11 Smoky Smoked Meatloaf Recipes With Caramelized Onions

Smoked meatloaf gets even better with sweet, golden caramelized onions mixed in or piled on top. These recipes offer practical ways to add smoky flavor, keep the meatloaf moist, and make dinner feel a little more special. You’ll find ideas for different seasonings and toppings, so it’s easy to choose one that suits your table.

Helpful Tips Before You Start

A few small steps can help your smoked meatloaf cook evenly and bring out the best in the onions.

Caramelize the Onions Slowly

Cook sliced onions over medium-low heat, stirring often, until deeply golden and soft. Let them cool before mixing them into the meat so they don’t warm the mixture.

Choose the Right Wood

Mild woods like apple or cherry add a gentle sweetness that pairs well with caramelized onions. Use stronger woods like hickory sparingly to keep the smoke from overpowering the meatloaf.

Shape for Even Cooking

Form the loaf with an even thickness so it cooks at a steady pace. A shallow indentation along the top can help prevent a rounded dome.

Check the Center Temperature

Use an instant-read thermometer in the thickest part of the loaf. For ground beef or pork, cook to 160°F; for ground poultry, cook to 165°F.

Rest Before Slicing

Let the meatloaf rest for about 10 minutes after smoking. This helps it hold together and keeps more of its juices in each slice.

Classic Hickory-Smoked Meatloaf with French Caramelized Onions and Mashed Potatoes

This classic meatloaf gets its smoky flavor from hickory wood chips and a gentle cook on the grill. Sweet, slow-cooked French-style onions add savory depth, while creamy mashed potatoes make the plate a comforting meal for a family dinner or a relaxed weekend gathering.

The meatloaf stays tender with a simple mix of beef, breadcrumbs, milk, and egg. A ketchup glaze adds a familiar tangy finish that pairs well with the smoky edges and buttery potatoes.

Classic Hickory-Smoked Meatloaf with French Caramelized Onions and Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 2 tablespoons olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 1/2 pounds ground beef
• 1/2 cup plain breadcrumbs
• 1/3 cup whole milk
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 cup ketchup, divided
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• 1/3 cup warm milk
• Hickory wood chips, soaked according to the smoker manufacturer’s instructions

fremgangsmåte

 

• Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions, sugar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Cook, stirring often, until the onions are deeply golden and soft, about 35 to 45 minutes. Lower the heat if they begin to brown too quickly.
• Put the potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
• While the potatoes cook, combine the ground beef, breadcrumbs, 1/3 cup whole milk, egg, Worcestershire sauce, dried thyme, 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper in a large bowl. Mix gently until just combined. Fold in about two-thirds of the caramelized onions, keeping the rest for serving.
• Shape the mixture into a loaf on a sheet of sturdy foil or in a grill-safe loaf pan. Brush the top with half of the ketchup.
• Set up the smoker or grill for indirect cooking at 250°F. Add the soaked hickory wood chips according to the manufacturer’s instructions. Place the meatloaf over indirect heat and smoke until its center reaches 160°F, about 2 to 2 1/2 hours. Brush the remaining ketchup over the top during the final 30 minutes.
• Drain the potatoes and return them to the pot. Add the butter, warm milk, and remaining 1/2 teaspoon salt. Mash until creamy, adding a little more warm milk if needed.
• Rest the meatloaf for 10 minutes before slicing. Serve with the mashed potatoes and the reserved caramelized onions.

merknader

Cook the onions slowly so they turn sweet and soft without scorching, and mix them into the beef only after they have cooled slightly. For the cleanest slices, let the smoked meatloaf rest before cutting, then spoon the reserved onions over each serving alongside the mashed potatoes.

Course: Main Course
Cuisine: American
Equipment: Smoker or Grill, Large Skillet, Large Pot, Mixing Bowl, Meat Thermometer

Bourbon-Glazed Smoked Meatloaf with Caramelized Onion Gravy and Roasted Root Vegetables

This smoked meatloaf brings together a sweet bourbon glaze, tender beef, and deeply browned onions in a savory gravy. Roasted carrots and potatoes make it a hearty one-pan-style dinner, with the smoker adding a gentle wood-fired flavor.

