10 Moist Pan-Smoked Meatloaf Recipes for Pellet Smokers

Pellet smokers give meatloaf a gentle smoky flavor while keeping it tender and moist. These recipes offer practical ways to switch up the seasonings, glazes, and mix-ins. Whether you’re making a weeknight dinner or cooking for a crowd, you’ll find an idea that fits.

Helpful Tips Before You Start

A few simple choices can help keep pellet-smoked meatloaf moist and flavorful.

Use a Pan with Room for Airflow

Choose a shallow pan and avoid packing the meat too tightly. If your recipe allows, leave a little space around the loaf so smoke can circulate.

Don’t Overmix the Meat

Mix the ingredients just until combined. Overworking the mixture can make the meatloaf dense and firm.

Check the Center Temperature

Use an instant-read thermometer to check the thickest part of the loaf. Follow your recipe’s target temperature, since timing varies with loaf size and smoker temperature.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after it comes off the smoker. This helps the juices settle and makes cleaner slices.

Applewood-Smoked Beef Meatloaf with Bacon and Tangy Tomato Glaze

Applewood smoke, savory beef, and crisp-edged bacon give this meatloaf a hearty flavor with a tender, moist center. A tangy tomato glaze adds a sweet-and-sharp finish that balances the smoky meat.

This pellet-smoker recipe works well for a relaxed weekend dinner or a casual family gathering. Shape the loaf on a pan so it stays easy to handle and catches its juices as it smokes.

Applewood-Smoked Beef Meatloaf with Bacon and Tangy Tomato Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 80% lean
• 4 slices bacon, divided
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup whole milk
• 1/3 cup finely diced 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 pellets

fremgangsmåte

 

• Preheat the pellet smoker to 250°F. Fill the hopper with applewood pellets and place a small rimmed baking sheet or foil-lined pan on the counter for shaping the meatloaf.
• Finely chop 2 slices of bacon. In a large bowl, combine the chopped bacon, ground beef, breadcrumbs, egg, milk, onion, Worcestershire sauce, salt, black pepper, and garlic powder. Mix gently just until combined to help keep the meatloaf tender.
• Shape the mixture into a compact loaf on the baking sheet. Lay the remaining 2 bacon slices across the top, tucking the ends underneath if needed.
• Set the pan in the smoker and cook until the center of the meatloaf reaches 150°F, about 1 1/2 hours. Keep the lid closed as much as possible so the smoker maintains a steady temperature.
• While the meatloaf smokes, stir together 1/4 cup of the ketchup, apple cider vinegar, and brown sugar in a small bowl. Brush the mixture over the meatloaf during the final 20 to 30 minutes of cooking.
• Continue cooking until the center reaches 160°F. Remove the pan from the smoker and let the meatloaf rest for 10 minutes before slicing. Serve with the remaining 1/4 cup ketchup on the side.

merknader

For a deeper applewood flavor, keep the loaf uncovered in the smoker and avoid wrapping it in foil. If the bacon is not as browned as you like when the meatloaf reaches temperature, broil the loaf briefly, watching closely so the glaze does not burn. Leftovers reheat well in a covered dish.

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

Smoked Turkey Meatloaf with Spinach, Feta, and Sun-Dried Tomatoes

This turkey meatloaf brings together salty feta, tender spinach, and tangy sun-dried tomatoes in every slice. Smoking it on a pellet smoker adds a gentle wood-fired flavor while keeping the loaf moist.

It works well for a weeknight dinner or a relaxed weekend meal. Let the loaf rest before slicing so it holds together and the savory, colorful filling stays easy to see.

Smoked Turkey Meatloaf with Spinach, Feta, and Sun-Dried Tomatoes

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 cup fresh baby spinach, finely chopped
• 1/3 cup sun-dried tomatoes packed in oil, drained and finely chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1/4 cup finely diced yellow onion
• 1 garlic clove, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat the pellet smoker to 275°F. Lightly oil a rimmed sheet pan with the olive oil.
• In a large bowl, whisk the egg and milk. Stir in the breadcrumbs, onion, garlic, parsley, oregano, salt, and black pepper. Let the mixture stand for a minute so the breadcrumbs can absorb the liquid.
• Add the ground turkey, chopped spinach, sun-dried tomatoes, and feta. Mix gently with your hands just until everything is evenly combined. Avoid packing the mixture tightly, which can make the loaf dense.
• Shape the mixture into a compact loaf on the oiled sheet pan. Place the pan in the smoker and cook until the center reaches 165°F on an instant-read thermometer, checking the temperature in the thickest part of the loaf.
• 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

Drain the sun-dried tomatoes well so their oil does not make the mixture too soft, and chop the spinach finely for an even texture. For the clearest slices, use a sharp knife and wipe it clean between cuts. Leftovers can be refrigerated and reheated gently until hot.

