Stuffed and Smoked Meatloaf Recipe

Is it true that you are beginning to smoke meats again this year?? We are, and this smoked meatloaf formula is currently recorded as one of our preferred simple smoker plans here on The Typical Mom. It. Is. Amazing!! You can see that in the photograph above I am certain. (offshoot joins present, initially distributed 4/19)

How about we start with the essentials of what you will require:

Wood chips or Pellets – We purchase this assortment pack to make our electric smoker plans. We additionally love these Jack Daniel’s wood chips. Apple pellets were utilized to make this specific one in our Green Mountain smoker.

Smoker – we have a basic electric smoker and just bought this bigger pellet barbecue and smoker!

Timing – you’ll require this meat smoking outline to realize what temp and to what extent to cook every meat. On the off chance that your smoker doesn’t have a worked in computerized thermometer you’ll need that as well.

Presently how about we begin… ..

Smoked Meatloaf

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Recipe by temeculablogs Course: Main, EntreeCuisine: AmericanDifficulty: Easy


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Meatloaf is good, smoked meatloaf is better. If you’ve never had smoked meatloaf, this ultimate comfort food should be at the top of your must cook list.


  • 1.5-2 lbs hamburger

  • 2 eggs

  • 2 tbsp garlic minced

  • 1/4 onion diced

  • 3/4 c cheddar cheese shredded

  • 4 slices cheddar cheese

  • 1/2 tbsp salt

  • 2 tsp pepper

  • 1 tsp paprika

  • 1-2 tsp cayenne pepper depending on heat level desired

  • 2 tsp onion powder

  • 4 strips bacon precooked


  • Preheat smoker to 150, or oven to 350 degrees. Make sure there are pellets or wood chips inside your smoker. Enough to last almost 3 hours. We used apple for this smoked meatloaf recipe.
  • In a bowl add all ingredients except bacon and cheese. Mix together well.
  • Set out a piece of parchment paper on to your countertop. Lay your meatloaf mixture down and spread out so it forms a square and is about 1/2″ thick all the way across.
  • Sprinkle your shredded cheese on top, then place your sliced pieces of cheese (if you decide to add more) on top of that spread out.
  • Lay your precooked slices of bacon down, spread out evenly.
  • Lift one end of your parchment paper up and begin to roll this into a long log of sorts.
  • Roll up in such a way that you can remove the parchment paper when you’re done.
  • Once completely rolled up pinch the ends of your meatloaf roll so the least amount of cheese escapes in the smoking process.
  • Lay meatloaf log on to a silicone mat or long grill plate as you see we used in this post.
  • Place inside your smoker, on grates, in the middle. If baking in your oven it will take approx. 60 minutes to reach 150 degrees internally.
  • Close lid and smoke for 2 hours 15 minutes.
  • If you want to add barbecue sauce on to the top pour some on at this time. Now turn your smoker/grill up to 400 degrees until it crisps on the outside as much as you’d like and internal temp reaches 150 degrees. (times may vary on this depending on how thick your meatloaf is)
  • Take off griddle and place on cutting board. Allow smoked meatloaf to rest for at least 10 minutes before slicing.


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