11 Savory Smoked Mini Meatloaf Recipes for Individual Portions

Smoked mini meatloaves are a practical way to serve up big, savory flavor in individual portions. These recipes offer plenty of ideas for weeknight dinners, meal prep, or a casual get-together. You’ll find a mix of seasonings and glazes, with tips to help keep each mini meatloaf moist and flavorful.

Helpful Tips Before You Start

A few simple steps help your smoked mini meatloaves cook evenly and stay moist.

Shape Even Portions

Divide the mixture into equal portions so the loaves finish cooking at the same time. A kitchen scale can help, but similar-sized shapes work well too.

Don’t Overmix

Combine the ingredients just until they come together. Overmixing can make the meatloaves dense.

Leave Space for Smoke

Set the loaves on the smoker grate with a little room between them. This lets smoke circulate and helps them cook evenly.

Check the Internal Temperature

Use an instant-read thermometer in the center of a loaf. Ground beef and pork should reach 160°F, while ground poultry should reach 165°F.

Rest Before Serving

Let the mini meatloaves rest for about five minutes after cooking. This gives the juices time to settle before serving.

Hickory Smoked Beef Mini Meatloaves with Garlic Mashed Potatoes

These individual beef meatloaves pick up a gentle hickory flavor in the smoker, while a simple glaze keeps the tops savory and tender. Their smaller size makes them easy to portion and helps them cook evenly.

Serve them over creamy garlic mashed potatoes for a cozy dinner that works well for a family meal or a relaxed weekend supper. The potatoes can be made while the meatloaves smoke.

Hickory Smoked Beef Mini Meatloaves with Garlic Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1½ pounds ground beef
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup milk
• ½ small yellow onion, finely diced
• 2 garlic cloves, minced, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup ketchup, divided
• 1 tablespoon brown sugar
• 2 pounds russet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• ½ cup warm milk, for the mashed potatoes
• ½ teaspoon salt, for the mashed potatoes
• Hickory wood chips or chunks, for the smoker

fremgangsmåte

 

• Preheat the smoker to 275°F. Add the hickory wood chips or chunks according to the smoker’s directions.
• In a large bowl, combine the ground beef, breadcrumbs, egg, ¼ cup milk, diced onion, half of the minced garlic, Worcestershire sauce, kosher salt, black pepper, and ¼ cup of the ketchup. Mix gently until combined.
• Divide the mixture into four equal portions and shape each into a small loaf. Set them on a rack or smoker-safe tray with space between each loaf.
• Stir the remaining ¼ cup ketchup with the brown sugar. Brush a thin layer over the tops of the meatloaves. Smoke until the centers reach 160°F, checking with an instant-read thermometer. Brush with the remaining glaze during the last 15 minutes of cooking.
• While the meatloaves smoke, place the potatoes in a large pot and cover with cold water. Bring to a boil, then cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain well.
• Return the potatoes to the pot. Add the butter, warm milk, remaining minced garlic, and ½ teaspoon salt. Mash until smooth and creamy, adding a little more warm milk if needed.
• Let the meatloaves rest for a few minutes, then serve them with the garlic mashed potatoes.

merknader

Shape the meatloaves to a similar thickness so they finish smoking at about the same time, and use a thermometer rather than relying on color to check doneness. For a stronger hickory note, keep the smoker’s smoke steady but avoid adding more wood than your smoker recommends.

Applewood Smoked Turkey Mini Meatloaves with Cranberry Wild Rice

These individual turkey meatloaves pair gentle applewood smoke with tart cranberries and nutty wild rice. The rice adds moisture and a tender texture, while a light cranberry glaze gives each portion a sweet-tart finish.

They make a cozy main course for a fall dinner or a holiday meal when you want something easy to portion and serve. Shape the loaves by hand, then smoke them until cooked through and lightly browned.

