Classic Meatloaf Gets An Autumnal Lift With Cheese, Smoke, And Spiced Red Currant Jelly

The crowning touch? Traditional German Cumberland Sauce 

Velvety smooth cream cheese stuffing enriches a classic meatloaf and makes it something special. After smoking, the final touch on this recipe is a glaze of classic Cumberland sauce made with red currant jam, port wine, mustard, ginger, and citrus. This spicy sweet sauce, slathered on during cooking, balances the richness of the meatloaf and the creaminess of the cheese. This is definitely not your mother’s meatloaf but something luxuriously better!

Our Pitmaster Club members post recipes in The Pitmaster Club forum, and occasionally we ask for permission to share the best recipes with the public. Here is an outstanding recipe from member Henrik adapted for publication by Steve Nelson.


Average: 1.9 (7 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

Smoked meatloaf with cream cheese stuffing

This is definitely not your mother’s meatloaf but something luxuriously better!

Course: Lunch. Dinner.

Cuisine: American.

Makes: 6 to 8 servings

Takes: 30 minutes to prep, 1 hour to cook (40-50 minutes to smoke, 10 minutes to glaze and finish).


1 kilo (2.2 pounds) 80/20 ground beef/p>

1 tablespoon kosher salt

1 package (230 grams/8 ounces) Philadelphia brand cream cheese

1-2 tablespoons pork barbecue seasoning such as Meathead’s Memphis Dust or Hank’s KC Royale Pork ‘n Poultry Rub

230 grams/8 ounces Cumberland Sauce


1) Prep. Gently mix the ground beef and salt in a bowl. Split the loaf into two halves. Form one half into a rectangular, boat-like shape, making an indent about 1/2 inch deep in the center with 1/2 inch edging around the border. Fill the indent with the cream cheese, spreading it evenly and flush with the top of the edges. Form the other half of the loaf into a similar rectangular shape as the bottom half. Place the top portion over the cheese filled bottom and seal the edges carefully all around. Make sure you achieve a tight seal to keep the cheese from leaking out during cooking.

2) Season the loaf all over with the pork rub. Place the loaf in a foil pan that is slightly larger than the loaf. This will ensure that the loaf gets maximum exposure to the smoke and heat to form a nice bark all around.

3) Fire up. Prepare a grill for indirect cooking by placing 1/2 of a chimney full of pre-heated charcoal briquettes on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 140°C (280°F) on the indirect side. Alternatively, fire up a pellet smoker with your favorite cooking pellets to the same cooking temperature.

4) Smoke. Put the pan of meatloaf in the grill or smoker away from the heat, replace the cover, and smoke until the loaf takes on a good amount of smoke and reaches an internal temperature between 55 and 58°C (131 and 135°F), about 40 minutes. At that point, open the vents and allow the grill or smoker to get roaring hot.

5) Glaze. With the smoker good and hot, brush a liberal layer of the Cumberland sauce all over the loaf. Close the lid and allow the sauce to caramelize and set for approximately 5 minutes. Lift the lid and apply a second layer of sauce. Close the lid and let it set for an additional 5 minutes. The loaf is done when the internal temperature reaches 65°C (150°F). Try not to let that finishing temperature go any higher to avoid a dry meatloaf. Use a spatula to transfer the meatloaf to a cutting board and let it rest for about 5 minutes.

6) Serve. Slice and serve with the remaining Cumberland sauce. Steamed broccoli makes a great companion to this meatloaf.

BBQ Stars

bbq support

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like, please save this link and use it every time you go to Amazon


our bbq logo

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:


Post comments and questions below


1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.



Click to ask questions and make comments