Ditch The Oven And Slow Cooker — Meatloaf Is 10X More Flavorful When You Use This Appliance

What do you get when you combine backyard barbecue technology with a classic weeknight family dinner recipe? Meatloaf might sound like an unlikely candidate for the smoker, but it makes perfect sense when you consider that seasoned ground meat takes beautifully to fragrant woodsmoke. Traditional meatloaf methods may call for an oven or slow cooker, but a smoker will give the dish the deeply savory flavor and aromatic crust associated with barbecue.

A smoker exposes food to the aromatic compounds released by burning wood as it cooks over indirect heat. Those compounds settle on the meat's surface, contributing the flavor and developing the dark exterior, known as bark.

Meatloaf is well suited to the smoker because its mixture of ground meat, fat, and binders will stay tender during a long, gentle cook. The loaf's relatively compact size also makes it a manageable introduction to smoking for anyone who doesn't need to serve up a giant rack of ribs. The basic meatloaf recipe doesn't need any special modifications, but you can always add bells and whistles or experiment with different smoking woods to see how their individual characteristics complement your favorite meatloaf seasonings. 

Start with your favorite meatloaf recipe and shape it into a sturdy loaf that will hold together during cooking. Instead of using a traditional pan, place it on a smoker-safe rack or perforated tray so heat and smoke can circulate around the meat. Keep the smoker around 225-250 degrees Fahrenheit, and choose any wood that suits your preferences. Applewood or cherry impart a gentler sweetness, whereas hickory or mesquite will give the loaf a stronger, smoky barbecue flavor.

You can borrow a few tricks from the classic barbecue playbook — a ketchup glaze or a sweet and tangy barbecue sauce brushed on at the beginning or during cooking will develop into a sticky, caramelized coating. You can also glaze after cooking. For something more extravagant, wrap the meatloaf in a woven lattice of bacon. As the bacon cooks, the rendered fat will add richness to the loaf and keep it from drying out, although the covering will also prevent a bark forming on the meatloaf and reduce the amount of smoke that reaches the meat directly. 

The USDA recommends cooking ground beef and pork mixtures to an internal temperature of 160 degrees Fahrenheit. Don't leave it lingering in the smoker too much longer, though, because it will get tough and dry. Let the finished loaf rest briefly before slicing, then serve it with mashed potatoes or an extra zesty coleslaw.