Roll out your smoker and prepare for an unforgettable culinary experience: the ultimate Smoked Meatloaf. This recipe promises a simple yet profoundly flavorful dish, crowned with a delectable BBQ glaze that will have everyone asking for seconds. In just 10 minutes, you can effortlessly mix up this meatloaf, then let your smoker work its magic, transforming it into a tender, juicy, and wonderfully smoky masterpiece. Say goodbye to bland, dry meatloaf forever and embrace a new standard of smoked perfection!
Table of contents
- Ingredients for the Perfect Smoked Meatloaf
- Step-by-Step Instructions for Smoking Meatloaf
- Creative Ways to Glaze Your Smoked Meatloaf
- How to Make a Keto-Friendly Smoked Meatloaf
- Elevate Your Meatloaf: Make it Bacon Wrapped
- Indulge with Cheese-Stuffed Smoked Meatloaf
- Expert Tips for the Best Smoked Meatloaf
- Storage and Reheating Smoked Meatloaf
- What to Serve with Smoked Meatloaf
- Essential Tools for Smoking Meatloaf
- More Irresistible Smoker Recipes
For too long, meatloaf has carried an unfair reputation as a dry, uninspiring dish. This culinary injustice often stems from improper seasoning and, more frequently, overcooking at high temperatures. But it’s time to redefine your perception of meatloaf. Prepare to be amazed by the incredible transformation that occurs when this classic comfort food meets the magic of a smoker, resulting in a **juicy, tender, smoked meatloaf** that bursts with flavor!
Our journey to the perfect smoked meatloaf begins with a foundation of robust flavor. We address the “under-seasoned” issue head-on with an incredibly flavorful homemade meatloaf seasoning. This carefully crafted blend ensures every bite is rich and satisfying, guaranteeing your meatloaf will never be bland again! Once the flavor base is established, we tackle the “overcooked” dilemma with the ultimate solution: **cooking it low and slow on the smoker.**
The gentle, consistent low temperature of a smoker is key. Unlike an oven, which can quickly dry out meatloaf, the smoker’s environment allows the meat to cook gradually, rendering the fat slowly and retaining maximum moisture. This results in an incredibly juicy and tender interior, a far cry from the dense, crumbly meatloaves of the past. Beyond texture, the slow cooking process also infuses the meatloaf with an unparalleled smoky depth that simply cannot be achieved through conventional baking.
As you slice into your perfectly smoked meatloaf, you’ll likely notice a distinctive pink or red ring just beneath the surface. This captivating visual is known as the “smoke ring,” and it’s a badge of honor in the world of smoked meats! Contrary to what some might assume, it does not indicate undercooked meat. The smoke ring is a natural phenomenon, occurring when nitric oxide and carbon monoxide from the wood smoke react with the myoglobin (a protein responsible for red color) in the meat. This reaction “fixes” the pink hue around the edges, even as the meat cooks through to a safe internal temperature.
So, if science isn’t your favorite subject, simply remember this: a beautiful red or pink ring around the inside of your smoked meatloaf is perfectly normal and safe, provided that the internal temperature reaches a minimum of 160°F. This is crucial for food safety and should always be verified with a reliable meat thermometer.
Combining a **perfect smoke ring, melt-in-your-mouth tender meat, and a vibrant, delicious BBQ glaze** elevates this from a simple meal to the best smoked meatloaf recipe you’ll ever make. Get ready to impress your family and friends with this outstanding dish that effortlessly blends traditional comfort with irresistible smoky flair.
Ingredients for the Perfect Smoked Meatloaf
Crafting the best smoked meatloaf starts with selecting the right ingredients and understanding how each contributes to the final flavor and texture. Here’s a detailed look at what you’ll need and why:
- Olive oil – A crucial step for softening the aromatics. You can also use another neutral-flavored oil like vegetable, canola, or avocado oil. The goal is to gently sauté the onions and garlic without imparting too much flavor from the oil itself.
