There is nothing easier than cooking with a smoker. Set it and let it go.
With that said, there is a true art to smoking. It takes lots of experience to find the right temperature and elapsed time of cooking for each different cut of meat. You have to learn to begin by liberally apply a rub to the meats exterior. And you need to learn how to make just the right sauce to glaze the meat at the end of cooking. I know some real aficionados are wondering why I did not mention a mop. A MOP is liquid concoction applied to the meat at various times during cooking.
Now I owe this recipe to my wife. My wife does not like any beef that is not a steak. Go figure. As a result of my wife’s preference for ground turkey, I always smoke my meatloaves using turkey. I really think this is fortunate because the ground turkey really absorbs the smoke better than beef can. If you are worried about the meat drying out try using a MOP.
The turkey is also more versatile than beef in making a meatloaf. I have had a lot of fun making different styles of meatloaf. One of my favorites is this Korean GUCHUJANG version. It is sweet, spicy and a little bit sour. Another recipe that is a little more complicated to do is this STUFFED CHEESE recipe. The cheese just oozes out. I have many more recipes so search the blog if you are looking for more ideas.
The cast of characters.
The topping sauce ingredients.
The making and forming of the turkey meatloaf.
The Smoked Turkey Meatloaf Plated.
Smoked Turkey Meatloaf
Try using turkey for your beef lover to show him how good it can be. This Smoked Turkey Meatloaf absorbs the smoke better than beef can.
- 2 LBs Ground Turkey
- 1 Whole Yellow Onion diced
- 2 Stalks Celery diced
- 1 Whole Red Pepper diced
- 1 Whole Orange Pepper diced
- 1 Tbsp Olive Oil
- 2 Tsp Cumin divided
- 2 Tbsp Lawry's Seasoned Salt divided
- 1 Tbsp Spanish Paprika divided
- 1/4 Cup Ketchup
- 2 Tbsp Blackberry Jelly
Begin by heating the olive oil in a skillet over medium heat. Add one half of the spices, the celery, peppers and onions and soften for 4 - 5 minutes. Remove from heat and let cool.
Add the remaining spices in the ground turkey. Mix really well and form into a loaf.
Combine 1/4 cup of the ketchup and 2 heaping tbsp of the blackberry jelly and cook until combined.
Place into your smoker and cook for 3 hours. In the last half hour of cooking, liberally apply the sauce.
Let rest for 5 minutes. Cut in slices.
Serve and enjoy!