Smoked party meatloaf is a delicious dish made from a blend of ground beef, pork, and spices, wrapped in bacon and smoked to perfection. The smoky flavor and juicy texture make it a hit at any gathering or party. It can be served hot or cold, and pairs well with a variety of sides.
I did that and everything but the meat just didn't have the smoky flavor to it. Can you guess what the secret ingredient in this meatloaf? He even said it on the show that it was the potato chips. I couldn't really taste them at all in here. Overall the meatloaf did have a good taste to it. If I made this next time I'd cook it in the oven.
Love smoking recipes like I do? Try Smoked Queso and Smoked Salsa.
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Ingredients Needed
- 1 teaspoon cocoa powder - I think the cocoa powder and the potato chips is what really makes this recipe unique. The ingredients sound odd together but it works
- 6 ounces ruffled kettle- style barbecue potato chips - this is the secret ingredient to the meatloaf. Usually you see bread crumbs in meatloaf but this was a nice change to
- 1 pound of ground chuck, 1 pound ground sirloin, 1 pound ground pork - Alton uses 3 different kinds of meat to make the meatloaf more juicy and flavor rather than just ground beef. Another method that works. 3 pounds of ground beef work as well if you don't want to go out of the way to get the other ingredients.
- Fresno peppers - If you don't like the heat use poblano peppers or jalapeno peppers. I can never find these peppers here so jalapeno peppers it is.
See recipe card below for a full list of ingredients and measurements.
How to make Smoked Party Meatloaf
Step 1: Combine the ketchup, tomato paste, chipotle peppers and cocoa powder in a large mixing bowl. Remove ⅓ cup of the mixture and set aside.
Step 2: Pulse the potato chips in the food processor until they are a coarse breadcrumb consistency, approximately 12 pulses. Transfer the potato chips to the bowl with the ketchup mixture.
Step 3: Combine the garlic, carrots, chile and onions into the bowl of a food processor and process until finely chopped but not pureed, approximately 10 pulses.
Step 4: Heat the olive oil in a 10-inch cast-iron pan set over medium heat. Once the oil shimmers, add the onion mixture, sage and salt and cook, stirring frequently, until the vegetables soften and begin to brown slightly, approximately 5 minutes.
Step 5: Add the mixture to the mixing bowl with the potato chip mixture and stir to combine and cool the vegetables slightly. Add the ground chuck, sirloin, pork and eggs and use your hands to thoroughly combine. Shape into a loaf that is approximately 12- by 4- by 2-inch. Make sure to press the meat into a compact, uniform loaf. Wrap the loaf in heavy-duty aluminum foil. Set aside at room temperature for 1 hour.
Step 5: Heat a smoker to 250 degrees F. Place 1 hardwood chunk in the smoker's wood tray. Flip over the meatloaf pouch and poke 12 to 15 holes in the aluminum foil package to allow the fat to drain off. Turn the pouch back over. Set the meatloaf in the smoker and place a drip pan on the rack immediately below the meatloaf. Cook for 45 minutes. Note: To make things easier I just put the meatloaf in a packet.
Step 6: After 45 minutes, open the foil pack and fold down the sides of the foil to create a shallow "pan" around the meatloaf. Brush with the reserved glaze. Insert a probe thermometer into the meatloaf and cook until the internal temperature reaches 140 degrees F, approximately 40 minutes. Remove the meatloaf from the smoker and rest for 30 minutes before slicing and serving.
Smoked Meatloaf Recipe from Alton Brown
Serving Suggestions
- Serve with Easy Traeger Smoked Corn on the Cob, coleslaw, or Traeger Smoked Potatoes in Foils
- Slice and use in wraps, salads, or BBQ chicken bowls
- Pair with mac and cheese, baked beans, or cornbread for a BBQ platter
- Make it BBQ chicken tacos with slaw and jalapeños
Best Smoking Tips
The smoker is so great for cooking simple basic food like smoked cheese, smoked asparagus, bbq ribs, and smoked salmon. The smoke gives the salmon an extra layer of flavor that you wouldn’t get from a grill.
What Smoker do I have? I have had my Traeger smoker for a very long time and I would recommend that brand to anyone wanting to learn how to smoke food. Traegers are kind of pricey but there are some very reasonably priced smokers for under $100.
Some smokers require a preheat before setting the actual temperature to the desired one. Read the instruction manual your smoker came with to make sure.
Wood Chips or Pellets: There are so many different kinds of wood chips to experiment with and you can find them at any hardware store. Places like Target and Wal-Mart also sell them. I’ve even seen wood chips at the grocery stores.
Recipe FAQs
It doesn't take long to smoke a meatloaf at all for this temperature. Only 1 hr! While the meatloaf is smoking make some asparagus to go on the side.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever!
