Smoked Meatloaf with Guava Glaze

Ingredients

• 2 teaspoonskosher salt
• 2 teaspoonsblack pepper
• 1 teaspoongarlic powder
• 2 teaspoonssmoked paprika
• 1 teaspoonallspice
• 907 g (2 lb)ground chuck
• about 60 g (1 cup)panko breadcrumbs
• 240 ml (1 cup)milk
• about 150 g (1 cup), dicedred onion
• 2 large, beateneggs
• 60 ml (¼ cup)salsa or green seasoning
• 15 ml (1 tablespoon)Worcestershire sauce
• 15 ml (1 tablespoon)olive oil
• 120 ml (½ cup)ketchup
• 60 ml (¼ cup)cider vinegar
• 30 ml (2 tablespoons)Worcestershire sauce
• 2 tablespoonsbrown sugar
• 57 g (2 oz)guava paste or jelly

Instructions

1. 1

   Soak the breadcrumbs

   Put the breadcrumbs in a medium bowl, add the milk and stir. Leave for 20 minutes so the crumbs can absorb the milk.

2. 2

   Sauté the onion

   Sauté the diced red onion in a medium skillet for 2–3 minutes, then set it aside.

3. 3

   Mix the meatloaf

   Put the ground chuck in a large bowl. Add three-quarters of the dried spices, the onion, 1 tablespoon of Worcestershire sauce, the salsa or green seasoning, soaked breadcrumbs and beaten eggs. Mix together by hand or with a spatula.

4. 4

   Simmer the glaze

   Set a medium saucepan over medium heat. Add the ketchup, cider vinegar, 2 tablespoons of Worcestershire sauce, the remaining spices, brown sugar and guava paste. Stir well and simmer for 15–20 minutes, then set aside.

5. 5

   Shape the loaf

   Preheat the smoker to 121°C (250°F). Coat your chosen mould with cooking spray, then gently pack in the meatloaf mixture. Place a plate over the open side of the loaf pan or mould and flip it to turn out the loaf.

6. 6

   Smoke and glaze

   Close the smoker and smoke the meatloaf for 3–4 hours, brushing on a layer of guava glaze every 30 minutes, until its internal temperature reaches 71°C (160°F).

7. 7

   Finish and serve

   Lift the meatloaf out with a large spatula. Set it aside and add more glaze if needed. Serve garnished with fresh parsley.

What is smoked meatloaf?

Meatloaf is a familiar comfort-food dish, and this Southern-inspired version takes it in a smoky, tropical direction. Ground chuck is mixed with breadcrumbs, milk, egg and seasoning, then cooked in a smoker rather than baked in the oven.

The guava glaze brings together fruit sweetness, vinegar tang and savoury seasoning. Its contrast with the smoky, warmly spiced meat is what makes this version stand out.

Nutrition and macros by portion

The nutrition label shows one serving as written: 865 calories, 47g protein, 46g carbs, 54g fat.

The ground chuck supplies most of the protein and fat, while the panko, milk, sugar and guava contribute much of the carbohydrate. Serve a slice with vegetables or salad to balance the rich meatloaf with a lighter, fresh side.

Building a tender loaf

Breadcrumbs: Soaking the panko in milk before mixing helps distribute moisture through the meatloaf. Give them the full 20 minutes to absorb the liquid.

Ground chuck: Its fat content helps the loaf stay moist during the long smoking time. Mix gently and stop once the ingredients are combined, rather than compressing the meat into a dense mass.

Eggs: The beaten eggs help bind the mixture as it cooks. Adding them with the soaked crumbs makes it easier to mix everything evenly.

Getting the seasoning right

Spice split: The recipe uses three-quarters of the spice mixture in the meat and saves the rest for the glaze. Keep some aside before mixing so it is ready for the saucepan.

Salsa or green seasoning: Either gives the meat mixture a savoury, aromatic note. Choose one you enjoy, and remember that some prepared versions may already be salty.

Making the guava glaze

Gentle simmer: Stir the ketchup, vinegar, Worcestershire sauce, sugar, spices and guava together, then simmer for 15–20 minutes. Stir as it cooks so the sweet mixture does not catch on the base of the pan.

Brush in layers: Adding glaze every 30 minutes gives it time to cling to the loaf as it smokes. Keep some back to add after cooking if you want a more pronounced glaze at the table.

Smoking and checking doneness

Low heat: Set the smoker to 121°C (250°F) and allow 3–4 hours for cooking. The recipe’s time is a guide; check the centre of the loaf rather than relying on the clock alone.

Temperature: The meatloaf is ready when its internal temperature reaches 71°C (160°F). Insert the thermometer into the centre of the loaf for a useful reading.

Serving the meatloaf

Rest the loaf briefly after lifting it from the smoker so it is easier to portion. Serve with extra glaze and fresh parsley, as suggested in the method.

For a balanced plate, pair it with a fresh salad or vegetables and a simple starchy side such as potatoes. These sides complement the rich meat and sweet-tangy glaze.

Recipe notes & tips

• Reserve the spice mixture for the glaze before adding the rest to the meat.
• Let the breadcrumbs soak for the full 20 minutes so they take up the milk.
• Mix the meatloaf gently to help keep its texture tender.
• Brush on the glaze in even layers every 30 minutes.
• Use a thermometer to check the centre reaches 71°C (160°F).

Variations

• Choose green seasoning: Use it instead of salsa for a more herb-forward flavour.
• Use guava jelly: Choose jelly instead of guava paste for the glaze.
• Adjust the tang: Add the cider vinegar as listed, then taste the glaze before using it.
• Change the smoke: Use your preferred wood chips for a different smoky character.
• Serve with extra glaze: Set some aside to spoon over individual portions.

Common mistakes to avoid

• Skipping the breadcrumb soak: Give the panko 20 minutes in the milk so it can absorb the liquid.
• Overmixing the meat: Stop as soon as the ingredients are combined to avoid a compact loaf.
• Using all the spices in the meat: Reserve one-quarter for the glaze before mixing.
• Glazing only at the end: Brush the loaf every 30 minutes during smoking as directed.
• Relying only on cooking time: Check the centre with a thermometer and cook to 71°C (160°F).

How to store

Refrigerate leftover meatloaf in an airtight container for up to 3–4 days. Reheat portions until steaming hot, using an oven or microwave; add a little reserved glaze if the slices seem dry.

Frequently asked questions