Now, I understand that when talking about smoked meat, meatloaf isn’t the first thing that pops into one’s mind. I also realize that this traditional dish isn’t necessarily the most popular of the comfort foods. Example: on one occasion I made this recipe, I visited the wine shop I frequent. I told the owner what I was making for dinner that night and she replied, “Oh. That should make meatloaf interesting.”
So I get it. When someone’s putting something on the smoker, the first thought in everyone’s head is probably not, “please let it be meatloaf!” The first time I made it, I was expecting a lukewarm response. But I can tell you that this has become an absolute favorite in my house. When I announce that I’m making it, you can see shivers of genuine excitement among my family members.
I promise that if you make this for your clan, you will thank me later. In fact, you might feel the moral urge to send me financial compensation for providing you with something that is so adored (email me for my address or PayPal handle if this impulse overcomes you).
The recipe I follow – Abi’s Meatloaf – is one from Jeff Phillips’s recipe in his book Smoking Meat. If you don’t have the book or can’t find the recipe online, here it is:
Meatloaf
- 2lb ground beef
- 1 small onion, finely chopped
- 1/2 green pepper, finely chopped
- 1 cup white breadcrumbs
- 2 eggs, lightly beaten
- 1/4 cup ketchup
- 2 cloves garlic, minced
Glaze
- 1 cup ketchup
- 1/4 cup brown sugar
Mix all the meatloaf ingredients into a bowl, and knead for about five minutes by hand. Build the loaf about four inches high in an aluminum pan. Bring the temperature up to 225-250 degrees and place the pan with the meatloaf on the smoker. After about an hour, insert the thermometer probe into the center of the meatloaf. Bring to an internal temperature of 160 degrees. When there’s about a half-hour left to cook, brush on the ketchup/brown sugar mixture.
I pretty much follow the recipe as is. Because I’m getting married in the fall, I use sugar-free ketchup, but that’s the only deviation.
I’ve learned that it’s better to make two loaves because it’s such a favorite in the house, no one minds if there are plenty of leftovers (If you make two, obviously double up on the ingredients listed above). So one loaf goes on the bottom grill, one on the top.
When the loaves reach an internal temp of 150, I know that I have about 30-45 minutes until they’re ready, so I brush on the ketchup/brown sugar mix. This really gives it that little bit of sweetness that makes it so good.
The loaves were ready at 160, so off they came and I immediately began to slice. There’s no reason to let these rest at all. Like meatloaf in general, it’s best to serve it hot. Delicious as always. Everyone was pleased with the result.
The Wine: Sanford Pinot Noir
If the name Sanford sounds familiar (not & Son), it might be because it’s the first winery Miles and Jack stopped in the movie Sideways.
California pinots tend to be earthy with bolder fruits than their old-world counterparts. I chose the Sta. Rita Hills Pinot Noir because it had a moderate alcohol level and I didn’t want to have a higher level that might take away from the other flavors.
The description on Sanford’s website notes:
This Pinot Noir is dark ruby in color and is very spice-driven on the nose with cloves, lavender, wild mushrooms, and forest floor. The palate delivers spice and savory, dark fruits, espresso, and leather with balanced acid and suave tannin structure, which carries the lovely finish. The wine was aged in French Oak barrels (25% new oak) for 11 months where it gained complexity and elegance.
I confess, and my palate isn’t as sophisticated as a trained winemaker or sommelier, but I found this wine to be more fruit-forward than earthy. There were certainly earthy elements to it, but the dark red fruits really came out for me. They were tame enough, though, to complement the beef flavors and slight sweetness of the meatloaf.
Because it was a young wine, I aerated it with one pass through a separate glass, which tampered down the tannins a bit.
Overall, I was pleased with the pairing. The next time, I might try either a cab sav from the New World or an Italian Sangiovese/chianti.
But I’d say a success all around. If you try this, please send me a note and let me know how it turned out. I’d love to find out what you paired it with and what you thought of the combination.
Cheers!