Course: Main Course
Cuisine: Mediterranean
Equipment: Pellet Smoker, Rimmed Sheet Pan, Large Mixing Bowl, Instant-Read Thermometer

BBQ Pork-and-Beef Meatloaf Stuffed with Cheddar and Jalapeños

This pellet-smoked meatloaf combines ground pork and beef with a smoky barbecue glaze, then hides a warm center of cheddar and jalapeños in every slice. The filling brings a creamy, savory bite with a little heat.

It’s a cozy choice for a weekend dinner or a casual cookout. Smoking it in a loaf pan helps keep the meatloaf moist while still adding gentle wood-smoke flavor.

BBQ Pork-and-Beef Meatloaf Stuffed with Cheddar and Jalapeños

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 8 ounces ground beef
• 8 ounces ground pork
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup whole milk
• 1/4 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup shredded sharp cheddar cheese
• 2 tablespoons finely diced pickled jalapeños, patted dry
• 1/3 cup barbecue sauce, divided
• 1/4 cup water, for the pellet smoker’s water pan

fremgangsmåte

 

• Preheat the pellet smoker to 275°F. Fill its water pan with the water and place the pan where it will catch heat without blocking airflow.
• 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, ground pork, egg, soaked breadcrumbs, onion, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined.
• On a sheet of parchment, shape about half of the meat mixture into a rectangle. Leave a border around the edges, then spread the cheddar and jalapeños down the center. Shape the remaining meat mixture over the filling and seal the edges well so the cheese stays inside.
• Transfer the loaf to a small foil pan or a smoker-safe loaf pan. Brush the top with half of the barbecue sauce.
• Smoke the meatloaf with the pan uncovered until the center reaches 160°F on an instant-read thermometer, about 1 1/2 to 2 hours. Brush the top with the remaining barbecue sauce during the final 20 minutes.
• Rest the meatloaf for 10 minutes before slicing. This helps it hold together and keeps the melted cheddar from escaping too quickly.

merknader

Pat the pickled jalapeños dry before adding them so their brine doesn’t make the filling watery. For a milder center, use 1 tablespoon of jalapeños, and slice the rested loaf carefully so each piece keeps its cheddar-and-jalapeño filling.

Course: Main Course
Cuisine: American
Equipment: Pellet Smoker, Water Pan, Mixing Bowls, Foil Pan, Instant-Read Thermometer

Italian Sausage Meatloaf with Mozzarella and Marinara

Italian sausage brings plenty of savory flavor to this pellet-smoked meatloaf, while mozzarella tucked inside melts into a soft, cheesy center. A layer of marinara on top keeps the loaf moist and adds a bright tomato finish.

Serve it for a relaxed family dinner or a weekend cookout. The smoke stays gentle, letting the sausage, herbs, and cheese shine without overpowering the meatloaf.

Italian Sausage Meatloaf with Mozzarella and Marinara

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground Italian sausage
• ½ pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ⅓ cup finely grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 4 ounces low-moisture mozzarella, cut into small cubes
• ¾ cup marinara sauce, divided

fremgangsmåte

 

• Preheat the pellet smoker to 275°F. Use a mild wood pellet, such as apple or cherry, for a gentle smoke flavor.
• In a large bowl, combine the egg, breadcrumbs, milk, Parmesan, parsley, Italian seasoning, garlic powder, and black pepper. Stir until the breadcrumbs are moistened.
• Add the Italian sausage and ground beef. Mix gently just until combined. Avoid squeezing or overworking the meat, which can make the loaf dense.
• Place half of the meat mixture on a sheet of parchment paper and shape it into a thick rectangle. Arrange the mozzarella cubes down the center, leaving space around the edges. Cover with the remaining meat mixture and seal the edges well so the cheese stays inside.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray. Spoon ½ cup of marinara over the top, spreading it into an even layer.
• Set the tray in the smoker and cook until the center reaches 160°F on an instant-read thermometer, about 1½ to 2 hours. Spoon the remaining ¼ cup marinara over the loaf during the final 15 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 mozzarella from spilling out too quickly.

merknader

Low-moisture mozzarella helps keep the center cheesy without adding too much liquid to the loaf. Seal the meat mixture carefully around the cheese, and use a tray to catch any marinara or melted cheese that escapes. Leftovers reheat well covered in a 300°F oven.

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

Smoky Bison Meatloaf with Mushrooms and Caramelized Onions

Bison gives this meatloaf a rich, lean flavor, while sautéed mushrooms and slowly caramelized onions keep each slice moist and savory. A little smoked paprika and time in the pellet smoker add a gentle smoky note without overpowering the meat.

This recipe works well for a relaxed weekend dinner or a cozy meal with guests. Shape the loaf on a pan for easy handling, then let it smoke until tender and cooked through.

Smoky Bison Meatloaf with Mushrooms and Caramelized Onions

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 1 medium yellow onion, thinly sliced
• 8 ounces cremini mushrooms, finely chopped
• 1 pound ground bison
• 1 large egg
• 1/2 cup plain breadcrumbs
• 2 tablespoons milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup ketchup

fremgangsmåte

 

• Heat the olive oil in a large skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, for 20 to 25 minutes until soft and golden. Transfer the onions to a plate.
• Add the chopped mushrooms to the same skillet. Cook over medium heat for 6 to 8 minutes, stirring often, until their moisture has evaporated. Transfer them to the plate with the onions and let both cool.
• Preheat the pellet smoker to 250°F. In a mixing bowl, combine the bison, egg, breadcrumbs, milk, Worcestershire sauce, smoked paprika, salt, and black pepper. Add the cooled mushrooms and onions. Mix gently just until combined.
• Shape the mixture into a compact loaf on a small rimmed pan. Spread the ketchup evenly over the top.
• Place the pan in the smoker and cook until the center reaches 160°F on an instant-read thermometer, about 1 1/2 to 2 hours. Let the meatloaf rest for 10 minutes before slicing so it holds together and stays moist.

merknader

Cook the onions slowly so they become sweet and tender without browning too quickly, and make sure the mushrooms have released and cooked off their moisture before mixing them in. Since bison is lean, avoid overmixing or cooking past 160°F, which can make the loaf dry.

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

Southwestern Black Bean and Beef Meatloaf with Corn and Green Chiles

Black beans, sweet corn, and mild green chiles give this beef meatloaf a Southwestern twist while keeping each slice moist and hearty. A little cumin and chili powder bring warmth without overpowering the beef.

Cook it on a pellet smoker for an easy weeknight dinner or a relaxed weekend meal. The loaf has a tender texture with smoky edges, and it pairs well with a simple green salad or roasted vegetables.

Southwestern Black Bean and Beef Meatloaf with Corn and Green Chiles

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Rett Main Course

Kategori Southwestern American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 85% lean
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup canned black beans, drained, rinsed, and lightly mashed
• 1/3 cup canned corn, drained
• 1/4 cup canned diced green chiles, drained
• 1/4 cup finely diced yellow onion
• 1/4 cup ketchup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup, for the top

fremgangsmåte

 

• Preheat the pellet smoker to 250°F. Line a rimmed baking sheet with foil or parchment.
• In a large bowl, whisk together the egg, 1/4 cup ketchup, Worcestershire sauce, cumin, chili powder, salt, and black pepper.
• Add the ground beef, breadcrumbs, mashed black beans, corn, green chiles, and diced onion. Mix gently with your hands just until everything is evenly combined. Avoid packing the mixture tightly.
• Shape the mixture into a loaf about 8 inches long and place it on the prepared baking sheet. Spread the remaining 1/4 cup ketchup over the top.
• Smoke the meatloaf at 250°F until the center reaches 160°F on an instant-read thermometer, about 2 to 2 1/2 hours. Check the temperature in the center without touching the baking sheet.
• Remove the loaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together.

merknader

Lightly mashing the black beans helps bind the loaf while leaving some whole beans for texture. Drain the corn and green chiles well so the mixture does not become too wet. For clean slices, let the meatloaf rest before cutting and use a sharp knife.

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

Korean-Inspired Gochujang-Glazed Meatloaf with Scallion Rice

This pellet-smoked meatloaf pairs juicy ground beef with a savory gochujang glaze that brings gentle heat, sweetness, and a little tang. Cooking it in a pan helps keep the loaf moist while it picks up a light smoky flavor.

Serve it over fluffy scallion rice for a comforting dinner with plenty of flavor in every bite. It works well for a relaxed family meal or when you want a smoky twist on a familiar favorite.

