Smokehouse Meatloaf Recipe

Prep onions and garlic

Heat 1 tablespoon neutral oil in a small skillet over medium heat. Add the diced onion and a pinch of salt and sweat until translucent, about 5 minutes. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool to room temperature.

Mix meatloaf

In a large bowl combine ground beef and ground pork. In a separate small bowl, stir together bread crumbs and milk and let soak 2 minutes. Add the soaked crumbs, cooled onion-garlic, egg, Worcestershire sauce, smoked paprika, kosher salt, black pepper, and chopped parsley to the meat. Using clean hands, gently mix until just combined — avoid overworking to keep the loaf tender.

Shape and sear

Preheat smoker to 225°F (107°C). Oil your hands lightly with the additional 1/2 tablespoon neutral oil and shape meat mixture into a compact loaf about 8 x 4 inches (or two smaller loaves). Heat a skillet over medium-high heat and sear the bottom and sides briefly, 1 minute per side, to develop color (optional but adds crust).

Smoke the meatloaf

Place the meatloaf on a rack in the smoker. Add soaked wood chips/chunks to the smoker. Smoke at 225°F (107°C) until internal temperature reaches 135°F (about 1.5–2 hours for one loaf; times vary by size).

Prepare glaze

While meatloaf smokes, make the smoky tomato bourbon jam: in a small saucepan over medium-low heat combine tomato paste, brown sugar, apple cider vinegar, bourbon, smoked paprika, chipotle (if using), garlic powder, salt, pepper and 2 tablespoons water. Whisk and simmer gently 6–8 minutes until glossy and thickened. Taste and adjust sweetness or acidity; remove from heat and keep warm.

Glaze and finish

When the meatloaf reaches 135°F, brush a generous layer of the tomato bourbon jam over the top. Increase smoker or oven temperature to 350°F (175°C) (or move loaf to a preheated 350°F oven) and continue cooking until internal temperature reaches 160–165°F, about 20–30 minutes. Brush with a second coat of glaze 10 minutes before done and again just before resting.

Rest

Remove meatloaf from heat and tent loosely with foil. Let rest 10–15 minutes before slicing to allow juices to redistribute.

While the meatloaf smokes, place potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until tender when pierced, 12–15 minutes depending on size. Drain and return to the pot. Lightly smash each potato with the bottom of a glass or potato masher to create rustic surfaces.

Over low heat, add butter and milk to the potatoes and gently fold to coat. Stir in olive oil, cracked black pepper, kosher salt and chopped chives. Keep warm until ready to serve.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes and cook 30–45 seconds until fragrant but not browned.

Add the trimmed and chopped greens in batches, tossing and wilting them down. After greens are wilted but still bright (3–5 minutes), splash with 1 tablespoon apple cider vinegar, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, toss to combine and remove from heat. Keep warm.

Slice the rested meatloaf into 3/4-inch thick slices. Spoon additional smoky tomato bourbon jam over the slices as desired.

On each plate, place a portion of rustic smashed potatoes and a mound of house greens. Arrange 2–3 slices of meatloaf alongside and finish with a sprinkle of chopped parsley or chives if desired. Serve immediately.