Smoked Meatloaf

Introduction

Smoked Meatloaf takes the comfort food classic to an entirely new level. Instead of baking in the oven, this meatloaf is slowly cooked in a smoker, infused with rich, smoky flavor that penetrates every bite. The outside develops a slightly crisp bark, while the inside stays moist, tender, and juicy. A glaze brushed on during the final stage of smoking caramelizes beautifully, making this dish both rustic and irresistible.

Whether you’re hosting a backyard barbecue or just want to treat your family to something special, smoked meatloaf is the perfect balance of homestyle cooking and barbecue craftsmanship.

Why I Love This Recipe

• The smoky flavor is unmatched and elevates a classic dish.
• It’s hearty, juicy, and packed with layers of flavor.
• It doubles as comfort food and BBQ favorite, perfect year-round.
• Leftovers make incredible sandwiches and sliders.

Why It’s a Must-Try Dish

• A unique twist on traditional meatloaf that will impress family and guests.
• Perfect recipe to showcase your smoker.
• Versatile—easy to customize with glazes, fillings, or seasonings.
• A great way to combine BBQ techniques with home-style comfort food.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Smoking Time: 2.5 – 3 hours
• Total Time: 3 hours 20 minutes
• Servings: 6 servings
• Calories: ~430 calories per serving (estimate, varies by beef type and glaze)

Cuisine & Course

• Cuisine: American, BBQ
• Course: Main Course, Dinner

Ingredients

For the Meatloaf:

• 2 lbs ground beef (80/20 blend for best juiciness)
• 1 cup breadcrumbs (plain or Italian seasoned)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 large eggs
• ½ cup milk
• ½ cup ketchup (or BBQ sauce for smoky depth)
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme (or Italian seasoning)
• 2 tbsp fresh parsley, chopped

For the Glaze:

• ½ cup BBQ sauce
• 2 tbsp honey or brown sugar
• 1 tbsp apple cider vinegar

Simple Cooking Directions

1. Mix and shape the meatloaf mixture.
2. Preheat smoker to 250°F (120°C).
3. Smoke the meatloaf for about 2.5–3 hours.
4. Brush with glaze during the final 30 minutes.
5. Rest, slice, and serve.

Step-by-Step Preparation Method

1. Preheat Smoker: Preheat your smoker to 250°F (120°C). Use wood chips like hickory, oak, or applewood for best flavor.
2. Prepare Meatloaf Mixture: In a large bowl, combine ground beef, breadcrumbs, onion, garlic, eggs, milk, ketchup (or BBQ sauce), Worcestershire sauce, salt, pepper, smoked paprika, thyme, and parsley. Mix gently until just combined.
3. Shape the Loaf: Form the mixture into a loaf shape and place it on a smoker-safe tray or wire rack lined with foil.
4. Smoke the Meatloaf: Place the loaf into the smoker. Close lid and smoke for 2.5–3 hours, or until the internal temperature reaches 160°F (71°C).
5. Apply Glaze: In the last 30 minutes of cooking, brush the meatloaf with the glaze mixture (BBQ sauce, honey, and vinegar). Let it caramelize.
6. Rest the Meatloaf: Remove from the smoker and let rest for 10 minutes before slicing.
7. Serve: Slice thick and serve hot with your favorite sides.

How to Serve

• Serve with creamy mashed potatoes, coleslaw, baked beans, or roasted vegetables.
• Pair with cornbread or dinner rolls for a full meal.
• Leftovers are delicious in sandwiches with extra BBQ sauce.

Additional Recipe Tips

• Don’t overmix the meat mixture—it can make the loaf dense.
• Use a meat thermometer to ensure perfect doneness.
• If you want crispier edges, shape the loaf free-form instead of using a loaf pan.
• Try a mix of beef and pork for added richness.

Variations

• Cheese-Stuffed: Add mozzarella, cheddar, or pepper jack in the center.
• Spicy Version: Mix chili flakes, hot sauce, or jalapeños into the meat mixture.
• Maple Glaze: Swap honey with maple syrup for a sweet, smoky glaze.
• Turkey Meatloaf: Use ground turkey for a leaner option, but reduce smoking time slightly.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer (Uncooked): Wrap tightly in foil and freeze up to 2 months. Thaw overnight before smoking.
• Freezer (Cooked): Slice and freeze in portions. Reheat at 325°F (165°C) until heated through.

Special Equipment Needed

• Smoker (pellet, electric, or charcoal)
• Meat thermometer (essential for smoking)
• Mixing bowl
• Foil or smoker-safe tray/rack

FAQ

Q1: What wood is best for smoked meatloaf?
Hickory and oak add strong smoky flavors, while applewood or cherrywood give a milder sweetness.

Q2: Can I make smoked meatloaf without a smoker?
Yes! Use a regular grill set up for indirect heat with wood chips, or bake in the oven for a non-smoked version.

Q3: How do I keep my meatloaf from falling apart?
Make sure to include enough binding ingredients (breadcrumbs, eggs, milk). Resting the meatloaf before slicing also helps.

Q4: Can I double the recipe?
Yes, but you may need to extend smoking time slightly. Always check the internal temperature.

Conclusion

Smoked Meatloaf is the perfect marriage of homestyle comfort and smoky BBQ flavor. With its juicy interior, flavorful seasonings, and caramelized glaze, this dish transforms the traditional meatloaf into a true showstopper. Whether served at a family dinner or a backyard cookout, it’s guaranteed to impress. Once you try this smoked version, you’ll never look at classic meatloaf the same way again!