- Onion – For this recipe, I highly recommend using a yellow onion. Its mild, slightly sweet flavor is perfectly neutral and won’t overpower the rich meat and smoke. Dicing them finely ensures they integrate seamlessly into the meatloaf, adding moisture and subtle texture.
- Garlic – Freshly minced garlic cloves are always superior for flavor. While pre-minced garlic can be a time-saver, nothing compares to the pungent aroma and sharp taste of fresh garlic, which is essential for building a deep, savory foundation for the meatloaf.
- Ground beef – The fat content in your ground beef is critical for a juicy meatloaf. I prefer an 80/20 blend (80% lean, 20% fat). This ratio provides ample fat to keep the meatloaf tender and moist during the long smoking process, preventing it from drying out and enhancing its overall richness.
- Ground pork – While an all-beef meatloaf is certainly an option, the addition of ground pork truly elevates this recipe. Pork brings a different dimension of fat and flavor to the mixture, contributing to an even juicier, more tender, and more complexly flavored meatloaf. The blend of beef and pork creates a richer, more satisfying texture.
- Breadcrumbs – Breadcrumbs act as a binding agent, helping to hold the meatloaf together while also absorbing moisture and keeping it from becoming too dense. Both traditional and panko breadcrumbs work well; panko tends to offer a slightly lighter, crispier texture. For a keto-friendly alternative, consider using pork panko (crushed pork rinds) as a substitute.
- Large eggs – Eggs serve as a natural binder, helping to emulsify the meat mixture and prevent the meatloaf from falling apart during cooking and slicing. They also contribute to the overall richness and moisture.
- Meatloaf seasoning – This is truly my secret weapon for crafting the best meatloaf! Instead of relying on individual spices that might vary in proportion, this pre-mixed seasoning ensures a consistently perfect flavor profile every time. Click the link to access the full recipe; it’s a simple blend of pantry staples like salt, black pepper, garlic powder, paprika, and parsley, easily mixed in about 5 minutes. It delivers a balanced, savory depth that perfectly complements the smoky notes.
- Worcestershire sauce – An absolute flavor enhancer, Worcestershire sauce adds an incredible layer of complexity to the meatloaf. It brings a unique blend of sweet, salty, tangy, and umami flavors, deepening the savory notes of the meat. If you find yourself without Worcestershire sauce, a good quality soy sauce can serve as a suitable, though slightly different, substitute.
- BBQ sauce – Your favorite brand of BBQ sauce will work wonderfully as the glaze for this meatloaf. The sweetness and tang of the BBQ sauce beautifully complement the rich, smoky flavors of the meat. However, if you’re feeling adventurous or want to explore other options for glazing, refer to our dedicated section below on creative ways to glaze the meatloaf for exciting alternatives.
Step-by-Step Instructions for Smoking Meatloaf
Preparing this smoked meatloaf is a straightforward process that yields extraordinary results. I’ve included step-by-step photos below to guide you visually, making the recipe incredibly easy to follow at home. For the complete, detailed recipe instructions and precise ingredient quantities, please scroll down to the recipe card at the bottom of this post.
- **Preheat Your Smoker:** Begin by setting your smoker to a consistent temperature of 225°F. Maintaining a stable low temperature is crucial for the “low and slow” smoking process that ensures a juicy, flavorful meatloaf.
- Soften the Onions and Garlic. In a large skillet on your stovetop, heat the olive oil over medium-high heat. Add the finely diced onions and sauté them for about 4 minutes, stirring occasionally, until they begin to soften and become translucent. Then, add the minced garlic and cook for just an additional minute, until fragrant. This crucial step not only softens these aromatics, preventing a raw onion crunch in your meatloaf, but also mellows their flavors and brings out their natural sweetness, adding a wonderful depth to the final dish. Remove from heat and let cool slightly.
- Prepare the Meatloaf Mixture. In a spacious large mixing bowl, combine the ground beef and ground pork. Add your pre-mixed meatloaf seasoning, the large eggs, breadcrumbs, and Worcestershire sauce. Once these are in the bowl, add the cooled, cooked onions and garlic. Using your hands (which is often the easiest and most effective method), gently stir and combine all the ingredients. Be careful not to overmix the meatloaf mixture; overworking the meat can lead to a tough, dense texture in the finished product. Mix just until everything is evenly incorporated.
