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a thick sliced beef meatloaf with a dark smoked crust, a thin reddish-brown molasses-tomato glaze and moist cooked interior on a plain platter, with no grill accessories, side dishes or garnish
Andre Lewis

Smoked Meatloaf

The smoke should taste like part of the beef, not a layer of soot, so give this saltine-bound loaf a clean-burning smoker and a light seasoning before a short final brushing of peppery sauce. A perforated grill tray keeps the soft mixture from sagging through the grate while still exposing its sides, and the long moderate cook leaves a firmer outer crust around slices that stay moist inside.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 80% lean ground beef
  • 1 cup finely crushed saltine crackers
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/2 cup finely minced onion
  • 1 tbsp Worcestershire sauce
  • 1 tsp fine salt
  • 1 tsp coarsely ground black pepper
  • 1 tsp garlic powder
  • 1 tsp neutral oil for tray
  • 1/3 cup tomato sauce
  • 2 tbsp molasses
  • 1 tbsp apple cider vinegar
  • 1 tsp prepared yellow mustard

Method
 

  1. Heat a smoker to 250°F using the manufacturer-recommended amount of oak or hickory smoking wood. Lightly oil an oven-safe perforated grill tray.
  2. Soak saltine crumbs in milk for 5 minutes. Stir in eggs, onion, Worcestershire, salt, pepper and garlic powder, then fold in beef.
  3. Shape a 9-by-5-inch loaf about 2 1/2 inches high on the grill tray. Place in the smoker over indirect heat.
  4. Smoke for 120 minutes, maintaining 250°F. Stir tomato sauce, molasses, vinegar and mustard together.
  5. Brush the sauce over the loaf and smoke for 30 to 60 minutes more until the center reaches 160°F; use temperature rather than color to judge doneness.
  6. Rest for 15 minutes before cutting into 8 slices.