Smoked Glazed Meatloaf Recipe: A Perfectly Savory, Tender, and Flavorful Twist
Meatloaf is a classic comfort food, but when you add a smoky twist and a sweet, tangy glaze, it transforms into something extraordinary. Imagine juicy, tender meatloaf with a smoky outer crust, bathed in a glossy, irresistible glaze that caramelizes during cooking. This Smoked Glazed Meatloaf is the perfect combination of smoky, savory, and slightly sweet, guaranteed to be a crowd-pleaser at your next family meal or BBQ gathering. It’s a delicious recipe that will make even the most skeptical meatloaf fans convert.
Let’s take your traditional meatloaf to the next level with this smoked version that packs in incredible flavors. With the smoky depth from the wood and the glossy glaze finishing off the dish, this meatloaf is unlike anything you’ve had before. Ready to bring your taste buds to life? Let’s dive in!
Ingredients:
For the Meatloaf:
- 2 pounds ground beef (80/20 for the perfect balance of fat and flavor)
- 1/2 pound ground pork (adds richness and juiciness)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (use gluten-free if preferred)
- 1/4 cup whole milk (to keep it moist)
- 1/4 cup ketchup (for added moisture and flavor)
- 1 large egg (binds everything together)
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard (for a little tang)
- 1 teaspoon smoked paprika (adds a rich smoky flavor)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Glaze:
- 1/2 cup ketchup (for the base of the glaze)
- 2 tablespoons brown sugar (adds a touch of sweetness)
- 2 tablespoons apple cider vinegar (for a bit of tanginess)
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika (to match the smoky flavor in the meatloaf)
- 1/2 teaspoon ground black pepper
For Smoking:
- Wood chips (hickory, oak, or apple wood work great with meatloaf)
Instructions:
1. Prepare the Meatloaf Mixture:
In a large bowl, combine the ground beef and ground pork. The mixture of beef and pork ensures the meatloaf stays juicy and flavorful. Add in the finely chopped onion, minced garlic, breadcrumbs, milk, ketchup, egg, Worcestershire sauce, Dijon mustard, smoked paprika, dried oregano, thyme, salt, and pepper.
Use your hands or a spoon to mix everything together until well-combined. Avoid over-mixing, as this can result in a tough meatloaf. Once the mixture is evenly incorporated, shape it into a loaf on a parchment-lined baking sheet or a loaf pan.
2. Prepare the Smoker:
Preheat your smoker to 225°F (107°C). Choose a wood that complements the rich flavor of the meatloaf. Hickory will give a strong, smoky flavor, while applewood provides a mild and slightly sweet smoke that balances beautifully with the glaze. Make sure to soak your wood chips for at least 30 minutes before adding them to the smoker to avoid flare-ups.
3. Smoke the Meatloaf:
Place the prepared meatloaf in the smoker, and cook for about 2 to 2.5 hours, or until the internal temperature reaches 160°F (71°C). Smoking at low temperatures ensures the meatloaf stays juicy and tender while absorbing all that deep smoky flavor. Every 30 minutes, check on the smoker and add more wood chips if necessary to maintain a steady smoke.
4. Prepare the Glaze:
While the meatloaf is smoking, it’s time to make the glaze. In a small saucepan, combine ketchup, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, and ground black pepper. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar dissolves, and the glaze thickens (about 5-10 minutes).
Once the glaze has thickened, remove it from the heat and set it aside.
5. Glaze the Meatloaf:
After 2 hours, or when the meatloaf has reached the desired internal temperature, it’s time to glaze. Brush the top of the meatloaf with a generous amount of the prepared glaze, ensuring it’s fully coated. Place the meatloaf back in the smoker for an additional 15-20 minutes to allow the glaze to caramelize and form a delicious, sticky crust.
6. Rest and Slice:
Once the meatloaf is done, remove it from the smoker and allow it to rest for about 10 minutes. This helps redistribute the juices and makes the meatloaf easier to slice. Once rested, slice into thick, juicy pieces and serve.
7. Serve and Enjoy:
Serve your Smoked Glazed Meatloaf with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh green salad. The smoky, savory flavor combined with the sweet glaze will leave everyone asking for the recipe!
Tips:
- For extra juiciness, you can add a tablespoon or two of beef tallow or butter to the meat mixture. This will make the meatloaf even more tender and rich.
- If you don’t have a smoker, you can make this recipe on a grill with indirect heat and wood chips placed in a smoker box.
- Make ahead: You can prepare the meatloaf the night before and refrigerate it, then smoke it the next day for a quick and easy meal.
- Feel free to adjust the glaze ingredients to suit your taste! More vinegar for tanginess or extra brown sugar for sweetness.
Conclusion:
This Smoked Glazed Meatloaf is a perfect example of how a classic dish can be elevated with bold smoky flavors and a tangy-sweet glaze. It’s juicy, flavorful, and offers a beautiful caramelized crust that will have everyone asking for seconds. Whether you’re feeding a crowd or looking for an indulgent family meal, this recipe is a surefire way to impress. Head to our website now to discover more delicious, mouthwatering recipes that take everyday meals to extraordinary levels!