Prep Time 15 minutes minutes
Cook Time 55 minutes minutes
Total Time 1 hour hour 10 minutes minutes
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 8x4 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.
- 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.
Calories: 420kcal | Carbohydrates: 23g | Protein: 24g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1055mg | Potassium: 538mg | Fiber: 2g | Sugar: 11g | Vitamin A: 333IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 3mg