Smoked Meatloaf
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Roll out your smoker and make the best Smoked Meatloaf with this simple, flavorful recipe, with a delicious bbq glaze! It’s easy to mix up the meatloaf in just 10 minutes, then let the smoker cook the meatloaf until it’s tender, juicy and filled with wonderful smoky flavor!
Table of contents
Say goodbye to dry, flavorless meatloaf and hello to juicy, tender, smoked meatloaf! I think that meatloaves got a bad rep back in the day because they were generally under-seasoned and overcooked.
Luckily, we know better now and that’s why I came up with an incredibly flavorful homemade meatloaf seasoning recipe, so your meatloaf will never be under-seasoned again! Now for the part where the meatloaf is overcooked, here’s the solution. Cook it low and slow on the smoker.
The low temperature means it won’t overcook and dry out. Instead, it will stay juicy and tender inside. Plus, cooking it slowly will impart a great smoky flavor into the meatloaf. Note the smoke ring around the inside of the meatloaf. No it’s not under-cooked! This glorious pink ring around the inside edge of the meatloaf is the smoke ring.
The short version of how a smoke ring is created is that the smoke from the pellet or wood smoker condenses on the meat. It binds with the myoglobin in the meat to allow it to hold onto it’s color, while still being cooked to a completely safe temperature.
If that’s too much science for you, just know that having a red or pink ring around the inside of the meatloaf is perfectly safe, as long as the internal temperature of the meatloaf reaches 160°F.
A perfect smoke ring, tender meat, and a delicious bbq glaze makes this the best smoked meatloaf recipe!
Ingredients
- Olive oil – or another neutral-flavored oil, like vegetable, canola or avocado oil.
- Onion – I recommend a yellow onion for it’s nice, neutral flavor.
- Garlic – I always recommend fresh minced cloves for the best flavor.
- Ground beef – I like to use a ground beef that’s 80/20, meaning 80% lean and 20% fat. This will give you the perfect amount of fat to make a tender, juicy meatloaf.
- Ground pork – while you can use all ground beef, I do recommend the combination of pork and beef. The pork adds more fat and a different flavor to the mixture, which makes the meatloaf juicy and tender.
- Breadcrumbs – you can use traditional or panko bread crumbs in this recipe. To make it keto, use pork panko.
- Large eggs
- Meatloaf seasoning – my secret to making the best meatloaf is this seasoning recipe. Click the link to grab the recipe. It’s easy to mix up with spices like salt, black pepper, garlic powder, paprika and parsley, in just 5 minutes.
- Worcestershire sauce – this amazing condiment adds so much flavor to the meatloaf. It’s sweet, salty, tangy and adds a wonderful umami flavor to the meatloaf. If you don’t have any Worcestershire sauce in the kitchen, you can use soy sauce instead.
- BBQ sauce – use your favorite brand of bbq sauce to glaze the meatloaf, or for alternative options for glazing the meatloaf, refer to the section below on ways to glaze the meatloaf.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Soften the onions and garlic. Heat olive oil in a large skillet on the stove. Add diced onions and cook for 4 minutes, then add minced garlic and cook for an additional minute. This will soften the veggies and give them a wonderful texture in the meatloaf.
- Prepare the meatloaf mixture. Add ground beef and ground pork to a large mixing bowl with meatloaf seasoning, eggs, breadcrumbs and Worcestershire sauce. Add the cooked onions and garlic to the bowl and stir to combine everything.
- Form the meatloaf. Once you combine the meat mixture, form it into the shape of a meatloaf.
- Place the meatloaf on a sturdy base to go in the smoker. A grill-safe pan, or wire rack, is the best option. But I also used a 9 inch x 13 inch foil pan lid and it also worked great. If you don’t have either of these options, simply lay down a large piece of heavy-duty foil, folded in half, on the smoker. Carefully place the meatloaf on top of the doubled-up piece of foil.
