Smoked Meatloaf Recipe

This can be baked in the oven, of course, but Cooking it in an electric smoker gives it that little bit extra flavour. Smoke it for about 30 min. Using hickory then continued smoking and cooking at 300 for 2-3 hours or until meat reaches 71 deg.


 - Meatloaf:
6 slices White Bread
1 cup whole milk
1kg ground beef Mince and 500g minced pork
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
1 med onion, chopped
Chopped garlic, as much as you like
4 whole Eggs, Beaten
10 slices Thin/regular Bacon

 - Sauce:
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
Tabasco to taste.


Preparation Instructions:
Pour milk over the bread slices.
Allow it to soak for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, onion, garlic and parsley in a large mixing bowl.
Pour in beaten eggs.
With hands, mix the ingredients until well combined.
Form the mixture into a loaf shape in a smoke proof pan.
It is a very wet meatloaf but firms up nicely as it cooks.
(Line the bottom of the pan with foil to avoid a big mess!) I used a flat sheet pan instead and it probably cooked a little faster than a loaf would.

Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together.
Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Spread 1/3 more half way through smoking time.
Save the rest for serving.