Other Smoker Recipes
If you tried this Smoked Party Meatloaf or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Smoked Party Meatloaf
- Prep Time: 15 min
- Cook Time: 45min
- Total Time: 1 hr
- Yield: 8 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
Alton Brown's Smoked Party meatloaf - the cocoa powder and bbq potato chips are two ingredients with a unique surprise twist
Ingredients
⅔ cup ketchup
¼ cup tomato paste
2 ounces chipotle peppers in adobo
1 teaspoon cocoa powder
6 ounces ruffled kettle-style barbecue potato chips
3 cloves garlic
1 medium carrot, cut into 6 pieces
1 Fresno chile, seeded
1 medium onion, cut into 8 pieces
1 tablespoon olive oil
1 teaspoon dried sage
1 teaspoon kosher salt
1 pound ground chuck
1 pound ground sirloin
1 pound ground pork
3 large eggs
Instructions
Combine the ketchup, tomato paste, chipotle peppers and cocoa powder in a large mixing bowl. Remove ⅓ cup of the mixture and set aside.
Pulse the potato chips in the food processor until they are a coarse breadcrumb consistency, approximately 12 pulses. Transfer the potato chips to the bowl with the ketchup mixture.
Combine the garlic, carrots, chile and onions into the bowl of a food processor and process until finely chopped but not pureed, approximately 10 pulses.
Heat the olive oil in a 10-inch cast-iron pan set over medium heat. Once the oil shimmers, add the onion mixture, sage and salt and cook, stirring frequently, until the vegetables soften and begin to brown slightly, approximately 5 minutes. Add the mixture to the mixing bowl with the potato chip mixture and stir to combine and cool the vegetables slightly. Add the ground chuck, sirloin, pork and eggs and use your hands to thoroughly combine. Shape into a loaf that is approximately 12- by 4- by 2-inch. Make sure to press the meat into a compact, uniform loaf. Wrap the loaf in heavy-duty aluminum foil. Set aside at room temperature for 1 hour.
Heat a smoker to 250 degrees F. Place 1 hardwood chunk in the smoker's wood tray.
Flip over the meatloaf pouch and poke 12 to 15 holes in the aluminum foil package to allow the fat to drain off. Turn the pouch back over. Set the meatloaf in the smoker and place a drip pan on the rack immediately below the meatloaf. Cook for 45 minutes.
After 45 minutes, open the foil pack and fold down the sides of the foil to create a shallow "pan" around the meatloaf. Brush with the reserved glaze. Insert a probe thermometer into the meatloaf and cook until the internal temperature reaches 140 degrees F, approximately 40 minutes. Remove the meatloaf from the smoker and rest for 30 minutes before slicing and serving.
Nutrition
- Calories: 543
- Sugar: 8g
- Fat: 33g
- Saturated Fat: 21g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 39g
Pang says
BEST EVER MEATLOAF♂️
Jenna says
Yes, liquid smoke would be a great way to add the smoky flavor without the actual smoker. Bake it in the oven in a loaf pan for around an hr at 350 or until the meat reads 155 degrees.
Bob says
I do not have a smoker.How could I bake in regular oven? Thanks
What size pan?
For the smoke flavor could I add liquid smoke?
Saw Alton's video and was looking for it.
Laraine says
Made this for quite a few years now.
Trying to find my printout of the recipe was a loss of time, so I thought I'd reprint it from Food network.
It didn't come up. Damn them. I knew there were no croutons in it, it had BBQ potato chips in it. YAY.
Found the recipe. Thank you for posting this.
Best ever meatloaf.
We add a chopped habanero or two...other than that, I follow the recipe.
We use disposable tinfoil roasting pans.
We smoke it for a couple of hours, till the digital thermometer hits temperature.
In Texas, it's standard to slice it cold and fry the meatloaf slices in bacon or beef fat, in a cast iron pan in the kitchen...both sides get wonderful and crispy. So delicious. Will make it this Saturday.
Have never cooked this meatloaf inside the kitchen oven...how bad could it be? YUM
You'll love it.
Ft. Worth, Texas
Terry says
FINALLY. I've been searching for this recipe for over a year now. So glad you posted it. I made this back when the show first aired. Made it a couple of times but I made a bacon lattice to drape over the top. And followed the rest to a t. I temped it to 145° instead but even used brats gutted for the pork once good, but a little goes a long way. Never the less, best meatloaf ever.
frankie says
We love this meatloaf. We have had it on the smoker, and in the oven. I am not a big smoky meat fan. But this is just right.
Debbie says
This is, by far, the best meatloaf I have ever made... And I have made many! Followed directions to the T. Great one for the BGE.
DWolvin says
Awesome! This is a favorite of mine, but I never wrote it down. After all, it's on the food network site, so why bother, right? So today I went to make this (amazing) meatloaf and the recipe is not showing up on the food network site. You have saved the day!