- Smoke the meatloaf for 30 minutes. Then brush the top and sides of the meatloaf with bbq sauce.
- Cook for 2 1/2 – 3 hours, or until the meatloaf reaches and internal temperature of 160°F, using an instant-read meat thermometer. Remove the meatloaf from the smoker and brush with more bbq sauce. Always rest the meatloaf for at least 15 minutes after you remove it from the smoker. Otherwise it will crumble apart as you slice it.
Ways to glaze the meatloaf
BBQ sauce is a traditional way to glaze meatloaf, and pairs especially well with the smoky flavors of this meatloaf. But if you want to switch things up, you can try any of these other options for glazing the meatloaf.
- Pepper jelly – this is the most popular glaze for my smoked pork chops, so I decided to try it on this smoked meatloaf recipe. I made both a bbq glazed smoked meatloaf, and pepper jelly glazed meatloaf for friends, and the votes were split half and half. But everyone agreed that they loved the unique idea of the pepper jelly, so I definitely recommend giving this a try if you’re looking for something just a little different, yet totally delicious!
- Homemade sauce – for my basic meatloaf recipe, I make a more traditional meatloaf sauce. To make this, combine 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce and 2 teaspoons meatloaf seasoning. This simple sauce makes a wonderfully flavorful glaze for this smoked meatloaf.
- Another type of jelly – instead of pepper jelly, try brushing the meatloaf with bacon jam for even more meaty goodness, or apple, peach or apricot jam for a sweet finish to the dish.
- White bbq sauce – I love this sauce paired with smoked pulled pork, so I know it would also be great with a smoked beef and pork meatloaf! If you’re looking for something that’s creamy, peppery and tangy, definitely try this sauce.
- Honey mustard – for a sweet and tangy glaze, try topping the meatloaf with honey mustard sauce.
- Marinara sauce – to make an Italian-style smoked meatloaf, top it with your favorite marinara sauce.
Make it keto
This smoked meatloaf recipe contains 15 total carbs per slice. To reduce the carbs in half, to 7 1/2 total carbs and 6 net carbs use pork panko instead of traditional panko bread crumbs. Glaze the meatloaf with this sugar-free bbq sauce recipe.
Make it bacon wrapped
I love this classic Bacon Wrapped Meatloaf recipe. It’s been on the blog since 2016 and it’s always a hit!
To combine the two recipes, all you have to do is make a bacon weave, and wrap it around the meatloaf. Follow these simple steps to make a bacon wrapped smoked meatloaf.
- Assemble the meatloaf as instructed in this recipe. Brush the uncooked meatloaf with 1/2 cup bbq sauce.
- Create a bacon weave. Lay 5 slices of thick-cut bacon on a large cutting board, then weave 5 more bacon slices over and under the other bacon, in the opposite direction.
- Place the bacon weave on top of the prepared meatloaf, brushed with bbq sauce.
- Wrap the bacon weave over the meatloaf and tuck it underneath the meatloaf.
- Place the bacon wrapped meatloaf on the smoker for 2 1/2 – 3 hours, or until it reaches an internal temperature of 160°F.
Stuff the meatloaf with cheese
Were you thinking that this recipe would be delicious stuffed with cheese? Then you would be correct! to make a cheese stuffed smoked meatloaf, simply follow these instructions.
- Cook the onions and garlic, then combine all of the meatloaf ingredients.
- Place half of the meat mixture, shaped into the bottom half of a meatloaf, on a cutting board. Add 6 ounces of thick sliced cheddar cheese or pepper jack cheese to the middle of the meat mixture, making sure there’s about a 1 inch border around the meatloaf without any cheese.
- Add the remaining half of the meat mixture on top. Press around the edges to make sure that the cheese is sealed in the middle. This will keep the melty cheese inside, and not oozing out of the meatloaf on the smoker.
- Place the cheese stuffed meatloaf on the smoker and follow the rest of the recipe as instructed.
