Smoked Meatloaf Recipe
This smoked meatloaf is a delicious twist on a classic comfort food. Made with a blend of ground beef and pork, flavorful seasonings, and a smoky glaze, it’s slow-cooked to perfection on a smoker. The result? A juicy, tender meatloaf with an irresistible smoky crust. Serve it with mashed potatoes or grilled veggies for a hearty meal the whole family will love!
Equipment
- Smoker (Pellet, Charcoal, or Electric)
- Wood chips or pellets (Hickory, Mesquite, or Applewood)
- Mixing bowls
- Baking sheet or wire rack
- Meat thermometer
- Aluminum foil
- Small saucepan (for glaze)
Ingredients
- Meatloaf:
- 1 lb ground beef 80/20
- 1 lb ground pork
- 1 cup breadcrumbs plain or panko
- ½ cup whole milk
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 eggs beaten
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp BBQ rub or seasoning
- ½ tsp salt
- ½ tsp black pepper
- Smoky Glaze:
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
Instructions
- Preheat the Smoker
- Set your smoker to 225°F (107°C).
- Add wood chips or pellets for a deep, smoky flavor (hickory or applewood work well).
- Prepare the Meatloaf Mixture
- In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes.
- Add ground beef, ground pork, diced onion, garlic, eggs, Worcestershire sauce, Dijon mustard, BBQ rub, salt, and pepper.
- Mix gently with your hands until just combined (don’t overmix, or it will be dense).
- Shape the Meatloaf
- Form the mixture into a loaf shape on a baking sheet or wire rack.
- Avoid using a loaf pan to allow smoke to penetrate all sides.
- Smoke the Meatloaf
- Place the meatloaf on the smoker and cook at 225°F for about 2.5 to 3 hours until it reaches an internal temperature of 160°F.
- Make the Glaze
- While the meatloaf is smoking, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and garlic powder in a small saucepan.
- Simmer over low heat for 5 minutes until the sauce thickens slightly.
- Glaze and Finish Cooking
- When the meatloaf reaches 130°F to 140°F, brush a generous layer of glaze over the top.
- Continue smoking until it reaches 160°F internal temp.
- Rest and Serve
- Remove from smoker, tent loosely with foil, and let rest for 10 minutes before slicing.
- Serve with extra glaze and your favorite sides.
Notes
Meat Choice: A mix of ground beef and pork creates the best texture and flavor.
Resting Time: Allowing the meatloaf to rest before slicing helps retain juices.
Wood Choice: Hickory gives a bold flavor, while applewood provides a milder, sweeter smoke.
Alternative Cooking: You can finish in the oven at 375°F if needed.
Make Ahead: Prepare the meatloaf mixture a day ahead and store it in the fridge until ready to smoke.
Resting Time: Allowing the meatloaf to rest before slicing helps retain juices.
Wood Choice: Hickory gives a bold flavor, while applewood provides a milder, sweeter smoke.
Alternative Cooking: You can finish in the oven at 375°F if needed.
Make Ahead: Prepare the meatloaf mixture a day ahead and store it in the fridge until ready to smoke.