Applewood Smoked Turkey Mini Meatloaves with Cranberry Wild Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1/2 cup uncooked wild rice
• 1 cup water
• 1 pound ground turkey
• 1/2 cup dried cranberries, divided
• 1/3 cup finely diced yellow onion
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup whole-berry cranberry sauce
• Applewood smoking chips, soaked according to package directions

fremgangsmåte

 

• Combine the wild rice and water in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender and the water is absorbed, following the package timing. Let it cool slightly.
• Preheat a smoker to 250°F. Add the soaked applewood chips according to the smoker’s instructions.
• In a large bowl, combine the cooked wild rice, ground turkey, 1/4 cup of the dried cranberries, onion, egg, breadcrumbs, Dijon mustard, thyme, salt, and black pepper. Mix gently until just combined.
• Divide the mixture into four portions and shape each into a small loaf. Arrange the loaves on a rack or smoker-safe tray with space between them.
• Smoke the mini meatloaves until the centers reach 165°F on an instant-read thermometer, about 1 to 1 1/2 hours depending on their size and the smoker.
• Stir the cranberry sauce with the remaining 1/4 cup dried cranberries. Brush it over the meatloaves during the final 10 minutes of smoking. Rest the loaves for 5 minutes before serving.

merknader

Cook the wild rice until tender and let it cool before mixing so the turkey mixture stays easy to shape. For a more tart finish, use a thin layer of cranberry sauce; for extra sweetness, spread it generously over each loaf near the end of smoking.

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

Mesquite Smoked Chipotle Mini Meatloaves with Black Bean Corn Salad

These individual meatloaves bring smoky mesquite flavor and a gentle chipotle kick to the table. A touch of brown sugar balances the heat, while a simple black bean and corn salad adds a fresh, crisp contrast.

Serve them for a relaxed weeknight dinner or a backyard cookout. The mini loaves cook evenly in the smoker, and the salad can be made while they smoke.

Mesquite Smoked Chipotle Mini Meatloaves with Black Bean Corn Salad

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup finely diced yellow onion
• 2 tablespoons minced chipotle peppers in adobo sauce
• 1 teaspoon smoked paprika
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup ketchup, divided
• 1 tablespoon brown sugar
• Mesquite wood chips, for smoking
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels, thawed if frozen
• ½ red bell pepper, diced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat the smoker to 250°F. Add mesquite wood chips according to the smoker’s instructions.
• In a large bowl, combine the ground beef, egg, breadcrumbs, yellow onion, chipotle peppers, smoked paprika, salt, black pepper, and ¼ cup of the ketchup. Mix gently until combined.
• Divide the mixture into four equal portions. Shape each into a small loaf, about 1 inch thick, and place them on a smoker-safe tray or rack.
• Stir the brown sugar into the remaining ¼ cup ketchup. Brush the mixture over the tops of the meatloaves.
• Smoke the meatloaves until the centers reach 160°F, about 1½ to 2 hours depending on their thickness and the smoker. Let them rest for 5 minutes before serving.
• While the meatloaves smoke, make the salad. In a bowl, combine the black beans, corn, red bell pepper, and cilantro. Add the lime juice and olive oil, then toss gently.
• Serve each meatloaf with a portion of black bean corn salad.

merknader

Keep the loaves about the same size so they finish cooking at the same time, and check the temperature in the center of one loaf. For a milder chipotle flavor, use 1 tablespoon of the minced peppers. The salad can be mixed while the meatloaves smoke, then chilled until serving.

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

Cherry-Smoked Pork Mini Meatloaves with Sweet Potato Mash

These individual pork meatloaves get a gentle, fruity smoke from cherry wood, while grated apple and a touch of maple keep them moist and savory-sweet. They make a cozy main dish for a weeknight dinner or a relaxed weekend meal.

Creamy sweet potato mash gives each portion a soft, buttery base that pairs well with the smoky meat. Serve the mini loaves right from the smoker for an easy plated dinner.

Cherry-Smoked Pork Mini Meatloaves with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1 pound ground pork
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/2 small yellow onion, finely grated
• 1/2 medium apple, peeled and finely grated
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 2 medium sweet potatoes, peeled and cut into chunks
• 2 tablespoons unsalted butter
• 1/4 cup whole milk, warmed
• 1/4 teaspoon kosher salt, for the mash
• Cherry wood smoking chips or chunks, prepared according to your smoker’s directions

fremgangsmåte

 

