Smoker Series: Smoked Meatloaf Recipe
Serve Up Smiles For Dinner With This Smoked Meatloaf Recipe
There’s something about indulging in a warm, hearty slice of meatloaf on a chilly evening that makes you feel like you’re getting wrapped up in a hug. Maybe it’s the texture of the ground beef, the crispness of the baked-in veggies, or the sweet glaze on top that does it, but all I can say is that there’s a reason meatloaf is a staple dinnertime meal in households across America. It’s inexpensive to make, can feed an entire kitchen table’s worth of hungry bellies, and anyone practicing a carnivore diet can admit that it’s quite delicious.
While meatloaf is usually cooked in an oven, a smoker can be enlisted to add a savory smokiness to the meat. This recipe comes from Gayle Starita, my stepmother-in-law and my daughter’s “Grandmommie” who generously permitted me to share her much-lauded version of this classic dish.
Grandmommie’s Smoked Meatloaf Recipe
Meatloaf Ingredients
- 2/3 cup dry bread crumbs. You can use Italian or plain. If using plain, add dry Italian seasoning
- 1 cup milk
- 2 eggs, beaten
- 1 1/2 lbs. ground chuck
- 1/4 chopped onion. (I always end up adding more.)
- 1 chopped bell pepper (green, red, or whichever you prefer). Again, the amount used is up to you.
- 1 tsp salt or according to taste
- 1/8 tsp pepper
Mix the bread crumbs, milk, and eggs, then pour over the remaining ingredients. Mix all together by hand then form into a loaf. Place in a 9×13 glass dish.
Glaze Ingredients
Mix brown sugar and ketchup. I don’t measure these, I just mix them together until I get a taste I like.
Smoking Instructions
- Cook for one hour at 225 degrees
- Take the meatloaf out and increase the temperature to 375 degrees.
- Top with glaze
- Return meatloaf to the smoker and cook until internal temperature reaches 155 degrees. Note: I often cook a little longer after glazing to have the glaze solidify.
Serve with potatoes and veggies and enjoy!