Meatloaf has always been a staple in my household, but have you ever considered giving it a smoky makeover? By introducing it to the smoker and including the rich flavor of bacon, we’re taking this traditional dish to a new level. This isn’t just your typical meatloaf; it’s a culinary experience waiting to be explored.

This smoked meatloaf is made with a mixture of ground beef, breadcrumbs, aromatic onions, and a medley of spices; this meatloaf is anything but ordinary. Adding tomato paste lends a tangy depth, while Worcestershire sauce adds that umami kick. But the real star here is crumbled, cooked bacon that intertwines with the beef, ensuring every bite is a balanced blend of flavors.

Ingredients

• 2 pounds ground beef (80/20 for best flavor)

• 1 cup cooked bacon, crumbled

• 2 large eggs

• 1 cup soft panko breadcrumbs

• 1 cup onions, finely chopped

• 1 tablespoon tomato paste

• 2 teaspoons garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon Worcestershire sauce

• ½ cup barbecue sauce (divided)

Instructions

1. Mix the Meatloaf Base

• In a large bowl, combine ground beef, crumbled bacon, eggs, panko breadcrumbs, onions, tomato paste, garlic powder, salt, pepper, Worcestershire sauce, and ¼ cup of the barbecue sauce.

• Mix gently with your hands or a wooden spoon — don’t overmix to keep the meatloaf tender.

2. Shape the Loaf

• Place the mixture onto a parchment-lined tray or baking sheet.

• Shape into a firm loaf about 2 inches thick to ensure even cooking.

3. Smoke the Meatloaf

• Preheat your smoker to 250°F (121°C).

• Place the meatloaf directly on the smoker grate or on a wire rack over a pan to catch drippings.

• Smoke for 2 to 2½ hours, or until the internal temperature reaches 160°F (71°C).

4. Glaze and Finish

• Brush the meatloaf with the remaining ¼ cup of barbecue sauce during the last 10–15 minutes of smoking for a sticky, flavorful glaze.

5. Rest and Slice

• Remove from the smoker and tent with foil.

• Let it rest for 15 minutes before slicing — this locks in the juices and keeps the meatloaf moist.

Pro Tips

• Choose the right wood: Hickory or applewood adds a rich, slightly sweet smoke that complements the beef and bacon perfectly.

• Extra tender texture: Add 2 tablespoons of milk to the meat mixture if you like a softer, juicier loaf.

• For a spicy kick: Mix ½ teaspoon of smoked paprika or chili flakes into the glaze.

Time Guide

• Prep Time: 15 minutes

• Cook Time: 2–2½ hours

• Rest Time: 15 minutes

• Total Time: ~2 hours 45 minutes

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1. Meat Medley: While beef is a traditional choice, consider blending it with ground lamb or pork for a richer flavor profile. Ground turkey or chicken can also be used for a leaner version.
2. Herb Infusion: Fresh basil or oregano can be added to the mix for a Mediterranean take. Consider adding a touch of ground cumin or coriander for a more aromatic flavor.
3. Sweet and Spicy: Add a drizzle of honey or maple syrup to the mix for a hint of sweetness. Consider mixing in some diced jalapeños or a dash of cayenne pepper for a kick.
4. Cheesy Core: Stuff the center of your meatloaf with blue cheese or feta cubes. The cheese will melt as it smokes, giving you a gooey, flavorful center.
5. Bacon Wrap: Instead of adding bacon bits, why not wrap the meatloaf in a bacon weave? This not only adds flavor but also keeps the meatloaf moist.
6. Veggie Boost: Mix in finely grated carrots or zucchini. It’s a sneaky way to add veggies and provides moisture to the meatloaf.
7. Global Twist: For an Asian-inspired version, add some soy sauce, ginger, and sesame oil to the mixture. Top with teriyaki glaze instead of BBQ sauce.

Perfect Pairings:

1. Potato Delights:

• Garlic Mashed Potatoes: Creamy potatoes mashed with roasted garlic cloves.
• Sweet Potato Fries: A sweet and savory side baked to perfection.

2. Veggies:

• Brussels Sprouts with Bacon: Roasted Brussels sprouts tossed with crispy bacon bits.
• Honey-Glazed Carrots: Tender carrots glazed with honey and butter.
• Grilled Asparagus with Lemon Zest: Fresh asparagus spears grilled and finished with a drizzle of lemon zest.

