10 Delicious Smoked Meatloaf Recipes for Electric Smokers

Smoked meatloaf is a simple way to bring rich, smoky flavor to a familiar dinner. These electric smoker recipes offer practical ideas for everything from classic glazed meatloaf to tasty variations with different seasonings and mix-ins. Find a recipe that suits your family and enjoy an easy, satisfying meal.

Helpful Tips Before You Start

A few simple steps can help your smoked meatloaf cook evenly and pick up plenty of smoky flavor.

Choose the Right Wood

Use mild woods like apple, cherry, or pecan to complement the meat without overpowering it. Hickory works well if you prefer a bolder smoke flavor.

Shape the Loaf for Even Cooking

Form the meatloaf into an even thickness so it cooks at a steady pace. A free-form loaf on a rack lets smoke circulate around the sides.

Use a Meat Thermometer

Check the temperature in the center of the loaf rather than relying on cooking time alone. Ground meatloaf is ready when it reaches 160°F.

Keep the Mixture Tender

Mix the ingredients just until combined to avoid a dense loaf. If the mixture feels too wet to shape, chill it briefly before smoking.

Let It Rest Before Slicing

Rest the cooked meatloaf for about 10 minutes before cutting. This gives the juices time to settle and helps the slices hold together.

Classic Applewood-Smoked Meatloaf with Tangy Tomato Glaze

Applewood smoke gives this classic beef meatloaf a gentle, sweet aroma, while a simple tomato glaze adds a bright, tangy finish. A mix of breadcrumbs, milk, and egg helps keep each slice tender and moist.

Serve it for a relaxed family dinner or a weekend cookout. It pairs well with mashed potatoes or roasted vegetables, and it is easy to make in an electric smoker.

Classic Applewood-Smoked Meatloaf with Tangy Tomato Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 85% lean
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1/4 cup finely chopped yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup ketchup, divided
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• Applewood smoking chips, for the electric smoker

fremgangsmåte

 

• Preheat the electric smoker to 250°F. Add applewood chips according to the smoker’s instructions, and place a drip pan beneath the cooking rack if your smoker uses one.
• In a large bowl, stir together the breadcrumbs and milk. Let them sit for a few minutes so the breadcrumbs absorb the milk.
• Add the ground beef, egg, chopped onion, Worcestershire sauce, salt, black pepper, garlic powder, and 2 tablespoons of the ketchup. Mix gently with your hands until just combined. Avoid overmixing, which can make the meatloaf dense.
• Shape the mixture into a compact loaf about 8 inches long. Place it on a smoker-safe rack or in a shallow smoker-safe pan, leaving room around it for the smoke to circulate.
• Smoke the meatloaf until its center reaches 150°F, about 1 1/2 to 2 hours depending on its thickness and your smoker. Check the temperature with an instant-read thermometer.
• While the meatloaf smokes, combine the remaining ketchup with the apple cider vinegar and brown sugar in a small bowl. Stir until the sugar dissolves.
• Brush the glaze over the meatloaf when its center reaches 150°F. Continue smoking until the center reaches 160°F. Let it rest for 10 minutes before slicing so the juices settle.

merknader

For a tender loaf, mix the beef only until the ingredients come together and shape it evenly so it cooks at a consistent pace. If the glaze looks set before the meatloaf reaches 160°F, leave it uncovered and continue checking the center temperature.

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

Bacon-Wrapped BBQ Meatloaf with Smoked Gouda

Bacon, BBQ sauce, and smoked Gouda bring bold, smoky flavor to this electric-smoker meatloaf. The cheese melts into the center, while the bacon adds a savory outer layer that helps keep each slice moist.

Serve it for a relaxed weekend dinner, a family cookout, or any meal when you want a hearty main dish without firing up a grill. It pairs well with simple sides like mashed potatoes or a green salad.

