WEEKDAYS 1e|12c|p

Smoked Meatloaf

Michael Symon
Servings: 12
2+ hr

You'll never make Meatloaf the same way again!

  • Ingredients
  • step-by-step directions
For the Meatloaf:
  • 3 smoked hickory wood blocks (soaked in water)
  • charcoal
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 yellow onion (peeled and finely diced)
  • 2 garlic cloves (peeled and minced)
  • 2 tablespoons fresh oregano (leaves only, finely chopped)
  • 2 tablespoons fresh thyme (leaves only, finely chopped)
  • 1/4 cup fresh parsley (finely chopped)
  • 1 teaspoon red pepper flakes
  • 2 large eggs (beaten)
  • 1 cup panko bread crumbs
  • 1 cup freshly grated parmesan cheese
  • Kosher salt and freshly ground black pepper (to taste)
For the Glaze:
  • 1/2 cup ketchup
  • 1/4 cup light brown sugar
  • 1/4 cup reduced sodium soy sauce
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Meatloaf: Soak the smoked wood in water for at least an hour, then drain.
  • Using a chimney heat 5-6 coals. Meanwhile, on the bottom rack of the grill create two rows of coals in a half moon shape on one side of the grill. Stack another layer of coals and top with the soaked wood blocks. Place the heated coals at one end of your stacked coals. This method helps you control your heat as the coals will slowly heat up and stay warm for up to 16 hours. Fill a drip pan with water and place on the other side of the coals. Place the top rack on the grill. Place the lid on the grill and allow smoke to form.
  • In a large bowl, add the ground beef, ground pork, ground veal, onion, garlic, oregano, thyme, parsley, red pepper flakes, eggs, panko bread crumbs, and parmesan cheese. Mix to combine and season with Kosher salt and freshly ground black pepper. Form the meat mixture into a loaf and transfer to your prepared wire rack. Refrigerate the meatloaf for 30 minutes. Remove from the refrigerator and brush the meatloaf with half of the glaze.
  • Cover the grill and smoke the meatloaf for about 1 hour and 45 minutes then brush with the remaining glaze and continue to cook until the internal temperature reaches 165ºF, about 1 hour and 30 minutes more.
  • Remove the meatloaf from the grill and let rest for 10 minutes. Slice and serve immediately.
  • For the Glaze: In a medium bowl combine the ketchup, brown sugar, soy sauce and Worcestershire sauce. Season with Kosher salt and freshly ground black pepper. Set aside until ready to use.
  • Tip: Use the snake method to smoke your favorite meats or even vegetables!
Similar categories: Pork Beef
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