Smoked Meatloaf

Smoked Meatloaf

This easy smoked meatloaf recipe is pure comfort food done right on a pellet smoker. Using a simple moisture trick and a low, steady cook, you’ll end up with a juicy, smoky meatloaf finished with a sticky glaze that the whole family will love. It’s an easy cook that delivers big flavour with minimal effort.

Choosing the Mince:
Meatloaf works best with fatty beef mince. Lean mince will dry out quickly, especially during a longer smoke. Aim for regular beef mince with enough fat to keep things juicy.

Keeping Meatloaf Moist:
The key to a great meatloaf is moisture. Soaking panko breadcrumbs in milk and eggs before mixing them into the meat helps lock in moisture and keeps the finished meatloaf soft and tender rather than dense.

Equipment Needed:
You don’t need anything fancy for this recipe, but the following will help:
•    Pellet smoker (this recipe uses a Z Grills 700)
•    Wire rack or tray (allows more smoke exposure)
•    Internal temperature probe
•    Saucepan for the glaze

Wood Choice:
A mild to medium smoke works best here. A blend of cherry, pecan and Australian hardwood pellets adds flavour without overpowering the meatloaf.

Preparation:
Start by whisking the eggs and milk together in a bowl. Add the panko breadcrumbs and allow them to soak for around 5 minutes. This step makes a huge difference to the final texture.

While the breadcrumbs soak, dice and cook the bacon and onion until softened. Set aside to cool slightly.

In a large bowl, add the beef mince, cooked bacon and onion, garlic, Worcestershire sauce, tomato paste, dried herbs, salt and the soaked breadcrumb mixture.

Mix gently until just combined. Avoid overworking the meat, as this can make the meatloaf dense and tough.

The Cook:
Preheat your pellet smoker to 120°C (250°F). Start on the smoke setting, allow the smoke to settle, then set your cooking temperature.

Place the meat mixture onto a wire rack and shape it into an even log. Cooking on a rack allows more surface area to absorb smoke.

Season the meatloaf evenly on all sides with your favourite BBQ rub.

Place the meatloaf into the smoker and insert an internal temperature probe. Smoke until the internal temperature reaches 74°C (165°F). This will take approximately 3–4 hours at 120°C (250°F).

The Payoff:
About halfway through the cook, it’s time to start glazing.

In a saucepan over low heat, combine the ketchup, maple syrup, apple cider vinegar and brown sugar. Stir until the sugar dissolves and the sauce thickens slightly, about 5 minutes.

Begin basting the meatloaf after around 2 hours of cooking. Glaze every 30 minutes until the meatloaf reaches its final internal temperature.

Once cooked, remove the meatloaf from the smoker and rest for 10 minutes before slicing and serving.

Ingredients:
Meatloaf
•    1 kg beef mince (2.2 lb)
•    200 g bacon, diced and fried (7 oz)
•    1 medium brown onion, diced and sautéed
•    2 garlic cloves, chopped
•    2 eggs, whisked
•    60 ml milk (¼ cup | 2 fl oz)
•    30 g panko breadcrumbs, soaked (½ cup)
•    1 tbsp Worcestershire sauce
•    1 tbsp tomato paste
•    2 tsp dried parsley
•    1 tsp dried thyme
•    1 tsp kosher salt
•    2 tbsp BBQ rub of choice
Sauce
•    250 ml ketchup (1 cup | 8 fl oz)
•    4 tbsp maple syrup
•    2 tbsp apple cider vinegar
•    4 tbsp brown sugar

Recipe Steps:
1    Preheat pellet smoker to 120°C (250°F).
2    Whisk eggs and milk, then soak panko breadcrumbs for 5 minutes.
3    Cook diced bacon and onion until softened.
4    Combine all meatloaf ingredients in a bowl and mix gently.
5    Shape into a log on a wire rack and season evenly.
6    Place in smoker and insert temperature probe.
7    Smoke for 3–4 hours until internal temperature reaches 74°C (165°F).
8    Make glaze by simmering sauce ingredients for 5 minutes.
9    Start glazing after 2 hours, repeating every 30 minutes.
10    Rest meatloaf for 10 minutes before slicing and serving.

Recipe Info:
•    Prep Time: 20 minutes
•    Cook Time: 3–4 hours
•    Serves: 4–6
•    Effort: Easy
•    Course: Main
•    Cuisine: Australian / American
•    Hydration: 10 beers (optional but very recommended)

Tips & Variations
•    Don’t overmix: Mix until just combined to keep the meatloaf tender.
•    Wire rack is key: It allows better smoke penetration than a solid tray.
•    Change the glaze: Swap maple syrup for honey or add a splash of BBQ sauce for extra punch.
•    Add cheese: A handful of grated cheddar mixed through the meatloaf works brilliantly.
•    Leftovers: Smoked meatloaf makes unreal sandwiches the next day.

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