10 Cream Cheese-Stuffed Smoked Meatloaf Recipes

Cream cheese-stuffed smoked meatloaf is a comforting dinner with a creamy surprise in the middle. These recipes offer practical flavor ideas, from simple seasonings to smoky barbecue twists. Whether you’re planning a family meal or a weekend cookout, you’ll find an option worth trying.

Helpful Tips Before You Start

A few simple steps help keep the cream cheese filling creamy and the meatloaf moist on the smoker.

Soften the Cream Cheese

Let the cream cheese sit at room temperature until it’s easy to spread. This makes it simpler to create an even filling without tearing the meat.

Seal the Filling Inside

Leave a border around the meat and pinch the seams closed firmly. A tight seal helps keep the cream cheese from leaking out as the loaf cooks.

Use a Meat Thermometer

Check the temperature in the thickest part of the meat, avoiding the cream cheese center. Cook ground beef or pork meatloaf to 160°F, or ground poultry meatloaf to 165°F.

Let It Rest Before Slicing

Rest the smoked meatloaf for about 10 minutes before cutting. This gives the juices time to settle and helps the filling stay in place.

Classic Hickory-Smoked Cream Cheese-Stuffed Meatloaf with Tangy Tomato Glaze

This hickory-smoked meatloaf has a tender, savory center wrapped around a creamy cream cheese filling. A tangy tomato glaze adds a familiar sweet-and-sharp finish without overpowering the smoky flavor.

It makes a cozy main dish for a family dinner or weekend cookout. Let the loaf rest before slicing so the filling stays tucked inside and each piece holds together.

Classic Hickory-Smoked Cream Cheese-Stuffed Meatloaf with Tangy Tomato Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ¼ cup finely diced yellow onion
• 1 teaspoon Worcestershire sauce
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• 4 ounces cream cheese, softened
• ½ cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• Hickory wood chips, soaked according to package directions

fremgangsmåte

 

• Preheat a smoker to 250°F. Add the soaked hickory wood chips according to the smoker’s instructions so it is ready to produce steady smoke.
• In a small bowl, stir together the breadcrumbs and milk. Let them sit for a few minutes, then mix in the egg, diced onion, Worcestershire sauce, salt, and black pepper.
• Add the ground beef and gently mix until the ingredients are just combined. Avoid compacting the meat, which can make the loaf dense.
• Place the meat mixture on a sheet of parchment and pat it into a rectangle about ½ inch thick. Spread the softened cream cheese down the center, leaving a border around the edges. Fold the meat over the filling and pinch the seams and ends closed. Shape the loaf seam-side down.
• In a small bowl, combine the ketchup, apple cider vinegar, and brown sugar. Brush about half of the glaze over the meatloaf, reserving the rest for later.
• Set the meatloaf on a smoker-safe pan or directly on a clean smoker rack. Smoke at 250°F until the center reaches 160°F, checking with an instant-read thermometer inserted into the meat rather than the cream cheese filling.
• Brush the remaining glaze over the top during the last 15 minutes of smoking. Remove the meatloaf when it reaches 160°F and let it rest for 10 minutes before slicing.

merknader

Seal the meat around the cream cheese carefully, especially at the ends, to help keep the filling inside as the loaf cooks. For clean slices, use a sharp knife and wipe it between cuts. Leftovers can be refrigerated in a covered container and gently reheated until hot.

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

Jalapeño Popper Smoked Meatloaf Stuffed with Cream Cheese and Cheddar

This smoked meatloaf brings jalapeño popper flavors to the dinner table, with a creamy center of cream cheese, cheddar, and jalapeños tucked inside seasoned beef. A light bacon layer adds a smoky, savory finish.

It works well for a weekend cookout or a cozy family meal. Each slice has tender meat around a rich, mildly spicy filling, so serve it with simple sides that let the center shine.

