Transform your meatloaf into a culinary masterpiece with this smoked meatloaf recipe, prepared to perfection on a Ninja Woodfire Grill. This meatloaf is tender, juicy, and rich in smoky flavor, offering a delightful twist on a classic dish.
The Secret to a Perfectly Moist Meatloaf
Remember those dry, crumbly meatloaves from childhood that needed a generous slather of ketchup? Let those memories fade away. This smoked meatloaf is all about moistness and flavor. Here are the key tips for keeping your meatloaf juicy:
- Use Higher Fat Content Meat: Choose ground meat with at least 20% fat. The fat melts during cooking, creating moisture and richness.
- Add Moistened Breadcrumbs: Soaked breadcrumbs help bind the mixture and retain moisture.
- Chill the Meat Mixture: Keep the meat cold before smoking. This prevents the fat from melting too quickly and escaping.
While you can use various types of ground meat, a mix that includes higher fat content works best for a juicy meatloaf. You can even shape and chill the meatloaf a day in advance or freeze it for later use.
Ninja Woodfire Grill Settings
For this recipe, set your Ninja Woodfire Outdoor Grill to the smoker function, which uses top-down heat and a convection fan. Use wood pellets like cherry, hickory, or oak for a flavorful smoke. Set the grill to 250°F and plan for a cooking time of about 2 hours. If you have the Ninja Pro with a thermometer, monitor the internal temperature closely.
Cooking Instructions:
- Prepare the Meat Mixture: Combine soaked breadcrumbs and milk with other ingredients (except BBQ rub and sauce) in a large bowl.
- Shape and Chill: Transfer the mixture to a 2-pound loaf pan. Refrigerate for at least 30 minutes. If using, place the meatloaf on a Ninja air crisper basket for better smoke exposure.
- Season and Smoke: Season the top with your favorite BBQ rub. Set the grill to smoke at 250°F. Smoke the meatloaf for 90 minutes.
- Sauce and Finish: Brush the meatloaf with BBQ sauce and continue smoking for an additional 30 minutes.
Serving and Storage
Once the meatloaf reaches an internal temperature of 165°F, it’s ready to serve. Let it rest for 10 minutes before slicing. Garnish with fresh herbs and serve with extra BBQ sauce.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or enjoy cold in a sandwich.
GCG Pro Pitmaster Tips:
- Use meat with higher fat content for the juiciest results.
- Shape and chill the meatloaf before smoking to lock in moisture.
- Apply BBQ sauce during the last 30 minutes of smoking for optimal flavor.
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Nutritional Information:
- Calories: 417 kcal
- Carbohydrates: 22g
- Protein: 23g
- Fat: 26g
- Saturated Fat: 10g
- Cholesterol: 88mg
- Sodium: 1226mg
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