- Form the Meatloaf. Once your meat mixture is thoroughly combined, gently form it into a cohesive loaf shape. Aim for an even thickness throughout the loaf to ensure it cooks uniformly. A classic rectangular shape works best, but you can adjust it to fit your smoker.
- Place the Meatloaf on a Sturdy Base for the Smoker. For optimal smoke penetration and easy handling, placing the meatloaf on a grill-safe pan with perforations or a wire rack is ideal. The holes allow the smoke to circulate around the entire surface of the meatloaf, imparting maximum flavor. If these aren’t available, a 9-inch x 13-inch foil pan lid can also work well, offering a solid base. As a last resort, you can create a makeshift base by laying down a large piece of heavy-duty aluminum foil, folded in half to provide extra strength and prevent tearing. Carefully transfer the formed meatloaf onto your chosen base.
- Begin Smoking and Glazing. Carefully place the meatloaf, on its base, into your preheated smoker. Allow it to smoke undisturbed for the first 30 minutes. This initial period allows the meatloaf to absorb a significant amount of smoky flavor. After 30 minutes, open the smoker and generously brush the top and sides of the meatloaf with about half of your chosen BBQ sauce. This creates a delicious caramelized crust as it continues to cook.
- Continue Smoking to Temperature. Close the smoker and continue cooking for an additional 2 1/2 to 3 hours, or until the internal temperature of the meatloaf reaches 160°F. The most accurate way to monitor this is by using an instant-read meat thermometer inserted into the thickest part of the loaf, avoiding any bone if present. Remember, you’re smoking to temperature, not strictly to time, as smoker temperatures can fluctuate. Once it hits 160°F, remove the meatloaf from the smoker and immediately brush it with the remaining BBQ sauce for an extra layer of flavor and shine.
- Rest the Meatloaf. This step is absolutely critical and often overlooked! Always allow the meatloaf to rest for at least 15 minutes after you remove it from the smoker. Tent it loosely with foil to retain heat. Resting allows the internal juices to redistribute throughout the meatloaf, ensuring it remains incredibly moist and tender. Skipping this step will result in the meatloaf crumbling apart when you attempt to slice it. After resting, slice and serve your magnificent smoked meatloaf!
Creative Ways to Glaze Your Smoked Meatloaf
While classic BBQ sauce is a beloved and traditional choice for glazing meatloaf, especially with the added smoky flavors, don’t hesitate to get creative! Changing up the glaze can offer a whole new culinary experience. Here are several delicious and unique options to consider:
- Pepper jelly – This is an incredibly popular glaze for my smoked pork chops, and its sweet-spicy kick translates beautifully to smoked meatloaf. When I tested both BBQ glazed and pepper jelly glazed meatloaves for friends, the votes were evenly split! Everyone appreciated the unique and exciting flavor profile of the pepper jelly. If you’re looking for a glaze that’s just a little different, yet utterly delicious and memorable, this is a definite must-try.
- Homemade sauce – For those who prefer a more traditional meatloaf sauce, preparing a quick homemade version is simple and highly rewarding. Combine 1/2 cup of ketchup, 2 tablespoons of brown sugar, 1 tablespoon of Worcestershire sauce, and 2 teaspoons of our signature meatloaf seasoning. This easy-to-mix sauce provides a rich, tangy, and subtly sweet glaze that perfectly complements the savory smoked meatloaf.
- Another type of jelly or jam – Think beyond pepper jelly! Brushing your meatloaf with something like bacon jam adds an incredible layer of savory, smoky, and slightly sweet goodness, intensifying the meaty flavor. For a delightful sweet and fruity finish, consider using apple, peach, or apricot jam. These fruit-based glazes caramelize beautifully on the smoker, offering a wonderful contrast to the savory meat.
- White BBQ sauce– If you’ve enjoyed this sauce with smoked pulled pork or chicken, you already know its potential! A classic Southern staple, white BBQ sauce offers a creamy, tangy, and peppery alternative that’s a fantastic departure from traditional tomato-based glazes. Its bright, zesty profile cuts through the richness of the meatloaf beautifully.
