Today, we’re diving headfirst into the smoky, savory world of Camp Chef smoked meatloaf. When you want to jazz up your classic meatloaf game and give it that kiss of smokiness, this is the way to go. Trust me, it’s a game-changer. So grab your apron and let’s get cookin’!
How to Make Smoked Meatloaf on Camp Chef
I can’t stress enough how easy this recipe is. It’s like taking your meatloaf to a rock concert and giving it a new lease on life!
- Ingredients: You’ll need ground beef (I like an 80/20 blend for juiciness), breadcrumbs, diced onions, garlic, eggs, ketchup, Worcestershire sauce, and a medley of spices. Feel free to add some diced bell peppers or cheese if you’re feeling fancy.
- Mix ‘n’ Mold: Combine all your ingredients in a big ol’ bowl. Get your hands in there, folks, and mold that mixture into a beautiful meatloaf shape. Don’t be shy; give it some love.
- Preheat Your Camp Chef: Fire up your Camp Chef pellet grill and set it to about 225°F. It’s like preheating your oven, but with more style!
- Choose Your Wood Chips: Now, here’s where the magic happens. What wood chips should you use for smoking meatloaf? I’d say hickory, mesquite, or applewood for a touch of sweetness. Get creative! Load up your Camp Chef with those chips, and you’ll be in for a treat.
- Smoke That Meatloaf: Place your meatloaf on the grill grates, and let the smoky dance begin. Smoke it for about 2-3 hours or until it reaches an internal temperature of 160°F. Remember to baste it with your favorite barbecue sauce every so often for an extra layer of flavor.
- Rest and Slice: When your meatloaf is done, let it rest for a few minutes. It’ll keep those juices locked in. Then, slice it up, and prepare to be amazed.
What Wood Chips Should I Use
You’ve got options, folks, and that’s the beauty of it. Different wood chips bring different flavors to the party.
- Hickory: If you like a robust, smoky flavor, hickory’s your buddy. It’s like the Bruce Springsteen of wood chips, bringing that boldness to your meatloaf.
- Mesquite: Feeling adventurous? Mesquite is your wild card. It’s like the rock ‘n’ roll rebel of wood chips. It’ll give your meatloaf an intense, smoky punch.
- Applewood: Now, if you want a touch of sweetness, go for applewood. It’s like the ballad of wood chips, adding a mellow, fruity note to your meatloaf.
Alright, let’s talk tips. Making smoked meatloaf is a breeze, but a few tricks can take it to the next level:
- Use a meat thermometer: Make sure your meatloaf reaches 160°F internally. No one likes an undercooked act in this culinary show!
- Preheat your smoker: Give your Camp Chef time to reach that ideal temperature. Patience is key, my friends.
- Basting is everything: Regularly basting your meatloaf with your favorite sauce adds that extra layer of mouthwatering goodness.
What To Serve
Now, what’s a rockstar meatloaf without its entourage of sides? You’ve got options, and it’s all about personal preference:
- Mashed Potatoes: Classic choice! Creamy, buttery mashed potatoes are the perfect companion.
- Grilled Veggies: Charred and smoky veggies complement the smoky meatloaf beautifully.
- Cole Slaw: Coleslaw is a winner for that crisp, tangy contrast.
What To Do With Leftovers
Oh, you made too much smoked meatloaf? No worries, it happens to the best of us. Here’s what you can do:
- Meatloaf Sandwiches: Slap a slice of your leftover meatloaf between two pieces of bread, add some cheese and sauce, and voilà! You’ve got yourself a killer sandwich.
- Meatloaf Tacos: Shred that meatloaf and stuff it into soft tortillas with your favorite taco fixings. A new twist on Taco Tuesday!
- Meatloaf Pizza: Use it as a topping for pizza. It’s unconventional but oh-so-delicious.
So there you have it, folks, the world of Camp Chef smoked meatloaf laid bare. It’s a simple recipe with a smoky twist, and it’ll have your taste buds doing the happy dance. And if you’ve got any other favorite wood chip choices or side dishes, share ’em in the comments. I’d love to hear what gets your meatloaf groove going!
Thanks for stopping by, and remember, cooking should always be fun and flavorful. Keep smokin’ and rockin’ the kitchen!
Camp Chef Smoked Meatloaf
Elevate your grilling game with our Camp Chef smoked meatloaf recipe - the secret to a tender, flavorful dish that will impress your guests.
For the Meatloaf:
- 2 pounds ground beef 80/20 blend for juiciness
- 1 cup breadcrumbs
- 1/2 cup diced onions
- 2 cloves of garlic minced
- 2 large eggs
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper adjust for heat preference
For Basting and Sauce:
- 1/2 cup your favorite barbecue sauce
Preparing the Meatloaf
- Preheat Your Camp Chef: Fire up your Camp Chef pellet grill and set it to 225°F. This is your oven for this adventure.
- Mix the Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, diced onions, minced garlic, eggs, ketchup, Worcestershire sauce, salt, black pepper, smoked paprika, dried oregano, and cayenne pepper. Get your hands in there and mix everything together until well combined. Don't be shy; give it a good mix!
- Form the Meatloaf: Shape the mixture into a loaf on a piece of aluminum foil. You can mold it directly on the foil to make it easier to transfer to the grill.
Smoking the Meatloaf
- Choose Your Wood Chips: Now, the fun part. What wood chips should you use for smoking meatloaf? Depending on your flavor preference, go with hickory, mesquite, or applewood. Load up your Camp Chef with these chips.
- Place the Meatloaf on the Grill: Carefully place your meatloaf, still on the foil, directly onto the grill grates of your Camp Chef. Close the lid, and let the smoky magic begin.
- Baste the Meatloaf: After 30 minutes, start basting your meatloaf with the barbecue sauce every 30 minutes. This adds an extra layer of flavor and keeps the meatloaf moist.
- Monitor the Temperature: Use a meat thermometer to check the internal temperature of the meatloaf. You're aiming for 160°F. It should take around 2-3 hours, but it's all about that magical 160°F.
Resting and Serving
- Rest the Meatloaf: When your meatloaf reaches that perfect 160°F, remove it from the grill, and let it rest for about 10-15 minutes. This resting period keeps those precious juices locked in.
- Slice and Serve: After resting, slice up your smoked meatloaf and prepare to feast! Serve it up with your favorite sides.