Smoky Meatloaf with Chipotle-Cider Glaze
A duxelles-enriched, umami-loaded meatloaf smoked over cherry wood and lacquered with a tangy chipotle glaze. Restaurant texture from a milk panade and a gentle fold.
- ground chuck (80/20)2 lb
- ground pork½ lb
- butter3 tbsp
- yellow onion, finely diced1 small
- cremini mushrooms, finely chopped8 oz
- garlic, minced4 cloves
- tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- soy sauce1 tbsp
- fish sauce1 tsp
- anchovy paste1 tsp
- white sandwich bread, crusts removed, torn2 slices
- whole milk½ cup
- heavy cream¼ cup
- large eggs, beaten2
- Parmigiano-Reggiano, finely grated⅓ cup
- fresh parsley, chopped3 tbsp
- fresh thyme, leaves1 tbsp
- Dijon mustard1 tbsp
- kosher salt (Diamond Crystal)2 tsp
- black pepper, freshly ground1½ tsp
- smoked paprika1 tsp
- ketchup, for glaze½ cup
- brown sugar, for glaze2 tbsp
- apple cider vinegar, for glaze1 tbsp
- chipotle in adobo, minced, for glaze1 tsp
- 1
Make the duxelles: melt butter in the 12.5-inch skillet over medium heat. Cook onion 6–8 min until soft and translucent. Add mushrooms and cook 8–10 min until completely dry and beginning to brown — patience here drives the flavor. Add garlic, cook 30 seconds. Push everything to one side, drop in tomato paste, and cook it alone 90 seconds until brick-red. Stir together, off heat, and add Worcestershire, soy, fish sauce, and anchovy paste. Cool completely.
medium - 2
Make the glaze: simmer ketchup, brown sugar, cider vinegar, and chipotle in a small saucepan 3–4 min until slightly thickened and glossy. Set aside.
medium - 3
In a large bowl, mash the torn bread with milk and cream into a paste; rest 5 min. Whisk in eggs, Parmigiano, parsley, thyme, Dijon, salt, pepper, and smoked paprika. Stir in the cooled duxelles.
- 4
Add chuck and pork. Fold gently with your hands until just combined — stop the moment it's homogenous. Overworking makes a dense, springy loaf.
- 5
Shape into a free-form loaf on a parchment-lined sheet pan or wire rack. Chill uncovered at least 30 min, or overnight for deeper seasoning and a drier surface that takes smoke and color better.
- 6
SMOKER (preferred): run the Masterbuilt 1080 at 275°F with cherry or apple wood. Smoke unglazed 1 hour, brush with glaze, smoke 30 min, brush again, then smoke 15–25 min until internal temp reads 150°F. OVEN: 325°F convection in the Breville — roast unglazed 35 min, glaze, roast 15 min, glaze again, roast 10–15 min to 150°F.
medium-low275°F / 325°F - 7
Tent loosely with foil and rest 15–20 min; confirm the center reaches 160°F with a thermometer before slicing. Slice 3/4-inch thick and serve.
160°F internal
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Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.