\n<\/p>\n
1. Preheat the Yoder Smoker<\/strong> 2. Mix the Meatloaf Base<\/strong> 3. Shape the Meatloaf<\/strong> 4. Top with Onions & Cheese<\/strong> 5. Smoke the Meatloaf<\/strong> 6. Rest & Slice<\/strong> 7. Serve<\/strong> \u2e3b<\/p>\n Pro Tip<\/b> \u00a0<\/p>\n<\/p><\/div>\n
Set your Yoder smoker to 250\u00b0F with your favorite wood for a rich, smoky flavor.<\/p>\n
In a large bowl, combine ground beef, breadcrumbs, eggs, onion soup mix, garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined\u2014do not overwork.<\/p>\n
Line a 10-inch cast-iron skillet with butcher paper for easy cleanup. Shape the meat mixture into a loaf in the center of the skillet.<\/p>\n
Sprinkle shredded cheese over the top of the loaf. Arrange the sliced onion rings neatly over the cheese, pressing them in slightly so they adhere. Place fresh thyme sprigs on top.<\/p>\n
Place the skillet on the smoker and cook for about 2.5\u20133 hours, or until the internal temperature reaches 160\u00b0F.<\/p>\n
Remove from the smoker and let the meatloaf rest for 10 minutes before slicing. Garnish with extra thyme if desired.<\/p>\n
Slice thick pieces and serve with mashed potatoes, roasted veggies, or a fresh green salad.<\/p>\n
For an even deeper onion flavor, caramelize a batch of onions ahead of time and fold them into the meat mixture before shaping.<\/p>\n