• Preheat the smoker to 250°F. Add the cherry wood chips or chunks according to the smoker’s directions. Line a rimmed tray with foil or use a smoker-safe tray.
• In a large bowl, combine the pork, panko, egg, grated onion, grated apple, Dijon mustard, maple syrup, 1 teaspoon kosher salt, smoked paprika, and black pepper. Mix gently until everything is evenly distributed, taking care not to pack the mixture tightly.
• Divide the mixture into four portions and shape each into a small loaf. Set them on the prepared tray with space between them. Smoke until the centers reach 160°F on an instant-read thermometer, about 1 to 1 1/2 hours depending on their shape and the smoker.
• While the meatloaves smoke, put the sweet potato chunks in a saucepan and cover them with water. Bring to a boil, then simmer until they are very tender when pierced with a fork, about 15 to 20 minutes. Drain well.
• Mash the sweet potatoes with the butter, warmed milk, and 1/4 teaspoon kosher salt until smooth. Add the milk gradually so the mash stays thick and creamy.
• Let the meatloaves rest for 5 minutes after removing them from the smoker. Spoon sweet potato mash onto four plates and serve one meatloaf with each portion.

merknader

Shape the loaves to a similar thickness so they smoke at about the same rate, and use a thermometer to check each one before serving. For a slightly smoother mash, warm the drained sweet potatoes in the pan for a minute before adding the butter and milk.

Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Tray, Large Mixing Bowl, Saucepan, Potato Masher, Instant-Read Thermometer

Smoked Italian Sausage and Beef Mini Meatloaves with Parmesan Polenta

These individual meatloaves combine Italian sausage and ground beef for a savory, tender center with a lightly smoky finish. Parmesan, garlic, and Italian seasoning give them a classic, hearty flavor.

Serve them over creamy Parmesan polenta for a cozy dinner that feels special without being fussy. The soft polenta balances the meatloaves and catches their smoky juices.

Smoked Italian Sausage and Beef Mini Meatloaves with Parmesan Polenta

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

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1x2x3x

• 8 ounces ground Italian sausage
• 8 ounces ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ¼ cup finely grated Parmesan cheese
• 2 tablespoons finely minced yellow onion
• 1 garlic clove, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup tomato sauce, divided
• 1 cup quick-cooking polenta
• 4 cups water
• ½ cup whole milk
• 2 tablespoons unsalted butter
• ½ cup finely grated Parmesan cheese

fremgangsmåte

 

• Heat a smoker to 250°F. In a small bowl, stir the breadcrumbs with ¼ cup whole milk and let them soak for a few minutes.
• Add the sausage, beef, egg, soaked breadcrumbs, ¼ cup Parmesan, onion, garlic, Italian seasoning, salt, and pepper to a large bowl. Mix gently just until combined. Shape the mixture into four small loaves and place them on a rack or shallow pan suitable for the smoker.
• Brush the tops of the loaves with half of the tomato sauce. Smoke until the centers reach 160°F, about 1½ to 2 hours, checking the temperature with an instant-read thermometer. Brush with the remaining tomato sauce during the last 20 minutes.
• Near the end of the smoking time, bring the water to a boil in a saucepan. Slowly whisk in the polenta, then reduce the heat to low. Cook according to the package directions, stirring often, until thick and creamy.
• Stir the remaining ½ cup milk, butter, and ½ cup Parmesan into the polenta. Spoon it into bowls and top with the smoked mini meatloaves.

merknader

Mix the meatloaf mixture lightly so the loaves stay tender, and leave space between them on the smoker rack for even smoke circulation. If the polenta thickens while you wait for the meatloaves, stir in a little warm water until it is creamy again.

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

Bourbon-Smoked Bacon-Wrapped Mini Meatloaves with Roasted Brussels Sprouts

These individual meatloaves are wrapped in bacon, brushed with a bourbon glaze, and smoked until tender with a savory, lightly sweet finish. Roasted Brussels sprouts cook alongside them, making this a hearty dinner with its side dish built in.

Serve them for a relaxed weekend meal or a cozy dinner with friends. The bacon turns crisp at the edges, while the meatloaves stay moist and the Brussels sprouts develop browned, caramelized leaves.