Recipe tips
- Do not over mix the meatloaf mixture. Overworking the meat will result in a tough texture. Use your hands, or a spatula, to stir the ingredients together just until they’re combined.
- Don’t worry if there’s a red or pink ring on the inside of the cooked meatloaf. This does not mean that the meat isn’t cooked. It’s the smoke ring that forms when meats, like pork and beef, are cooked on a smoker.
- You can make the meatloaf ahead of time. Store it in an airtight container in the fridge for up to 2 days before you smoke the meatloaf.
- This recipe makes 8 slices of meatloaf. I recommend planning for 2 slices of meatloaf per person, so this recipe will serve 4 people. If you’d like to double the recipe and make two meatloaves, simply click the 2X button in the recipe card below. The ingredient amounts will automatically update and the only thing you’ll need to do is form the meat mixture into two meatloaves.
- Remember to smoke to temperature, not time! I recommend using a meat probe, or wireless meat thermometer, to watch the temperature of the meatloaf without opening the lid of the smoker. If you don’t have either of these, I recommend starting to check the temperature of the meatloaf with an instant-read meat thermometer after 2 hours. Depending on how steady the temperature of the smoker stays throughout the cooking process, it could take anywhere from 2-3 hours to cook the smoked meatloaf. Continue checking the internal temp every 15-20 minutes, until it reaches 160°F in the thickest, middle part of the meatloaf.
- The ideal smoking temperature for a meatloaf is 225°F. Low and slow is the name of the game! If you smoke the meatloaf at a higher temperature, it will cook quicker, and won’t be as tender, or have as much smoke flavor.
- I recommend using hickory pellets, or wood, to smoke the meatloaf. You can also use mesquite or oak wood chips or pellets.
Storage and reheating
Store smoked meatloaf leftovers in an airtight container in the refrigerator for up to 6 days. Reheat the leftover meatloaf in slices on the stove, in the microwave or in the oven.
To reheat slices of meatloaf on the stove, heat a large skillet to medium-high heat. Add slices of meatloaf and cook for 3-4 minutes per side, or until heated through.
To reheat slices of meatloaf in the microwave, place them on a microwave-safe plate and microwave for 2 minutes.
To reheat the meatloaf in the oven, wrap part of the meatloaf, or slices of meatloaf, in foil. Place in a preheated 350°F oven for 15 minutes, or until heated through.
You can also use the leftover smoked meatloaf to make this Meatloaf Hash. It’s one of my all-time favorite breakfast recipes, and one that I always make when I have leftover meatloaf.
What to serve with it
Meatloaf and mashed potatoes are a perfect match. But so are smoked meatloaf and smoked mac and cheese! Honestly, there are so many great combinations, I’ll leave you with the tough decision of deciding which delicious side to serve with your smoked meatloaf.
- Smoked Mac and Cheese – toss it on the smoker right next to the meatloaf!
- Instant Pot Mashed Potatoes
- Loaded Mashed Potatoes
- BBQ Baked Beans – my Dad’s famous recipe. These can be cooked in the oven, or on the smoker with the meatloaf!
- Crock Pot Creamed Corn – a Bond family favorite!
- Air Fryer Baked Potato
- Roasted Sweet Potatoes
- Maple Bacon Brussels Sprouts
- Honey Glazed Carrots
- Broccoli Cheese Casserole
Tools you’ll need
- Smoker – this is the Traeger Pro Series Pellet Grill and Smoker I have at home and used for this recipe.
- Wood or Pellets – I recommend Traeger Hickory Pellets for this recipe.
- Thermometer – on the Traeger, I use the probes that come with the smoker. If you do not have a smoker with a meat probe, I recommend this wireless meat thermometer.
- Grill pan – preferably use a pan with holes in the bottom so the smoke can get through and impart the entire meatloaf with the flavor. This grill-safe pan is almost identical to the one I used to make this recipe.
