Description
Alton Brown’s smoked meatloaf blends classic comfort with barbecue brilliance, creating a smoky masterpiece that elevates traditional family dinner. Meat lovers will discover a perfectly seasoned, tender loaf with rich flavors that dance between hearty nostalgia and innovative grilling techniques.
Ingredients
Scale
Meat Proteins:
- 1 pound ground chuck (beef)
- 1 pound ground sirloin (beef)
- 1 pound ground pork
- 3 large eggs
Sauce and Flavor Enhancers:
- ⅔ cup ketchup
- ¼ cup tomato paste
- 2 ounces (56 grams) chipotle peppers in adobo sauce, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon cocoa powder
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
Vegetables and Additional Ingredients:
- 3 cloves garlic
- 1 medium carrot, cut into 6 pieces
- 1 Fresno chile, seeded
- 1 medium onion, cut into 8 pieces
- 6 ounces (170 grams) barbecue potato chips (kettle-style), crushed
Instructions
- Create a zesty glaze by blending ketchup, tomato paste, smoky chipotle peppers, and rich cocoa powder in a large mixing bowl. Carefully set aside 1/3 cup of this vibrant mixture for later application.
- Transform potato chips into fine, textured crumbs using a food processor. Gently fold these crispy fragments into the prepared ketchup-based glaze.
- Pulse garlic, carrots, fresh chile, and onions in the food processor until finely minced. Warm olive oil in a skillet, then sauté the vegetable mixture with fragrant sage and a pinch of salt for approximately 5 minutes until tender. Incorporate this aromatic blend into the potato chip mixture, allowing it to cool slightly.
- Combine ground chuck, lean sirloin, ground pork, and eggs in the bowl. Thoroughly blend the ingredients using clean hands, ensuring even distribution. Carefully shape the mixture into a compact 12x4x2 inch (30.5x10x5 centimeters) loaf. Encase completely in heavy-duty aluminum foil and let it rest at room temperature for one hour.
- Prepare the smoker by heating to 250 degrees Fahrenheit (121 degrees Celsius). Introduce a robust hardwood chunk to enhance flavor. Puncture drainage holes in the foil-wrapped meatloaf’s base. Position the loaf in the smoker above a drip pan, allowing for proper moisture collection. Smoke for 45 minutes.
- Unfold the foil to create a shallow cooking vessel. Generously brush the reserved glaze over the meatloaf’s surface. Insert a meat thermometer and continue cooking until the internal temperature reaches 140 degrees Fahrenheit (60 degrees Celsius), which typically takes about 40 minutes.
- Remove the meatloaf from the smoker and allow it to rest for 30 minutes, enabling the juices to redistribute. Slice carefully and serve immediately to preserve optimal flavor and texture.
Notes
- Achieve perfect moisture and flavor by wrapping the meatloaf in foil with strategic drainage holes to prevent dryness.
- Elevate the texture and taste by combining ground chuck, sirloin, and pork for a more complex and interesting meat blend.
- Infuse deep smoky essence using a hardwood chunk in the smoker, transforming this classic comfort food into a gourmet experience.
- Create an unexpected flavor explosion with a glaze featuring chipotle peppers and cocoa powder, delivering a sweet-and-spicy kick.
- Crush potato chips to introduce a delightful crispy texture that adds incredible depth and crunch to the traditional meatloaf recipe.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 130 mg