Meatloaf it got to be one of your favorites too? It’s easy to make, delicious and lends itself perfectly for the BBQ. It’s gets really interesting when you’re making your own minced meat. After I made the Teriyaki Chicken Burgers I posted recently I thought it would be a good idea to try a “Smoked Chicken Meatloaf” and here it is.
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Smoked Chicken Meatloaf vs. regular Meatloaf
Actually I have to admit I was a bit insecure about this recipe. I was afraid the chicken mince would have a strange mouth feel and at risk for drying out easily. Luckily for me none of this was true. The first attempt was a succes and since then I’ve made this smoked chicken meatloaf three times. When you give it a try you will find out the chicken meatloaf is totally different than the regular meatloaf you know. The taste of chicken allows you to experiment with different flavors. In this recipe I went for italian style spices like oregano, basil, sage, … and added some lemon pepper for a subtle citrus taste!
For the chicken mince I used thighs only. The amount of fat in the thighs is enough to end up with a flavorful moist meatloaf. If you want the meatloaf a bit on the fat side you can add the skin too. Extra taste will be your pleasure. Yet it’s not necessary to do so. I minced the thighs twice with my food grinder. First time with an 8 mm. grid and a second time with the medium 4.5 mm. grid. You’ll notice the mince will be sticky and harder to handle than regular mince. It helps to make your hands slightly wet to prevent the mince sticking to your hands. After smoking the meatloaf you’ll get a nice firm meatloaf with piece of meat with a pleasant structure. See the picture on top of the post.
The first time I made them I served the smoked chicken meatloaf in a classic way with smokehouse whisky beans (recipe will follow). A delicious combo but a bit on the safe zone. Most sides would fit this meal. Grilled spring onions for instance will do very good along the meal! Just sprinkle them with some olive oil and lemon before grilling and add some salt in the end. I believe sides with some nice acids will support the meatloaf more than the heavy beans I made here. Besides the beans I also baked rosemary potatoes in the cast iron skillet I put the meatloaf in. This way the juices of the meatloaf flavored the potatos. Love those complete BBQ meals. What’s your favorite combo?
With this post I hope I provided you some weekend inspiration. Got any questions or want to share your recipes and inspire me? Hope to see you on Facebook. By the way: I won’t be mad if you share some recipes with your friends to support this blog either.
Meatloaf rules! I don't know many people who don't like it! My wife is fond of chicken mince so I needed to make a chicken meatloaf and it turned out fantastic! Better than I could imagin! So what are you waiting for?
Meat grinder (I bought me a kenwood but others might be good too)
Platesetter for indirect cooking when using a kamado.
- 1 Kg deboned chicken thighs (about 600 gr. meat)
- 4 tsp spice mix
- 30 gr salt
- 4 gr freshly ground lemon pepper
- 2 gr dried oregano
- 2 gr dried basil
- 2 gr dried sage
- 2 gr dried thyme
- 1 gr cayenne (or more at taste)
- 1 carrot (thinly chopped)
- 3 spring onions (thinly chopped)
- 2 Tbsp honey
- 2 Tbsp mustard
- 1 Tbsp cider vinegar
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
Remove the skin from the chicken thighs and debone them or ask your butcher to do so. You can save the bones for making chicken broth afterwards.
Cut the deboned chicken thighs in squares from about 2 cm. and freeze them for about an hour. This way they will firm up and will be easier to handle in your mincer.
Now you need to act quick. You don't want the meat to get warm. Mince your thighs with the coarse blade (8mm) for a first time.
Mince the coarsely grinded meat for a second time with the medium (4.5mm) blade.
Finely chop the spring onion and carrots. Add them to the minced chicken with the other spices. Mix through thoroughly!
Form your meat loaf and put it in the fridge while you start your fire.
Prepare your BBQ for indirect cooking at 150°C/300°F.
Add to apple wood chunks and wait until the smoke turns blue.
Put the meatloaf in your BBQ/Smoker until you reach an internal temperature of 74°C/165°F. It will take about 30-40 minutes. Baste the meatloaf with a sauce at taste (my wife prefers without the sauce).
My intent with this blog is sharing some recipes as a source of inspiration for you for free. To Bring this content some costs need to be made. To cope with the costs I use of affiliate links. These links bring me a small referral commision when you buy a product through this link. This support helps me running this blog. I guarantee no false statements will be made on this blog and only products I believe in will be linked. I hope you understand this decision. Thank you! :). In this post: - There's an affiliate link on the "Platesetter", "Plat Prefere", "cast iron skillet" and "Kenwood food grinder" All opinions shared are my own.