12 Cheese-Stuffed Smoked Meatloaf Recipes With Gooey Centers

Cheese-stuffed smoked meatloaf is a satisfying way to make a familiar dinner feel a little different. These recipes pair smoky flavor with gooey cheese centers and simple ingredients. Whether you’re planning a weekend cookout or an easy family meal, you’ll find practical ideas to try.

Helpful Tips Before You Start

A few simple steps can help keep the meatloaf juicy and the cheese tucked neatly inside.

Choose Cheese That Melts Well

Cheddar, mozzarella, Monterey Jack, and pepper jack are reliable choices for gooey centers. Cut cheese into sticks or thick slices so it’s easy to wrap in the meat mixture.

Seal the Filling Completely

Place the cheese in the center and pinch the meatloaf mixture closed around it. Check for gaps, especially at the ends, to help prevent melted cheese from leaking out.

Keep the Meat Mixture Cold

Use cold meat and chill the assembled loaf before smoking if you have time. A firmer loaf is easier to handle and holds its shape on the smoker.

Use a Thermometer

Check the thickest part of the meat, avoiding the cheese-filled center when possible. Cook until the meat reaches a safe internal temperature for the type of ground meat you’re using.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after cooking. This helps the juices settle and gives the molten cheese a moment to thicken slightly.

Texas-Style Smoked Meatloaf with Cheddar-Jalapeño Center

This Texas-style meatloaf pairs smoky, beefy flavor with a warm pocket of cheddar and jalapeño in every slice. A little barbecue sauce and smoked paprika bring a bold, savory edge without overpowering the cheese.

It makes a hearty dinner for a weekend cookout or a cozy family meal. Let the loaf rest before slicing so the gooey center stays tucked inside.

Texas-Style Smoked Meatloaf with Cheddar-Jalapeño Center

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 80/20
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1/4 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded sharp cheddar cheese
• 1 medium jalapeño, seeded and finely diced
• 1/4 cup barbecue sauce, divided

fremgangsmåte

 

• Preheat a smoker to 250°F. Use a mild wood such as oak or pecan for a balanced smoky flavor.
• In a small bowl, stir together the shredded cheddar and diced jalapeño. Set the filling aside.
• In a large bowl, combine the ground beef, egg, breadcrumbs, milk, diced onion, garlic powder, smoked paprika, salt, black pepper, and 2 tablespoons of the barbecue sauce. Mix gently until just combined.
• Place a large piece of parchment on the counter. Pat about two-thirds of the meat mixture into a rectangle about 1 inch thick. Spoon the cheddar-jalapeño mixture down the center, leaving a border around the edges.
• Shape the remaining meat mixture over the filling. Pinch the edges and ends together, then smooth the loaf so the cheese is fully enclosed.
• Set the meatloaf on a rack or smoker-safe pan. Smoke until the center reaches 155°F, then brush the top with the remaining 2 tablespoons of barbecue sauce.
• Continue smoking until the center reaches 160°F. Rest the loaf for 10 minutes before slicing so the cheese has time to settle inside.

merknader

For a milder center, remove all the jalapeño seeds and membranes before dicing. Keep the loaf seam-side down while it smokes, and slice it with a sharp knife after resting to help each piece hold its cheddar filling.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Small Bowl, Smoker-Safe Pan or Rack, Instant-Read Thermometer

Bacon-Wrapped Smoked Meatloaf with Smoked Gouda Core

This meatloaf wraps a seasoned beef-and-pork mixture around a gooey smoked Gouda center, then gets wrapped in crisp-edged bacon. Smoking it adds a gentle wood-fired flavor that pairs well with the cheese and savory meat.

Serve it for a weekend dinner or a relaxed backyard gathering. Let the loaf rest before slicing so the Gouda stays tucked inside until each slice is ready to serve.

