American
Smoked Meatloaf
A backyard-barbecue smoked meatloaf with tender beef, gentle wood smoke, and a glossy ketchup glaze.
8 servings · 20 minutes prep · 180 minutes cook
Ingredients
Meatloaf
- 2 lb ground beef, 85 percent lean
- 1 cup Italian-style panko breadcrumbs, Italian-style if available
- 1 large egg
- 3 tbsp heavy cream, whole milk, or half-and-half, whole milk or half-and-half may be substituted
- 1 medium red onion, finely diced
- 5 garlic cloves, minced
- 3 tbsp ketchup
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp chopped fresh parsley
Directions
Prepare and Shape the Meatloaf
- Preheat a smoker to 250F using oak, hickory, or pecan wood.
- Finely dice the onion. For the best texture, saute it over medium heat until softened and lightly golden, 8-10 minutes. Add the minced garlic during the last minute, then cool completely. For a firmer, more rustic loaf, the onion and garlic may be used raw.
- In a large bowl, combine the panko breadcrumbs and heavy cream. Let stand for 5 minutes so the crumbs hydrate.
- Add the ground beef, egg, cooled onion mixture, ketchup, kosher salt, black pepper, and parsley. Mix gently just until combined.
- Shape into a free-form loaf about 9 x 5 inches and place on a wire rack or directly on the smoker grate.
Smoke and Glaze
- Smoke until the center reaches 140F, about 2 hours.
- Brush the loaf evenly with glaze ketchup.
Finish, Rest, and Slice
- Continue smoking until the center reaches 160F, 30-60 minutes more.
- Rest for 15 minutes before slicing.