It works well for a relaxed weekend meal or a cozy dinner with guests. The loaf stays moist beneath its glossy glaze, while the vegetables turn tender and caramelized around the edges.

Bourbon-Glazed Smoked Meatloaf with Caramelized Onion Gravy and Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 2 tablespoons bourbon
• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 3 medium carrots, peeled and cut into chunks
• 2 medium potatoes, cut into chunks
• 1 medium parsnip, peeled and cut into chunks

fremgangsmåte

 

• Heat the smoker to 250°F. In a large bowl, mix the ground beef, egg, breadcrumbs, milk, Worcestershire sauce, salt, black pepper, and smoked paprika just until combined. Shape the mixture into a compact loaf and place it on a foil-lined tray.
• Make the glaze by stirring together the bourbon, ketchup, brown sugar, and Dijon mustard in a small bowl. Set aside half for serving, keeping it separate from the glaze used on the raw meatloaf.
• Place the loaf in the smoker and cook until the center reaches 145°F, about 1 hour. Brush the top and sides with the remaining glaze, then continue smoking until the center reaches 160°F. Rest the meatloaf for 10 minutes before slicing.
• While the meatloaf smokes, heat half of the olive oil and the butter in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and deeply golden, about 30 to 40 minutes. If they begin to stick, stir in a small splash of the listed beef broth.
• Stir the flour into the onions and cook for 1 minute. Gradually whisk in the remaining beef broth. Simmer, stirring, until the gravy thickens. Keep it warm over low heat.
• Toss the carrots, potatoes, and parsnip with the remaining olive oil. Spread them on a baking sheet and roast at 425°F, turning once, until browned and tender, about 30 to 40 minutes. If your smoker is set up to accommodate a roasting pan at that temperature, you can roast them there instead.
• Serve slices of meatloaf with the caramelized onion gravy and roasted root vegetables. Offer the reserved bourbon glaze at the table.

merknader

Cut the root vegetables into similar-sized pieces so they finish roasting evenly. For a thicker gravy, let it simmer a little longer before serving, and keep the reserved glaze separate from any glaze that touched the uncooked meatloaf.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Mixing Bowl, Small Bowl, Large Skillet, Baking Sheet, Whisk

Smoked Italian Meatloaf with Caramelized Onions, Marinara, and Parmesan Polenta

This Italian-inspired smoked meatloaf pairs savory beef and sausage with sweet caramelized onions, then gets finished with a layer of marinara and Parmesan. Smoking gives it a gentle wood-fired flavor while keeping the inside tender.

Serve it over creamy polenta for a cozy family dinner or a relaxed weekend meal. The soft polenta balances the hearty meatloaf, and a little extra marinara ties every bite together.

Smoked Italian Meatloaf with Caramelized Onions, Marinara, and Parmesan Polenta

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 1 teaspoon sugar
• 1 pound ground beef
• ½ pound Italian sausage, casings removed
• ½ cup plain breadcrumbs
• 1 large egg
• ⅓ cup whole milk
• ½ cup finely grated Parmesan, divided
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon fennel seeds, lightly crushed
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ cup marinara sauce, divided
• 1 cup coarse polenta
• 4 cups water
• 2 tablespoons unsalted butter
• ¼ cup chopped fresh basil
• Wood chunks or chips for smoking

fremgangsmåte

 

• Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and sugar. Cook for 25 to 35 minutes, stirring often, until the onions are soft and deeply golden. Set aside to cool.
• Preheat a smoker to 250°F. Add wood chunks or chips according to the smoker’s instructions.
• In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, egg, milk, ¼ cup of the Parmesan, garlic, oregano, fennel seeds, salt, and black pepper. Mix gently until just combined. Fold in half of the cooled onions.
• Shape the mixture into a compact loaf and place it on a smoker-safe rack or in a shallow pan. Smoke until the center reaches 150°F, about 1½ to 2 hours depending on the loaf’s shape and the smoker.
• Spread ½ cup of marinara over the top of the meatloaf. Continue smoking until the center reaches 160°F. Rest the loaf for 10 minutes before slicing.
• While the meatloaf smokes, bring the water to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring frequently, until thick and tender according to the package directions. Stir in the butter and remaining ¼ cup Parmesan.
• Warm the remaining marinara. Spoon polenta onto plates and top with slices of meatloaf. Add the remaining caramelized onions and warm marinara, then finish with chopped basil.

merknader

Cook the onions slowly so they turn sweet and golden without burning, and let them cool before mixing them into the meat. If the polenta thickens while the meatloaf rests, stir in a small splash of water and warm it gently before serving.

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

Smoky BBQ Meatloaf Stuffed with Caramelized Onions and Cheddar, Served with Cornbread

This smoked meatloaf has a savory cheddar center, sweet caramelized onions, and a smoky barbecue glaze. Cornbread on the side makes it a hearty meal for a relaxed weekend dinner or a casual cookout.

The outside turns lightly smoky while the inside stays tender and juicy. Each slice reveals melted cheddar and soft onions, with extra barbecue sauce and warm cornbread to round out the plate.

Smoky BBQ Meatloaf Stuffed with Caramelized Onions and Cheddar, Served with Cornbread

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 1 tablespoon unsalted butter
• 1 ½ pounds ground beef
• ½ pound ground pork
• 1 cup plain breadcrumbs
• 1 large egg
• ½ cup milk
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• ¾ cup smoky BBQ sauce, divided
• 4 slices cornbread, for serving

fremgangsmåte

 

• Heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced onions and cook, stirring often, until soft and deeply golden, about 25 to 30 minutes. Set aside to cool.
• Preheat a smoker to 250°F. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, smoked paprika, garlic powder, salt, and black pepper. Mix gently just until combined.
• Transfer half of the meat mixture to a sheet of parchment paper and shape it into a rectangle about 9 by 6 inches. Spread the cooled onions over the center, leaving a border around the edges. Sprinkle the cheddar over the onions.
• Shape the remaining meat mixture into a layer over the filling. Pinch the edges together to seal, then form the loaf into an even shape. Place it seam-side down on a smoker-safe tray or directly on a clean smoker rack.
• Smoke the meatloaf until the center reaches 160°F on an instant-read thermometer, about 2 to 2 ½ hours. Brush the top with half of the BBQ sauce during the final 30 minutes.
• Remove the meatloaf from the smoker and let it rest for 10 minutes. Warm the remaining BBQ sauce, slice the meatloaf carefully, and serve with the extra sauce and cornbread.

merknader

Let the caramelized onions cool before assembling so they do not soften the meat mixture too much. Seal the edges well to keep the cheddar filling in place, and use a thermometer to check the center without cutting into the loaf.

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

Smoked Turkey Meatloaf with Balsamic Caramelized Onions and Wild Rice Pilaf

This turkey meatloaf pairs gentle wood smoke with sweet, tangy balsamic onions folded into the mixture and spooned over the top. Wild rice pilaf makes it a hearty meal without overshadowing the savory meatloaf.

It works well for a relaxed weekend dinner or a cozy meal with guests. The turkey stays tender, the onions turn soft and jammy, and the pilaf adds a pleasantly nutty, chewy texture.