Bacon-Wrapped BBQ Meatloaf with Smoked Gouda

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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 finely diced yellow onion
• 2 tablespoons milk
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 4 ounces smoked Gouda, cut into small cubes
• 8 slices bacon
• ½ cup BBQ sauce, divided

fremgangsmåte

 

• Preheat the electric smoker to 250°F. Follow the manufacturer’s instructions for adding wood, if needed.
• In a large bowl, combine the ground beef, egg, breadcrumbs, onion, milk, salt, black pepper, and garlic powder. Mix gently until just combined.
• Shape half of the meat mixture into a compact loaf on a tray or clean work surface. Press the smoked Gouda cubes into the center, keeping them away from the edges. Cover with the remaining meat mixture and pinch the seams closed so the cheese is enclosed.
• Lay the bacon slices side by side on a clean surface, slightly overlapping them. Set the loaf across the bacon and wrap the slices around it. Place the loaf seam-side down on a smoker-safe rack or pan.
• Smoke until the center reaches 150°F, checking with an instant-read thermometer. Brush the top and sides with half of the BBQ sauce.
• Continue smoking until the center reaches 160°F. Brush with the remaining BBQ sauce during the final few minutes, then remove the meatloaf from the smoker.
• Rest the meatloaf for 10 minutes before slicing. This helps the loaf hold together and keeps the melted Gouda from running out too quickly.

merknader

Cut the Gouda into small cubes and keep them centered so the cheese stays inside the loaf as it melts. If the bacon is not as crisp as you like when the meatloaf reaches temperature, briefly finish it under a broiler, watching closely so the BBQ sauce does not burn.

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

Italian-Style Smoked Meatloaf Stuffed with Mozzarella and Spinach

This Italian-style meatloaf has a savory beef and sausage base, seasoned with herbs, Parmesan, and garlic. A center of mozzarella and spinach makes each slice tender and cheesy.

It’s a cozy main dish for a family dinner or a relaxed weekend meal. Smoking it in an electric smoker adds gentle wood-fired flavor while the filling keeps the meatloaf moist.

Italian-Style Smoked Meatloaf Stuffed with Mozzarella and Spinach

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ½ pound Italian sausage, casings removed
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup fresh spinach, roughly chopped
• 4 ounces low-moisture mozzarella, cut into short strips
• ½ cup marinara sauce, divided
• 1 cup wood chips, such as cherry or apple

fremgangsmåte

 

• Preheat the electric smoker to 250°F. Add the wood chips according to the manufacturer’s instructions.
• In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, egg, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix gently until just combined, taking care not to compact the meat.
• Lay a sheet of parchment paper on a clean work surface. Shape the meat mixture into a rectangle about ½ inch thick. Arrange the spinach down the center, leaving a border around the edges, then place the mozzarella strips over the spinach.
• Use the parchment to lift one long side of the meat mixture over the filling. Fold the other side over to seal, then pinch the ends and seam closed. Shape the loaf evenly so the filling is enclosed.
• Transfer the meatloaf to a smoker-safe pan or rack, seam side down. Spoon ¼ cup of marinara over the top.
• Smoke until the center reaches 160°F on an instant-read thermometer, checking the thickest part of the meat without touching the filling. During the last 15 minutes, spread the remaining marinara over the top.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the melted mozzarella stay inside the slices.

merknader

Use low-moisture mozzarella to help keep the filling from becoming watery, and seal the meatloaf well around the spinach and cheese. Letting it rest before slicing is especially helpful for neat portions with the filling intact.

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

Southwestern Smoked Meatloaf with Green Chiles and Pepper Jack

Green chiles, pepper jack, and a little cumin give this smoked meatloaf a Southwestern flavor without making it complicated. The cheese melts into the loaf, while the smoker adds a savory, wood-fired finish.

Serve it for a relaxed weekend dinner or slice leftovers for sandwiches. A simple glaze of barbecue sauce and lime keeps the top moist and adds a tangy finish.

Southwestern Smoked Meatloaf with Green Chiles and Pepper Jack

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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
• ½ cup shredded pepper jack cheese
• 1 can (4 ounces) diced green chiles, drained
• ¼ cup finely diced yellow onion
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ⅓ cup barbecue sauce, divided
• 1 teaspoon lime juice

fremgangsmåte

 

• Preheat an electric smoker to 250°F. Set it up according to the manufacturer’s instructions, and use your preferred mild wood chips.
• In a large bowl, stir together the egg, breadcrumbs, and milk. Let the mixture sit for 2 minutes so the breadcrumbs can absorb the milk.
• Add the ground beef, pepper jack, drained green chiles, onion, cumin, chili powder, salt, and black pepper. Mix gently just until combined. Avoid packing the mixture tightly, which can make the loaf dense.
• Shape the mixture into a loaf about 8 inches long. Place it on a small sheet of foil with the edges slightly raised, or on a smoker-safe rack with a drip pan beneath it.
• Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, about 2 to 2½ hours. Check the temperature in the center of the loaf.
• Stir the lime juice into the barbecue sauce. Brush half of the mixture over the meatloaf during the last 20 minutes of smoking. Once the loaf reaches 160°F, remove it from the smoker and brush on the remaining sauce.
• Let the meatloaf rest for 10 minutes before slicing. This helps the slices hold together and gives the melted cheese time to settle.

merknader

Drain the green chiles well so they add flavor without making the meatloaf wet. For a milder bite, use mild pepper jack, and slice the loaf with a sharp knife after resting so the cheese stays neatly in each serving.

