If you love classic comfort food with a bold, smoky twist, Smoked Meatloaf is about to become your new weeknight obsession. Imagine a tender, juicy meatloaf with hints of garlic, herbs, and a deep barbecue character—thanks to the magic of slow smoking. It not only elevates a homey favorite, but fills your backyard with mouthwatering aromas that signal to everyone: something truly special is cooking.
Ingredients You’ll Need
The beauty of Smoked Meatloaf is in its simplicity—each ingredient brings a little something extra to flavor, texture, or color. From juicy ground beef to a sweet-and-savory barbecue glaze, every element truly counts.
- Ground beef (2 pounds, 80/20): Choose 80/20 for just the right balance of juicy flavor and texture; you can mix in pork for extra richness too.
- Breadcrumbs (1 cup): Essential for binding everything together and keeping the loaf light and tender.
- Eggs (2 large): Help lock in moisture and make your meatloaf sliceable but soft.
- Milk (½ cup): A splash prevents dryness, soaking into the breadcrumbs for a moist crumb.
- Onion (1 small, finely chopped): Adds subtle sweetness and aroma—don’t skip it!
- Garlic (3 cloves, minced): Brings bold, savory depth to the loaf.
- Ketchup (¼ cup): A classic meatloaf element, it lends both tang and sweetness.
- Worcestershire sauce (2 tablespoons): Boosts umami, making the loaf savorier and richer.
- Dijon mustard (1 tablespoon): Adds zing and balance, cutting through the richness.
- Salt (1 teaspoon): Essential for bringing out all the flavors.
- Black pepper (½ teaspoon): Lends a gentle bite—freshly ground is best.
- Smoked paprika (1 teaspoon): Doubles down on smokiness and gives color, too.
- Chili powder (½ teaspoon, optional): For those who like a touch of heat and complexity.
- BBQ sauce (½ cup, for glazing): Slathered on at the end for a sticky, tangy finish that seals in moisture.
How to Make Smoked Meatloaf
Step 1: Prepare Your Smoker
Start by firing up your smoker to 250°F (120°C). This slower, gentler heat is one of the secrets to a perfectly smoky and tender Smoked Meatloaf. Pick your favorite wood chips based on your flavor preferences—hickory, cherry, or mesquite all work beautifully, each adding its own character.
Step 2: Mix the Meatloaf Ingredients
In a large bowl, combine the ground beef, breadcrumbs, eggs, milk, chopped onion, minced garlic, ketchup, Worcestershire sauce, Dijon mustard, salt, pepper, smoked paprika, and a sprinkle of chili powder if you like a little kick. Mix everything gently by hand—just until combined. This keeps the meatloaf juicy and tender, not dense.
Step 3: Shape and Set Up
Form your meat mixture into a loaf shape by hand. For best results with Smoked Meatloaf, do this on parchment paper or a wire rack lined with foil, which lets the smoke work its magic all around the meat. Avoid using a loaf pan—the open shape gets you that beautiful crust.
Step 4: Smoke Low and Slow
Carefully transfer your loaf into the preheated smoker. Let it smoke for 2½ to 3 hours, or until the internal temperature reads 160°F (71°C). Resist the urge to peek too often—each glance lets heat out and can slow the process. The result? An aromatic, deeply flavored Smoked Meatloaf that’s worth the wait.
Step 5: Glaze and Finish
About 30 minutes before the loaf is done, brush generous amounts of BBQ sauce over the top. This sticky, glossy glaze caramelizes as the Smoked Meatloaf finishes cooking, adding flavor and irresistible curb appeal. Once it’s reached temperature, let it rest for at least 10 minutes before you slice. This keeps all the juices in each perfect piece.
How to Serve Smoked Meatloaf
Garnishes
For a pop of freshness and color, scatter chopped fresh parsley or chives across the top before serving. A final drizzle of extra BBQ sauce or a sprinkle of flaky sea salt also works wonders, taking your Smoked Meatloaf from comforting to show-stopping.