Bourbon-Smoked Bacon-Wrapped Mini Meatloaves with Roasted Brussels Sprouts

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced yellow onion
• 2 tablespoons milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 slices bacon
• 1/4 cup bourbon
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder

fremgangsmåte

 

• Heat a smoker to 250°F. In a large bowl, combine the ground beef, breadcrumbs, egg, onion, milk, salt, and black pepper. Mix gently until just combined.
• Divide the mixture into four equal portions and shape each into a small loaf. Wrap two slices of bacon around each loaf, tucking the ends underneath so they stay in place.
• In a small bowl, stir together the bourbon, ketchup, brown sugar, and Dijon mustard. Set aside half of the mixture for serving, and use the rest to brush the bacon-wrapped loaves.
• Put the Brussels sprouts in a bowl and toss them with the olive oil and garlic powder. Spread them in a single layer in a shallow roasting pan or on a rimmed pan that fits in the smoker.
• Arrange the meatloaves on a rack above the pan of Brussels sprouts, or place them beside the sprouts if your smoker has room. Smoke until the meatloaves reach an internal temperature of 160°F and the sprouts are tender with browned edges, about 1 to 1 1/2 hours. Brush the loaves once more with the glaze during the final 20 minutes.
• Transfer the meatloaves and sprouts to a serving platter. Let the loaves rest for 5 minutes, then serve with the reserved bourbon glaze.

merknader

Keep the meat mixture loose and avoid packing the loaves tightly so they stay tender. If the bacon needs more color at the end, briefly finish the loaves over higher heat while watching closely. Cut the Brussels sprouts into similar-sized halves so they roast evenly.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Small Bowl, Shallow Roasting Pan, Instant-Read Thermometer

Smoked Mediterranean Lamb Mini Meatloaves with Herbed Couscous

These individual lamb meatloaves bring together smoky flavor, bright lemon, garlic, and Mediterranean herbs. They’re a satisfying main course for a family dinner, and their individual portions make serving easy.

The meatloaves stay tender with a little crumbled feta mixed into the lamb. Fluffy couscous with parsley and mint makes a fresh, quick-cooking base that complements the rich, savory meat.

Smoked Mediterranean Lamb Mini Meatloaves with Herbed Couscous

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1/4 cup crumbled feta
• 2 tablespoons finely chopped red onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup dry couscous
• 1 cup boiling water
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice

fremgangsmåte

 

• Preheat a smoker to 250°F. Use a mild wood such as cherry or apple so the smoke complements the lamb and herbs.
• In a large bowl, combine the ground lamb, breadcrumbs, egg, feta, red onion, garlic, oregano, cumin, salt, and black pepper. Mix gently until evenly combined. Divide the mixture into four portions and shape each into a small oval loaf.
• Brush the mini meatloaves lightly with olive oil. Place them on the smoker grate with a little space between each one. Smoke until the centers reach 160°F on an instant-read thermometer, about 1 to 1½ hours depending on their size and the smoker.
• While the meatloaves smoke, put the couscous in a heatproof bowl. Pour the boiling water over it, cover the bowl, and let it stand for 5 minutes. Fluff the couscous with a fork, then stir in the parsley, mint, lemon zest, and lemon juice.
• Serve each lamb mini meatloaf over a portion of herbed couscous.

merknader

Shape the loaves to a similar thickness so they cook evenly, and check the temperature in the center of the largest one. For a stronger lemon note in the couscous, add a little more lemon zest before serving.

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

Smoked Bison Mini Meatloaves with Mushroom Barley Pilaf

These individual bison meatloaves get a gentle smoky flavor and stay tender with a little grated onion and egg in the mix. They make a hearty main course for a cozy dinner, and their smaller size helps them cook evenly in the smoker.

The pilaf brings earthy mushrooms and chewy barley to the plate, with thyme tying the flavors together. Cook the barley while the meatloaves smoke for a satisfying meal with an easy, practical rhythm.

Smoked Bison Mini Meatloaves with Mushroom Barley Pilaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground bison
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup finely grated yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, sliced
• 1 cup pearl barley, rinsed
• 2 1/2 cups beef broth
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley

fremgangsmåte

 

• Preheat the smoker to 225°F. If your smoker requires a water pan for steady heat, fill it according to the manufacturer’s directions.
• In a mixing bowl, combine the ground bison, egg, breadcrumbs, grated onion, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix gently just until combined, then shape into four small loaves of even thickness.
• Set the meatloaves on the smoker grate with space between them. Smoke until the centers reach 160°F on an instant-read thermometer, checking the temperature in the thickest part of each loaf.
• While the meatloaves smoke, heat the olive oil in a large saucepan over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown.
• Stir the rinsed barley and dried thyme into the mushrooms. Pour in the beef broth and bring the mixture to a boil. Reduce the heat, cover, and simmer until the barley is tender and most of the broth is absorbed, stirring occasionally. If the barley is still firm after the liquid is absorbed, add a little more broth and continue cooking.
• Take the meatloaves off the smoker and let them rest for 5 minutes. Stir the parsley into the barley pilaf, then serve the meatloaves alongside it.

merknader

Shape the loaves evenly so they finish smoking at about the same time, and check each one separately because bison can dry out if overcooked. For a softer pilaf, keep the saucepan covered and let the barley rest for a few minutes before stirring in the parsley.

