Smoke House Meatloaf Recipe

Prep aromatics

Preheat oven to 375°F (190°C). In a small skillet over medium heat add 1 teaspoon neutral oil and sauté the diced onion until translucent, about 4–5 minutes. Add minced garlic for the last 30 seconds. Remove from heat and let cool slightly.

Soak breadcrumbs

In a small bowl combine panko breadcrumbs and milk. Let sit 5 minutes until milk is absorbed and mixture is moistened.

Mix meatloaf

In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, cooled sautéed onion and garlic, Worcestershire sauce, Dijon, smoked paprika, kosher salt, black pepper, and chopped parsley. Gently mix with your hands or a spoon until just combined — do not overwork, or loaf will be dense.

Shape and glaze

Form the mixture into a compact loaf about 8 inches long and 3–4 inches wide. Place on a rimmed baking sheet or in a shallow loaf pan lined with parchment. Whisk together BBQ glaze ingredients (BBQ sauce, apple cider vinegar, brown sugar, optional smoked hot sauce) and brush about half the glaze over the top of the loaf.

Bake

Bake in the preheated oven for 35–45 minutes, until internal temperature reaches 155–160°F (68–71°C). About 10 minutes before the end of cooking brush remaining glaze over the loaf and return to oven to set the glaze. Remove and tent loosely with foil; rest 10 minutes before slicing.

While meatloaf bakes, toss the potato cubes with 1 tablespoon vegetable oil, kosher salt, black pepper, and chopped herbs if using. Spread in a single layer on a baking sheet. Roast in the oven (on a rack below or beside meatloaf) at 375°F for 25–30 minutes, turning once, until golden and crispy on edges and tender inside. Keep warm until serving.

Prepare batter and oil

Heat 2 cups vegetable oil in a heavy skillet or pot to 350°F (175°C). In a bowl whisk together flour, cornstarch, cornmeal, baking powder, salt and pepper. Stir in cold club soda or beer until a thick, slightly bubbly batter forms.

Batter and fry

Separate onion into rings and toss briefly in a little extra flour if very wet. Working in small batches, dip onion rings into batter to coat, shake off excess, and carefully drop into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray. Season immediately with a pinch of salt. Keep warm and crisp in a low oven (200°F) if needed.

Slice the meatloaf into 1-inch thick slices after resting. On each plate, arrange a portion of house spuds, place two slices of meatloaf on top or to the side, spoon additional BBQ sauce over the meat if desired, and pile a handful of battered onion straws on top. Add rye bread slices on the side and garnish with chopped parsley.