The Best Smoked Meatloaf. Tender, Juicy, and Full of BBQ Flavor!
Few things beat the comfort of meatloaf, but throwing it on the smoker takes this classic to a whole new level. The mix of smoky aroma, a juicy center, and caramelized glaze always hits the spot whether I’m serving a weekday dinner or firing up the grill for friends. Once you’ve tasted smoked meatloaf, it’s hard to go back to the ovenbaked version!
This recipe is straightforward and pretty flexible. With a handful of everyday ingredients and some time on the smoker, you get a main dish that’s not just rich and savory but also packs that unmistakable outdoor barbecue vibe. It works great as leftovers too, tucked into sandwiches or reheated with a splash of BBQ sauce. Best of all, you can really put your own spin on it based on what you’ve got in the pantry or what you’re craving.
What Makes Smoked Meatloaf Worth Trying?
- No fancy gadgets needed. A simple smoker (pellet, wood, charcoal) and a few kitchen staples get the job done.
- Big, bold flavor. That low and slow smoke builds incredible taste you just don’t get in the oven.
- Juicy texture every time. The long, gentle cook keeps your meatloaf moist and tender.
- Easy to customize. Mix in your favorite seasonings, add cheese, or switch up the glaze if you want to play around.
Smoked Meatloaf Ingredients
Gather these ingredients before you start. Chances are, you have most of them in your pantry already:
- 1 cup fine breadcrumbs or panko
- 1 large yellow onion
- 2 lbs lean ground beef
- 2 large eggs
- 4 cloves garlic, minced
- 1 teaspoon coarse black pepper
- 1 teaspoon coarse kosher salt
- 3 tablespoons BBQ dry rub (storebought or homemade)
- 1/2 cup ketchup
- 2 tablespoons white vinegar
- 1 tablespoon dark brown sugar, packed
How to Make Smoked Meatloaf
1. Prep Your Smoker and Baking Sheet
Fire up your smoker to 225°F (about 107°C). While it heats, line a baking sheet with tinfoil to catch any drips and keep your smoker cleaner. Set aside.
2. Mix the Meatloaf Base
Put your breadcrumbs in a big bowl. Grate the onion right into the bowl so you catch all the flavorful juices; this helps keep things moist. Toss to coat those crumbs.
Add in the ground beef, eggs, minced garlic, black pepper, kosher salt, and the BBQ dry rub. Mix it up by hand or with a spoon, just until everything comes together. Be gentle, since overmixing meatloaf can make it tough.
3. Shape the Loaf
Take your meat mixture and shape it into a big, sturdy loaf. I like to use a wire mesh cooling rack because it makes transferring to the smoker and back really easy. Place the rack over your foillined sheet to catch drips.
4. Make and Brush on the Glaze
Mix ketchup, white vinegar, and brown sugar in a small bowl. Brush a generous layer all over the top and sides of the meatloaf. This gets sticky and glossy as it cooks, adding lots of flavor.
5. Smoke It Low and Slow
Keep the loaf on that wire rack and set it right in the middle of your smoker. Place the foillined baking sheet on the bottom rack under the meatloaf to catch drips. Close the lid and cook for about 2 hours.
After 2 hours, open up the smoker and brush on another layer of glaze. Continue smoking for another 2 hours, or until the internal temperature hits 165°F (74°C). A digital thermometer comes in super handy for checking this.
6. Rest and Serve
When your meatloaf is done, take it out and let it rest for around 10 minutes at room temp. This helps lock in the juices so it slices up nice and easy.
Tips, Tricks & Variations
- Try a blend of meats like half beef and half pork or turkey for a different flavor profile.
- Add shredded cheese in the center of the loaf if you want a gooey surprise when you slice it.
- If you like a smoky sweet kick, switch regular BBQ dry rub for a chipotle or brown sugar version.
- Sneak in some finely chopped bell pepper or jalapeño with the onion for extra color and mild heat.
- Don’t skip the rest period; it really helps keep slices clean and juicy.
Answers to Common Questions
Q: What kind of wood is best for smoking meatloaf?
Strongly flavored woods like hickory, oak, or mesquite add a bold smokiness. Milder fruit woods like apple or cherry work nicely too, giving a gentle, slightly sweet background.
Q: Can I make this recipe without a smoker?
Yes. Use your oven at the same temperature, and you’ll still get a tasty, juicy loaf—just without the smokiness. If you want, add a bit of smoked paprika or liquid smoke to mimic that flavor profile.
Q: How should I store leftover smoked meatloaf?
Let leftovers cool completely, then wrap them up tightly or store in an airtight container in the fridge for up to four days. Smoked meatloaf also freezes well; just slice and wrap portions for easy reheating.
Q: Does smoked meatloaf need to be cooked to 165°F?
Yes, for food safety it’s a good idea to check with a thermometer and make sure the inside is at least 165°F (74°C).
Share Your Barbecue Meatloaf Creations!
Smoked meatloaf is a fun way to shake up the standard recipe and bring backyard barbecue flavor to this classic comfort food. If you give it a try or tweak the recipe, drop a note and share how it turned out. There’s always something new to track down when cooking homemade BBQ! For even more nextlevel cool, try putting your own spin on the glaze or tossing in different cheeses and veggies. You might just stumble upon a version of smoked meatloaf that becomes a regular at your table. Don’t forget to keep an eye out for tips from other grill fans online, and keep the adventure going every weekend!