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Texas Smoked Meatloaf is cooked to perfection, tender, and is topped with a homemade glaze that takes it to the next level. The juicy and smokey meatloaf has a kick of heat to it that pairs beautifully with the slightly sweet sauce.
Texas Smoked Meatloaf Ingredients
- Cayenne Pepper
- Garlic Powder
- Mexican Oregano
- Ground Beef
- Almond Flour
- Bell Pepper
- Apple Cider Vinegar
- Worcestershire Sauce
- Smoked Paprika
- Dry Mustard
- Fresh Lemon Juice
- Black Pepper
How To Make Texas Smoked Meatloaf
- Combine the salt, cayenne pepper, garlic powder, cumin, oregano, and thyme together in a bowl. Set aside.
- Mix together the ground beef, almond flour, peppers, onion, egg, and garlic in a bowl. Use your hands to combine gently. Add the spice mixture and combine.
- Using an aluminum pan, carefully poke holes in the bottom and coat with grapeseed oil. Form the ground beef mixture into a loaf and place it in the pan. Chill in the fridge while you prepare the smoker.
- Prepare the glaze by mixing together all of the ingredients in a saucepan. Cook over medium-high heat until it’s boiling. Reduce heat and simmer until it’s reduced, about 20 minutes.
- Reserve ⅓ cup of glaze, and drizzle the rest on the meatloaf.
- Preheat the smoker to 250 degrees.
- Once the smoker is up to temperature, add the meatloaf and cook for 2 hours. After 2 hours, brush with the remaining homemade bbq sauce.
- Remove the Texas smoked meatloaf once it has reached 160 degrees F internally.
- Don’t overmix. When you overmix the meatloaf, it causes it to become dense. This will lead to a dry and not as juicy meatloaf.
- Make it less spicy. If you don’t like a lot of heat, you can cut the cayenne pepper and jalapeno in half.
- Stuff it. If you want to add some extra pizzazz, add some cheese or bacon into the center of the loaf. Then when you cut it open, you have a delicious surprise in the center.
Is This Texas Smoked Meatloaf Gluten Free?
Yes, this meatloaf recipe is gluten free. We use almond flour instead of all-purpose flour or breadcrumbs. The almond flour helps bind the ingredients and gives it a subtle nutty flavor.
Can This Meatloaf Be Baked?
Sure! It’s fine to bake the meatloaf, but it will lose some of that smoky flavor that makes it Texas style meatloaf.
To bake, cook at 350 degrees and cook for 45 minutes – 1 hour. Once it’s done, let it rest for 10 -15 minutes before serving.
How Do You Store Leftovers?
After the meatloaf has cooled, place it in an airtight container. It will last in the refrigerator for up to 5 days.
You can also freeze it for up to 6 months.
How Do You Reheat?
There are a couple of options for reheating the Texas style meatloaf.
Microwave: Slice the meatloaf and place it on a plate. Cover with a paper towel and heat for 1-2 minutes or until hot. It heats quickly, so be careful not to warm too long.
Oven: Place in an oven safe dish and heat at 250 degrees for 20-30 minutes or until it’s hot. It’s best to cover with tin foil.
Air Fryer: You can either place the meatloaf in an aluminum pan or slice it. Place in the air fryer and heat at 350 for 10 minutes. Check it, and if it’s still not hot, heat for 2-3 more minutes or until it’s the desired temperature.
We cook all our Smoked Meatloaf recipes in Aluminum Pans (Quick & Easy Cleanup!)
Try one of our other Smoked Meatloaf recipes:
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- 3 tablespoons salt
- 2 teaspoons cayenne pepper
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon dried thyme
- 2 pounds lean ground beef
- ½ cup almond flour
- 1 green bell pepper, grated
- ½ yellow onion, grated
- 1 fresh jalapeno pepper - stemmed, seeded, and minced
- 1 egg, beaten
- 2 cloves garlic, minced
- For The Glaze:
- ½ cup water
- ⅓ cup ketchup
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika
- 1/2 teaspoon dry mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey, or to taste
- ½ teaspoon black pepper
- Preheat the smoker to 250 degrees.
- Mix the first 6 spices together and set aside.
- Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with your hands until loosely combined. Gently fold in spice mixture until distributed throughout.
- Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced
- Brush meatloaf with the glaze leaving about ⅓ cup to use later.
- Place meatloaf in the smoker once the smoker reaches 250F.
- Brush with remaining 1/3 cup glaze after about 1.5 hours of smoking.
- Remove when the internal temperature is at 160F.
Please remember, Not all Smokers cook in the same time frame. Always check the temperature at 1 hour and proceed accordingly.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 230Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 83mgSodium 1748mgCarbohydrates 6gFiber 1gSugar 3gProtein 24g
I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.