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

Maple-Smoked Chicken Mini Meatloaves with Apple and Cabbage Slaw

These individual chicken meatloaves get a gentle maple aroma from the smoker and stay tender with grated apple mixed into the meat. A tangy apple and cabbage slaw adds a crisp contrast to the warm, savory loaves.

They make a satisfying weeknight meal and are easy to serve at a casual fall gathering. Shape the loaves by hand, smoke them until cooked through, and serve with the slaw on the side.

Maple-Smoked Chicken Mini Meatloaves with Apple and Cabbage Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1 pound ground chicken
• 1 cup panko breadcrumbs
• 1 large egg
• 1 small apple, divided
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ cup pure maple syrup, divided
• 4 cups thinly sliced green cabbage
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat a smoker to 275°F. If your smoker has a water pan, fill it according to the manufacturer’s instructions. Use a mild wood such as applewood for a gentle smoke flavor.
• Grate half of the apple into a large mixing bowl. Add the ground chicken, panko, egg, Dijon mustard, salt, pepper, smoked paprika, and 1 tablespoon of the maple syrup. Mix gently until combined, taking care not to pack the mixture too firmly.
• Divide the chicken mixture into four portions and shape each into a small loaf. Set the loaves on a smoker-safe tray with space between them so smoke can circulate.
• Smoke the mini meatloaves until the centers reach 165°F on an instant-read thermometer, about 45 to 60 minutes depending on their size and the smoker. Brush the tops with 1 tablespoon of the remaining maple syrup during the last 15 minutes.
• While the loaves cook, thinly slice the remaining apple half. In a bowl, toss it with the cabbage, apple cider vinegar, olive oil, and the remaining 2 tablespoons of maple syrup. Let the slaw sit for at least 10 minutes, then toss again before serving.
• Rest the meatloaves for 5 minutes after removing them from the smoker. Serve each with a portion of apple and cabbage slaw.

merknader

Keep the loaves similar in size so they finish cooking at about the same time, and check the temperature in the center of each one. For a crunchier slaw, toss it just before serving instead of letting it sit for long.

Course: Main Course
Cuisine: American
Equipment: Smoker, Instant-Read Thermometer, Mixing Bowl, Box Grater, Knife

Smoked Veggie-Packed Lentil Mini Meatloaves with Tomato-Braised White Beans

These individual lentil loaves pair smoky, tender centers with white beans simmered in a bright tomato sauce. Grated vegetables add moisture and texture, while a simple glaze gives the tops a savory finish.

Serve them for a cozy weeknight dinner or a casual weekend meal. The beans cook alongside the loaves in a smoker-safe pan, making this a hearty main course with the side dish built in.

Smoked Veggie-Packed Lentil Mini Meatloaves with Tomato-Braised White Beans

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

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1x2x3x

• 1 cup dried brown or green lentils, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 medium carrot, grated
• 1 small zucchini, grated and squeezed dry
• 2 garlic cloves, minced
• 1 cup rolled oats
• 1 large egg, lightly beaten
• 2 tablespoons tomato paste, divided
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14.5 ounces) crushed tomatoes
• ½ cup water
• ½ teaspoon onion powder

fremgangsmåte

 