Bacon-Wrapped Smoked Meatloaf with Smoked Gouda Core

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ½ pound ground pork
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ¼ cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 6 ounces smoked Gouda, cut into a thick 1-inch-wide log
• 8 slices bacon

fremgangsmåte

 

• Preheat a smoker to 250°F. Use a mild wood such as apple or pecan so the smoke complements the Gouda without overpowering it.
• In a small bowl, stir the breadcrumbs and milk together. Let them sit for a few minutes, until the crumbs are moistened.
• In a large bowl, combine the ground beef, ground pork, egg, breadcrumb mixture, onion, Worcestershire sauce, salt, pepper, and garlic powder. Mix gently until evenly combined, taking care not to pack the meat too tightly.
• Lay the meat mixture on a piece of parchment and shape it into a rectangle about 1 inch thick. Place the Gouda log lengthwise down the center. Fold the meat around the cheese and pinch the seam and ends closed so the Gouda is fully enclosed.
• Arrange the bacon slices side by side on the parchment. Set the meatloaf seam-side down on the bacon, then wrap the slices around the loaf. Tuck the ends underneath to help keep the bacon in place.
• Transfer the loaf to the smoker, seam-side down. Smoke until the center of the meat reaches 160°F on an instant-read thermometer. Check the temperature in the meat, avoiding the Gouda core.
• Carefully move the meatloaf to a platter and let it rest for 10 minutes before slicing. This helps the loaf hold together and keeps the melted Gouda in the center.

merknader

Keep the Gouda log centered and seal the meat completely around it to help prevent cheese from escaping as it melts. For neater slices, use a sharp knife and wipe it clean between cuts.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Instant-Read Thermometer, Parchment Paper

Italian Smoked Meatloaf with Mozzarella and Spinach Center

This Italian-inspired smoked meatloaf has a tender beef and pork exterior with a gooey mozzarella and spinach center. Italian seasoning, Parmesan, and garlic add savory flavor, while the smoker gives the loaf a gentle wood-fired taste.

Serve it for a weekend dinner or a relaxed family meal. Let the loaf rest before slicing so the cheese stays tucked inside and each slice shows off the filling.

Italian Smoked Meatloaf with Mozzarella and Spinach Center

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ½ pound ground pork
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ⅓ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup fresh baby spinach, chopped
• 6 ounces low-moisture mozzarella, cut into ½-inch cubes
• ½ cup marinara sauce
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat the smoker to 250°F. Use a mild wood such as apple or cherry so the smoke complements the Italian seasoning without overpowering it.
• Heat the olive oil in a skillet over medium heat. Add the chopped spinach and cook for 1 to 2 minutes, stirring, until wilted. Transfer it to a plate and let it cool. Once cool, gently press out excess moisture.
• In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, milk, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix gently just until combined to keep the meatloaf tender.
• Place a large sheet of parchment on the counter. Shape the meat mixture into a rectangle about 10 inches long and 7 inches wide. Spread the cooled spinach down the center, leaving a border around the edges. Arrange the mozzarella cubes over the spinach.
• Lift the parchment to bring the long edges of the meat mixture together over the filling. Pinch the seam and ends closed, then gently shape the loaf so the filling is fully enclosed. Transfer it seam-side down to a smoker-safe pan.
• Smoke the meatloaf at 250°F until the center of the meat reaches 160°F on an instant-read thermometer, about 2 to 2½ hours. Spoon the marinara sauce over the top during the final 30 minutes of smoking.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the loaf hold its shape and keeps the mozzarella center from spilling out too quickly.

merknader

Drain the cooked spinach well so moisture does not soften the meatloaf from the inside. Keep the mozzarella cubes centered and seal the meat firmly around them to help prevent leaks. For neat slices, use a sharp knife and wipe it clean between cuts.