Korean-Inspired Gochujang-Glazed Meatloaf with Scallion Rice

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Rett Main Course

Kategori Korean-inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, 85% lean
• 1 large egg
• ½ cup panko breadcrumbs
• ¼ cup whole milk
• 3 scallions, thinly sliced, white and green parts separated
• 2 tablespoons low-sodium soy sauce, divided
• 1 tablespoon toasted sesame oil, divided
• 2 teaspoons finely grated fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons gochujang
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 cup uncooked jasmine rice
• 1¾ cups water
• ¼ teaspoon salt

fremgangsmåte

 

• Preheat the pellet smoker to 250°F. Use a mild wood such as apple or cherry for a gentle smoke that lets the gochujang glaze stand out.
• In a small bowl, combine the panko and milk. Let the mixture stand for 5 minutes, until the breadcrumbs soften.
• Add the ground beef, egg, scallion whites, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ginger, and garlic to the bowl. Add the softened panko mixture. Mix gently with your hands until just combined.
• Shape the mixture into a compact loaf and place it in a shallow, lightly oiled foil pan. Set the pan on the smoker grates and smoke until the center reaches 150°F, about 1½ to 2 hours.
• While the meatloaf smokes, stir together the gochujang, honey, rice vinegar, and remaining 1 tablespoon soy sauce. Once the meatloaf reaches 150°F, brush the glaze over the top. Continue smoking until the center reaches 160°F.
• Rinse the jasmine rice until the water runs mostly clear. Combine it in a saucepan with the water and salt. Bring to a boil, cover, and reduce the heat to low. Cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes.
• Fluff the rice with a fork. Stir in the remaining 1 teaspoon sesame oil and the scallion greens. Rest the meatloaf for 10 minutes, then slice and serve over the scallion rice.

merknader

Keep the meat mixture loose rather than packing it firmly so the slices stay tender. If the glaze darkens quickly near the end, loosely tent the pan with foil while the meatloaf finishes smoking. Leftover slices reheat well covered in a low oven, served with freshly fluffed scallion rice.

Course: Main Course
Cuisine: Korean-Inspired
Equipment: Pellet Smoker, Foil Pan, Mixing Bowl, Small Bowl, Saucepan, Instant-Read Thermometer

Greek Lamb Meatloaf with Tzatziki and Warm Pita

This Greek-inspired lamb meatloaf brings together savory herbs, lemon, and feta, with cool cucumber tzatziki on the side. Smoking it on a pellet smoker gives the loaf a gentle wood-fired flavor while keeping the inside tender.

Serve slices with warm pita for an easy dinner or a relaxed weekend meal. The creamy, tangy sauce balances the rich lamb, and pita makes it simple to enjoy every bite.

Greek Lamb Meatloaf with Tzatziki and Warm Pita

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/3 cup crumbled feta
• 1/4 cup finely diced red onion
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/2 cup plain Greek yogurt
• 1/2 cup grated cucumber, squeezed dry
• 4 pita breads

fremgangsmåte

 

• Preheat the pellet smoker to 275°F. Set it up for indirect cooking, and lightly oil a small rimmed baking pan.
• In a large bowl, combine the ground lamb, breadcrumbs, egg, feta, red onion, garlic, parsley, oregano, salt, and black pepper. Mix gently until just combined to help keep the meatloaf tender.
• Shape the mixture into a compact loaf in the prepared pan. Place the pan in the smoker and cook until the center reaches 160°F on an instant-read thermometer, about 1 hour to 1 hour 20 minutes. Rest the meatloaf for 10 minutes before slicing.
• While the meatloaf cooks, stir together the Greek yogurt, squeezed cucumber, and lemon juice in a small bowl. Refrigerate the tzatziki until ready to serve.
• Warm the pita breads on the smoker for 1 to 2 minutes per side, just until soft and heated through. Serve them with slices of lamb meatloaf and the chilled tzatziki.

merknader

Squeeze the grated cucumber well so the tzatziki stays thick rather than watery. Mix the lamb gently and check the temperature in the center of the loaf, since leaner lamb can dry out if overcooked. Warm the pita just before serving so it stays soft beside the smoky meatloaf.

Course: Main Course
Cuisine: Mediterranean
Equipment: Pellet Smoker, Rimmed Baking Pan, Mixing Bowl, Instant-Read Thermometer, Small Bowl

Smoked Chicken Meatloaf with Roasted Red Peppers and Herb Couscous

This chicken meatloaf gets its moist texture from grated onion, milk, and finely chopped roasted red peppers. A gentle pellet-smoker cook adds a mellow wood-smoked flavor without drying out the lean ground chicken.

