Smoked Beef Meatloaf

Instructions

1. Prepare your smoker
   Preheat your smoker to 250°F (120°C). Use hardwood like hickory, oak, or apple for the best flavor. If using an oven, preheat to 350°F (175°C) and add the liquid smoke to the meat mixture.
2. Make the meatloaf mixture
   In a large bowl, combine ground beef, breadcrumbs, diced onion, beaten eggs, minced garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix.
3. Form the meatloaf
   Shape the meat mixture into a loaf that's about 9 inches long and 5 inches wide. If using a smoker, place the meatloaf on a piece of heavy-duty aluminum foil with the edges slightly turned up to catch drippings, or use a disposable aluminum pan.
4. Prepare the glaze
   In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar until smooth. Set aside half of the glaze for serving later.
5. Initial smoking
   Place the meatloaf in the smoker and cook for 1 hour and 30 minutes. If using an oven, bake for 45 minutes.
6. Apply the glaze
   After the initial cooking period, brush the top and sides of the meatloaf with half of the prepared glaze. Return to the smoker (or oven) and continue cooking.
7. Complete the cooking process
   Continue cooking until the internal temperature of the meatloaf reaches 160°F (71°C), about 1 more hour in the smoker or 30 minutes in the oven. The glaze should be caramelized and slightly sticky.
8. Rest and serve
   Remove the meatloaf from the smoker or oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute throughout the meat. Serve with the reserved glaze on the side.