Smoked Meatloaf Recipe

This Smoked Meatloaf takes the classic comfort dish and infuses it with rich, smoky flavor for a juicy and delicious twist. Slow-smoked over hickory or oak wood and finished with a tangy glaze, this meatloaf is perfect for BBQ lovers looking to elevate a traditional favorite. Whether cooked on a pellet grill, offset smoker, or charcoal setup, this smoked meatloaf will quickly become a new go-to meal.

Why You’ll Love This Recipe

• Smoky & Juicy – Low-and-slow smoking adds incredible depth of flavor.
• Crispy Exterior, Tender Inside – The smoke forms a flavorful crust while keeping the meat moist.
• Perfectly Seasoned – A well-balanced blend of spices, aromatics, and a sweet-savory glaze.
• Great for Meal Prep – Leftovers make delicious sandwiches or next-day meals.
• Easy to Customize – Adjust seasonings, sauces, or mix-ins to fit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatloaf:

• 2 lbs ground beef (80/20 blend)
• ½ lb ground pork (optional, for extra juiciness)
• 1 cup breadcrumbs (Panko or Italian-style)
• 2 eggs
• ½ cup milk
• ½ cup onion (finely diced)
• 3 cloves garlic (minced)
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• ½ tsp onion powder

For the Glaze:

• ½ cup ketchup
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp BBQ sauce (optional, for extra smokiness)
• ½ tsp garlic powder

Directions

1. Preheat the Smoker

• Set your smoker to 225°F using hickory, oak, or cherry wood for the best flavor.

2. Prepare the Meatloaf Mixture

• In a large bowl, mix together the ground beef, ground pork, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, Dijon mustard, salt, pepper, smoked paprika, and onion powder until just combined.
• Be careful not to overmix, as this can make the meatloaf dense.

3. Shape the Meatloaf

• Form the mixture into a loaf shape and place it on a wire rack or in a foil-lined disposable aluminum pan.
• If using a rack, place it over a baking sheet to catch drippings.

4. Smoke the Meatloaf

• Place the meatloaf in the smoker and smoke for 2.5 to 3 hours, or until the internal temperature reaches 155°F.

5. Glaze the Meatloaf

• While the meatloaf smokes, mix the ketchup, brown sugar, apple cider vinegar, BBQ sauce, and garlic powder in a small bowl.
• Brush the glaze over the meatloaf during the last 30 minutes of smoking.

6. Finish & Rest

• Continue smoking until the internal temperature reaches 165°F.
• Remove from the smoker and let rest for 10-15 minutes before slicing.

7. Serve & Enjoy

• Slice and serve with mashed potatoes, roasted veggies, or mac and cheese!

Servings and Timing

• Servings: 6-8
• Prep Time: 15 minutes
• Smoke Time: 3 hours
• Total Time: 3 hours 15 minutes

Variations

• Spicy Meatloaf – Add ½ tsp cayenne pepper and a dash of hot sauce to the mix.
• Cheesy Meatloaf – Stuff with shredded cheddar or pepper jack for a melty center.
• Bacon-Wrapped Meatloaf – Wrap in bacon strips before smoking for extra smoky flavor.
• BBQ-Style Meatloaf – Swap the glaze for BBQ sauce and use more smoked paprika.
• Low-Carb Option – Replace breadcrumbs with almond flour or crushed pork rinds.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheating:
  • Oven – Wrap in foil and bake at 300°F for 15 minutes.
  • Skillet – Heat over low with a bit of butter.
  • Microwave – Heat in 30-second intervals, covered with a damp paper towel.
• Freezing: Freeze cooked slices for up to 3 months. Thaw before reheating.

FAQs

What’s the best wood for smoking meatloaf?

Hickory, oak, cherry, or applewood provide great smoky depth without overpowering the meat.

Can I use just ground beef?

Yes! An 80/20 blend works best to keep it juicy.

Do I need a pan, or can I place the meatloaf directly on the smoker?

Using a wire rack or aluminum pan makes cleanup easier, but you can place it directly on the grates if preferred.

How do I prevent dry meatloaf?

Use 80/20 beef, don’t overmix, and smoke at low heat for the juiciest results.

Can I make this meatloaf ahead of time?

Yes! Prepare the mixture and refrigerate up to 24 hours before smoking.

How do I know when the meatloaf is done?

Use a meat thermometer—it’s done at 165°F internal temperature.

Can I use BBQ sauce instead of ketchup in the glaze?

Absolutely! BBQ sauce adds a smoky-sweet touch.

What sides go best with smoked meatloaf?

Try mashed potatoes, coleslaw, mac & cheese, or green beans for a complete meal.

Can I add vegetables to the meatloaf mix?

Yes! Finely chopped bell peppers, carrots, or mushrooms add texture and flavor.

What’s the secret to the best-smoked meatloaf?

Using high-quality beef, slow-smoking for flavor, and a tangy glaze makes all the difference!

Conclusion

This Smoked Meatloaf is a flavorful twist on the classic dish, infused with deep smoky goodness and a tangy glaze. Whether you’re cooking for a family dinner or meal prep, this dish is packed with bold, comforting flavors. Fire up your smoker and enjoy a slice of the best meatloaf ever!

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