Best Smoked Meat Loaf Recipes

SMOKED MEAT LOAF

Steps:

• Soak hickory and mesquite chips or pellets; add to smoker according to manufacturer's directions. Heat to 225°. , In a large bowl, combine eggs, onion, bread crumbs, milk, 1/4 cup barbecue sauce, Worcestershire sauce, salt and pepper. Add beef; mix lightly but thoroughly. Shape into a 10x4-in. loaf on a greased smoker rack. Combine rub ingredients; rub over meat loaf. Place in smoker; smoke until a thermometer reads s145°, about 1 hours. Brush generously with remaining 3/4 cup barbecue sauce. Smoke until a thermometer reads 160°, 10-15 minutes. Let stand 10 minutes before slicing.

VENISON MEAT LOAF FATTY SMOKED

Steps:

• 1. If baking Combine all ingredients except the onion soup,cup of water,and bacon. shape into a loaf.
• 2. Place in a lightly greased pan.
• 3. Bake 1 hour at 350 degrees.
• 4. Baste every 10 minutes with a combination of 1 cup water and 1/2 package dried onion soup mix.
• 5. IF smoking: flatten meat mixture into rectangle and fill with cubed chees. Roll as jellyroll(stuffed meatloaf). Wrap in uncooked bacon(approximately 1 1/2#) in a weave.smoke at 230 till internal temp reaches 165. No need to baste!
• 6. I love this stuffed with scrambled eggs, cheese. Let your imagination be your guide!

SMOKED CHEDDAR-JALAPEñO RANCH MEAT LOAF

Steps:

• Preheat oven to 325°. Partially cook the bacon in an ovenproof skillet over low heat for 5 minutes. Do not let the bacon get hard. Transfer to a large bowl, add all the other ingredients, and mix very well. Put the mixture back into the skillet or into a standard 8-inch loaf pan and bake for 1 hour, or until the meat loaf reaches an internal temperature of 150°.
• Serving Suggestions:
• Serve with an assortment of roasted vegetables.

'OL MAN JIM'S SMOKED MEAT LOAF

Steps:

• Preparing Danny's Glaze: Add ingredients to a small pot and simmer (DO NOT BOIL).
• Meat Loaf: Thoroughly hand mix all ingredients (except topping glaze) and form into a large freeform, rectangular loaf. Place loaf onto trimmed parchment paper to fit and place into a 275 F pit. This allows the grease to drain away, and allows a nice smoke ring all around the finished product.
• At an internal temperature of about 100F, score the top of the meatloaf in a diamond pattern and apply a layer of Danny's glaze, then continue cooking to a finished internal temperature of 160-165°F It will take roughly about 2 hours to reach this temperature, depending on the thickness of the meat loaf. Remove from pit, brush on some more of Danny's Glaze, tent loosely with foil and let rest for 10 minutes before slicing.
• It's important to note that ground meat absorbs much more smoke flavor than a solid cut of meat, so go easy on the smoke wood. I use only a couple chunks of applewood for the smoke flavor. You've been warned!