Serve it over fluffy couscous with parsley and dill for an easy weeknight dinner or a relaxed weekend meal. The peppers bring a little sweetness, while the fresh herbs keep the plate bright.

Smoked Chicken Meatloaf with Roasted Red Peppers and Herb Couscous

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ½ cup finely chopped roasted red peppers, patted dry
• ¼ cup finely grated yellow onion
• 1 garlic clove, minced
• 1 tablespoon chopped fresh parsley, plus 1 tablespoon for the couscous
• 1 teaspoon chopped fresh thyme
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup couscous
• 1 cup low-sodium chicken broth
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice

fremgangsmåte

 

• Preheat the pellet smoker to 275°F. Set it up for indirect cooking and use a mild wood such as apple or cherry.
• In a large bowl, whisk the egg with the milk. Stir in the breadcrumbs, roasted red peppers, grated onion, garlic, 1 tablespoon parsley, thyme, salt, and black pepper. Add the ground chicken and mix gently until just combined.
• Shape the mixture into a compact loaf on a piece of foil or a small rimmed pan. Brush the top and sides with olive oil. Place the loaf in the smoker and cook until the center reaches 165°F, checking with an instant-read thermometer.
• While the meatloaf cooks, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it stand for 5 minutes, then fluff with a fork. Fold in the dill, lemon juice, and remaining parsley.
• Rest the smoked meatloaf for 5 minutes before slicing. Serve the slices over the herb couscous.

merknader

Pat the roasted red peppers dry before chopping so they add flavor without making the loaf wet. Mix the chicken gently, since overworking it can make the meatloaf dense. If the top starts browning before the center is cooked, loosely cover it with foil.

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

Maple-Mustard Venison Meatloaf with Roasted Root Vegetables

Lean venison gets a tender, savory finish in this pellet-smoked meatloaf, with maple syrup and mustard adding a gentle sweet-tangy glaze. Roasted carrots, parsnips, and potatoes cook alongside the loaf, making this a hearty one-pan-style meal for a cool evening or a relaxed weekend dinner.

A little ground pork helps keep the venison moist, while smoke adds depth without overpowering its flavor. The vegetables turn soft inside with browned edges, and the glaze gives each slice a bright maple-mustard note.

Maple-Mustard Venison Meatloaf with Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground venison
• 1/2 pound ground pork
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/3 cup finely diced yellow onion
• 2 tablespoons milk
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup pure maple syrup, divided
• 3 tablespoons Dijon mustard, divided
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 12 ounces baby potatoes, halved
• 2 tablespoons olive oil

fremgangsmåte

 

• Preheat the pellet smoker to 275°F. Set out a rimmed sheet pan that will fit inside the smoker.
• In a large bowl, combine the venison, ground pork, egg, breadcrumbs, onion, milk, thyme, salt, and black pepper. Mix gently with your hands just until combined. Shape the mixture into a compact loaf and place it in the center of the sheet pan.
• In a small bowl, stir together 2 tablespoons of the maple syrup and 2 tablespoons of the Dijon mustard. Brush half of this mixture over the meatloaf, reserving the rest for later.
• In a bowl, toss the carrots, parsnips, and potatoes with the olive oil, the remaining 2 tablespoons of maple syrup, and the remaining 1 tablespoon of Dijon mustard. Arrange the vegetables around the meatloaf in a single layer.
• Place the pan in the smoker. Cook until the meatloaf reaches an internal temperature of 160°F in the center and the vegetables are tender, about 1 1/2 to 2 hours. Check the loaf with an instant-read thermometer rather than relying only on the cooking time.
• Brush the meatloaf with the reserved maple-mustard mixture during the last 15 minutes of cooking. Remove the pan from the smoker and let the loaf rest for 10 minutes before slicing. Serve with the roasted vegetables.

merknader

Mix the meatloaf gently so it stays tender, and keep the loaf shape fairly even for more consistent smoking. If the vegetables finish before the meatloaf, transfer them to a covered serving dish while the loaf continues cooking. Leftovers reheat well in a covered dish with a spoonful of water to help keep the venison moist.

Course: Main Course
Cuisine: American
Equipment: Pellet Smoker, Rimmed Sheet Pan, Mixing Bowl, Small Bowl, Instant-Read Thermometer