When we decided to start adding smoker recipes to the blog, we knew we had to start with this classic.
If you love meatloaf as much as we do, you are going to flip for this smoked version. The smokiness works perfectly with the juicy seasoned beef and pork, and the melty Fontina cheese in the middle puts it over the top. This is meatloaf like no other meatloaf. And it’s off-the-charts delicious.
How To Make Cheese-Stuffed Smoked Meatloaf
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The Tools and Ingredients You Will Need
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The Tools
Smoker – Electric, Pellet, or Egg
Thermometer – An instant-read is perfect.
Grill pan – Not 100% necessary, but it helps the meatloaf to cook evenly.
The Ingredients
Ground beef – We recommend 85% lean, but 90% will work, too.
Ground pork – You could also use Italian sausage (no casings) for an even bigger punch of flavor.
Onion – Chopped
Breadcrumbs – We use Panko, but regular breadcrumbs will work, too. If using fresh, let the bread sit out for a few hours first.
Tomato sauce – You’ll need some for the meatloaf and the glaze topping.
Balsamic – Go with aged, if possible. You’ll also need some for the meatloaf and then again for the glaze.
Worcestershire sauce – You could substitute low-sodium soy, if necessary.
Herbs – Thyme and parsley. Fresh is best, but dried will work, too. If using dried, go with 1 tsp each.
Parmesan cheese – Grated.
Seasoning – Salt and pepper.
Cheese – Any melting cheese will work. We go with Fontina, but cheddar, Monterey Jack, or mozzarella would work just fine.
EXPERT TIP: Make sure the cheese doesn’t reach the side of the lower layer of the meat mixture. If you don’t want to stuff the meatloaf with cheese, simply omit it. The meatloaf will still be amazing.
Tips for Making a Perfect Cheese-Stuffed Smoked Meatloaf
Choose the Right Ground Meat – For a flavorful and juicy meatloaf, use a combination of ground beef and pork. The beef adds richness, while the pork contributes moisture, ensuring a tender texture that holds up well during the smoking process.
Layer the Cheese with Care – Make a pocket in the center of the meatloaf to hold the stuffing securely, ensuring it stays intact while cooking.
Control the Smoking Temperature – Keep your smoker to a steady temperature of around 225°F to 250°F (107°C to 121°C) for optimal smoking. This low-and-slow method allows the meatloaf to absorb the smoky flavors while cooking evenly throughout.
Use a Meat Thermometer – To ensure your meatloaf is cooked perfectly, use a meat thermometer to check for doneness; it should reach an internal temperature of 160°F (71°C). This will help you avoid overcooking while ensuring the cheese is melted and the meat is safe to eat.
EXPERT TIP: You don’t have to place the meatloaf in a loaf pan, you can form the loaf with your hands. However, the uniform size from shaping it in the loaf pan is not only attractive, it helps the loaf cook more evenly throughout.
How To Serve
This meatloaf is screaming for a side of best-ever mashed potatoes. Slow-cooked green beans (simmered with a ham bone, ham hock, or even bacon) are also a perfect side dish.
We recommend letting the meatloaf rest for about 5 minutes after it comes out of the smoker. This lets the juices re-distribute. Don’t wait too long, though. You want the cheese to be nice and melty.
And in the unlikely event you have leftovers, this sliced meatloaf makes the world’s best sandwiches. Heat the slices in the oven or microwave, toast a sub bun, add a little mayonnaise, and top the sandwich with a slice of provolone. Stick under the broiler to melt the cheese. Sandwich heaven!
EXPERT TIP: You’ll want to baste the meatloaf with about half of the glaze after about 3½ hours. Save extra for drizzling over the sliced meatloaf at the table.
Other Recipes with Ground Beef To Try
Here is a collection of recipes using the ever-versatile ground beef:
- Salisbury Steaks with Mushroom Gravy
- Homemade Cheesy Hamburger Helper
- Slammin’ Sloppy Joes
- Greek Moussaka
- Classic Spaghetti and Meatballs
- Texas Chili
- Tex-Mex Beef Tacos
- Beef Taco Quesadilla
- Stuffed Bell Peppers (sub beef for the turkey)
- Guinness Ground Beef Pot Pie
These are all amazing. But, in the meantime, isn’t this epic meatloaf calling your name?
This meatloaf is the king of all meatloafs.
The smokiness and melty cheesy interior puts it in a class all of its own.
And don’t forget about meatloaf sandwiches the next day. Epic hardly describes it!
Ready to make the best smoked meatloaf in the world? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Cheese-Stuffed Smoked Brisket
Equipment
- plastic wrap
- loaf pan
- 1 Smoker
- wood chips
Ingredients
- 1½ lbs ground beef 85% lean
- ½ lb ground pork
- 1 cup onion chopped
- 1 cup Panko breadcrumbs
- 1 cup tomato sauce divided
- 3 tbsp balsamic vinegar divided
- 2 large eggs
- 1 tbsp Worcestershire sauce
- 1 tbsp thyme fresh, chopped
- 1 tbsp Italian parsley fresh, chopped, plus extra for garnish (optional)
- ¼ cup Parmesan cheese grated
- 1 tsp Kosher salt
- ½ tsp black pepper
- 5 oz Fontina cheese sliced
Instructions
- Line a loaf pan with plastic wrap.
- In a large bowl, combine the beef, pork, onions, breadcrumbs, ½ cup tomato sauce, 1 tbsp balsamic vinegar, eggs, Worcestershire sauce, thyme, parsley, Parmesan, salt, and pepper. Mix until fully combined.1½ lbs ground beef, ½ lb ground pork, 1 cup onion, 1 cup Panko breadcrumbs, 1 cup tomato sauce, 3 tbsp balsamic vinegar, 2 large eggs, 1 tbsp Worcestershire sauce, 1 tbsp thyme, 1 tbsp Italian parsley, ¼ cup Parmesan cheese, 1 tsp Kosher salt, ½ tsp black pepper
- Pack half of the mixture into the plastic wrap-lined loaf pan.
- Place the cheese pieces in the middle of the meat mixture. Top with the remaining meat and press to compact.5 oz Fontina cheese
- Add wood chips to the wood box and place it in your smoker.
- Invert the loaf pan onto a grill pan and carefully remove the meatloaf from the pan. Remove the plastic wrap and discard.
- Smoke at 225°F for 3 to 3½ hours, or until a meat thermometer inserted into the loaf reaches 155 to 165°F.
- Meanwhile, in a small bowl, combine ½-cup tomato sauce and 2 tbsp balsamic vinegar. Brush the mixture all over the meatloaf. Smoke for another 30 minutes to 1 hour. Remove from the smoker and let rest for 10 minutes. Carefully transfer the meatloaf to a cutting board or platter. Slice and serve at once, with extra sauce on the side. Garnish with chopped parsley, if desired.
