Smoked Meatloaf
A twist on a classic recipe, Smoked Meatloaf is an easy to make dinner.
Servings: 8 slices
Equipment
- pellet smoker
- smoking pellets
Ingredients
- 4 Tbsp butter
- 1 cup finely chopped onion
- 1 cup finely chopped sweet bell peppers, colour of your choice
- 1 jalapeno, seeded, finely diced
- 4 cloves of garlic, minced
- ¾ cup crushed salted saltines
- ⅓ cup milk
- 1 egg
- 1 Tbsp ketchup
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire Sauce
- 1 tsp sea salt
- 1 tsp pepper
- 1.5 pounds lean ground beef
Glaze
- ⅓ cup ketchup
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire Sauce
- 1 tsp paprika
Instructions
- In a large skillet over medium heat, melt the butter.
- Add the onions and cook for 3-5 minutes or until they start to become translucent and soft.
- Add the sweet bell peppers and jalapeno. Cook for 2-3 minutes.
- Add garlic and continue to cook for another 2 minutes.
- Remove from heat and allow to cool slightly.
- Meanwhile in a large bowl, combine saltine crumbs, egg, milk, ketchup, mustard, Worcestershire sauce, salt and pepper.
- Add vegetables to the mixture, stirring to combine.
- Mix in the meat, using your hands to fully combine all the ingredients together but don't overwork the mixture.
- Place the meat mixture into a 9 inch bread pan and pressing the meat together to form a loaf.
- In a small bowl, whisk together all the glaze ingredients and pour half over the meatloaf evenly.
- Place the meatloaf in the fridge to set, about 10 minutes.
- Preheat smoker to 300℉.
- Place meatloaf in the preheated smoker.
- Cook for 1.5 hours, turning halfway through cooking.
- Baste meatloaf with half the remaining glaze after 1 hour of cooking.
- Meatloaf is ready when the internal temperature reaches 150℉. Meatloaf will continue to cook as it rests.
- Remove from smoker and allow to rest for 10-15 before slicing.