AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

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

Share on:
no loaf pan

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.

Henrik Oscarsson

Smoked Meatloaf with Cream Cheese Stuffing and Cumberland Glaze Recipe


smoked meatloaf with cumberland sauce
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.93 from 42 votes
This is definitely not your mother’s meatloaf but something luxuriously better!

Course:
Dinner
,
Lunch
,
Main Course
Cuisine:
American

Makes:

Servings: 8 servings

Takes:

Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • 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 (13mm) deep in the center with 1/2 inch (13mm) 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve. Slice and serve with the remaining Cumberland sauce. Steamed broccoli makes a great companion to this meatloaf.

Related articles

Published On: 5/29/2019 Last Modified: 10/21/2022

Share on:
  • Henrik Oscarsson - Henrik Oscarsson, Moderator

    Henrik born and raised on a farm in the southern part of Sweden and he lives in Stockholm, the capital. He has a house in the country side also, where the smoker resides. It is just a one hour drive [...]


 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try 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.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click to comment or ask a question...

Spotlight

These are not paid ads, they are a curated selection of products we love.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.