Go Back
–+ servings
A close-up view of a slice of cheese-stuffed smoked meatloaf resting on a pile of mashed potatoes on a black plate.

Cheese-Stuffed Smoked Meatloaf

Course: Entree
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Resting Time: 10 minutes
Total Time: 3 hours 55 minutes
Servings: 6
Calories: 591kcal
Author: Kris Longwell
This meatloaf is amazing in every way. Smoking adds an incredible depth of flavor. The melty cheese in the center puts it over the top!
Print Recipe

Equipment

Ingredients

  • 1½ lbs ground beef 85% lean
  • ½ lb ground pork
  • 1 cup onion chopped
  • 1 cup Panko breadcrumbs
  • 1 cup tomato sauce divided
  • 3 tablespoon balsamic vinegar divided
  • 2 large eggs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon thyme fresh, chopped
  • 1 tablespoon Italian parsley fresh, chopped, plus extra for garnish (optional)
  • ¼ cup Parmesan cheese grated
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper
  • 5 oz Fontina cheese sliced

Instructions

  • Line a loaf pan with plastic wrap.
  • In a large bowl, combine the beef, pork, onions, breadcrumbs, ½ cup tomato sauce, 1 tablespoon balsamic vinegar, eggs, Worcestershire sauce, thyme, parsley, Parmesan, salt, and pepper. Mix until fully combined.
    1½ lbs ground beef, ½ lb ground pork, 1 cup onion, 1 cup Panko breadcrumbs, 1 cup tomato sauce, 3 tablespoon balsamic vinegar, 2 large eggs, 1 tablespoon Worcestershire sauce, 1 tablespoon thyme, 1 tablespoon Italian parsley, ¼ cup Parmesan cheese, 1 teaspoon Kosher salt, ½ teaspoon black pepper
  • Pack half of the mixture into the plastic wrap-lined loaf pan.
  • Place the cheese pieces in the middle of the meat mixture. Top with the remaining meat and press to compact.
    5 oz Fontina cheese
  • Add wood chips to the wood box and place it in your smoker.
  • Invert the loaf pan onto a grill pan and carefully remove the meatloaf from the pan. Remove the plastic wrap and discard.
  • Smoke at 225°F for 3 to 3½ hours, or until a meat thermometer inserted into the loaf reaches 155 to 165°F.  
  • Meanwhile, in a small bowl, combine ½-cup tomato sauce and 2 tablespoon balsamic vinegar. Brush the mixture all over the meatloaf. Smoke for another 30 minutes to 1 hour. Remove from the smoker and let rest for 10 minutes. Carefully transfer the meatloaf to a cutting board or platter. Slice and serve at once, with extra sauce on the side. Garnish with chopped parsley, if desired.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
You can use all beef, or a combination of beef, pork, and even ground veal. You'll need 2 lbs of ground meat. 
After you've inverted the loaf pan and pulled away the plastic wrap, be sure the sides are sealed, especially in the middle where the cheese is. It's okay if some of the cheese oozes out during the smoking process. 
Leftovers keep covered in the fridge for up to 5 days. Reheat in the oven or in the microwave. Leftovers make AMAZING sandwiches. 

Nutrition

Calories: 591kcal | Carbohydrates: 15g | Protein: 38g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 785mg | Potassium: 681mg | Fiber: 2g | Sugar: 5g | Vitamin A: 633IU | Vitamin C: 8mg | Calcium: 256mg | Iron: 4mg