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best smoked meatloaf recipe
- Total Time: 195 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe elevates classic meatloaf with a creamy mozzarella filling and a tangy roasted red pepper glaze. The meatloaf is smoked for a rich flavor and a tender, juicy result, making it perfect for weeknight dinners or cookouts.
Ingredients
- 2.5 lb ground beef (80/20 mix)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups panko breadcrumbs
- 0.5 cup whole milk
- 2 large eggs
- 2 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried thyme
- 2 cups shredded mozzarella cheese
- 4 tbsp cream cheese, softened
- 0.5 tsp garlic powder (for filling)
- 0.5 tsp dried oregano
- 0.25 tsp black pepper
- 1 cup drained roasted red peppers (jarred)
- 0.25 cup light brown sugar, packed
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1 tsp smoked paprika (for glaze)
- 0.5 tsp sea salt (for glaze)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Combine Meatloaf Mixture: Gently mix the ground beef, diced onion, minced garlic, panko breadcrumbs soaked in milk, eggs, and seasonings until just combined. Avoid overmixing.
- Prepare Mozzarella Heart Filling: In a separate bowl, combine shredded mozzarella, softened cream cheese, garlic powder, dried oregano, and black pepper for the filling. Mix well.
- Form Loaf with Cheese Center: Press half of the meatloaf mixture into a rectangle on parchment paper. Create a shallow trench in the center, add the mozzarella filling, and cover with the remaining meatloaf mixture. Seal the edges carefully to enclose the filling completely.
- Smoke Initially: Preheat a smoker to 225°F (110°C) using mild wood chips (like cherry or apple). Smoke the meatloaf on a wire rack over a baking sheet for approximately 2 hours, or until the internal temperature reaches 140°F (60°C).
- Prepare Red Pepper Glaze: While smoking, blend the roasted red peppers, brown sugar, apple cider vinegar, tomato paste, smoked paprika, and salt in a food processor until smooth. Simmer the glaze over low heat for 5-7 minutes, stirring until slightly thickened.
- Glaze and Finish Smoking: Brush about half of the prepared glaze over the meatloaf. Return it to the smoker and continue smoking for another 45-60 minutes, until the internal temperature reaches 160°F (71°C).
- Rest and Serve: Remove from the smoker and let rest for 15 minutes before slicing; this allows juices to redistribute and the cheese to set. Slice, drizzle with remaining glaze, and garnish with fresh parsley.
Notes
To ensure a tender texture, do not overmix the meatloaf mixture. If the cheese filling threatens to leak during cooking, increase the resting time to 20 minutes before slicing.
- Prep Time: 30 minutes
- Cook Time: 165 minutes
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 440 calories
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 100 mg