- Honey mustard – For a glaze that’s both sweet and tangy with a hint of spice, honey mustard sauce is an excellent choice. It creates a vibrant, flavorful crust that balances the smoky notes of the meatloaf perfectly, appealing to those who enjoy a bit of zest with their savory dishes.
- Marinara sauce – To transform your smoked meatloaf into an Italian-inspired delight, simply top it with your favorite marinara sauce. This option is especially delicious if you’ve chosen to stuff your meatloaf with Italian cheeses, creating a hearty and comforting meal reminiscent of lasagna or baked ziti.
How to Make a Keto-Friendly Smoked Meatloaf
For those following a ketogenic or low-carb diet, this smoked meatloaf recipe can be easily adapted without sacrificing flavor. The base recipe typically contains around 15 total carbs per slice, which can be significantly reduced to make it keto-compliant. To cut the carbs by more than half, aiming for approximately 7.5 total carbs and just 6 net carbs per slice, you’ll need to make two simple substitutions:
- Firstly, replace traditional panko breadcrumbs with pork panko (finely crushed pork rinds). Pork panko provides the necessary binding and texture without the added carbohydrates of conventional breadcrumbs, and it even adds an extra layer of savory flavor that complements the meatloaf beautifully.
- Secondly, ensure your glaze is sugar-free. While many BBQ sauces contain high amounts of sugar, there are excellent sugar-free BBQ sauce recipes and commercially available options that deliver all the flavor without the carbs. This simple swap will maintain the delicious glazed finish while keeping your meatloaf keto-friendly.
With these easy adjustments, you can enjoy a rich, smoky, and satisfying meatloaf that fits perfectly into your low-carb lifestyle.
Elevate Your Meatloaf: Make it Bacon Wrapped
If you’re a fan of rich, savory flavors and an extra layer of moisture, wrapping your smoked meatloaf in bacon is an absolute game-changer. My classic Bacon Wrapped Meatloaf recipe has been a blog favorite since 2016 for a reason – it’s a guaranteed hit! Combining that beloved technique with the incredible smoky flavor of this recipe creates a truly epic dish.
The bacon not only adds a delicious, crispy exterior and a burst of salty flavor but also helps to keep the meatloaf incredibly moist as it cooks. To merge these two fantastic recipes, simply follow these enhanced steps for a bacon-wrapped smoked meatloaf:
- **Prepare the Meatloaf Mixture:** Assemble your meatloaf mixture as instructed in this recipe, combining all the ground meats, seasonings, and aromatics.
- **Form and Glaze:** Shape the mixture into a neat loaf. Before wrapping, brush the uncooked meatloaf generously with about 1/2 cup of your favorite BBQ sauce. This provides an initial layer of flavor that will meld with the bacon.
- **Create a Bacon Weave:** On a large cutting board or a piece of parchment paper, arrange 5 slices of thick-cut bacon parallel to each other. Leave a small gap between each slice. Then, weave 5 more bacon slices perpendicularly over and under the first set of bacon, creating a tight, uniform “weave” pattern. This technique ensures even bacon coverage and a beautiful presentation.
- **Wrap the Meatloaf:** Carefully place the prepared meatloaf (glazed side up) onto the center of your bacon weave. Gently wrap the bacon weave around the entire meatloaf, ensuring it’s completely covered. Tuck the ends of the bacon neatly underneath the meatloaf to secure it.
- **Smoke to Perfection:** Place the bacon-wrapped meatloaf onto your smoker’s grill-safe pan or wire rack. Smoke for approximately 2 1/2 to 3 hours, or until the internal temperature of the meatloaf reaches a safe 160°F. The bacon will become beautifully crispy and rendered, infusing the meatloaf with even more savory goodness.
This bacon-wrapped version is sure to be a showstopper at any gathering, offering a perfect blend of smoky, savory, and satisfying flavors and textures.