Jalapeño Popper Smoked Meatloaf Stuffed with Cream Cheese and Cheddar

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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
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese
• 2 jalapeños, seeded and finely chopped
• 4 bacon slices

fremgangsmåte

 

• Preheat a smoker to 250°F. In a small bowl, mix the cream cheese, cheddar, and chopped jalapeños until evenly combined.
• In a large bowl, combine the ground beef, egg, breadcrumbs, milk, garlic powder, smoked paprika, salt, and black pepper. Mix gently just until the ingredients come together.
• Place the meat mixture on a sheet of parchment and press it into a rectangle about 1/2 inch thick. Spread the cream cheese mixture down the center, leaving a border around the edges.
• Use the parchment to fold the meat over the filling and seal the edges. Shape it into a compact loaf, keeping the filling enclosed. Lay the bacon slices over the top and tuck their ends underneath.
• Transfer the loaf to a smoker-safe pan or rack. Smoke until the center of the meat reaches 160°F on an instant-read thermometer, checking the temperature in the meat rather than the filling.
• Let the meatloaf rest for 10 minutes before slicing. This helps the creamy center settle and makes the slices easier to serve.

merknader

For gentler heat, remove the jalapeño seeds before chopping, as listed, and keep the pieces small so they spread evenly through the filling. Rest the loaf before cutting to help keep the cream cheese and cheddar inside each slice.

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

Spinach-Artichoke Cream Cheese-Stuffed Smoked Meatloaf

This smoked meatloaf wraps a creamy spinach-artichoke filling in seasoned ground beef. The center stays rich and soft, while the outside picks up a gentle smoky flavor.

It’s a cozy choice for a weekend dinner or a casual gathering. Let the loaf rest before slicing so each piece holds its filling neatly.

Spinach-Artichoke Cream Cheese-Stuffed Smoked Meatloaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 2 cups fresh baby spinach, roughly chopped
• ½ cup chopped artichoke hearts, drained and patted dry
• 4 ounces cream cheese, softened
• ¼ cup shredded mozzarella
• 1 pound ground beef
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup milk
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup barbecue sauce

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Transfer it to a plate and let it cool. Squeeze out excess moisture, then chop it finely.
• In a small bowl, mix the cream cheese, mozzarella, chopped spinach, and artichoke hearts until evenly combined.
• In a large bowl, combine the ground beef, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently just until combined.
• Lay a large piece of parchment paper on the counter. Pat the meat mixture into a rectangle about ½ inch thick. Spread the spinach-artichoke mixture down the center, leaving a border around the edges.
• Use the parchment to help fold the meat over the filling. Pinch the seam and both ends closed, then shape the loaf with the seam underneath. Check for gaps so the filling is enclosed.
• Heat a smoker to 250°F. Place the meatloaf on a sheet of foil or in a smoker-safe pan. Smoke until the center reaches 160°F on an instant-read thermometer, about 2½ to 3 hours depending on the loaf’s thickness.
• Brush the barbecue sauce over the top during the last 20 minutes of smoking. Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.

merknader

Drain the artichokes well and squeeze the cooked spinach dry to help keep the filling from making the loaf watery. If the filling softens while you shape the meatloaf, chill it briefly so it is easier to enclose.

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

Cajun Andouille-Smoked Meatloaf with a Cream Cheese Center

Smoky andouille sausage, Cajun seasoning, and a tangy cream cheese center give this meatloaf a bold flavor in every slice. It’s shaped for the smoker, so the outside develops a savory crust while the center stays tender.

Serve it for a weekend dinner or a relaxed backyard meal. Let the loaf rest before slicing so the cream cheese center stays tucked neatly inside.

Cajun Andouille-Smoked Meatloaf with a Cream Cheese Center

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Rett Main Course

Kategori 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 ounces cream cheese, softened
• 1 tablespoon chopped fresh parsley
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup hickory wood chips, for smoking

fremgangsmåte

 

• Soak the hickory wood chips in water according to the smoker’s instructions. Preheat the smoker to 250°F.
• In a small bowl, stir together the softened cream cheese and chopped parsley until evenly combined. Set aside.
• In a large mixing bowl, combine the ground beef, diced andouille, egg, breadcrumbs, milk, onion, Cajun seasoning, Worcestershire sauce, salt, and black pepper. Mix gently just until everything is evenly distributed.
• Place a large piece of parchment paper on the counter. Shape about half of the meat mixture into a rectangle. Spread the cream cheese mixture down the center, leaving a border around the edges.
• Shape the remaining meat mixture over the filling. Pinch the edges and ends together to seal the cream cheese inside, then smooth the loaf into an even shape.
• Set the meatloaf on a smoker-safe tray or piece of foil with the seam underneath. Add the drained wood chips to the smoker as directed by the manufacturer.
• Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, checking the temperature in the meat rather than the cream cheese filling.
• Remove the loaf from the smoker and let it rest for 10 minutes before slicing. This helps the meatloaf hold its shape and keeps the creamy center from spilling out.

merknader

Dice the andouille finely so it spreads evenly through the loaf, and seal the meat around the cream cheese carefully to prevent leaks. For a milder Cajun flavor, reduce the Cajun seasoning slightly, and serve the slices with a simple green salad or roasted vegetables.

