Smoked Meatloaf
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
A smoked meatloaf made with ground beef and hot Italian sausage, glazed with a cherry-infused ketchup and red wine mixture. This elevated comfort food is cooked low and slow in a smoker for a rich, smoky flavor.
Ingredients
- 118 ml ketchup
- 59.1 ml fruity red wine such as malbec, merlot, or zinfandel
- 29.6 ml cherry jam
- 237 ml diced onions diced
- 14.8 ml extra-virgin olive oil
- 2 clove garlic minced
- 59.1 ml chicken stock
- 14.8 ml tomato paste
- 14.8 ml Worcestershire sauce
- 454 g ground beef, 80 percent lean/20 percent fat
- 454 g hot Italian bulk pork sausage
- 1 egg
- 177 ml panko bread crumbs
- 78.9 ml shredded Parmesan cheese shredded
Nutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 279 mg
- Iron: 2.32 mg
- Magnesium: 36.8 mg
- Phosphorus: 309 mg
- Potassium: 554 mg
- Zinc: 2.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml ketchup
- 59.1 ml fruity red wine such as malbec, merlot, or zinfandel
- 29.6 ml cherry jam
- 14.8 ml extra-virgin olive oil
- 59.1 ml chicken stock
- 14.8 ml tomato paste
- 14.8 ml Worcestershire sauce
- 454 g ground beef, 80 percent lean/20 percent fat
- 454 g hot Italian bulk pork sausage
- 1 egg
- 177 ml panko bread crumbs
Prepare
- Dice 237 ml diced onions
- Mince 2 clove garlic
- Shred 78.9 ml shredded Parmesan cheese
Let's Cook
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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.)
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Step 2.
While the glaze cools, preheat the smoker to 250°F using fruitwood (cherry is recommended).
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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.
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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.
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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.
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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.
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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.
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Step 8.
Remove the meatloaf from the smoker and apply the remaining glaze. Let it rest for about 10 minutes before slicing and serving.