Indulge with Cheese-Stuffed Smoked Meatloaf
If you’re already thinking that this smoked meatloaf recipe sounds delicious, imagine it taken to the next level with a gooey, molten cheese center! You would be absolutely correct in assuming a cheese-stuffed smoked meatloaf is an incredible indulgence. The combination of savory smoked meat and rich, melted cheese creates an irresistible experience. Here’s how to easily incorporate a cheesy surprise into your meatloaf:
- **Prepare Your Meat Mixture:** Begin by cooking the onions and garlic as directed in the main recipe, then combine all the meatloaf ingredients in a large bowl, mixing gently to avoid overworking.
- **Create the Base Layer:** Divide your meatloaf mixture in half. On a clean cutting board or a piece of parchment paper, press one half of the meat mixture into the bottom half of your desired meatloaf shape. Aim for an even thickness.
- **Add the Cheese Filling:** Now for the fun part! Arrange about 6 ounces of thick-sliced cheese in the middle of this meatloaf base. Excellent choices include sharp cheddar, spicy pepper jack, creamy provolone, or even a blend of mozzarella and Parmesan for an Italian twist. Crucially, leave approximately a 1-inch border around the edges of the meatloaf without any cheese. This border is essential for sealing the cheese inside.
- **Seal and Form:** Place the remaining half of the meat mixture on top of the cheese layer. Carefully press down and around the edges, firmly sealing the top and bottom meat layers together. This creates a secure pocket that will keep the melty cheese perfectly contained within the meatloaf, preventing it from oozing out during the smoking process and making a mess.
- **Smoke as Instructed:** Once your cheese-stuffed meatloaf is formed and sealed, place it on your chosen smoker base (a grill-safe pan or wire rack is best) and proceed with the rest of the smoking recipe instructions. The slow smoking process will gently melt the cheese, creating a decadent, gooey surprise when you slice into it.
This cheese-stuffed variation is perfect for those who love a rich, satisfying bite and crave that extra layer of indulgence in their smoked dishes.
Expert Tips for the Best Smoked Meatloaf
Achieving a truly exceptional smoked meatloaf involves a few key techniques and considerations. Heed these expert tips to ensure your meatloaf is consistently tender, juicy, and packed with smoky flavor:
- Do not overmix the meatloaf mixture. This is one of the most critical tips for any meatloaf recipe! Overworking the ground meat causes the protein strands to tighten and toughen, resulting in a dense, rubbery texture instead of a tender, crumbly one. Use your hands or a spatula to gently combine the ingredients just until they are evenly distributed. As soon as everything is incorporated, stop mixing.
- Don’t worry if there’s a red or pink ring on the inside of the cooked meatloaf. As explained earlier, this is the coveted “smoke ring” and is a completely natural and desirable outcome of cooking meats like pork and beef on a smoker. It does not indicate that the meat is undercooked. The crucial factor for food safety is reaching the correct internal temperature.
- You can make the meatloaf ahead of time. For convenience, you can prepare the meatloaf mixture up to 2 days in advance. Form it into a loaf, wrap it tightly in plastic wrap, and store it in an airtight container in the refrigerator. When you’re ready to cook, simply unwrap and place it on the smoker. This allows flavors to meld and simplifies meal prep on a busy day. You can also freeze the uncooked meatloaf for up to 3 months. Thaw completely in the refrigerator before smoking.
- This recipe makes 8 slices of meatloaf. I generally recommend planning for 2 slices of meatloaf per person, which means this recipe will comfortably serve 4 people. If you’re hosting a larger crowd or want leftovers, it’s easy to double the recipe. Simply click the 2X button in the recipe card below, and the ingredient amounts will automatically adjust. All you’ll need to do is form the mixture into two separate meatloaves.
- Remember to smoke to temperature, not time! While cook times are provided as an estimate, the only way to guarantee a perfectly cooked and safe meatloaf is by using a reliable meat thermometer. I highly recommend investing in a meat probe or a wireless meat thermometer that allows you to monitor the internal temperature without opening the smoker lid, which can cause temperature fluctuations. If you don’t have one, start checking the meatloaf’s temperature with an instant-read meat thermometer after about 2 hours. Continue checking every 15-20 minutes thereafter until the thickest, middle part of the meatloaf registers 160°F.