More recipes for the smoker
I’ve been cooking meat on a smoker since I was a child. Growing up in Oklahoma, I was always eager to help my Dad and Grandpa outside on the smoker. Try these tested and perfected smoker recipes, with some new creations and recipes passed down from my families archives!
Smoked Meatloaf
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 6 cloves garlic, minced
- 1 pound ground pork
- 1 pound ground beef
- 2 large eggs
- ½ cup panko breadcrumbs
- 3 tablespoons meatloaf seasoning, click link for the recipe
- 2 tablespoons worcestershire sauce
- ½ cup bbq sauce
Instructions
- Preheat a smoker to 225°F.
- Heat the olive oil in a large skillet on the stove over medium high heat.
- Add the onions, saute for 4-5 minutes, add the garlic and saute for an additional minute. Remove from the heat and set aside.
- Add the ground pork, ground beef, eggs, breadcrumbs, meatloaf seasoning and worcestershire sauce to a large bowl.
- Add the cooked onion and garlic, then use your hands to combine everything, but do not over mix it, or the meatloaf will become tough.
- Form the mixture into a loaf shape.
- Place the meatloaf on a grill-safe pan, wire rack, or piece of heavy duty foil, folded in half to make it thicker and stronger.
- Place the meatloaf in the smoker.
- Cook for 30 minutes, then brush ¼ cup bbq sauce over the top and sides of the meatloaf.
- Cook for an additional 1 ½ hours, then start checking the temperature. Continue checking the temperature every 15 minutes after this, until the internal temperature reaches 160°F. It should take between 2 ½ – 3 hours to smoke the meatloaf.
- Once it reaches the internal temp of 160°F, remove the meatloaf from the smoker and brush with the remaining ¼ cup bbq sauce.
- Always rest the meatloaf for at least 15 minutes after you remove it from the smoker. Otherwise it will crumble apart as you slice it.
- Cut into 8 slices and serve.
Notes
- Instead of bbq sauce, you can glaze the meatloaf with: pepper jelly, bacon jam, apricot jam, white bbq sauce, honey mustard or marinara sauce.
- To make this recipe keto, use pork panko instead of traditional panko bread crumbs and glaze the meatloaf with this sugar-free bbq sauce recipe. This will reduce the net carbs down to 6 carbs per slice.
- To bacon wrap this meatloaf, or stuff it with cheese, refer to the instructions in the blog post above.
- Don’t worry if there’s a red or pink ring on the inside of the cooked meatloaf. This does not mean that the meat isn’t cooked. It’s the smoke ring that forms when meats, like pork and beef, are cooked on a smoker.
- This recipe makes 8 slices of meatloaf. I recommend planning for 2 slices of meatloaf per person, so this recipe will serve 4 people. If you’d like to double the recipe and make two meatloaves, simply click the 2X button above. The ingredient amounts will automatically update and the only thing you’ll need to do is form the meat mixture into two meatloaves.
- Remember to smoke to temperature, not time! I recommend using a meat probe, or wireless meat thermometer, to watch the temperature of the meatloaf without opening the lid of the smoker. If you don’t have either of these, I recommend starting to check the temperature of the meatloaf with an instant-read meat thermometer after 2 hours. Depending on how steady the temperature of the smoker stays throughout the cooking process, it could take anywhere from 2-3 hours to cook the smoked meatloaf. Continue checking the internal temp every 15-20 minutes, until it reaches 160°F in the thickest, middle part of the meatloaf.
- I recommend using hickory pellets, or wood, to smoke the meatloaf. You could also use mesquite or oak wood chips or pellets.
- Store smoked meatloaf leftovers in an airtight container in the refrigerator for up to 6 days. Reheat the leftover meatloaf in slices on the stove, in the microwave or in the oven.
Nutrition Facts
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One Comment on “Smoked Meatloaf”
So Delicious! Way better than the store bought!