Course: Main Course
Cuisine: Italian
Equipment: Smoker, Smoker-Safe Pan, Large Skillet, Large Mixing Bowl, Instant-Read Thermometer

BBQ Smoked Meatloaf with Pepper Jack and Caramelized Onion

This meatloaf wraps smoky barbecue flavor around a gooey pepper jack center, with sweet caramelized onion tucked into every slice. It is a cozy choice for a weekend cookout or an easy family dinner.

A light barbecue glaze adds a tangy finish, while gentle smoking keeps the loaf tender. Let it rest before slicing so the cheese stays nestled in the middle.

BBQ Smoked Meatloaf with Pepper Jack and Caramelized Onion

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 1 pound ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 4 ounces pepper jack cheese, cut into thick sticks
• 1/3 cup barbecue sauce, divided

fremgangsmåte

 

• Heat the olive oil in a skillet over medium-low heat. Add the sliced onion and cook, stirring often, until soft and golden, about 20 to 25 minutes. Set aside to cool.
• Preheat a smoker to 250°F. In a mixing bowl, combine the ground beef, egg, breadcrumbs, milk, salt, black pepper, smoked paprika, and garlic powder. Mix gently until just combined.
• Place the meat mixture on a sheet of parchment and shape it into a rectangle about 1 inch thick. Arrange the pepper jack sticks lengthwise down the center, then spoon the cooled caramelized onion over the cheese.
• Use the parchment to help fold the meat mixture around the filling. Pinch the seam and ends closed so the cheese is enclosed, then shape the loaf evenly.
• Place the meatloaf seam-side down on a smoker-safe tray. Smoke until the center reaches 150°F, then brush the top and sides with half of the barbecue sauce.
• Continue smoking until the center reaches 160°F. Brush with the remaining barbecue sauce during the final few minutes, then remove the meatloaf and rest it for 10 minutes before slicing.

merknader

Let the onions cool before adding them to the loaf so they do not warm the cheese or soften the meat mixture. For neat slices with a gooey center, use a sharp knife and cut gently after the resting time.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Skillet, Mixing Bowl, Parchment Paper, Smoker-Safe Tray, Meat Thermometer

Cajun Smoked Meatloaf with Andouille Sausage and Provolone Center

This meatloaf brings together smoky Cajun seasoning, savory Andouille sausage, and a gooey Provolone center. The sausage adds a little extra spice and richness, while a simple glaze gives the outside a sweet, tangy finish.

Serve it for a weekend dinner or a casual gathering when you want a hearty smoked main dish. Let the loaf rest before slicing so the cheese stays tucked inside instead of running out all at once.

Cajun Smoked Meatloaf with Andouille Sausage and Provolone Center

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Rett Main Course

Kategori Cajun-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 ounces Andouille sausage, finely diced
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ¼ cup finely diced yellow onion
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 4 slices Provolone cheese
• ½ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon apple cider vinegar
• 1 cup wood chips for smoking

fremgangsmåte

 

• Soak the wood chips in water according to the smoker’s instructions. Preheat the smoker to 250°F and prepare it for indirect cooking.
• In a small bowl, stir together the breadcrumbs and milk. Let them sit for a few minutes, until the breadcrumbs absorb the milk.
• In a large bowl, combine the ground beef, diced Andouille sausage, egg, breadcrumb mixture, onion, Cajun seasoning, and Worcestershire sauce. Mix gently until just combined.
• Shape about half of the meat mixture into a thick rectangle on a sheet of parchment paper. Lay the Provolone slices down the center, leaving space around the edges. Cover with the remaining meat mixture and seal the edges well so the cheese is enclosed.
• Transfer the loaf to a wire rack or smoker-safe pan. Stir the ketchup, brown sugar, and apple cider vinegar together in a small bowl. Brush half of the glaze over the loaf.
• Add the drained wood chips to the smoker. Smoke the meatloaf until its center reaches 160°F, checking with an instant-read thermometer. Brush with the remaining glaze during the final 20 minutes of cooking.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the juices settle and keeps the Provolone center in place.

merknader

Dice the Andouille finely so it blends evenly through the loaf, and seal the meat around the Provolone carefully to keep the cheese from leaking as it melts. For neat slices with a gooey center, use a sharp knife and allow the full resting time before cutting.