• Put the lentils and vegetable broth in a saucepan. Bring to a boil, then lower the heat and simmer until the lentils are tender but still hold their shape, about 20 to 25 minutes. Drain any remaining broth and let the lentils cool slightly.
• Heat the olive oil in a skillet over medium heat. Add the onion and carrot and cook until softened, about 5 minutes. Stir in the zucchini and garlic and cook for 2 minutes more. Remove the skillet from the heat.
• In a large bowl, mash about half of the cooked lentils. Add the remaining lentils, cooked vegetables, oats, egg, 1 tablespoon of the tomato paste, smoked paprika, thyme, ½ teaspoon of the salt, black pepper, and soy sauce. Mix until combined, then let the mixture stand for 10 minutes so the oats can absorb moisture.
• While the mixture rests, stir the maple syrup, apple cider vinegar, and remaining 1 tablespoon tomato paste together in a small bowl. Set the glaze aside.
• Preheat a smoker to 250°F. Shape the lentil mixture into four small loaves and place them in a shallow, smoker-safe baking dish, leaving space between each loaf.
• In a separate bowl, combine the white beans, crushed tomatoes, water, onion powder, and remaining ½ teaspoon salt. Pour the bean mixture around the loaves in the baking dish.
• Smoke uncovered until the loaves are firm and the bean sauce is bubbling, about 1½ to 2 hours. Brush the maple-tomato glaze over the loaves during the final 20 minutes. Let the dish rest for 5 minutes before serving.

merknader

Squeezing excess liquid from the grated zucchini helps the loaves hold together, and the 10-minute rest gives the oats time to bind the mixture. If the loaves brown too quickly in your smoker, loosely cover the dish with foil while the beans finish cooking.

Course: Main Course
Cuisine: American
Equipment: Saucepan, Skillet, Mixing Bowl, Smoker-Safe Baking Dish, Smoker

Smoked Korean-Style Beef Mini Meatloaves with Sesame Rice and Pickled Cucumbers

These individual beef meatloaves bring Korean-style flavors to a simple smoked dinner. Soy, ginger, garlic, gochujang, and a touch of brown sugar season the beef, while a light glaze adds a savory-sweet finish.

Serve them over sesame rice with quick-pickled cucumbers for a satisfying meal with plenty of contrast. The smoky, tender meat pairs well with the cool, tangy crunch of the cucumbers.

Smoked Korean-Style Beef Mini Meatloaves with Sesame Rice and Pickled Cucumbers

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Rett Main Course

Kategori Korean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup panko breadcrumbs
• 2 tablespoons finely chopped green onion, plus 1 tablespoon for garnish
• 2 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons soy sauce, divided
• 1 tablespoon gochujang
• 1 tablespoon brown sugar, divided
• 1 teaspoon toasted sesame oil, divided
• 1 teaspoon rice vinegar
• 1 tablespoon honey
• 1 cup uncooked jasmine rice
• 1½ cups water
• 1 tablespoon sesame seeds
• 1 English cucumber, thinly sliced
• ¼ cup rice vinegar
• 1 teaspoon granulated sugar
• ¼ teaspoon salt
• Wood pellets for the smoker

fremgangsmåte

 

• In a bowl, combine the cucumber, ¼ cup rice vinegar, granulated sugar, and salt. Toss well and set aside to pickle while you prepare the rest of the meal.
• Rinse the jasmine rice until the water runs mostly clear. Add it to a saucepan with 1½ cups water. Bring to a boil, cover, and reduce the heat to low. Cook until tender, following the rice package timing, then keep covered off the heat.
• Preheat the smoker to 250°F using wood pellets. In a large bowl, gently mix the ground beef, egg, panko, 2 tablespoons chopped green onion, garlic, ginger, 1 tablespoon soy sauce, gochujang, ½ tablespoon brown sugar, and ½ teaspoon sesame oil. Shape the mixture into four small oval loaves.
• Place the mini meatloaves on the smoker rack with space between them. Smoke until the centers reach 160°F on an instant-read thermometer, checking the thickest part of each loaf.
• While the meatloaves smoke, stir together the remaining 1 tablespoon soy sauce, ½ tablespoon brown sugar, rice vinegar, honey, and remaining ½ teaspoon sesame oil. Brush the mixture over the meatloaves during the final 10 minutes of smoking.
• Fluff the cooked rice with a fork and stir in the sesame seeds. Serve each meatloaf over sesame rice with the pickled cucumbers on the side. Finish with the remaining chopped green onion.

merknader

For a milder glaze, use less gochujang in the beef mixture, while keeping the glaze as written for a gentle sweet-savory finish. Let the cucumbers pickle for at least 15 minutes, then drain off excess liquid before serving so it does not pool over the rice.

Course: Main Course
Cuisine: Korean
Equipment: Smoker, Instant-Read Thermometer, Mixing Bowl, Saucepan, Knife, Cutting Board