Course: Main Course
Cuisine: Southwestern American
Equipment: Electric Smoker, Mixing Bowl, Instant-Read Thermometer, Smoker-Safe Rack or Foil, Drip Pan

Mushroom and Swiss Smoked Meatloaf with Herb Gravy

This smoked meatloaf combines savory mushrooms, melted Swiss cheese, and tender ground beef in every slice. A gentle smoke adds depth without overpowering the earthy mushroom flavor.

Serve it for a cozy weekend dinner or a relaxed family meal. The creamy herb gravy makes it especially satisfying alongside mashed potatoes or roasted vegetables.

Mushroom and Swiss Smoked Meatloaf with Herb Gravy

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 1 pound ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/3 cup whole milk
• 1/2 cup shredded Swiss cheese
• 1/4 cup finely chopped yellow onion
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 cup beef broth
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon chopped fresh thyme

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until they release their moisture and become tender. Let them cool slightly.
• Set up an electric smoker according to the manufacturer’s instructions and preheat it to 250°F. Use a drip pan if your smoker requires one.
• In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, Swiss cheese, onion, Worcestershire sauce, salt, pepper, dried thyme, garlic powder, and cooled mushrooms. Mix gently just until combined.
• Shape the mixture into a compact loaf and place it on a sheet of heavy-duty foil or in a small smoker-safe pan. Leave room around the loaf for smoke to circulate.
• Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, checking the temperature in the thickest part. Transfer it to a cutting board and let it rest while you make the gravy.
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. Slowly whisk in the beef broth until smooth, then simmer until the gravy thickens.
• Stir the parsley, rosemary, and fresh thyme into the gravy. Slice the rested meatloaf and serve with the warm herb gravy.

merknader

Cook the mushrooms until their moisture has evaporated so the meatloaf holds together and does not turn soggy. For a smoother gravy, add the beef broth gradually while whisking, and keep the heat gentle once the fresh herbs go in.

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

Turkey Meatloaf with Cranberry-Maple Glaze

This smoked turkey meatloaf pairs lean ground turkey with a tangy-sweet glaze made from cranberry sauce and maple syrup. Smoking it in an electric smoker adds a gentle smoky flavor without overpowering the bright fruit.

Serve it for a cozy fall or holiday dinner, or make it for a weekend meal when you want something a little different from classic beef meatloaf. The loaf stays moist with a tender texture, while the glaze turns glossy and lightly caramelized.

Turkey Meatloaf with Cranberry-Maple Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup finely chopped yellow onion
• 1/4 cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup whole-berry cranberry sauce
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard

fremgangsmåte

 

• Preheat the electric smoker to 250°F. Add your preferred smoking wood according to the smoker’s instructions.
• In a large bowl, whisk the egg with the milk and Worcestershire sauce. Stir in the breadcrumbs, chopped onion, thyme, salt, and pepper.
• Add the ground turkey and mix gently until just combined. Avoid packing the mixture tightly so the meatloaf stays tender.
• Shape the mixture into a compact loaf and place it on a smoker-safe rack or a sheet of foil with a few small openings for smoke to circulate.
• Set the loaf in the smoker and cook until the center reaches 150°F, checking with an instant-read thermometer.
• While the meatloaf smokes, stir together the cranberry sauce, maple syrup, and Dijon mustard in a small bowl.
• Brush about half of the cranberry-maple glaze over the loaf. Continue smoking until the center reaches 165°F, then brush on the remaining glaze during the final few minutes.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together and keeps the juices in the loaf.

merknader

Mix the turkey gently and use a thermometer to avoid overcooking this lean meat. If your cranberry sauce has large berries, mash them slightly into the glaze so it spreads more evenly over the loaf.

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

Greek-Style Smoked Meatloaf with Feta, Olives, and Sun-Dried Tomatoes

This smoked meatloaf brings Greek-inspired flavors to a hearty, easy-to-slice main dish. Salty feta and olives balance the sweetness of sun-dried tomatoes, while oregano and garlic give each bite a savory Mediterranean feel.