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

Barbecue Bacon-Wrapped Smoked Meatloaf Stuffed with Cream Cheese

This smoked meatloaf has a creamy center, a smoky beef filling, and a crisp bacon wrap coated with barbecue sauce. Each slice brings together savory, tangy, and gently sweet flavors.

It works well for a weekend cookout or a family dinner when you want a hearty main dish with a special touch. Let it rest before slicing so the cream cheese stays tucked inside and the meatloaf holds its shape.

Barbecue Bacon-Wrapped Smoked Meatloaf Stuffed with Cream Cheese

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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
• 1/4 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 8 slices thin-cut bacon
• 1/3 cup barbecue sauce, divided

fremgangsmåte

 

• Preheat a smoker to 250°F. Place a sheet of parchment paper on a rimmed baking sheet or cutting board to make shaping the meatloaf easier.
• In a mixing bowl, combine the ground beef, egg, breadcrumbs, diced onion, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined, taking care not to compact the meat.
• Transfer the meat mixture to the parchment and pat it into a rectangle about 1/2 inch thick. Spread the softened cream cheese down the center, leaving a border around the edges. Roll the meat mixture around the filling and pinch the seam and ends closed.
• Arrange the bacon slices side by side on the parchment, slightly overlapping them. Place the meatloaf seam-side down on the bacon. Wrap the bacon around it, tucking the ends underneath.
• Set the wrapped meatloaf seam-side down on the smoker grate. Smoke until the center reaches 150°F, about 2 to 2 1/2 hours, checking with an instant-read thermometer.
• Brush the top and sides with half of the barbecue sauce. Continue smoking until the center reaches 160°F and the bacon is browned, about 20 to 30 minutes more. Brush with the remaining barbecue sauce during the last 10 minutes.
• Transfer the meatloaf to a cutting board and rest for 10 minutes before slicing. This helps the filling settle and makes neat portions.

merknader

Use thin-cut bacon so it wraps easily and browns during smoking. If the bacon needs more color once the meatloaf reaches temperature, briefly place it under a hot broiler and watch it closely. Slice gently with a sharp knife to keep the cream cheese filling in place.

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

Italian Sausage-Smoked Meatloaf with Cream Cheese, Mozzarella, and Marinara

Italian sausage brings savory herbs and a little spice to this smoky, stuffed meatloaf. A creamy center of cream cheese and mozzarella keeps each slice rich and tender, while marinara adds a familiar Italian-inspired finish.

It’s a cozy main dish for a weekend dinner or a casual meal with friends. Smoke it gently, then let it rest before slicing so the cheese stays tucked inside.

Italian Sausage-Smoked Meatloaf with Cream Cheese, Mozzarella, and Marinara

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground Italian sausage
• 1 pound ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, softened
• 1 cup shredded mozzarella, divided
• 1/2 cup marinara sauce, divided
• 1 tablespoon chopped fresh parsley

fremgangsmåte

 

• Preheat a smoker to 250°F. In a small bowl, stir together the softened cream cheese and 1/2 cup of the mozzarella until combined.
• In a large bowl, combine the Italian sausage, ground beef, egg, breadcrumbs, milk, garlic powder, and black pepper. Mix gently until evenly combined, taking care not to pack the meat too tightly.
• Lay a large piece of parchment paper on the counter. Shape the meat mixture into a rectangle about 1 inch thick. Spread the cream cheese mixture down the center, leaving a border around the edges. Spoon 1/4 cup of marinara over the cheese, then sprinkle with the remaining 1/2 cup of mozzarella.
• Use the parchment to help fold the long sides of the meat over the filling. Pinch the seams and ends closed, then shape the loaf so the filling is fully enclosed. Transfer it seam-side down to a smoker-safe pan or rack.
• Smoke until the center of the meatloaf reaches 160°F on an instant-read thermometer, about 2 to 3 hours depending on its shape and the smoker. Spoon the remaining 1/4 cup of marinara over the top during the final 20 minutes.
• Remove the meatloaf from the smoker and rest it for 10 minutes. Sprinkle with the chopped parsley, then slice carefully and serve.

merknader

Keep the cheese filling away from the edges and seal the seams well to help prevent leaks while smoking. For neat slices, let the loaf rest fully and use a sharp knife.

