Print

Smoked Meatloaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Smoked Meatloaf takes the classic comfort food to the next level with a smoky, caramelized crust and a tangy BBQ glaze. Cooked low and slow on the smoker, this meatloaf is tender, juicy, and bursting with flavor—perfect for weeknight dinners or weekend BBQs!

Ingredients

Scale
For the Meatloaf:
  • 2 lbs ground beef (80/20 for best flavor)
  • ½ lb ground pork (for extra moisture) (optional)
  • 1 cup panko breadcrumbs (or crushed crackers)
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 eggs, beaten
  • ½ cup milk
  • ¼ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
For the BBQ Glaze:

 

  • ½ cup BBQ sauce (your favorite brand)
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon smoked paprika

Instructions

1. Preheat the Smoker

  • Set your smoker to 225°F and use wood like hickory, cherry, or pecan for a rich smoky flavor.

2. Prepare the Meatloaf

  1. In a large bowl, mix together ground beef, ground pork, breadcrumbs, onion, garlic, eggs, milk, ketchup, Worcestershire sauce, and seasonings.
  2. Stir until just combined—don’t overmix, or the meatloaf will be tough.
  3. Form the mixture into a loaf shape and place it on a wire rack or a foil-lined baking sheet to allow smoke circulation.

3. Smoke the Meatloaf

  1. Place the meatloaf on the smoker grates and smoke for 2 hours, or until the internal temperature reaches 130-140°F.
  2. While the meatloaf smokes, mix together the BBQ glaze ingredients in a small bowl.

4. Apply the Glaze & Finish Cooking

  1. Increase the smoker temperature to 275°F.
  2. Brush the meatloaf with half of the BBQ glaze and continue smoking for 45 minutes to 1 hour, or until the internal temperature reaches 160°F.
  3. Brush with the remaining glaze in the last 15 minutes of cooking.

5. Rest & Serve

  1. Remove the meatloaf from the smoker and let it rest for 10-15 minutes before slicing.
  2. Serve with mashed potatoes, roasted veggies, or in sandwiches!

 

Notes

  • Want extra flavor? Wrap the meatloaf in bacon before smoking!
  • Prefer spicier meatloaf? Add ½ teaspoon cayenne pepper or a few dashes of hot sauce.
  • No smoker? Bake in the oven at 350°F for 1 hour, then broil for a crispy glaze.

Find it online: https://ukfinda.com/smoked-meatloaf-recipe/