Smoked Meatloaf Recipe

Smoked meatloaf is a flavorful twist on the classic comfort food. Instead of baking in the oven, this version is cooked low and slow on a smoker, infusing it with rich, smoky flavor and a delicious crust on the outside. Juicy on the inside and packed with bold seasoning, this smoked meatloaf is perfect for cookouts, weeknight dinners, or weekend barbecues.

Ingredients List

– 2 lbs ground beef (80/20 preferred)
– 1 cup breadcrumbs
– 2 eggs
– 1 small onion, finely grated
– 3 cloves garlic, minced
– ½ cup milk
– 2 tablespoons Worcestershire sauce
– ½ cup ketchup (divided)
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon smoked paprika
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– Optional: ¼ teaspoon cayenne pepper for heat

Glaze Ingredients

– ¼ cup ketchup
– 1 tablespoon brown sugar
– 1 tablespoon apple cider vinegar
– ½ teaspoon smoked paprika

Recommended Wood Chips

Hickory, mesquite, or cherry wood for a deep, smoky flavor.

Step-by-Step Instructions

Step 1: Preheat your smoker to 250°F (121°C). Use your preferred wood chips or pellets for smoking.

Step 2: In a large bowl, soak breadcrumbs in milk for 2 minutes. Then add ground beef, eggs, grated onion, garlic, Worcestershire sauce, ¼ cup ketchup, Dijon mustard, and seasonings. Mix until just combined.

Step 3: Shape the meat mixture into a loaf shape on a foil-lined tray or aluminum pan with holes for smoke flow.

Step 4: Place the meatloaf in the smoker and smoke uncovered for about 2.5 to 3 hours, or until internal temperature reaches 160°F (71°C).

Step 5: During the last 30 minutes of smoking, brush the meatloaf with the glaze mixture.

Step 6: Once cooked, remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.

Cook Time

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Servings

Serves 6–8

Nutritional Information (approx. per serving)

Calories: 420
Protein: 30g
Fat: 28g
Carbs: 12g

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap slices individually and store up to 2 months.
Reheat gently in the oven at 300°F (149°C) until warmed through.

Pairings/Suggestions

Serve with mashed potatoes, grilled vegetables, mac and cheese, or a crisp green salad.
Goes great with BBQ sauces or a side of baked beans for a backyard BBQ feel.

Seasonal Relevance

Perfect for summer BBQs, weekend smoker sessions, or comforting fall dinners.
Great for family meals or casual gatherings.

Conclusion

This smoked meatloaf recipe brings bold flavor, juicy texture, and smoky aroma to the dinner table. It’s a crowd-pleasing twist on a traditional favorite, easy enough for beginners and satisfying enough for meat lovers. Whether you’re hosting a backyard cookout or just want a hearty meal, this smoked meatloaf won’t disappoint.

FAQs

Q1: Can I use a mix of meats instead of just ground beef?
Yes, a combination of ground beef and pork or sausage adds great flavor and texture.

Q2: Can I make this in an electric smoker?
Absolutely! Just maintain a steady 250°F and use wood chips compatible with your smoker.

Q3: What’s the best way to keep the meatloaf moist?
Soaking breadcrumbs in milk and not overmixing the meat keeps it juicy and tender.