Smoked Meatloaf

1½    lbs. ground beef
   1    lb. ground pork
   2    eggs
  ¼    cup milk
  ½    cup panko breadcrumbs
   1    T. seasoned salt
   1    tsp. garlic powder
   1    tsp. black pepper
   1    T. Worcestershire sauce
   8    strips bacon, cooked and chopped
   2    cups shredded cheddar cheese
         Ketchup, for topping

In a small bowl, whisk eggs into milk, then add breadcrumbs to soak up the liquid, about 1 minute. In a large bowl, combine meats, breadcrumb mixture and remaining ingredients. Shape into a loaf, or mini loaves, and place on tinfoil or grill pan. Set smoker to 325 degrees* and smoke until meatloaf reaches an internal temperature of 165 degrees, about 1 to 1½ hours, depending on loaf size. For a ketchup crust, top the meatloaf with ketchup when it reaches 155 degrees. Best made with local beef from your local butcher!

*For a smokier flavor, lower the temperature to 275 degrees, and finish at a higher temperature to develop a nice crust.


Recipe adapted by North Dakota Living test kitchen