Smoked Meatloaf

Let's Cook

1. Step 1.

   In a small saucepan over medium heat, combine ½ cup ketchup, ¼ cup fruity red wine (such as malbec, merlot, or zinfandel), and 2 tablespoons cherry jam. Cook, stirring occasionally, until the mixture starts to simmer. Reduce the heat to low and cook for 4 minutes, avoiding boiling. Remove from heat and let the glaze cool in the refrigerator for at least 30 minutes. (If applied hot, it will run off the meatloaf.)

2. Step 2.

   While the glaze cools, preheat the smoker to 250°F using fruitwood (cherry is recommended).

3. Step 3.

   In a large sauté pan over medium heat, add 1 cup diced onions and 1 tablespoon extra-virgin olive oil. Cook for 5 minutes, or until the onions are soft but not caramelized. Add 2 cloves minced garlic and cook for 1 minute. Turn off the heat, then stir in ¼ cup chicken stock, 1 tablespoon tomato paste, and 1 tablespoon Worcestershire sauce. Set aside to cool slightly.

4. Step 4.

   In a large bowl, combine 1 pound ground beef (80/20), 1 pound hot Italian bulk pork sausage, the cooked onion mixture, 1 egg, ¾ cup panko bread crumbs, and ⅓ cup shredded Parmesan cheese. Mix with your hands until just incorporated.

5. Step 5.

   Line a baking sheet that fits in your smoker with parchment paper. Transfer the meat mixture to the parchment and shape it into a rectangle about 9 inches long and 2 inches tall.

6. Step 6.

   Place the baking sheet in the smoker and smoke for 60 minutes, or until the internal temperature of the meatloaf reaches 150°F measured in the center.

7. Step 7.

   Apply half of the cooled glaze to the meatloaf, then continue smoking for 30 minutes, or until the internal temperature reaches 165°F.

8. Step 8.

   Remove the meatloaf from the smoker and apply the remaining glaze. Let it rest for about 10 minutes before slicing and serving.