Smoked Turkey Meatloaf with Balsamic Caramelized Onions and Wild Rice Pilaf

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked wild rice blend
• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• 1 ¼ pounds ground turkey
• 1 large egg
• ½ cup plain breadcrumbs
• 2 tablespoons milk
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon garlic powder
• 2 tablespoons chopped fresh parsley, divided

fremgangsmåte

 

• Rinse the wild rice blend under cool water. Combine it with the chicken broth in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer according to the package directions until tender. Drain any excess liquid, if needed, and keep covered.
• While the rice cooks, heat half of the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook for 20 to 25 minutes, stirring often, until soft and deeply golden. Stir in the balsamic vinegar and brown sugar. Cook for 1 minute, then remove the skillet from the heat.
• Preheat a smoker to 250°F. In a large bowl, combine the ground turkey, egg, breadcrumbs, milk, Dijon mustard, salt, pepper, thyme, garlic powder, and 2 tablespoons of the caramelized onions. Mix gently just until combined.
• Shape the turkey mixture into a compact loaf on a sheet of foil or a smoker-safe tray. Set it in the smoker and cook until the center reaches 165°F, checking with an instant-read thermometer.
• Stir the remaining olive oil and half of the chopped parsley into the cooked wild rice. Taste and adjust the seasoning if needed.
• Let the meatloaf rest for 10 minutes before slicing. Serve it with the wild rice pilaf and spoon the remaining balsamic caramelized onions over the slices. Finish with the remaining parsley.

merknader

Cook the onions slowly so they become sweet and soft without burning, and keep the loaf gently shaped to help it hold together as it smokes. If the rice finishes before the meatloaf, keep it covered so it stays warm and fluffy.

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

Chipotle-Smoked Meatloaf with Caramelized Onions, Black Beans, and Cilantro-Lime Rice

This smoky meatloaf brings together chipotle heat, sweet caramelized onions, and tender black beans in every slice. Cilantro-lime rice makes it a hearty, complete meal that works well for a relaxed weekend dinner or a casual gathering.

Smoking gives the loaf a browned exterior and a gentle wood-fired flavor, while a little adobo sauce adds warmth without overpowering it. Serve the rice alongside the meatloaf, or spoon extra pan juices over both.

Chipotle-Smoked Meatloaf with Caramelized Onions, Black Beans, and Cilantro-Lime Rice

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup cooked black beans, drained and lightly mashed
• 1 small yellow onion, thinly sliced
• 1 tablespoon olive oil
• 1/2 cup plain breadcrumbs
• 1 large egg
• 2 tablespoons milk
• 1 tablespoon adobo sauce from canned chipotle peppers
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup long-grain white rice
• 1 3/4 cups water
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the olive oil in a skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, until soft and deeply golden, about 25 to 30 minutes. Set aside to cool slightly.
• Prepare a smoker for cooking at 250°F. In a large bowl, combine the ground beef, mashed black beans, breadcrumbs, egg, milk, adobo sauce, cumin, salt, and black pepper. Add the cooled onions and mix gently just until combined.
• Shape the mixture into a compact loaf and place it on a piece of foil with the edges turned up slightly to catch drippings. Set it in the smoker and cook until the center reaches 160°F, about 1 1/2 to 2 hours. Check the temperature with an instant-read thermometer.
• While the meatloaf smokes, rinse the rice under cold water. Combine it with the water in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until the rice is tender and the water is absorbed, about 15 to 18 minutes. Remove from the heat and let it sit, covered, for 5 minutes.
• Fluff the rice with a fork, then stir in the lime juice and chopped cilantro. Let the meatloaf rest for 10 minutes before slicing, then serve it with the cilantro-lime rice.

merknader

For a gentler smoky heat, use 2 teaspoons of adobo sauce instead of 1 tablespoon. Let the caramelized onions cool before mixing them into the beef so they are easier to handle and the loaf holds its shape. Slice the meatloaf after resting, then spoon any collected drippings over the rice.

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

Smoked Meatloaf Wellington with Caramelized Onions and Flaky Pastry

This meatloaf Wellington wraps smoky, savory meat in golden puff pastry with sweet caramelized onions tucked inside. It’s a hearty centerpiece for a relaxed dinner or a special weekend meal.

The pastry bakes up crisp and flaky around the tender meatloaf, while the onions add a mellow sweetness to every slice. Let it rest before cutting so the layers hold together neatly.

