Smoked Beef Meatloaf
Easy and foolproof smoked meatloaf. Ground beef combined with egg and breadcrumbs and topped with barbecue sauce.
Cook Time: 1 hrs 30 mins
Servings: 8
Ingredients: 10
Ingredients
Preparation
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Step 1
Add wood chunks, chips, pellets or charcoal to smoker according to manufacturer's instructions. Preheat smoker to 350°F.
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Step 2
Combine Ground Beef, bread crumbs, 1/2 cup barbecue sauce, onion, egg, Worcestershire sauce, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into a 10x5-inch loaf and place on smoker rack.
Cooking Tip: Meatloaf should be about 2-inches thick for even cooking.
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Step 3
Smoke 60 to 80 minutes depending on desired smoke flavor. Brush with remaining 1/2 cup barbecue sauce. Smoke 10 minutes more or until instant-read thermometer inserted into center registers 160°F.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 4
Carefully remove meatloaf from smoker. Let stand 10 minutes. Cut into slices.
Cheddar Jalapeno Variation: Prepare recipe as directed above, adding 1/2 cup shredded cheddar cheese and 1/4 cup chopped jalapeño.
Nutrition Information
334 Calories
5.8g SAT FAT
26g PROTEIN
3 mg IRON
5.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 slice: 334 Calories; 139.5 Calories from fat; 15.5g Total Fat (5.8 g Saturated Fat; 0.6 g Trans Fat; 0.6 g Polyunsaturated Fat; 6.8 g Monounsaturated Fat;) 99 mg Cholesterol; 635 mg Sodium; 21.5 g Total Carbohydrate; 0.5 g Dietary Fiber; 12.2 g Total Sugars; 25.5 g Protein; 0.2 g Added Sugars; 49 mg Calcium; 3 mg Iron; 460 mg Potassium; 6.8 mcg Vitamin D; 0.2 mg Riboflavin; 7.4 mg NE Niacin; 0.4 mg Vitamin B6; 2.4 mcg Vitamin B12; 217 mg Phosphorus; 5.6 mg Zinc; 20.9 mcg Selenium; 93.8 mg Choline.
This recipe is an excellent source of Protein, Vitamin D, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Phosphorus, and Choline.
The Essential Ingredients
- Ground Beef: Also called ‘hamburger,’ it’s made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
- Panko Bread Crumbs: They are light and flaky. Made with crustless white bread that is processed into flakes and dried.
- Worcestershire Sauce: This bold and tangy sauce (and condiment) is a blend of vinegar, anchovies, molasses and spices. It’s packed with umami flavor and used to flavor many dishes.
- Garlic: A flavorful bulb that is closely related to onions or leeks. Has a strong aroma and taste and is known for its culinary versatility.
- BBQ Sauce: Typically made from a base of tomatoes, vinegar, brown sugar, molasses and spices. Commonly used as a basting or dipping sauce.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What are common meatloaf mistakes?
Overmixing, not resting it, too lean of ground beef, and adding raw veggies that don’t cook through.
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How do I prevent my meatloaf from drying out?
Don’t pack the loaf too tightly, avoid over-mixing the beef, and over baking will dry out your loaf.
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Why does my meatloaf fall apart?
It may be lacking binding agents like eggs or breadcrumbs. Overmixing can also make it crumbly.
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What can I substitute for the bread crumbs?
Milk soaked bread, rolled oats or saltine crackers.
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