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

By:

Henrik Oscarsson

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.
2.18 from 17 votes
This is definitely not your mother’s meatloaf but something luxuriously better!

Course: Dinner, Lunch, Main Course
Cuisine: American
Difficulty: Moderate

Makes:

Servings: 8 servings

Takes:

Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

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 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.
  • 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: 3/27/2021

  • 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 [...]



If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher 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 21 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 membership, 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 for comments...

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Digital Thermometers Are Your Most Valuable Tool And Here’s A Great Buy!

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!
Click here to read our complete review


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker