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"It's Goin Down" Smoked Meatloaf with Guave Glaze {Recipe & Video}

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Meatloaf is a classic comfort food that's been a favorite of families for generations. But have you ever tried smoked meatloaf? The smoky flavor adds a whole new dimension to this already delicious classic Meatloaf.

I was inspired by your traditional meatloaf recipe but wanted to take things up a notch. Rather than keep it straight up and boring, I jazzed this recipe up by not only smoking it, but topping it with guava glaze vs. your basic bbq glaze. I also added green seasoning for a Trini vibe!

The result is a Texas smoked classic with Caribbean vibes from the guava and green seasoning. The best meatloaf has flavor at all levels and is moist on the inside. This recipe has it all.

Beats and Eats (music to pair with smoked meatloaf)

Smoked meatloaf is one of those recipes when you tell your peeps it's for dinner, everybody gets excited because they know it's about to go down! It's maad comfort food vibes that tells your guests just how deep is your love. Celly Cel with that Keith Sweat sample is perfect for this dish.

Meatloaf Ingredients:

For the meatloaf

  • Ground chuck
  • Panko Breadcrumbs
  • Milk
  • Red Onion
  • Eggs
  • Kosher Salt
  • Black Pepper
  • Smoked Paprika
  • Garlic Powder
  • Allspice
  • Salsa or Green Seasoning
  • Worcestershire sauce
  • Olive Oil

For the Glaze

  • Ketchup
  • Cider Vinegar
  • Worcestershire Sauce
  • Kosher Salt
  • Black Pepper
  • Smoked Paprika
  • Garlic Powder
  • Allspice
  • Brown Sugar
  • Guava Paste or Jelly

How To Smoke Meatloaf Step by Step

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 the mold upside down and slide the meatloaf from the mold to the grill grate slowly.

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.

What to serve with smoked meatloaf

Smoked meatloaf is a delicious and hearty dish that can be served with a variety of sides to complete your meal. Here are a few suggestions for what to serve with smoked meatloaf:

  1. Mashed Potatoes: Creamy mashed potatoes are a classic side dish that pair well with meatloaf. They're easy to make and can be flavored with herbs or garlic for an extra boost of flavor.
  2. Roasted Vegetables: Roasted vegetables like carrots, Brussels sprouts, and sweet potatoes are a healthy and flavorful side dish. Toss them in some olive oil and season with salt, pepper, and your favorite herbs before roasting in the oven.
  3. Corn on the Cob: Grilled or roasted corn on the cob is a classic BBQ side dish that pairs well with smoked meatloaf. Brush with some butter and sprinkle with salt and pepper for a simple and delicious side.
  4. Salad: A fresh salad is a great way to balance out the richness of the meatloaf. Try a Caesar salad or a simple green salad with a tangy vinaigrette.
  5. Mac and Cheese: Creamy, cheesy mac and cheese is always a crowd-pleaser and makes a great side dish for smoked meatloaf. You can make it from scratch or use a boxed mix for an easy and quick side.
  6. Baked Beans: Sweet and savory baked beans are a classic BBQ side dish that pairs well with meatloaf. You can make them from scratch or use a canned variety for a quick and easy side.
  7. Garlic Bread: A slice of garlic bread is the perfect accompaniment to a slice of smoked meatloaf. It's easy to make by toasting some bread and spreading with garlic butter.
  8. Potato Salad: Southern style tangy comforting potato salad always works with meatloaf.

Overall, there are many delicious sides that you can serve with smoked meatloaf. Whether you choose a classic side like mashed potatoes or try something new like roasted vegetables, your meal is sure to be a hit.

Cooking Tips and Considerations:

  • 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.

What is the secret to juicy meatloaf?

There are a few tips to making a juicy meatloaf:

  1. Use a combination of ground meats: Try using a mix of beef, pork, and/or veal for a more flavorful and juicy meatloaf.
  2. Don't overwork the meat: Mix the ingredients together until they are just combined. Overworking the meat mixture can result in a tough and dry meatloaf.
  3. Add moisture: Use ingredients like grated onion, minced garlic, salsa, ketchup, Worcestershire sauce, or milk to add moisture to the meatloaf.
  4. Use a pan with high sides: A pan with high sides will keep the juices from spilling out of the meatloaf as it cooks, resulting in a juicier meatloaf.
  5. Let it rest: Allow the meatloaf to rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meatloaf, making it more tender and juicy.

Frequently Asked Questions (FAQs):

Q: Can I make smoked meatloaf in an oven?

A: Yes, you can. Preheat your oven to 350°F and bake the meatloaf for about 1 hour, or until the internal temperature reaches 160°F.

Q: Can I use ground turkey instead of ground beef?

A: Yes, you can. Ground turkey is a great alternative to ground beef for those who prefer a lighter option.

Q: Can I use Panko bread crumbs instead of regular bread crumbs?

A: Yes, you can. Panko bread crumbs will add a slightly different texture to the meatloaf, but it will still be delicious.

Q: Can you freeze the meatloaf?

A: Yes, you can freeze meatloaf. It's best to freeze meatloaf before it's cooked, as cooked meatloaf may have a different texture and flavor after being frozen and reheated. To freeze uncooked meatloaf, shape it into a loaf and wrap it tightly in plastic wrap or aluminum foil.

Alternatively, you can place the meatloaf in an airtight container or freezer bag. Be sure to label and date the container, and use the frozen meatloaf within 3-4 months for best quality. To cook the frozen meatloaf, thaw it in the refrigerator overnight and then smoke it when ready

Q: What is the best wood used for smoking meatloaf?

A: For the best smoke flavor pairing I prefer pecan or oak wood.A fruit wood like cherry wood also works well. Chips or chunks both work well.

Q: When is smoked meatloaf done?

A: Cook meatloaf to temperature. It's one at 165 degrees F but I take mine off heat at 160 degrees as it will continue cooking while it rests off heat.

Q: What temperature is smoked meatloaf done?

A: For the best smoke flavor pairing I prefer pecan or oak wood. Chips or chunks both work well.

Special Equipment Needs:

Obviously you'll need a smoker to make this dish. Most smoker types work just fine. I've used both a pellet grill and my Kamado Joe ceramic smoker, but an electric smoker or kettle smoker all work.

Make this Great Meatloaf Recipe

This is one of those meatloaf recipes that is a real crowd-pleaser, with the smokiness of the wood chips and the tastiness of the ground beef. That smoky goodness is a real thing! If you're looking for something to please everyone but also impress them, then this recipe should definitely fit the bill!

At the end of the day, smoked meatloaf is a tasty twist on a classic dish that's easy to make and perfect for a family dinner or a BBQ party. With some simple ingredients and cooking tips, you can create a delicious and smoky meatloaf that everyone will love. So fire up your smoker and give this recipe a try!

If you make this wonderful recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

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Smoked Meatloaf with Guava Glaze

Smoked meatloaf with guava glaze is a delicious twist on traditional meatloaf. Moist meatloaf is smoked over wood chips for added flavor and topped with a sweet and tangy glaze made from guava jelly, ketchup, and spices is brushed on top, giving it a delicious tropical twist.
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Prep Time: 10 minutes
Cook Time: 4 hours 15 minutes
Course: Main Course
Cuisine: southern
Servings: 4 people
Calories: 865kcal
Author: Marwin Brown

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


This post first appeared on My Food, please read the originial post: here

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"It's Goin Down" Smoked Meatloaf with Guave Glaze {Recipe & Video}

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