Course: Main Course
Cuisine: Italian-American
Equipment: Smoker, Smoker-Safe Pan or Rack, Mixing Bowls, Instant-Read Thermometer, Parchment Paper

Southwestern Smoked Meatloaf Stuffed with Cream Cheese, Green Chiles, and Corn

This smoked meatloaf has a tender, savory beef filling with a creamy center packed with green chiles and sweet corn. A touch of chili powder and cumin brings a Southwestern flavor without overpowering the smoky finish.

It’s a hearty choice for a weekend dinner or casual cookout, and the stuffed slices make an inviting centerpiece. Let the loaf rest before cutting so the cream cheese stays nestled inside.

Southwestern Smoked Meatloaf Stuffed with Cream Cheese, Green Chiles, and Corn

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Rett Main Course

Kategori Southwestern American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• ¼ cup finely diced yellow onion
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces cream cheese, softened
• ¼ cup canned diced green chiles, drained
• ½ cup corn kernels, thawed if frozen or drained if canned
• ½ cup barbecue sauce, divided

fremgangsmåte

 

• Heat a smoker to 250°F. In a small bowl, stir together the softened cream cheese, green chiles, and corn until evenly combined. Set the filling aside.
• In a large bowl, mix the ground beef, egg, breadcrumbs, milk, onion, chili powder, cumin, salt, and black pepper. Combine gently just until the mixture holds together.
• Lay a large piece of parchment on the counter. Pat the meat mixture into a rectangle about ½ inch thick. Spread the cream cheese mixture down the center, leaving a border around the edges.
• Use the parchment to fold the meat over the filling, then pinch the seams and ends closed. Shape into a loaf and place it seam-side down on a smoker-safe tray.
• Brush the top and sides with half of the barbecue sauce. Smoke until the center reaches 160°F, checking the temperature with an instant-read thermometer.
• Brush the remaining barbecue sauce over the loaf during the final 10 minutes of smoking. Remove the meatloaf and let it rest for 10 minutes before slicing.

merknader

Drain the green chiles well so their liquid does not loosen the filling, and keep the cream cheese mixture away from the edges to help prevent leaks. Serve the slices while warm, when the corn and chile cream cheese center is soft.

Course: Main Course
Cuisine: Southwestern American
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowls, Instant-Read Thermometer

Mushroom-Swiss Cream Cheese-Stuffed Smoked Meatloaf with Herb Gravy

This smoked meatloaf has a savory mushroom and Swiss filling wrapped around a creamy cream cheese center. Smoking gives the beef a gentle wood-fired flavor, while the cheese keeps each slice tender and rich.

It makes a cozy main course for a weekend dinner or a relaxed family gathering. A simple herb gravy brings everything together and pairs especially well with the earthy mushrooms and melted Swiss.

Mushroom-Swiss Cream Cheese-Stuffed Smoked Meatloaf with Herb Gravy

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 cup finely chopped cremini mushrooms
• 1/2 teaspoon salt, divided
• 1 1/2 pounds ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup milk
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, softened
• 3/4 cup shredded Swiss cheese
• 1/2 cup beef broth
• 2 tablespoons all-purpose flour
• 1 cup beef broth, for the gravy
• 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley
• Wood chips for smoking

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Add the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms have released their moisture and are lightly browned. Set aside to cool.
• In a large bowl, combine the ground beef, egg, breadcrumbs, milk, Worcestershire sauce, black pepper, and the remaining 1/4 teaspoon of salt. Mix gently until just combined.
• Stir the softened cream cheese and shredded Swiss together in a small bowl. On a sheet of parchment, shape about two-thirds of the beef mixture into a rectangle. Spread the cream cheese mixture down the center, then spoon the cooled mushrooms over it. Leave a border around the edges.
• Shape the remaining beef mixture over the filling. Pinch the edges and ends together to seal, then form the loaf into an even shape. Transfer it to a smoker-safe pan.
• Heat the smoker to 250°F and add the wood chips according to the smoker’s instructions. Place the meatloaf 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. Rest the meatloaf for 10 minutes before slicing.
• While the meatloaf rests, whisk 1/2 cup of beef broth with the flour until smooth. In a small saucepan, bring the remaining 1 cup of beef broth and dried thyme to a gentle simmer. Whisk in the flour mixture and cook, stirring, until the gravy thickens. Stir in the chopped parsley.
• Slice the meatloaf carefully so the filling stays in place. Serve with the herb gravy spooned over each portion.

merknader

Let the sautéed mushrooms cool before adding them to the filling so they do not soften the cream cheese too much. Seal the meatloaf well around the filling, and use a thermometer to check the beef without touching the cheesy center.