Course: Main Course
Cuisine: Cajun-American
Equipment: Smoker, Mixing Bowl, Small Bowl, Wire Rack or Smoker-Safe Pan, Instant-Read Thermometer

Mushroom Swiss Smoked Meatloaf with Garlic-Herb Cheese Filling

This smoked meatloaf brings together savory mushrooms, nutty Swiss cheese, and a creamy garlic-herb center. The filling stays tucked inside the loaf, so each slice has a gooey pocket of cheese.

It works well for a cozy weekend dinner or a relaxed cookout. Serve it with roasted potatoes or a simple green salad to round out the meal.

Mushroom Swiss Smoked Meatloaf with Garlic-Herb Cheese Filling

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/2 cup finely chopped mushrooms
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 1/2 cup shredded Swiss cheese
• 1 tablespoon chopped fresh parsley
• 1 small garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/3 cup barbecue sauce

fremgangsmåte

 

• Preheat a smoker to 250°F. Use your preferred mild smoking wood and set out a loaf pan or rimmed tray for shaping the meatloaf.
• Heat a skillet over medium heat. Add the chopped mushrooms and cook for 5 to 7 minutes, stirring often, until they release their moisture and become tender. Let them cool.
• In a small bowl, mix the softened cream cheese, shredded Swiss, parsley, garlic, and dried thyme until evenly combined.
• In a large bowl, combine the ground beef, egg, breadcrumbs, cooled mushrooms, Worcestershire sauce, salt, and black pepper. Mix gently until just combined.
• On a sheet of parchment, shape about two-thirds of the meat mixture into a rectangle. Spread the cheese mixture down the center, leaving a border around the edges. Shape the remaining meat mixture over the filling, then pinch the edges together to seal. Form it into a compact loaf.
• Place the loaf in the smoker and cook until the center reaches 160°F on an instant-read thermometer, about 2 to 3 hours depending on its shape and the smoker. Brush the barbecue sauce over the top during the final 20 minutes.
• Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. This helps the cheese filling settle and keeps the slices intact.

merknader

Cook the mushrooms until their pan is nearly dry so their moisture does not soften the meatloaf mixture. Seal the filling well around the edges, and slice gently after resting to keep the Swiss and garlic-herb cheese center in place.

Course: Main Course
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Instant-Read Thermometer

Greek-Inspired Smoked Meatloaf with Feta, Spinach, and Roasted Red Peppers

This smoked meatloaf has a tender beef-and-pork base with a gooey center of feta, spinach, and roasted red peppers. Oregano, garlic, and lemon zest give it a bright, Greek-inspired flavor.

It’s a satisfying main dish for a weekend cookout or a relaxed family dinner. Let it rest before slicing so the cheese stays tucked inside each slice.

Greek-Inspired Smoked Meatloaf with Feta, Spinach, and Roasted Red Peppers

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ½ pound ground pork
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon finely grated lemon zest
• 1 cup baby spinach, roughly chopped
• ½ cup jarred roasted red peppers, patted dry and diced
• 4 ounces feta cheese, cut into a thick ½-inch-wide block
• 1 tablespoon olive oil, for the spinach
• Wood pellets or chips for smoking

fremgangsmåte

 