Smoked Meatloaf Wellington with Caramelized Onions and Flaky Pastry

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 1 teaspoon brown sugar
• 1 pound ground beef
• 1 large egg
• 1/3 cup breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 sheet frozen puff pastry, thawed
• 1 tablespoon Dijon mustard
• 1 egg, beaten, for brushing the pastry

fremgangsmåte

 

• Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring often, until soft and deeply golden, about 25 to 30 minutes. Stir in the brown sugar during the last few minutes. Set the onions aside to cool.
• Preheat a smoker to 225°F. In a mixing bowl, combine the ground beef, egg, breadcrumbs, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix gently until just combined, then shape into a compact loaf.
• Place the meatloaf on a smoker-safe tray and smoke until the center reaches 145°F, about 1 to 1 1/2 hours depending on its shape and the smoker. Transfer it to a plate and let it cool until it is no longer steaming. Keep the smoker hot, raising the temperature to 400°F.
• Roll the puff pastry on a lightly floured surface into a rectangle large enough to wrap the meatloaf. Spread the Dijon mustard over the center, leaving a border around the edges. Spoon the cooled caramelized onions over the mustard, then set the smoked meatloaf on top.
• Fold the pastry over the meatloaf and seal the edges underneath. Place it seam-side down on a parchment-lined baking sheet. Brush the top and sides with the beaten egg, then cut a few small vents in the pastry.
• Bake in the smoker at 400°F until the pastry is puffed and golden, about 25 to 35 minutes. If needed, check that the meatloaf’s center reaches 160°F. Rest for 10 minutes before slicing.

merknader

Cool the onions and smoked meatloaf before wrapping so their warmth does not soften the pastry. For cleaner slices, use a sharp serrated knife and wipe it between cuts. If the pastry browns before the center reaches temperature, loosely cover it with foil for the rest of the bake.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Skillet, Mixing Bowl, Rolling Pin, Baking Sheet, Meat Thermometer

Smoked Meatloaf Sandwiches with Caramelized Onions, Provolone, and Toasted Rolls

These hearty sandwiches turn smoky meatloaf into an easy, satisfying meal. Sweet caramelized onions and melted provolone balance the meat’s savory flavor, while toasted rolls hold everything together.

They work well for a casual dinner or a relaxed weekend lunch. Make the meatloaf on the smoker, then assemble the sandwiches while it is still warm for tender slices and gooey cheese.

Smoked Meatloaf Sandwiches with Caramelized Onions, Provolone, and Toasted Rolls

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground beef
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ cup barbecue sauce, divided
• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 4 slices provolone cheese
• 4 sturdy sandwich rolls, split

fremgangsmåte

 

• Preheat a smoker to 250°F. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, salt, black pepper, smoked paprika, and ¼ cup of the barbecue sauce. Mix gently until just combined.
• Shape the mixture into a loaf and place it on a smoker-safe tray or directly on the smoker grate. Smoke until the center reaches 160°F, about 2 to 3 hours depending on the loaf’s shape and the smoker. Brush the remaining ¼ cup barbecue sauce over the top during the last 20 minutes.
• While the meatloaf smokes, heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until soft and deeply golden, about 30 to 40 minutes. Lower the heat if they begin to brown too quickly.
• Remove the meatloaf from the smoker and let it rest for 10 minutes. Slice it into four thick portions.
• Place a slice of provolone on each meatloaf portion. Put the portions in a warm oven or under a broiler just until the cheese melts.
• Toast the cut sides of the rolls until golden. Add a cheesy meatloaf portion to each roll and top with caramelized onions. Serve while warm.

merknader

Cook the onions slowly while the meatloaf smokes so they have time to turn soft and sweet. If the rolls are especially sturdy, toast both cut sides well to help them stand up to the warm meatloaf and onions.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Mixing Bowl, Large Skillet, Meat Thermometer, Baking Tray

Korean-Inspired Smoked Meatloaf Bowls with Gochujang Caramelized Onions and Sesame Rice

These bowls bring smoky, savory meatloaf together with sweet onions cooked in a spicy gochujang glaze. A little ginger, garlic, and sesame ties the flavors together without making the dish complicated.