Side Dishes
Pair your Smoked Meatloaf with soulful sides like creamy mashed potatoes, tangy coleslaw, or classic baked beans. For a lighter balance, a crisp green salad with tangy vinaigrette works beautifully. Cornbread or buttered rolls are perfect for sopping up any extra sauce.
Creative Ways to Present
Slice the Smoked Meatloaf thickly for hearty plates, or cut into smaller pieces for sliders at a casual gathering. Leftovers make killer sandwiches—layer with pickles, crispy onions, or extra BBQ sauce between thick slices of bread or toast. Presentation can be as rustic or as elegant as you like!
Make Ahead and Storage
Storing Leftovers
Smoked Meatloaf keeps exceptionally well. Let any leftovers cool completely, then wrap tightly in foil or place in an airtight container. Store in the fridge and enjoy within 3 to 4 days for maximum freshness.
Freezing
To freeze, slice the meatloaf and wrap individual portions in plastic wrap, then foil. Pop them in a freezer bag and label with the date. Frozen Smoked Meatloaf will hold up for about 3 months, making it a fantastic meal prep staple.
Reheating
For best results, reheat slices in a 325°F (165°C) oven, covered with foil to keep them moist. A splash of broth or extra BBQ sauce helps maintain that juicy texture. Microwaving works in a pinch, but take care not to dry out your delicious loaf.
FAQs
Can I mix other meats into my Smoked Meatloaf?
Absolutely! A blend of ground beef and pork adds even more moisture and flavor. Some people even toss in ground turkey for a lighter version, though you may need extra breadcrumbs and seasoning to make up for the leaner texture.
What’s the best wood for smoking meatloaf?
It depends on your taste. Hickory is classic for barbecue and adds a bold, robust smoke. Cherry wood is milder and slightly sweet, which pairs nicely with beef. Mesquite is punchy and best for those who really love smoky depth. Have fun experimenting with blends!
How do I keep my Smoked Meatloaf from falling apart?
The right ratio of breadcrumbs, eggs, and milk is key to holding your loaf together while staying tender. Don’t overmix the meat, and let it rest after cooking so the juices redistribute and the loaf firms up before slicing.
Can I prep Smoked Meatloaf ahead of time?
You sure can! Assemble the loaf and shape it the day or night before. Wrap tightly and refrigerate. When you’re ready to cook, just bring to room temperature while the smoker preheats, then smoke away.
Is there a way to add a cheesy twist?
Definitely—create a well in the center of your meat mixture and fill it with shredded cheddar or Swiss, or even sautéed mushrooms. Seal it up into a loaf and proceed as usual for a gooey, surprise-filled center!
Final Thoughts
There’s something truly special about gathering around the table for a slice of homemade Smoked Meatloaf. The smoky aroma, caramelized crust, and tender bite make this dish more than just a meal—it’s an experience you’ll want to share again and again. Give it a try, and don’t be surprised if it becomes a highlight in your family’s comfort food rotation!
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Smoked Meatloaf Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A delicious smoked meatloaf recipe that is sure to impress! This meatloaf is packed with flavor from a blend of spices, Worcestershire sauce, and a sticky BBQ glaze, all cooked to perfection in a smoker.
Ingredients
For the Meatloaf:
- 2 pounds ground beef (80/20)
- 1 cup breadcrumbs
- 2 large eggs
- ½ cup milk
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional)
For Glazing:
- ½ cup BBQ sauce
Instructions
- Preheat the Smoker: Preheat your smoker to 250°F (120°C) using hickory, cherry, or mesquite wood.
- Mix Ingredients: Combine all meatloaf ingredients in a bowl and mix gently by hand.
- Shape and Smoke: Shape the meat mixture into a loaf and smoke at 250°F for 2½ to 3 hours.
- Glaze: Brush the meatloaf with BBQ sauce during the last 30 minutes of smoking.
- Rest and Serve: Let the meatloaf rest for 10 minutes before slicing and serving.
Notes
- For extra moisture, mix ground beef with pork.
- Experiment by stuffing the loaf with cheese or sautéed mushrooms.
- Leftover meatloaf makes tasty sandwiches!
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 135 mg