3. Breads:

• Herb Focaccia: A soft, olive oil-rich bread aromatized with rosemary and thyme.
• Cornbread Muffins: Sweet and savory muffins that pair flawlessly with the smokiness of the meatloaf.

4. Salads:

• Classic Caesar Salad: Romaine lettuce, croutons, and Caesar dressing.
• Apple Walnut Salad: Mixed greens with sliced apples, walnuts, and a balsamic vinaigrette.

5. Drinks:

• Craft Beers: Opt for a smoky porter or a robust stout to complement the tastes.
• Wines: A full-bodied red wine like a Shiraz or a Malbec pairs beautifully with the rich flavors of the meatloaf.

Ahead-of-Time Preparation:

If you’re a planner, you can mix the meatloaf ingredients and shape the loaf a day before. Store it in the fridge, covered. If you’re considering even further ahead, freeze the uncooked meatloaf. Just ensure you store it in a freezer-safe air-tight container and use it within three months.

Expert Tips for the Best Smoked Meatloaf:

• Don’t Overmix: Mix just enough to incorporate everything while combining the ingredients. Overmixing can make the meatloaf dense.
• Temperature Check: Always use a meat thermometer to ensure the meatloaf is perfectly cooked.
• Direct Grate Cooking: Place your meatloaf directly on the smoker grates for an even smoky flavor.
• Resting is Key: Letting the meatloaf rest after smoking ensures juiciness and makes slicing easier.

There’s a certain charm in smoked food. The aroma, the layers of flavor, and the joy of the method itself. And when it comes to smoked beef short ribs, that charm takes on a whole new dimension. To boost this culinary experience, we’ve presented a spicy twist: this Louisiana hot sauce.

This addition infuses the short ribs with a fiery kick, completing a harmonious blend of smoky and spicy flavors. If you’ve been on the quest for a dish that combines the rich tradition of smoking with the boldness of Louisiana cuisine, you’re in for a treat.

Ingredients

• 1 rack beef short ribs (4–6 pieces)

• 3 Tbsp apple cider vinegar (for spritzing)

• ½ cup barbecue sauce

• 2 Tbsp Louisiana hot sauce (adjust to your heat preference)

For the Dry Rub:

• 2 Tbsp paprika

• 1 Tbsp kosher salt

• 1 Tbsp black pepper

• 1 ½ tsp garlic powder

Instructions

1. Prep the smoker
Preheat your smoker to 225°F (107°C). Trim any silver skin or excess fat from the short ribs to help the seasoning adhere better.

2. Season the ribs
Mix together paprika, salt, black pepper, and garlic powder. Generously coat the ribs on all sides with the dry rub. Let the ribs sit at room temperature for 1–2 hours to allow the flavors to penetrate.

3. Smoke the ribs
Place the ribs in the smoker, bone-side down. Smoke for 3–4 hours, spritzing the ribs lightly with apple cider vinegar every 30 minutes to keep them moist.

4. Continue smoking
Keep smoking the ribs until the internal temperature reaches 200–205°F (93–96°C) — this usually takes another 2–3 hours. The meat should feel tender when probed with a thermometer.

5. Glaze and finish
In the last 15–30 minutes of cooking, brush the ribs generously with a mix of barbecue sauce and Louisiana hot sauce for a sticky, flavorful finish.

6. Rest and serve
Remove the ribs from the smoker and tent them loosely with foil. Let them rest for 20–30 minutes before slicing between the bones and serving.

Tips for Perfect Smoked Ribs

• Use the right wood: Oak, hickory, or pecan wood chunks deliver the best flavor for beef ribs.

• Don’t rush the cook: Low and slow is the secret to tender, juicy meat.

• Adjust the heat: Prefer a milder glaze? Reduce the hot sauce or mix it with a sweeter barbecue sauce.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven at 250°F (120°C) until warmed through.

Did you like your smoked beef short ribs? Share the love and the taste! Pin the image below to your Pinterest and let your followers get a hint of this smoky sensation! 

Why You’ll Relish These Smoked Beef Short Ribs:

Deep Smoky Undertones: Thanks to the particular smoking process of beef short ribs, every bite offers a genuine smoky flavor that’s hard to replicate.