Course: Main Course
Cuisine: American
Equipment: Skillet, Mixing Bowls, Smoker, Smoker-Safe Pan, Instant-Read Thermometer, Small Saucepan

Mediterranean Smoked Meatloaf with Cream Cheese, Sun-Dried Tomatoes, and Olives

This smoked meatloaf brings together savory beef, tangy sun-dried tomatoes, and briny olives, with a creamy cheese filling tucked into the center. A little oregano and garlic give it a Mediterranean-inspired flavor in every slice.

Serve it for a relaxed weekend dinner or a cookout when you want something a little different from classic meatloaf. The outside develops a smoky crust while the middle stays tender and creamy.

Mediterranean Smoked Meatloaf with Cream Cheese, Sun-Dried Tomatoes, and Olives

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely chopped sun-dried tomatoes, patted dry
• 1/4 cup finely chopped pitted Kalamata olives
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 ounces cream cheese, softened
• 1 tablespoon milk
• 1/2 cup wood chips for smoking

fremgangsmåte

 

• Preheat a smoker to 250°F. Add the wood chips according to the smoker’s instructions.
• In a large bowl, mix the ground beef, egg, breadcrumbs, sun-dried tomatoes, olives, oregano, garlic powder, salt, and black pepper. Mix gently until combined, taking care not to pack the meat too tightly.
• In a small bowl, stir the softened cream cheese and milk until smooth and spreadable.
• Place the meat mixture on a sheet of parchment paper and shape it into a rectangle about 1 inch thick. Spread the cream cheese mixture down the center, leaving a border around the edges. Use the parchment to help fold the meat over the filling, then pinch the seam and ends closed. Shape it into a loaf with the seam underneath.
• Set the loaf on the smoker grate. Smoke until the center reaches 160°F on an instant-read thermometer, checking the temperature in the meat rather than the filling. Let it rest for 10 minutes before slicing so the filling settles.

merknader

Pat the sun-dried tomatoes dry before chopping so they do not add excess moisture to the loaf. If the cream cheese is still firm, let it soften a little longer before mixing so it spreads easily without tearing the meat layer.

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

Turkey-Smoked Meatloaf Stuffed with Cream Cheese, Pesto, and Roasted Red Peppers

This smoked turkey meatloaf has a savory cream cheese center brightened with basil pesto and sweet roasted red peppers. It’s a flavorful twist on classic meatloaf that works well for a weekend dinner or a relaxed cookout.

The turkey stays tender as it smokes, while the filling adds creamy, herby pockets to each slice. Let the loaf rest before cutting so the filling stays neatly inside.

Turkey-Smoked Meatloaf Stuffed with Cream Cheese, Pesto, and Roasted Red Peppers

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground turkey
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup whole milk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 4 ounces cream cheese, softened
• 3 tablespoons basil pesto
• ½ cup roasted red peppers, patted dry and finely chopped
• 1 tablespoon olive oil, for brushing

fremgangsmåte

 

• Preheat a smoker to 250°F. Set it up for indirect cooking according to the manufacturer’s instructions.
• In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, milk, salt, black pepper, and garlic powder. Mix gently until evenly combined, taking care not to compact the mixture.
• In a small bowl, stir the softened cream cheese and pesto together. Fold in the chopped roasted red peppers.
• Place the turkey mixture on a sheet of parchment paper and shape it into a rectangle about ¾ inch thick. Spread the cream cheese mixture down the center, leaving a border around the edges. Use the parchment to lift one long side of the turkey mixture over the filling, then bring the other side over it. Pinch the seam and ends closed, and shape the loaf so the filling is fully enclosed.
• Brush the outside of the loaf with olive oil. Transfer it to a smoker-safe pan or a piece of sturdy foil, keeping the seam underneath.
• Smoke until the center of the turkey reaches 165°F on an instant-read thermometer. Check the temperature in the meat, avoiding the cream cheese filling.
• Carefully remove the loaf from the smoker and let it rest for 10 minutes before slicing. This helps the filling settle and makes cleaner slices.

merknader

Pat the roasted red peppers thoroughly dry so excess moisture does not soften the filling. If the turkey mixture feels sticky while shaping, use the parchment to handle it rather than adding extra breadcrumbs, which can make the loaf dense.

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