• Preheat a smoker to 250°F. Add the wood pellets or chips according to the smoker’s directions.
• Warm the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until just wilted. Transfer it to a plate and let it cool. Squeeze out any excess moisture, then mix the spinach with the diced roasted red peppers.
• In a large bowl, combine the egg, breadcrumbs, milk, garlic, oregano, salt, pepper, and lemon zest. Add the ground beef and pork. Mix gently with your hands until combined, taking care not to pack the meat too firmly.
• Place the meat mixture on a sheet of parchment paper and pat it into a rectangle about ¾ inch thick. Arrange the spinach and pepper mixture in a strip down the center, leaving a border around the edges. Place the feta block on top of the filling.
• Use the parchment to lift the long sides of the meat over the filling. Pinch the seam and ends closed, then gently shape the loaf so the cheese is fully enclosed. Set it seam-side down on a smoker-safe tray or directly on a clean smoker rack.
• Smoke until the center of the meatloaf reaches 160°F, checking with an instant-read thermometer in the meat rather than the feta filling. Let the loaf rest for 10 minutes before slicing.

merknader

Patting the spinach and roasted peppers dry helps keep the center from turning watery, and sealing the meat firmly around the feta helps hold the filling in place. Serve the slices warm, while the cheese center is still soft.

Course: Main Course
Cuisine: Mediterranean
Equipment: Smoker, Skillet, Mixing Bowl, Instant-Read Thermometer

Philly Cheesesteak Smoked Meatloaf with Provolone and Peppers

This smoked meatloaf brings Philly cheesesteak flavors to the dinner table, with sautéed peppers and onions folded into the beef and provolone tucked into the center. A little Worcestershire adds savory depth without covering up the classic flavors.

The smoky exterior gives way to a tender, cheesy middle in every slice. Serve it for a relaxed weekend dinner, or make it the centerpiece of a casual game-day meal.

Philly Cheesesteak Smoked Meatloaf with Provolone and Peppers

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 small green bell pepper, finely diced
• 1 small yellow onion, finely diced
• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• 2 tablespoons milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 slices provolone cheese
• ½ cup barbecue sauce

fremgangsmåte

 

• Preheat a smoker to 250°F. Heat the olive oil in a skillet over medium heat. Add the diced bell pepper and onion, and cook for 5 to 7 minutes, stirring occasionally, until softened. Set aside to cool.
• In a large bowl, combine the ground beef, egg, breadcrumbs, milk, Worcestershire sauce, salt, black pepper, and cooled pepper-and-onion mixture. Mix gently just until combined.
• Lay a large piece of parchment paper on the counter. Shape about two-thirds of the meat mixture into a rectangle roughly 8 by 10 inches. Place the provolone slices down the center, leaving a border around the edges.
• Shape the remaining meat mixture over the cheese. Pinch the edges and ends together to seal the filling inside, then smooth the loaf so no cheese is exposed.
• Place the meatloaf on the smoker grate. Smoke until the center reaches 155°F, checking with an instant-read thermometer inserted into the meat without touching the cheese. Brush the barbecue sauce over the top and continue smoking until the center reaches 160°F.
• Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. This helps the loaf hold together and keeps the melted provolone inside.

merknader

Let the cooked peppers and onions cool before mixing them into the beef so the meat mixture stays easy to shape. Seal the provolone fully inside the loaf to help keep the center gooey rather than letting the cheese escape onto the smoker grate.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Skillet, Mixing Bowl, Instant-Read Thermometer

Buffalo Chicken Smoked Meatloaf with Blue Cheese Center

This smoked meatloaf brings together the tangy heat of Buffalo chicken and a cool, creamy blue cheese center. Ground chicken keeps the loaf tender, while a light coating of Buffalo sauce adds extra flavor as it smokes.

Serve it for a relaxed weekend dinner or game-day meal. Each slice reveals a gooey middle, and a little ranch dressing on the side helps balance the spicy sauce.

