Smoked Meatloaf is a great twist on the classic recipe. Simple ingredients are transformed into a juicy loaf which is loaded with smoky flavor and topped with a BBQ glaze. This is comfort food at its best!
This recipe is similar to my traditional meatloaf recipe, but instead of baking it in the oven, I used the smoker method which gives the loaf a nice bark on the outside and a beautiful smoking ring. I also added a pinch of cayenne and a BBQ glaze to really amp up the smoking vibe.
Using a smoker is a great choice for this recipe because it cooks the meat low and slow which results in a tender and juicy meatloaf every time. Plus, smoking a meatloaf couldn’t be any easier! A few minutes of mixing and then the smoker takes over to finish the job.
I love using my smoker to cook everything from smoked brisket and smoked beef chuck to smoked whole chicken, smoked queso dip, and even smoked turkey! Recently I’ve made smoked bologna, smoked Mississippi pot roast and smoked chicken wings too!
The results are always delicious! I’ve even used it to make my Italian sausage and queso dip which was a huge hit!
Smoked meatloaf also makes amazing leftovers, and I’ve given you some suggestions for using them up below.
What makes Smoked Meatloaf so good:
- Minimal hands-on time. All you have to do is mix and shape the meatloaf which only takes a few minutes. Then you turn it over to the smoker to do all of the hard work!
- Juicy meat. Nobody wants to eat dry meatloaf. This recipe ensures your meatloaf stays super juicy by starting with a good lean-to-fat ratio and adding a nice balance of wet ingredients that won’t leave things too soggy.
- Great for warm weather. You might think of meatloaf as more of a winter meal, but using the smoker means you don’t have to heat your entire kitchen by using the oven. Plus, you get to enjoy that delicious smoky BBQ flavor.
- Amazing leftovers. One meatloaf can stretch to a few meals. It keeps well in the fridge, and you can also freeze it to use later!
What is Meatloaf?
If you haven’t heard of meatloaf, you might be feeling a bit skeptical about trying it, but I’m here to tell you, that it’s super delicious! It’s ground meat that is mixed with other things like eggs, breadcrumbs, onions, and sauces and formed into a loaf shape before being cooked.
Usually, it’s served in slices, and you’ll often see it alongside mashed potatoes and gravy.
One of the great things about meatloaf is that it can stretch your meat so you can get more servings which makes it perfect for family meals!
Ingredients Needed
Here’s what you need to make this easy smoked meatloaf recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground beef: Regular ground beef that is 80% lean and 15% fat makes the juiciest meatloaf. Bring it to room temperature before you begin. It’s hard to form cold meat and it helps with even cooking.
- Binders: You don’t want a meatloaf that falls apart in the smoker! Italian breadcrumbs (like regular breadcrumbs but with Italian seasoning), eggs, and milk will help to bind (or stick) the meat together. Panko breadcrumbs are also a great option.
- Yellow onion: Finely chop or grate the onion to add flavor and juiciness. Yellow onion has a mild flavor, but you could also use white onion if you prefer.
- Minced garlic: Mince or press your fresh garlic, or to save time, use store-bought minced garlic in jars.
- Sauces: A bit of Worcestershire sauce and ketchup add moistness and flavor to the meat.
- Cayenne: This spice will add a bit of smoky heat to the meatloaf. You can play around with the amount that you use depending on your tastes.
- Salt and pepper: These are classic seasonings that are a must when cooking beef as they really enhance the flavor.
- Parsley: Adding some chopped parsley to the beef adds some brightness and a fresh herby flavor. Feel free to leave it out if parsley isn’t your thing.
- Glaze: Use your favorite BBQ sauce to glaze the top of the meatloaf once it comes out of the smoker.
How to Make the Best Smoked Meatloaf
The low and slow cooking method of smoking meat is perfect for meatloaf as it ensures the beef stays nice and juicy. Plus, the smoky flavor takes it to another level! The overall smoking time will be about 2 – 3 hours, so plan ahead when making this amazing recipe.
- Preheat. The smoker should be at 225-250°F (110-120°C) when you’re ready to add the meatloaf.
- Mix. Add the breadcrumbs, milk, and eggs to a large bowl and let them sit for a few minutes to allow the crumbs to soak up the milk and eggs. Throw in the remaining ingredients and mix everything. Be careful not to overmix!
- Shape into an 8×4 inch loaf on a baking sheet and pat it together so it holds its shape.
- Place on a sheet pan lined with a wire rack or directly onto the smoker rack. There is a chance it may stick to the grill and fall apart, however, some people have never had that problem and prefer it this way. Trial and error with this trick!
- Smoke. The smoked meatloaf will take 2–3 hours in total to reach an internal temperature of 160°F/71°C.
- Glaze. Just before the meatloaf is finished smoking, brush on the BBQ sauce.
- Serve. Rest the smoked meatloaf for 10 minutes before slicing.
Tip!
If you like to stuff your smoked meatloaf with cheese, form half of the meatloaf into a loaf pan, then layer cheddar cheese slices on top. Place the remaining half of the loaf and continue forming it into a single loaf.
Make ahead
If you’re pressed for time, you can mix and shape the meatloaf the day before. Store it in the fridge in a loaf pan covered tightly in plastic wrap or an airtight container until you’re ready to smoke it!
What is the best wood for smoking?
Always smoke with hardwood and never with softwood as hardwood produces a clean smoke and amazing flavor!