Serve it for a relaxed weekend dinner or a backyard meal when you want something more interesting than classic meatloaf. Smoking adds a gentle wood-fired flavor, and the loaf stays tender with little pockets of briny, tangy filling throughout.

Greek-Style Smoked Meatloaf with Feta, Olives, and Sun-Dried Tomatoes

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground beef
• ½ cup plain breadcrumbs
• 1 large egg
• ⅓ cup milk
• ½ cup crumbled feta cheese
• ⅓ cup pitted Kalamata olives, chopped
• ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
• ¼ cup finely diced red onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil, for the loaf pan

fremgangsmåte

 

• Preheat an electric smoker to 250°F. Add wood chips according to the smoker’s instructions.
• In a large bowl, whisk the egg and milk. Stir in the breadcrumbs and let them soften for a minute.
• Add the ground beef, feta, olives, sun-dried tomatoes, red onion, garlic, oregano, salt, and black pepper. Mix gently with your hands just until combined. Avoid compacting the mixture, which can make the meatloaf dense.
• Lightly coat a small loaf pan with the olive oil. Shape the meat mixture into a loaf and place it in the pan. If your smoker has a rack designed for meatloaf, you can shape the loaf on that instead.
• Smoke the meatloaf at 250°F until the center reaches 160°F on an instant-read thermometer, about 2 to 2½ hours. Check the temperature in the thickest part of the loaf.
• Carefully remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps it hold together and keeps the slices tender.

merknader

Chop the olives and sun-dried tomatoes fairly small so they spread evenly through the loaf. Since the feta and olives are already salty, taste the mixture before adding more salt only if needed. Leftover slices reheat well in a covered pan with a small splash of water.

Course: Main Course
Cuisine: Mediterranean
Equipment: Electric Smoker, Loaf Pan, Large Mixing Bowl, Instant-Read Thermometer

Cajun Smoked Meatloaf with Andouille Sausage and Creole Gravy

This meatloaf combines ground beef with finely chopped andouille sausage for a smoky, savory bite, then gets its flavor from Cajun seasoning, bell pepper, and onion. Cooking it in an electric smoker adds gentle wood smoke while keeping the center tender.

A quick Creole-style gravy made with the meatloaf drippings, broth, and a little tomato paste makes this a hearty dinner for a relaxed weekend meal or a family gathering. Serve slices with mashed potatoes or rice to catch every bit of gravy.

Cajun Smoked Meatloaf with Andouille Sausage and Creole Gravy

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Rett Main Course

Kategori Cajun

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 ounces andouille sausage, casing removed and finely chopped
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup whole milk
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1/4 teaspoon dried thyme

fremgangsmåte

 

• Preheat the electric smoker to 250°F. Add your preferred wood chips according to the smoker’s instructions. Line a small rimmed pan with foil, leaving room around the edges for smoke to circulate.
• Heat the olive oil in a skillet over medium heat. Add the onion and green bell pepper and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds, then set the mixture aside to cool.
• In a large bowl, whisk together the egg, milk, and Worcestershire sauce. Add the breadcrumbs, Cajun seasoning, smoked paprika, salt, and black pepper. Stir in the cooled vegetables, ground beef, and chopped andouille. Mix gently just until combined.
• Shape the mixture into a compact loaf in the prepared pan. Set it in the smoker and cook until the center reaches 160°F on an instant-read thermometer, about 2 to 2 1/2 hours. Rest the meatloaf for 10 minutes before slicing.
• While the meatloaf rests, make the gravy. Pour off all but 1 tablespoon of drippings from the skillet used for the vegetables, then set the skillet over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the beef broth, tomato paste, and dried thyme. Simmer for 4 to 6 minutes, stirring often, until the gravy thickens.
• Slice the meatloaf and spoon the warm Creole gravy over the top.

merknader

Chop the andouille finely so it blends evenly into the loaf and seasons each slice. For a milder result, use a less spicy Cajun seasoning and check its salt level before adding the listed kosher salt. Let the loaf rest before slicing so it holds together, and stir the gravy well to loosen any browned bits from the skillet.