Buffalo Chicken Smoked Meatloaf with Blue Cheese Center

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 ½ pounds ground chicken
• ½ cup panko breadcrumbs
• 1 large egg
• ¼ cup finely diced celery
• 2 tablespoons finely diced yellow onion
• ⅓ cup Buffalo sauce, divided
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 ounces blue cheese, chilled and cut into small cubes
• 1 tablespoon olive oil, for the foil
• 2 tablespoons chopped fresh chives, for garnish
• Ranch dressing, for serving

fremgangsmåte

 

• Preheat a smoker to 250°F. Use your preferred smoking wood and set a small foil-lined tray or pan inside the smoker to catch drips.
• In a large bowl, combine the ground chicken, panko, egg, celery, onion, 2 tablespoons of the Buffalo sauce, salt, and black pepper. Mix gently just until everything is evenly combined.
• Lightly coat a sheet of foil with the olive oil. Shape half of the chicken mixture into a compact rectangle on the foil. Arrange the chilled blue cheese cubes down the center, leaving a border around the edges.
• Cover the cheese with the remaining chicken mixture. Pinch the edges together and smooth the top so the cheese is fully enclosed. Shape the loaf evenly to help it cook at a steady rate.
• Place the foil and meatloaf in the smoker. Smoke until the center of the meatloaf reaches 165°F on an instant-read thermometer, checking the temperature in the chicken rather than in the cheese.
• Brush the top with the remaining Buffalo sauce during the last 15 minutes of smoking. Remove the meatloaf and let it rest for 10 minutes so the center stays in place when sliced.
• Transfer the loaf to a serving plate, sprinkle with chopped chives, and serve with ranch dressing on the side.

merknader

Keep the blue cheese chilled until you assemble the loaf, and seal the chicken mixture well around it to help keep the center gooey. If the Buffalo sauce is especially spicy, use a milder sauce and keep the ranch on the side for cooling bites.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Foil, Instant-Read Thermometer

Turkey Smoked Meatloaf with Cranberry and Brie Filling

Lean ground turkey gets a tender, smoky finish in this meatloaf, with a soft center of creamy Brie and tart cranberry sauce. The filling gives each slice a sweet-savory contrast without making the meatloaf feel heavy.

Serve it for a cozy weekend dinner or a holiday-inspired meal. Let it rest before slicing so the Brie stays tucked inside and the slices hold together.

Turkey Smoked Meatloaf with Cranberry and Brie Filling

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely chopped yellow onion
• 1 tablespoon milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces Brie, rind on or removed, cut into small pieces
• 1/3 cup whole-berry cranberry sauce
• 1 tablespoon olive oil, for the foil
• 1 cup applewood smoking chips, soaked and drained

fremgangsmåte

 

• Preheat a smoker to 250°F. Add the soaked and drained applewood chips according to the smoker’s instructions. If using a charcoal grill with a smoker setup, arrange it for indirect cooking and place the chips over the coals.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, milk, smoked paprika, garlic powder, salt, and black pepper. Mix gently with your hands just until combined.
• Lay a sheet of foil on the counter and brush it with the olive oil. Shape about two-thirds of the turkey mixture into a rectangle on the foil, roughly 8 by 6 inches. Leave a small border around the edges.
• Spoon the cranberry sauce down the center of the turkey mixture, then scatter the Brie pieces over it. Shape the remaining turkey mixture into a layer over the filling. Pinch the edges together to seal the filling inside, then gently form the loaf into an even shape.
• Transfer the foil and meatloaf to the smoker. Smoke until the center of the turkey reaches 165°F on an instant-read thermometer, checking the temperature in the meat rather than the filling.
• Carefully remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the loaf hold its shape and keeps the warm Brie and cranberry filling from spilling out too quickly.

merknader

Keep the cranberry sauce and Brie in a compact strip down the middle so they are easier to seal inside the turkey. For the neatest slices, use a sharp knife and wipe it between cuts. Leftovers can be refrigerated in a covered container and reheated gently until warmed through.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Foil, Instant-Read Thermometer

Mexican-Style Smoked Meatloaf with Chorizo and Oaxaca Cheese Center

This smoked meatloaf pairs seasoned ground beef with spicy chorizo and a gooey Oaxaca cheese center. Chipotle, cumin, and smoked paprika bring warm, savory flavor without overpowering the cheese.