- The ideal smoking temperature for a meatloaf is 225°F. The philosophy here is “low and slow” for a reason! Smoking at this lower temperature allows the meatloaf to slowly absorb maximum smoke flavor, renders the fat gradually for ultimate juiciness, and prevents the exterior from cooking too quickly while the interior remains underdone. If you smoke at a higher temperature, the meatloaf will cook faster but will be less tender and won’t develop the same deep, rich smoky flavor.
- I recommend using hickory pellets, or wood, to smoke the meatloaf. Hickory is a classic choice for its strong, sweet, and savory smoke flavor that pairs beautifully with beef and pork. However, you can experiment with other woods depending on your preference. Mesquite offers a more intense, earthy flavor, while oak provides a medium, balanced smoke. For a milder, fruitier note, consider apple or cherry wood chips or pellets.
Storage and Reheating Smoked Meatloaf
One of the great things about smoked meatloaf is how well it keeps and reheats, making it perfect for meal prep or enjoying delicious leftovers. Proper storage and reheating ensure your meatloaf remains flavorful and tender.
Storage: Store any leftover smoked meatloaf in an airtight container in the refrigerator for up to 6 days. For longer storage, cooked and sliced meatloaf freezes exceptionally well. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. Thaw frozen meatloaf overnight in the refrigerator before reheating.
Reheating: To best preserve the moisture and flavor, here are a few recommended methods for reheating slices of smoked meatloaf:
- On the stove: Heat a large skillet over medium-high heat. Add your slices of meatloaf and cook for 3-4 minutes per side, or until heated through and slightly caramelized on the exterior. A splash of water or broth and covering the pan can help keep it moist.
- In the microwave: For a quick reheat, place slices of meatloaf on a microwave-safe plate. Microwave for about 2 minutes, or until heated through, checking halfway. Be careful not to overcook, as this can dry out the meatloaf.
- In the oven: For larger portions or to retain more moisture, wrap individual slices or a portion of the meatloaf loosely in aluminum foil. Place in a preheated 350°F (175°C) oven for about 15-20 minutes, or until thoroughly heated. The foil helps to steam the meatloaf gently, preventing it from drying out.
Creative Leftover Ideas: Don’t just reheat and eat! Leftover smoked meatloaf is incredibly versatile. You can use it to make this fantastic Meatloaf Hash, which is one of my all-time favorite breakfast recipes. It’s also perfect for crafting a delicious and hearty Meatloaf Sandwich, piled high with your favorite toppings.
What to Serve with Smoked Meatloaf
Smoked meatloaf is a hearty, flavorful dish that pairs beautifully with a wide array of classic comfort sides. While meatloaf and mashed potatoes are an undeniably perfect match, the smoky twist on this recipe opens up even more exciting possibilities, like smoked mac and cheese! The choice is yours, but here are some delectable suggestions to help you decide on the perfect accompaniment:
- Smoked Mac and Cheese – Why not double down on the smoky goodness? Toss a pan of this creamy, cheesy dish onto the smoker right alongside your meatloaf for a truly epic barbecue meal. The flavors perfectly complement each other.
- Instant Pot Mashed Potatoes – A timeless pairing! Creamy, fluffy mashed potatoes are the ideal canvas for the rich flavors of smoked meatloaf and its savory glaze. The Instant Pot makes them incredibly easy to prepare.
- Loaded Mashed Potatoes – For an even more indulgent experience, loaded mashed potatoes with cheese, bacon, and chives create a hearty and satisfying side that’s perfect with a robust meatloaf.
- BBQ Baked Beans – My Dad’s famous recipe! These sweet and tangy baked beans are a quintessential barbecue side. The best part? They can be cooked in the oven or, even better, simmered slowly on the smoker right next to your meatloaf, absorbing all that wonderful smoky aroma.