Fiery Louisiana Twist: The hot sauce doesn’t just add warmth; it introduces a depth of flavor, making each rib a spicy treat.

Melt-in-the-Mouth Texture: Slow and steady wins the race. The ribs are smoked to perfection, ensuring they’re fall-off-the-bone tender.

Crowd-Pleaser: Whether it’s a backyard BBQ or a family dinner, these ribs promise to steal the show.

Perfect Balance: The blend of smoky, spicy, and savory ensures a well-rounded flavor profile that’s both bold and balanced.

Variations to Try:

Sweet and Spicy: Swap out half of the Louisiana hot sauce for a sweet chili sauce. This gives a delightful sweet-spicy balance to your short ribs.

Herb Infusion: Add finely chopped rosemary or thyme to the seasoning mix for an aromatic twist.

Tangy Twist: Introduce a splash of lime or lemon juice to the barbecue sauce for a zesty finish.

Extra Heat: Add a sprinkle of crushed red pepper flakes to the seasoning for those who love an extra kick.

Asian Flair: Add soy sauce and sesame oil to the barbecue sauce mixture. Garnish with sesame seeds and sliced green onions for an Asian-inspired variation.

Mediterranean Mood: Add some crushed fennel seeds and a hint of oregano to the seasoning. Once cooked, drizzle with olive oil and sprinkle with fresh parsley.

Smoky Depth: Introduce a teaspoon of liquid smoke to the barbecue and hot sauce mixture, further improving the smoky profile.

Creamy Finish: After smoking, brush the ribs with a blend of barbecue sauce, hot sauce, and a dollop of sour cream. This gives a creamy texture and a tangy taste to the ribs.

Tips and Tricks for Perfect Smoked Beef Short Ribs:

• Choose Quality Ribs: Always opt for fresh, high-quality beef short ribs. They might be a bit more expensive, but the flavor and texture returns are worth it.
• Bone-In vs. Boneless: While both types are good, bone-in ribs tend to be juicier and more flavorful. The bone also serves as a heat conductor, ensuring even cooking.
• Temperature Matters: Use a trustworthy meat thermometer to ensure your ribs reach the preferred internal temperature. This ensures they’re cooked perfectly and safe to eat.
• Let Them Rest: After smoking, allow your ribs to rest for at least 20-30 minutes. This ensures the juices redistribute, causing the meat even more succulent.
• Spritz Regularly: Regularly spritzing the ribs with apple cider vinegar or apple juice aids in keeping them moist and adds a subtle flavor.
• Avoid Over-smoking: While we adore that smoky flavor, there’s a fine line between just right and over-smoked. Keep an eye on your wood chips and ensure a steady, thin stream of smoke.
• Customize Your Wood: Various kinds of wood impart different flavors. To find your favorite, experiment with hickory, mesquite, cherry, or apple wood chips.
• Sauce Application: If you add sauce, do so during the last 30 minutes of smoking. This stops the sauce from burning but allows it to caramelize beautifully.
• Clean Your Grill: A clean grill ensures even heat distribution and prevents any old residues from tainting the flavor of your ribs.

Air Fryer Stuffed Pork Tenderloin is what’s on the menu today. Think of a stuffed and tender pork loin crisped up just right in your air fryer. But the real magic is inside; there’s a blend that will surprise you: Philadelphia Garlic & Herb Cream Cheese Spread, tangy sun-dried tomatoes, and maybe another flavorful ingredient you’ve got in mind.

Add a smear of Dijon Mustard, a bit of Cayenne Pepper for heat, and a handful of Shredded Cheddar Cheese. Oh, and let’s not forget those fresh and crisp Asparagus spears peeking out. Sounds great, right? Let’s walk you through how to make this delicious dish.

Ingredients

• 1 lb pork tenderloin

• 7.5 oz herb cream cheese spread (like Philadelphia Garlic & Herb)

• ½ cup shredded cheddar cheese

• 2 Tbsp Dijon mustard

• 1 bunch asparagus, trimmed

• 3 Tbsp sun-dried tomatoes, chopped

• ½ tsp cayenne pepper

• ½ tsp salt

• ½ tsp black pepper

Instructions

1. Butterfly the pork
Place the tenderloin on a cutting board. Carefully slice it lengthwise without cutting all the way through, so it opens like a book.

