The Best Smoked Meatloaf Recipe
I'll be honest, I used to hate meatloaf. It always seemed like a bland, mushy disappointment. Like, 'Wednesday night dinner your mom made' kind of boring. But then I got my hands on a smoker, and everything changed. It took a few tries (and a few not-so-great meatloaves), but I finally cracked the code. Trust me, this isn't your mom's (sorry, Mom!) meatloaf. This is a flavor explosion that'll have everyone begging for seconds.
The smoky flavor infuses every bite, turning a humble ground beef mixture into something truly special. And the best part? It's surprisingly easy. So, let me break down my absolute, hands-down, no-question-about-it BEST smoked meatloaf recipe. Get ready to become a meatloaf convert!
If you like my recipe, you can also check my smoked beef short rib recipe and smoked authentic Texas style brisket recipe.
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| Smoked Meatloaf Recipe |
Ingredients:
For Ground Meat:
- 2 lbs ground beef, 80/20 blend
- 1 lb ground pork
- 1 cup bread crumbs
- 1/2 cup milk
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1 green bell pepper, finely chopped
- 2 large eggs
- 1/4 cup Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the Glaze:
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
Equipment:
- Your smoker
- Wood chips, a blend of hickory and apple for this recipe
- Meat thermometer
- Large mixing bowl
- Aluminum foil or a baking sheet
Let’s Get Smokin’
This recipe is flexible, so feel free to tweak it to your liking. And, now for the fun part! Here’s how I make my amazing smoked meatloaf:
Step 1: Fire up your smoker
Preheat your smoker to 225-250°F (107-121°C). This low and slow cooking is what will give it that amazing smoky flavor and keep it nice and juicy. I’m obsessed with a blend of hickory and apple wood for this recipe, but mesquite or cherry adds a sweeter touch.
Step 2: Mix the meatloaf
In a large bowl, combine the beef, pork, onion, garlic, breadcrumbs, eggs, milk, BBQ sauce, Worcestershire, and all spices. Put on those gloves and mix gently—don’t overwork it, or you’ll end up with a dense loaf. Think “just combined,” like muffin batter.
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| Mix the Meatloaf |
Step 3: Shape & bacon-ify
Form the mixture into a loaf shape on a sheet of foil or in a loaf pan (for structure). If you’re going full send with bacon, lay the slices over the top in a weave pattern. Pro tip: Par-cook the bacon slightly if you want it extra crispy.
Step 4: Smoke it low and slow
Place the meatloaf in your preheated smoker and let it cook for about 2-3 hours, or until the internal temperature reaches 155-160°F (68-71°C). This is where that meat thermometer comes in handy! After the first hour, spritz it with beef broth or apple juice every 30 minutes to keep it moist.
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| Smoked the Meatloaf |
Step 5: Glaze and finish strong
Once the meatloaf reaches an internal temperature of 155-160°F, brush it generously with the glaze. Crank the smoker to 350°F (175°C) and cook for another 10–15 minutes until the glaze sets and the internal temp reaches 165°F (74°C).
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| Glaze the Meatloaf |
Step 6: Rest and enjoy
Remove the meatloaf from the smoker and let it rest for at least 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in a juicier meatloaf.
Pro Tips and Tricks for Smoked Meatloaf Glory
- Don't Overmix: I can't stress this enough. Overmixing leads to a tough meatloaf. Gently combine the ingredients until just incorporated.
- Temperature Matters: Keep your smoker temperature consistent for even cooking, so invest in a food thermometer is always a smart move. Furthermore, using a wireless cooking thermometer can help you achieve even better results.
- Moisture is Key: The milk (or buttermilk) and the 80/20 ground beef are crucial for keeping the meatloaf moist.
- Experiment with Wood Chips: Try different wood chip combinations to find your favorite smoky flavor profile.
- Don't Be Afraid to Customize: Add your favorite spices, herbs, or even chopped vegetables to the meatloaf mixture.
- Let it Rest: Resting is essential for a juicy meatloaf. Don't skip this step!
FAQs
Can I make this without a smoker?
Totally! Use a grill with indirect heat or even bake it at 350°F (175°C) for 1 hour. It’ll still taste great—just less smoky.
What if I don’t have Worcestershire sauce?
Soy sauce or balsamic vinegar + a pinch of sugar works in a pinch.
How do I avoid a bitter smoke flavor?
Don’t overdo the wood chips. Stick to 2–3 handfuls, and use milder woods like apple or pecan if you’re nervous.
The Verdict?
This smoked meatloaf is seriously addictive. The smoky flavor permeates every bite, and the glaze adds the perfect touch of sweetness. It's fantastic served with creamy mashed potatoes, smoked mac and cheese, a tangy coleslaw, or even just a simple salad.