- Crock Pot Creamed Corn – A true Bond family favorite! This sweet and creamy side dish offers a delightful contrast to the savory meatloaf, providing a touch of comforting sweetness.
- Air Fryer Baked Potato – A simple, fluffy baked potato provides a neutral, starchy base that allows the meatloaf’s flavors to shine. Using an air fryer makes them perfectly crispy on the outside and tender within.
- Roasted Sweet Potatoes – For a touch of natural sweetness and vibrant color, roasted sweet potatoes offer a delicious and nutritious alternative to traditional potatoes, complementing the smoky notes beautifully.
- Maple Bacon Brussels Sprouts – Crispy Brussels sprouts tossed with maple and bacon provide a fantastic balance of savory, sweet, and slightly bitter, offering a sophisticated and flavorful vegetable side.
- Honey Glazed Carrots – Sweet, tender, and beautifully glazed carrots add a touch of color and a gentle sweetness that rounds out the meal perfectly.
- Broccoli Cheese Casserole – A creamy, cheesy broccoli casserole is a crowd-pleasing vegetable side that offers warmth and indulgence, making it a great pairing for a comforting meatloaf meal.
Essential Tools for Smoking Meatloaf
To ensure a successful and enjoyable smoked meatloaf experience, having the right equipment makes all the difference. Here are the essential tools I recommend for this recipe:
- Smoker – This is, of course, the star of the show! For this particular recipe, I used my reliable Traeger Pro Series Pellet Grill and Smoker, which makes temperature control a breeze. Any pellet grill, electric smoker, or offset smoker capable of maintaining a consistent low temperature (225°F) will work wonderfully.
- Wood or Pellets – The type of wood you use significantly impacts the smoke flavor. For a classic, robust flavor that complements both beef and pork, I highly recommend Traeger Hickory Pellets. Other excellent choices include mesquite for a stronger, more intense smoke, or oak for a balanced, medium smoke. For a milder, slightly sweeter profile, consider apple or cherry wood chips or pellets.
- Thermometer – This is perhaps the most crucial tool for smoking! Precision is key to achieving a perfectly cooked and safe meatloaf without overcooking it. My Traeger comes with integrated probes, which I find incredibly convenient for monitoring the internal temperature without opening the lid. If your smoker doesn’t have a built-in probe, I highly recommend a high-quality wireless meat thermometer. This allows you to track the temperature remotely, ensuring you hit that perfect 160°F mark every time.
- Grill pan – To maximize smoke penetration and prevent the meatloaf from sticking to the grates, a grill-safe pan is ideal. Look for one with perforations or holes in the bottom, as these allow the smoke to circulate all around the meatloaf, imparting flavor more effectively. This grill-safe pan is almost identical to the one I used to make this recipe and works perfectly for this purpose. Alternatively, a sturdy wire rack placed on a baking sheet will also suffice.
More Irresistible Smoker Recipes
Having grown up in Oklahoma, helping my Dad and Grandpa with the smoker was a cherished part of my childhood. This early introduction to the art of low and slow cooking instilled in me a deep love for smoked meats. Building on that family tradition, I’ve developed and perfected a collection of smoker recipes that are sure to become new favorites in your home. From classic barbecue staples to inventive new creations, these tried-and-true recipes will help you master your smoker and create incredibly flavorful dishes. Explore some of my other tested and perfected smoker recipes, drawing from both new culinary adventures and cherished family archives!
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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
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Preheat a smoker to 225°F.
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Heat the olive oil in a large skillet on the stove over medium high heat.
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Add the onions, saute for 4-5 minutes, add the garlic and saute for an additional minute. Remove from the heat and set aside.
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Add the ground pork, ground beef, eggs, breadcrumbs, meatloaf seasoning and worcestershire sauce to a large bowl.
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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.
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Form the mixture into a loaf shape.
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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.
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Place the meatloaf in the smoker.
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Cook for 30 minutes, then brush ¼ cup bbq sauce over the top and sides of the meatloaf.
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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.
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Once it reaches the internal temp of 160°F, remove the meatloaf from the smoker and brush with the remaining ¼ cup bbq sauce.
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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.
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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.