Serve it for a weekend dinner or a casual get-together. Sliced thick, it has a smoky crust and a tender center that works well alongside rice, beans, or a simple salad.

Mexican-Style Smoked Meatloaf with Chorizo and Oaxaca Cheese Center

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 ounces fresh Mexican chorizo, casings removed
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1/4 cup finely diced yellow onion
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces Oaxaca cheese, cut into a thick log
• 1/4 cup barbecue sauce

fremgangsmåte

 

• Heat a smoker to 250°F. Use a mild wood such as oak or pecan so the smoke complements the chorizo and spices.
• In a small bowl, combine the breadcrumbs and milk. Let them stand for a few minutes, until the breadcrumbs are moistened.
• In a large bowl, mix the ground beef, chorizo, egg, soaked breadcrumbs, onion, tomato paste, cumin, smoked paprika, chipotle powder, salt, and black pepper. Mix just until combined to keep the meatloaf tender.
• Lay the meat mixture on a sheet of parchment and shape it into a rectangle about 1 inch thick. Place the Oaxaca cheese log lengthwise down the center. Fold the meat around the cheese and pinch the seam and ends closed so the cheese is fully enclosed.
• Set the loaf seam-side down on a smoker-safe tray or directly on a clean smoker rack. Smoke until the center of the meat reaches 155°F, checking with an instant-read thermometer.
• Brush the top and sides with the barbecue sauce. Continue smoking until the center reaches 160°F. Rest the loaf for 10 minutes before slicing so the cheese stays mostly inside each piece.

merknader

Keep the cheese log centered and seal the meat well at both ends to help prevent leaks as it melts. For neat slices, use a sharp knife and let the loaf rest before cutting. Leftovers can be reheated gently in a covered dish so the meat stays moist.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Mixing Bowls, Parchment Paper, Instant-Read Thermometer

Pesto Smoked Meatloaf with Sun-Dried Tomatoes and Fontina Core

Pesto, chopped sun-dried tomatoes, and Italian herbs give this smoked meatloaf a savory, bright flavor. A Fontina center melts as the loaf cooks, creating a gooey slice with cheese in every serving.

It works well for a relaxed weekend dinner or a backyard meal when you want something hearty with a little Italian-inspired flair. Let the meatloaf rest before slicing so the cheese stays tucked inside instead of running out onto the board.

Pesto Smoked Meatloaf with Sun-Dried Tomatoes and Fontina Core

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup prepared basil pesto
• 1/3 cup chopped oil-packed sun-dried tomatoes, drained
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces Fontina cheese, cut into a thick log
• 1/2 cup tomato sauce

fremgangsmåte

 

• Preheat a smoker to 250°F. Set it up for indirect cooking, and use your preferred mild wood.
• In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, pesto, sun-dried tomatoes, Italian seasoning, salt, and black pepper. Mix gently with your hands just until the ingredients are evenly combined.
• Lay a large sheet of parchment paper on the counter. Pat the meat mixture into a rectangle about 1 inch thick. Place the Fontina log lengthwise down the center, then use the parchment to help fold the meat mixture around it. Pinch the seam and ends closed so the cheese is fully covered.
• Place the loaf seam-side down in a smoker-safe pan. Spread the tomato sauce over the top, then smoke until the center of the meatloaf reaches 160°F on an instant-read thermometer. Check the temperature in the meat, avoiding the Fontina core.
• Transfer the pan from the smoker and let the meatloaf rest for 10 minutes. Slice carefully into four portions so each piece shows the melted Fontina center.

merknader

Drain the sun-dried tomatoes well so their oil does not make the meat mixture too soft. If the Fontina log is uneven, trim it into a consistent shape so the cheese melts through the center at a steady rate. Serve the slices with a simple green salad or roasted vegetables.

Course: Main Course
Cuisine: Italian-American
Equipment: Smoker, Smoker-Safe Pan, Mixing Bowl, Instant-Read Thermometer