Smoked Meatloaf

Chef John Cox serves up this delicious Smoked Meatloaf. Follow John on Twitter at @chefjohncox and @thebearandstar_

Ingredients

  • 2 pounds ground beef
  • 1 cup onion, small diced
  • 2 stalks celery, small diced
  • 1 carrot, grated
  • 3 cloves garlic, minced
  • 2 cups panko bread crumbs
  • 3 eggs
  • 2 tablespoons, Worchestershire sauce
  • ½ cup red wine
  • 1 teaspoon red wine vinegar
  • 1 tablespoon thyme, minced
  • 1 tablespoon rosemary, minced
  • 1 tablespoon paprika
  • 2 tablespoons salt
  • ½ cup ketchup

Instructions

Set the EGG for direct cooking at 350°F/177°C.

On low heat cook the onions, carrot, and celery until translucent about 15 minutes and add the garlic and cook for another 2 minutes until very fragrant and take off the heat. Mix the Ground Beef in a mixer with a paddle attachment and add the mirepoix and one egg at a time until all eggs are in. Next add wine, herbs, and seasoning except for the ketchup. Make a small patty and cook off to ensure proper seasoning and adjust as needed. Rub a loaf pan with butter and place meat inside. Before putting on Big Green Egg, add a handful of Big Green Egg Apple Smoking Chips. Cook meatloaf for 20 minutes. Take the meatloaf out and spread the ketchup on top, add another handful of chips and smoke for an additional 10 minutes the sugars in the ketchup will help the smoke stick to the meatloaf.

Cook until 155°F/69°C internal temperature.

13 thoughts on “Smoked Meatloaf

  1. Am I missing something about the cook process? After 20 min on the egg at 350 the internal temp is around 85degrees. No where near the final temp of 155+. Although there is an additional 10 min, I knew we couldn’t make it to 155 in just another 10 min. Either way I spenwould a little note time and increased the temp accordingly and it turned out amazing! The flavor profile is awesome! I will add just temp and time accordingly in the future. Thanks for the great recipe!

    1. I cook my smoked meatloaf at 200 degrees, indirect, for about 2 hours or when the top is an even brown. It boils away most of the moisture/fat and is fantastic. Smoke with your fav wood. It’s even better the day after when that smoke gets a chance to really permeate the loaf.

  2. I’m pretty sue this should be INDIRECT cooking. The recipe mentions direct but when I did the outside was burned and it was still raw in the middle. I’m certain it should be indirect just like in a gas oven.

  3. I made this last night and it was delicious. I used indirect cooking as mentioned by Jason above and it took way longer than 20 minutes, as mentioned by Trey. I skipped the celery and spiced up the ketchup and it was absolutely delicious. My family devoured it and there was not a trace left. I will make this again very soon.

  4. Agree with the indirect cooking method. Total cook time for me was 1 hour and 20 minutes to 155 degrees. The flavor was good, however, my feedback on the recipe that it it was too salty. 2 tablespoons of salt is a lot of salt! I will definitely cook this again, but will use less salt.

    1. Barrett, we are making this tonight & my first thought was that 2T of salt must have been a typo! I am reducing for sure at least by 1/2 (maybe more)!

  5. Just tried this. Delicious. I agree with the comments above, salt could be cut in half, definitely 350 indirect, and took 1 hr 25 minutes to reach 155 IT. Again,,, this was delicious!

  6. The salt is too much and probably a typo. A good rule of thumb for the amount of salt needed for meat is 1 teaspoon per 1 pound of meat. In this recipe, 2 teaspoons should be perfect.

  7. We made this last night and it was amazing! It took about 45 min to cook at 350f, not 20 min. Also we added some of our own ingredients like a couple tbsp of mustard, replaced the panko with matzo meal, and added some fresh Greek oregano from the garden as well.

  8. Oh and we also swapped the ketchup out and added some tomato sauce in its place. I cooked it until it was 175F internal temp.

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