Serve them for a cozy weeknight dinner or a casual weekend meal. The rice is tender and nutty, while the meatloaf stays juicy and the onions turn soft, glossy, and gently spicy.

Korean-Inspired Smoked Meatloaf Bowls with Gochujang Caramelized Onions and Sesame Rice

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Rett Main Course

Kategori Korean-inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked jasmine rice
• 1 ¾ cups water
• 1 tablespoon toasted sesame oil, divided
• 1 tablespoon sesame seeds
• 1 pound ground beef
• ½ pound ground pork
• ½ cup panko breadcrumbs
• 1 large egg
• 2 tablespoons soy sauce, divided
• 1 tablespoon gochujang, divided
• 2 teaspoons grated fresh ginger, divided
• 2 garlic cloves, minced, divided
• ½ teaspoon black pepper
• 2 large yellow onions, thinly sliced
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons sliced green onions

fremgangsmåte

 

• Rinse the rice under cool water until the water runs mostly clear. Add it to a saucepan with the water and ½ teaspoon of the sesame oil. Bring to a boil, cover, and reduce the heat to low. Cook until the water is absorbed and the rice is tender, then let it stand covered while you prepare the rest of the meal.
• Preheat a smoker to 250°F. In a large bowl, combine the ground beef, ground pork, panko, egg, 1 tablespoon of the soy sauce, ½ tablespoon of the gochujang, 1 teaspoon of the ginger, half of the minced garlic, and the black pepper. Mix gently until combined, then shape into a compact loaf.
• Place the meatloaf on a smoker-safe tray and smoke until its center reaches 160°F, checking with an instant-read thermometer. Let it rest for 10 minutes before slicing.
• While the meatloaf smokes, warm the remaining sesame oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring often, until very soft and deeply golden, about 25 to 30 minutes. Lower the heat if they start to brown too quickly.
• Stir the brown sugar, rice vinegar, remaining tablespoon of soy sauce, remaining ½ tablespoon of gochujang, remaining teaspoon of ginger, and remaining garlic into the onions. Cook for 2 to 3 minutes, stirring until the onions are glossy and the sauce coats them.
• Fluff the rice with a fork and stir in the sesame seeds. Divide the rice among four bowls. Add sliced meatloaf and spoon the gochujang onions over the top. Finish with the sliced green onions.

merknader

Keep the onion heat low so the slices soften and caramelize before the gochujang sauce goes in. For milder bowls, use 2 teaspoons of gochujang in the onions and leave the meatloaf amount as written. Shape the loaf evenly so it smokes at a steady pace, and use a thermometer to check the center.

Course: Main Course
Cuisine: Korean-Inspired
Equipment: Smoker, Smoker-Safe Tray, Instant-Read Thermometer, Large Skillet, Saucepan, Mixing Bowl

Bacon-Wrapped Smoked Meatloaf with Caramelized Onions and Garlic-Roasted Potatoes

Smoky meatloaf gets extra savory flavor from a crisp bacon wrapping and sweet, slow-cooked caramelized onions folded into the center. Garlic-roasted potatoes cook alongside it, making this a hearty meal for a relaxed weekend dinner or a gathering around the table.

The meatloaf stays tender inside while the bacon browns on the outside. A little smoked paprika adds depth, and the potatoes turn golden with soft garlic in every bite.