Course: Main Course
Cuisine: Cajun
Equipment: Electric Smoker, Small Rimmed Pan, Skillet, Mixing Bowl, Instant-Read Thermometer

French Onion Smoked Meatloaf with Caramelized Onions and Gruyère

This French onion meatloaf brings the rich, savory flavor of slowly browned onions and nutty Gruyère to a tender smoked loaf. A little Worcestershire and thyme give the beef a classic French onion soup feel.

It makes a comforting weekend dinner and is easy to slice for a family meal. The smoker adds a gentle wood-fired flavor, while melted cheese and sweet caramelized onions keep each slice moist and savory.

French Onion Smoked Meatloaf with Caramelized Onions and Gruyère

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Rett Main Course

Kategori French-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 1 teaspoon kosher salt, divided
• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves, divided
• ½ teaspoon black pepper
• ¾ cup shredded Gruyère cheese, divided
• ½ cup beef broth
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and ½ teaspoon of the salt. Cook, stirring often, for 25 to 30 minutes until the onions are soft and deeply golden. If the skillet gets dry, add a spoonful of the listed beef broth. Set the onions aside to cool.
• Preheat an electric smoker to 250°F. Use the smoker’s water pan and wood chips according to the manufacturer’s instructions.
• In a mixing bowl, combine the ground beef, egg, breadcrumbs, milk, Worcestershire sauce, Dijon mustard, ½ teaspoon of the thyme, black pepper, and the remaining ½ teaspoon of salt. Mix gently until just combined.
• Fold in half of the cooled caramelized onions and ½ cup of the Gruyère. Shape the mixture into a compact loaf and place it on a smoker-safe tray.
• Stir the remaining onions into the beef broth and apple cider vinegar. Spoon this mixture over the top of the loaf, then place the tray in the smoker. Smoke until the center reaches 160°F on an instant-read thermometer, checking after about 2 hours.
• Sprinkle the remaining Gruyère and thyme over the meatloaf. Smoke for another 5 to 10 minutes, until the cheese melts. Rest the loaf for 10 minutes before slicing so it holds together.

merknader

Cook the onions slowly until they are richly golden, not just softened, for the fullest French onion flavor. Let them cool before mixing them into the beef so they do not warm the meat mixture, and use a thermometer to avoid overcooking the lean loaf.

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

Smoked Meatloaf Wellington Wrapped in Puff Pastry

This Smoked Meatloaf Wellington wraps a smoky, savory meatloaf in buttery puff pastry for a crisp outside and tender center. It brings the familiar comfort of meatloaf together with an elegant, golden finish.

Serve it for a weekend dinner or a special gathering when you want a hearty main that slices neatly for the table. Letting the meatloaf cool before wrapping helps keep the pastry crisp as it bakes.

Smoked Meatloaf Wellington Wrapped in Puff Pastry

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon Dijon mustard
• 1 large egg, beaten

fremgangsmåte

 

• Preheat the electric smoker to 225°F. Mix the ground beef, breadcrumbs, egg, onion, Worcestershire sauce, ketchup, smoked paprika, salt, and black pepper in a bowl. Mix just until combined so the meatloaf stays tender.
• Shape the mixture into a compact loaf about 8 inches long. Place it on a piece of foil or in a smoker-safe pan, then smoke until the center reaches 150°F, about 1 1/2 to 2 hours. Use a meat thermometer to check the thickest part.
• Remove the meatloaf from the smoker and let it cool until just warm. Pat the surface dry if needed. A cooler, dry loaf is easier to wrap and helps prevent the pastry from becoming soggy.
• Heat the oven to 400°F. Unfold the thawed puff pastry on a lightly floured surface and roll it just enough to fit around the loaf. Spread the Dijon mustard over the top and sides of the meatloaf, then place it in the center of the pastry.
• Fold the pastry over the meatloaf, trimming any excess and pinching the seams closed. Set it seam-side down on a parchment-lined baking sheet. Brush the pastry all over with the beaten egg.
• Bake until the pastry is puffed and deep golden, about 25 to 30 minutes. Check that the center of the meatloaf reaches 160°F. Rest for 10 minutes before slicing so the filling holds together.

merknader

For the crispest pastry, make sure the smoked loaf has cooled and its surface is dry before wrapping. If the pastry browns before the meatloaf reaches 160°F, loosely cover it with foil and continue baking. Slice with a sharp serrated knife to keep the pastry layers neat.

Course: Main Course
Cuisine: American
Equipment: Electric Smoker, Mixing Bowl, Meat Thermometer, Baking Sheet, Parchment Paper, Oven