticking to the paper or drying out. Set the timer for 3 minutes, and heat your slices at 350 degrees F.
Is meatloaf done at 180 degrees? ›
The meat loaf's internal temperature should register 160°F when the thermometer is inserted into the center.
How long does a 2 lb meatloaf take to cook at 375 degrees? ›
How long to cook meatloaf at 375°F? At 375°F a 1 lb meatloaf will take about 25 to 30 minutes for the meatloaf temp to reach 160°F. A 2 lb meatloaf will take about 40 to 50 minutes for the meatloaf temp to reach 160°F. A 3 lb meatloaf will take about 1 hour to 1 hour and 15 minutes for the meatloaf temp to reach 160°F.
How long to let meatloaf rest? ›
You can make meatloaf either in a loaf pan or free-form. Free-form meatloaves have a crust all around; loaf-pan meatloaves have a more "steamed" texture. It's strictly a matter of preference. Let your meatloaf rest for about 10 minutes after it comes out of the oven; it will hold together better when slicing.
What is the best temperature to cook meatloaf and for how long? ›
As a rule of thumb, set your oven to 350°F when cooking meatloaf, regardless of the ground meat used in the recipe. At this temperature, a meatloaf prepared with two pounds of ground meat (the amount called for in most recipes) takes about one hour to cook.