2. Layer the filling
Spread the herb cream cheese evenly over the inside of the tenderloin. Sprinkle the shredded cheddar on top.

3. Add veggies
Arrange the sun-dried tomatoes and trimmed asparagus evenly over the cheese layer.

4. Secure the tenderloin
Fold the pork closed and secure with toothpicks or kitchen twine. If your air fryer basket is small, cut the stuffed tenderloin in half. Brush the outside with Dijon mustard.

5. Season the exterior
In a small dish, mix cayenne pepper, salt, and black pepper. Roll the tenderloin in the seasoning mix, pressing gently so it sticks.

6. Preheat the air fryer
Set the air fryer to 400°F (200°C) and preheat for 5 minutes.

7. Cook the pork
Place the tenderloin in the basket. Cook for 10 minutes, then flip, lightly spray the other side with oil, and cook for another 8–10 minutes, until the internal temperature reaches 145°F (63°C) and the cheese is melty.

8. Rest and serve
Remove from the air fryer and let the pork rest for 5 minutes before slicing. Serve warm and enjoy!

Tips for Success

• Use a meat thermometer to avoid overcooking — 145°F is perfect for juicy pork.

• Swap asparagus for green beans, spinach, or bell peppers for a twist.

• For a bolder kick, add extra cayenne or a sprinkle of smoked paprika to the seasoning mix.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm in the air fryer at 350°F (175°C) for 3–4 minutes or in the oven until heated through.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Loved this Air Fryer stuffed pork tenderloin? Share the yum with your Pinterest friends. Nudge, nudge, pin the image below! 😉

Filling Variations for Stuffed Pork Tenderloin

Looking to switch things with your stuffed pork tenderloin up a bit? Here are some comforting filling variations to boost your stuffed pork tenderloin:

Mediterranean Twist: Apply a layer of pesto sauce, followed by sun-dried tomatoes, feta cheese, and sliced olives. This brings out a burst of Mediterranean flavors to your plate.

Sweet & Savory: Spread a thin layer of apple butter or fig jam inside your pork, then add crumbled blue cheese and toasted walnuts. The blend of sweet and savory is truly appetizing.

Spicy Kick: Use pepper jack cheese, jalapeños, and a bit of chili flakes for those who love a touch of heat in their meal.

Garden Fresh: Add a layer of herb-infused cream cheese, then add thinly sliced bell peppers, zucchini, and red onions. This variation is lighter and filled with veggies.

Tropical Flair: Use a mango or pineapple salsa blended with a sprinkle of shredded coconut and a touch of cilantro. This offers a sweet and tangy tropical twist to the pork tenderloin.

Mushroom Medley: Sauté a mixture of mushrooms (like cremini, shiitake, and portobello) with garlic and thyme. Apply this mixture inside the tenderloin for a decadent, earthy flavor.

Bacon Bliss: Cook bacon strips in your pan until they’re crispy. Crumble and incorporate them with cheddar or gouda cheese—the smoky bacon flavor couples wonderfully with your pork.

Keep in mind, the key to a wonderful stuffed pork tenderloin is to balance flavors and textures. Feel free to mix and match or come up with your own exceptional fillings!

More Air-Fryer Recipes to Explore

Air Fryer Pork Steak Recipe: Dive into a juicy pork steak, air-fried to perfection, seizing all its raw juices and flavors.

Air Fryer Frozen Chicken Breast: No need to thaw your chicken! Transform frozen chicken breasts into a tender and delicious meal with the magic of your air fryer.

Perfect Air Fryer Frozen Chicken Wings: Crispy on the outside, juicy on the inside. These chicken wings are a game-changer for those with spontaneous hunger.

Crispy Air Fryer Cauliflower: Turn modest cauliflower into golden, crunchy bites: a comforting side or a snack on its own.

Quick and Easy Air Fryer Brats: Get that grilled texture and taste with ease. Flawlessly cooked brats in no time.

Air-Fryer Salmon Bites in Pineapple Bowl: A tropical delight! Flaky salmon bites are served in a fresh pineapple bowl, bringing summer to your dish.

Juicy & Tender Air-Fryer Ribs: Who needs a barbecue? Achieve melt-in-your-mouth ribs with a lovely crust, all from your air fryer.