Servings: 4 people
Calories: 865kcal
Ingredients
For the Spice Mix
- 2 teaspoons Kosher Salt
- 2 teaspoons Black Pepper
- 1 teaspoon Garlic Powder
- 2 teaspoons Smoked Paprika
- 1 teaspoon Allspice
For the meatloaf
- 2 pounds Ground chuck
- 1 cup Panko Breadcrumbs
- 1 cup Milk
- 1 cup Red Onion diced
- 2 large Eggs beaten
- ¼ cup Salsa or Green Seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Olive Oil
For the Glaze
- ½ cup Ketchup
- ¼ cup Cider Vinegar
- 2 tablespoon Worcestershire Sauce
- 2 tablespoons Brown Sugar
- 2 ounces Guava Paste or Jelly
Instructions
Soak the Bread Crumbs
- Place bread crumbs in a medium mixing bowl. Add the milk and stir well. Set aside and allow the bread crumbs to soak up the milk for 20 minutes.
Prepare the Meatloaf
- Saute the red onions in a medium skillet for 2-3 minutes and set aside.
- Place the fresh ground beef in a large bowl. Add ¾ of the dried spices, red onions, Worcestershire sauce, salsa or green seasoning, soaked bread crumbs, and beaten eggs. Mix in with the ground beef using your hands or a spatula.
Make the glaze
- Heat medium saucepan on medium heat. Add ketchup, cider vinegar, Worcestershire sauce, remaining spices, brown sugar, and guava paste. Mix well and simmer 15-20 minutes. Set aside.
Smoke the meatloaf
- Pre-heat smoker to 250 degrees F.
- Spray your preferred mold with cooking spray then gently add the meatloaf to the mold.
- Place a plate on top of the loaf pan or mold (open side). Flip
- Close the smoker lid and smoke for 3-4 hours. Add a layer of the guava glaze every 30 minutes cooking until internal temperature is 160 degrees.
- Remove the meatloaf using a large spatula. Set aside and add more glaze if needed. Serve garnished with fresh parsley.
Video
Notes
- Use a meat thermometer to check the internal temperature of the meatloaf. It's important to make sure it's fully cooked to avoid any risk of foodborne illness.
- For the best smoked meatloaf, don't overmix the meatloaf mixture as it can result in a tough and dry meatloaf.
- Flavorful meatloaf has a moist interior, tasty glaze, and nice exterior bark.
- I used a delicious homemade guava sauce, but feel free to use your favorite BBQ sauce to add flavor to the meatloaf.
- You can also add some chopped bacon or shredded cheese to the meatloaf mixture for added flavor.
- Fresh chopped onion sounds like a great idea, but that raw onion taste can be a bit too much. Cook the onions first for better more balanced flavor in your loaf.
- Allow the smoked meatloaf rest before diving in.
- Many recipes call for lean ground beef or ground chuck, but I prefer a little bit of fat in mine since it's easy to dry out the loaf on the grill.
- Ground meat options like ground pork, turkey, veal or a combination make for a good substitute.
- Don't scrimp on bread crumbs. They are the key to keeping the meatloaf moist.
- Italian breadcrumbs can be used but I prefer the texture of panko crumbs.
- Loaf shape is a personal thing. I don't fuss too much about it but I'm more of a rectangular guy.
- Leftover meatloaf is a beautiful thing. Store overnight in the refrigerator in an airtight container.
Nutrition
Calories: 865kcal | Carbohydrates: 46g | Protein: 47g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 250mg | Sodium: 1927mg | Potassium: 1089mg | Fiber: 2g | Sugar: 26g | Vitamin A: 883IU | Vitamin C: 7mg | Calcium: 203mg | Iron: 7mg
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