For this recipe, mesquite and hickory are good options or sweet fruit woods like cherry and apple are great choices too. You can use chips, chunks, pellets, or whatever works best for your smoker.
Recipe Tips
- Shape in a loaf pan. To make shaping the meatloaf easier, press the mixture into a loaf pan and then unmold it onto the wire rack-covered sheet pan.
- Check internal temperature. To avoid overcooking (and drying out) your smoked meatloaf, it’s important to check the internal temperature so you know when it’s done. A wireless thermometer is great for easily checking the temperature. You can also use a kitchen thermometer.
- Don’t overmix. Overmixing the meatloaf mixture will result in a dry and dense loaf.
Storing Tips
Refrigerator
Keep your smoked meatloaf in the fridge, tightly wrapped, or in an airtight container for up to 3 days.
Freezer
Cooked meatloaf also freezes well which is a great option for meal planning! Wrap the whole cooked loaf or individual portions tightly in plastic wrap and then place them into airtight containers. It will keep in the freezer for around 3 months. Defrost frozen meatloaf overnight in the fridge before reheating.
Reheating
Reheat smoked meatloaf easily in the microwave by placing it on a microwave-safe plate and covering it with a damp paper towel to help keep it moist. Heat for 30 seconds at a time until heated all the way through. This usually takes about 1 minute in my microwave.
You can also reheat it in your oven at a low temperature (250°F/121°C) for 20 – 25 minutes.
What to Do With Leftover Smoked Meatloaf
You can reheat any leftovers and serve as is the next day or transform them into something new! Here are a few suggestions for how to use up this tasty meatloaf:
- Make a sandwich. Toast some of your favorite bread, add some mayo, cheddar cheese, tomato, and warm meatloaf slices.
- Tacos. Replace regular ground beef with crumbled leftover meatloaf in your favorite taco recipe.
- Pizza. Crumble leftover loaf on top of homemade pizza.
- Nachos. Chop up the meatloaf and crumble it over nachos and cheese.
- Stuffed peppers. Swap out plain ground beef for chopped meatloaf. Add rice, tomato sauce, and cheese and bake until heated through.
What To Serve With Smoked Meatloaf
When I make this meatloaf, I usually serve it alongside mashed potatoes, broccoli, or green beans. You can go this traditional route or serve it with your favorite side dishes.
Here are a few more ideas:
- Boursin mashed potatoes
- Vegetable potato bake
- Stovetop Mac and Cheese
- Air Fryer tater tots
- Broccoli casserole
- Roasted broccolini
- Instant Pot red potatoes
- Sauteéd mushrooms and onions
More Smoker Recipes To Try
All Smoker & Grill Recipes ➜
FAQs
First of all, it’s a very good thing! A good smoke ring is what all champion smokers are looking for in their meat. You’ll notice the outer few millimeters of the meat turn a pinkish color when it is smoked well. It’s basically how the meat reacts to the gases being emitted by the wood in the smoker. The chemical reaction results in that beautiful pink ring!
You need to add binding agents to your meat to make sure it sticks together. We use breadcrumbs soaked in eggs and milk as the binder in this recipe.
You should allow any cooked meat to rest for a few minutes before slicing into it. This resting time lets the juices that have been bubbling close to the surface settle back down into the meat resulting in tender juicy meat.
Conclusion example: I hope you and your family enjoy this delicious smoked meatloaf recipe as much as mine does! Save this recipe for the next time you’ve stocked up on ground beef and need some inspiration! Pin it for more people to enjoy too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Smoked Meatloaf
Ingredients
- ¾ cup Italian breadcrumbs
- ½ cup milk
- 2 eggs
- 2 pounds (900g) ground beef 80/20
- 1 medium yellow onion finely chopped or grated
- 3 cloves garlic minced finely or pressed
- 1 teaspoon Worcestershire sauce
- 2 tablespoons ketchup
- 2 tablespoons chopped fresh parsley optional
- ¼ teaspoon cayenne
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
For the glaze:
- 1 cup BBQ sauce
Instructions
- Preheat the smoker to 225-250°F/107-120°C.
- In a large bowl, combine breadcrumbs with milk and eggs. Allow to sit for 5-10 minutes.
- Add the rest of the ingredients and mix until just combined, do not over mix.
- Shape the meat into a 8×4 inch loaf and compress it to hold its shape, and place it on the prepared baking sheet (or shape it over the baking sheet). You can also use a loaf pan for this.
- Line a sheet pan with foil, and fit with a wire rack. Spray the wire rack with non stick spray, and place the meatloaf on top. If you have a smoker that has wire racks, then you don’t need the sheet pan and you can place the meatloaf directly in the smoker.
- Smoke for about 2-3 hours in total, or until the internal temp is 160°F. When the internal temp is 145°F, brush the meatloaf with bbq sauce.
- Allow the meatloaf to rest for 10 minutes before slicing. Serve over mashed potatoes, and steamed broccoli or green beans.
Notes:
- Shape in a loaf pan. To make shaping the meatloaf easier, press the mixture into a loaf pan and then unmold it onto the wire rack-covered sheet pan.
- Check internal temperature. To avoid overcooking (and drying out) your smoked meatloaf, it’s important to check the internal temperature so you know when it’s done. A wireless thermometer is great for easily checking the temperature. You can also use a kitchen thermometer.
- Don’t overmix. Overmixing the meatloaf mixture will result in a dry and dense loaf.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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