I am not sure if meatloaf is supposed to be smoked. Alton Brown said this was the best meat dish he had ever made on the show Best Thing I Ever Made. The recipe says to smoke the meatloaf for 40 minutes and then take the foil wrap off and cook it for another hour or so until the meat reaches 140 degrees. 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.
The next season of Food Network Star is going and I'm not really even interested in it at all. Food Network hasn't even played the last guy's show Justin Warner that won. I'm guessing his ratings didn't do well? I really liked him, and I hope they have one of his shows on sometime soon. He's supposed to be the next big Alton Brown.
Smoked Meatloaf Recipe from Alton Brown
Ingredients
PrintSmoked Party Meatloaf
Ingredients
⅔ cup ketchup
¼ cup tomato paste
2 ounces chipotle peppers in adobo, with adobo sauce that clings to them, chopped fine
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.
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!