Bacon-Wrapped Smoked Meatloaf with Caramelized Onions and Garlic-Roasted Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 teaspoon granulated sugar
• 1 ½ pounds ground beef
• ½ cup plain breadcrumbs
• 1 large egg
• 2 tablespoons milk
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 8 slices bacon
• 1 ½ pounds baby potatoes, halved
• 2 tablespoons melted butter
• 3 cloves garlic, finely chopped

fremgangsmåte

 

• Heat a skillet over medium-low heat and add 1 teaspoon of the olive oil. Add the sliced onions and sugar. Cook for 25 to 30 minutes, stirring often, until the onions are soft and deeply golden. Let them cool slightly.
• Preheat a smoker to 250°F. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, minced garlic, smoked paprika, salt, and black pepper. Mix just until combined.
• Spread half of the meat mixture into a compact loaf on a sheet of foil. Spoon the caramelized onions over the center, leaving a narrow border around the edges. Cover with the remaining meat mixture and gently seal the edges so the onions are enclosed.
• Lay the bacon slices side by side on a clean sheet of foil, slightly overlapping them. Place the meatloaf across the bacon and wrap the slices around it. Set the loaf seam-side down on a smoker-safe tray or rack.
• Toss the halved potatoes with the remaining olive oil, melted butter, and chopped garlic. Arrange them in a roasting pan in a single layer.
• Place the meatloaf in the smoker and cook until its center reaches 160°F, about 2 to 2 ½ hours. Add the potatoes to the smoker for the final 75 to 90 minutes, stirring them once, until golden and tender.
• Rest the meatloaf for 10 minutes before slicing. Serve with the garlic-roasted potatoes.

merknader

Cook the onions slowly so they become sweet and soft without burning, then cool them before adding them to the meatloaf. If the bacon browns before the center reaches 160°F, loosely cover the loaf with foil for the rest of the smoking time.

Course: Main Course
Cuisine: American
Equipment: Skillet, Mixing Bowl, Smoker, Roasting Pan, Meat Thermometer

Smoked Lentil-Walnut Meatloaf with Caramelized Onions and Maple-Dijon Glaze

This plant-based meatloaf brings smoky flavor and a hearty texture to the table, with lentils and walnuts forming a satisfying base. Sweet, slow-cooked onions add richness throughout, while a maple-Dijon glaze gives the top a tangy finish.

Serve it for a cozy weekend dinner or as a meatless centerpiece for a holiday meal. It slices best after resting, making it easy to pair with simple sides.

Smoked Lentil-Walnut Meatloaf with Caramelized Onions and Maple-Dijon Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup cooked brown or green lentils, drained well
• 1 tablespoon olive oil
• 2 medium yellow onions, thinly sliced
• 1/2 cup finely chopped walnuts
• 1 cup old-fashioned rolled oats
• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook for 25 to 30 minutes, stirring often, until deeply golden and soft. If they begin to stick, lower the heat and stir more frequently. Set aside 2 tablespoons of the onions for the top, then let the rest cool slightly.
• Heat a smoker to 250°F. In a small bowl, stir together the ground flaxseed and water. Let it stand for 5 minutes until thickened.
• Add the lentils to a large mixing bowl and mash them with a fork until mostly broken down, leaving some texture. Stir in the walnuts, oats, flax mixture, tomato paste, soy sauce, smoked paprika, thyme, salt, pepper, and the remaining caramelized onions.
• Line a small loaf pan with parchment paper. Press the mixture firmly into the pan, smoothing the top. Turn the loaf out onto a parchment-lined, smoker-safe tray.
• In a small bowl, mix the maple syrup, Dijon mustard, and apple cider vinegar. Brush about half of the glaze over the loaf. Smoke for 60 to 75 minutes, until the loaf is firm and its center reaches 165°F.
• Brush the remaining glaze over the loaf and scatter the reserved caramelized onions on top. Smoke for another 10 minutes so the glaze sets. Let the loaf rest for 15 minutes before slicing.

merknader

For cleaner slices, press the mixture firmly into the pan and let the loaf rest before cutting. If the onions are browning too quickly in the skillet, reduce the heat rather than adding more oil. Serve slices with the remaining maple-Dijon glaze, if any remains.

Course: Main Course
Cuisine: American
Equipment: Large Skillet, Mixing Bowl, Small Loaf Pan, Smoker, Parchment Paper