This smoked meatloaf is a tasty twist on a classic dish. With a blend of juicy ground beef, savory spices, and that smoky flavor, it’s hard to resist!
Who knew meatloaf could be this fun? I love serving it with mashed potatoes or a salad. It’s great for a cozy dinner, and the leftovers are perfect for sandwiches the next day!
Key Ingredients & Substitutions
Ground Beef: I love using an 80/20 blend for its perfect balance of flavor and juiciness. If you prefer a leaner option, you can use ground turkey or chicken, but keep in mind that they may result in a drier loaf unless you add more fat, like olive oil.
Bacon: The bacon adds a crispy layer to the meatloaf. For a lower-fat option, turkey bacon works well, or if you’re vegetarian, you can use plant-based bacon to keep the flavor profile similar.
Cream Cheese: Cream cheese in the center gives a creamy texture. You can use ricotta or a vegan cream cheese alternative for a lighter twist. Both will keep the loaf moist while offering different flavors.
Breadcrumbs: Breadcrumbs help bind the meatloaf. If you’re gluten-free, consider using gluten-free breadcrumbs or oatmeal as a substitute to achieve a similar texture.
How Do You Get the Perfect Smoked Flavor?
Smoking adds a unique flavor to meatloaf, but it requires some techniques to get it just right. Here’s how to achieve that delicious smoky finish:
- Use quality wood chips like hickory or applewood. They impart different flavors, so pick one that suits your taste.
- Maintain a steady temperature of 225°F (107°C) in your smoker. This low-and-slow method helps break down the meat fibers, enhancing texture.
- Don’t rush the smoking process. Aim for 3 to 4 hours for the best flavor development. The internal temperature should reach 160°F (71°C) for safety.
- Consider spritzing the meatloaf with apple juice or broth every hour for moisture and added flavor.
With these tips, you will have a perfectly smoked meatloaf full of flavor and moisture! Enjoy cooking!
How to Make Smoked Meatloaf with Bacon-Wrapped Cream Cheese Center
Ingredients You’ll Need:
For the Meatloaf:
- 2 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/4 cup milk
- 1/4 cup ketchup (plus extra for glazing)
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 8 oz cream cheese, softened (for the center)
- 10-12 slices of bacon (for wrapping)
- Fresh rosemary or thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, followed by 3 to 4 hours for smoking. Ensure you are patient during the smoking process to develop that amazing flavor. After cooking, let it rest for 10 minutes before serving.
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to 225°F (107°C). Choose your favorite wood chips, like hickory or applewood, to infuse a rich smoky flavor into the meatloaf.
2. Prepare the Meat Mixture:
In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, eggs, milk, 1/4 cup ketchup, Worcestershire sauce, salt, black pepper, and smoked paprika. Mix gently until everything is well combined, but be careful not to overwork the meat as that can make the loaf tough.
3. Form the Meatloaf:
Take half of the meat mixture and shape it into a loaf on a large piece of foil or a cutting board. Make sure it’s compact but not too tight. The middle area should be slightly indented to create a space for the cream cheese.
4. Add the Cream Cheese:
Spread the softened cream cheese lengthwise down the center of the loaf, leaving a bit of meat around the edges to encase the cream cheese.
5. Encasing the Cheese:
Carefully place the remaining half of the meat mixture over the cream cheese, then pinch the edges to seal everything in. Make sure there are no gaps!
6. Wrap with Bacon:
Now for the fun part! Lay the bacon slices over the top of the meatloaf, overlapping slightly, so it’s fully covered. Tuck the ends of the bacon underneath the loaf to secure it in place.
7. Smoke the Meatloaf:
Place your meatloaf on a smoking rack or a sheet of foil in the smoker. Let it smoke for about 3 to 4 hours, or until the internal temperature reaches 160°F (71°C). This slow cooking will really enhance the flavor!
8. Add the Glaze:
In the last 30 minutes of smoking, brush some extra ketchup over the bacon for a lovely glaze that will caramelize as it finishes cooking.
9. Rest and Serve:
Once cooked, carefully remove the meatloaf from the smoker and let it rest for about 10 minutes. This helps keep it juicy as the juices redistribute. Slice it up and serve with fresh herbs as garnish if you’d like. It pairs wonderfully with sides like mashed potatoes or roasted vegetables.
This smoked meatloaf is not only delicious but also has that gorgeous smoky flavor thanks to the bacon and cream cheese center that keeps it moist and flavorful. Enjoy every bite!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a leaner alternative, but it may result in a drier meatloaf. To keep it moist, you might want to add a bit of olive oil or more cream cheese to the mixture.
How Can I Prevent the Bacon from Getting Too Crispy?
If you’re concerned about the bacon becoming too crispy during smoking, you can wrap the meatloaf in foil for the first half of the cooking time. Unwrap it during the last hour to let the bacon crisp up nicely.
What Should I Do with Leftovers?
Leftover smoked meatloaf can be stored in an airtight container in the fridge for up to 3 days. It’s great for sandwiches or can be reheated in the oven at 350°F (175°C) until warmed through.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the meatloaf mixture and shape it ahead of time, then wrap it tightly in plastic wrap and refrigerate for up to a day before smoking. Just remember to let it sit at room temperature for about 30 minutes before placing it in the smoker.