Smoked meatloaf is the best meatloaf. There’s just no denying it. Elevate your meatloaf game with this simple recipe that brings outstanding flavor to a classic comfort food. By using your smoker instead of the oven, you infuse the meat with a rich, smoky essence that perfectly complements the savory blend of ground beef, aromatics, and spices.
The low and slow cooking process ensures a moist, tender texture, while the tangy-sweet glaze caramelizes as it smokes to create an addictive crust. It’s perfect for meal prep or entertaining, and it can be enjoyed hot, cold, or in sandwiches throughout the week. For an ultimate smoker feast, pair it with smoked baked beans and a smoked apple crisp for dessert, which can all be cooked at the same time!
What You’ll Need
Ingredients
- Ground Beef (85/15 or 80/20) – Too lean and it can dry out. Higher fat content ensures juiciness and big flavor.
- Onion and carrot – Adds moisture, sweetness, and depth of flavor
- Panko breadcrumbs – Helps bind the meat and keeps the texture light
- Eggs – Acts as a binder to hold the meatloaf together
- Milk – Adds moisture and helps tenderize the meat
- Worcestershire sauce – Enhances savory, umami flavors
- Smoked paprika – Complements the smoky flavor from the wood chips
- For the glaze: Ketchup (or BBQ sauce), apple cider vinegar and brown sugar.
- Wood Chips or Pellets (oak, hickory or mesquite) – I like to go bold and robust when it comes to meatloaf.
Equipment and Accessories
- Smoker – A charcoal smoker like a Big Green Egg, a Pellet Grill like a Traeger or an electric smoker like a Masterbuilt will all work as long as you can cook with indirect heat. You can even use a classic Weber kettle grill. Learn more about the different types of smokers.
- Basting brush
- Wire Rack
- Probe Thermometer: Thermapen Instant Read Thermometer and an optional Thermoworks Smoke Alarm to remotely monitor the temperature of your smoker and the salmon.
The Glaze and Sauce
The glaze combines ketchup, BBQ sauce, apple cider vinegar, and brown sugar. It’s used to baste the meatloaf while smoking and as a sauce for serving. Adjust sweetness by reducing sugar if desired. Use all ketchup, all BBQ sauce, or a combination based on preference. (I prefer to use half of each). Reserve half of the sauce for serving with the meatloaf.
How to Make Smoked Meatloa
Follow these steps or jump to the full recipe card for detailed instructions and ingredient amounts.
- Preheat smoker to 225°F for more smoke flavor or 300°F for faster cooking. Tip: Use oak or hickory wood chips for a robust smoky taste.
- Make the meatloaf:
– Sauté onion and carrot in oil until softened. Let cool.
– In a large bowl, mix eggs, spices, Worcestershire sauce, milk, and parsley.
– Gently incorporate ground meat, breadcrumbs, and cooled vegetables.
– Shape into a loaf and place on a wire rack on a disposable aluminum pan or cast iron skillet.
Tip: Don’t overmix to keep the meatloaf tender. Insert a probe thermometer for accurate cooking.
- Smoke the meatloaf until the internal temperature reaches 155°F (65°C). Tip: Cooking times vary; rely on temperature, not time.
- Glaze the meatloaf: Mix the glaze ingredients and brush on the meatloaf after the first 30 minutes as it cooks, and then two more times before it is finished.
- Rest and serve: Let meatloaf rest for 10 minutes before slicing. Serve with reserved glaze.
How Long to Smoke Meatloaf
Cooking times vary based on smoker temperature and the thickness of the loaf.
- At 225°F: Approximately 2 to 2.5 hours
- At 300°F: Approximately 1 to 1.5 hours
Smoke the meatloaf until it reaches an internal temperature of 155°F (68°C). The temperature will continue to rise during resting, reaching a final temperature of about 165°F (74°C).
Variations
- Smoker Temperature
- Low and Slow (225°F): More smoke flavor, longer cooking time
- Hot and Fast (300°F): Faster cooking, less smoke intensity
- Meat Options
- Mix ground beef with ground pork or veal for added flavor
- Use ground turkey for a leaner option
- Add chopped bacon for extra richness
- Incorporate diced jalapeños for a spicy kick
- Shaping Method
- Free-form (recommended):
- Cooks faster
- More surface area exposed to smoke
- Better sauce coverage around the entire loaf
- Less greasy meatloaf
- Loaf pan:
- Traditional shape
- Retains more moisture
- Free-form (recommended):
Tips for Success
- Mix gently: Don’t overmix the meat mixture to avoid a tough texture. Combine ingredients just until incorporated.
- Cook to temperature, not time: Use a probe thermometer to cook until the internal temperature reaches 155°F (68°C). Cooking times may vary based on smoker temperature and meatloaf size.
- Shape for best results: Form the meatloaf free-form on a wire rack or disposable aluminum pan instead of using a loaf pan. This allows fat to render out, resulting in a less greasy meatloaf and more exposure to smoke flavor.
- Glaze strategically: Apply the glaze in layers, brushing it on every 30 minutes during cooking for a well-developed, flavorful crust. Rest before serving: Allow the meatloaf to rest for 10 minutes after cooking. This helps the juices redistribute, ensuring a moist and easily sliceable meatloaf.
Serving Suggestions
Serve it up with a drizzle of the Mashed potatoes and green beans are an absolute classic.
Smoked Meatloaf
Ingredients
Meatloaf
- 2 pounds ground beef 85/15 or 80/20 fat content
- 1 tbsp oil or butter
- 1 small onion grated or finely diced (about 1/2 cup)
- 1 carrot peeled and finely diced
- 1 tsp garlic powder
- 1 tsp smoked paprika or sweet paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce
- 1/2 cup whole milk
- 2 tbsp chopped fresh parsley
- 2 large eggs
- 1 cup panko breadcrumbs
Glaze
- 1 cup ketchup or BBQ sauce, or half of each
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
Instructions
- Preheat smoker to 225°F (for more smoke flavor) or 300°F (for faster cooking).
- In a skillet over medium-low heat, sauté onion and carrot in oil or butter until softened, about 5-6 minutes. Let cool.
- In a large bowl, beat eggs and mix with spices, Worcestershire sauce, milk, and parsley.
- Gently incorporate ground meat, breadcrumbs, and cooled vegetables. Mix until just combined to avoid toughness.
- Shape into a loaf and place on a disposable aluminum pan or cast iron skillet. Insert a probe thermometer into the center.
- Smoke until internal temperature reaches 155°F (65°C). Approximate times:– At 225°F: 2 to 2.5 hours– At 300°F: 45 minutes to 1 hour
- For glaze: Whisk ingredients in a small saucepan over low heat until sugar dissolves. Brush on meatloaf every 30 minutes during cooking, at least twice in the last hour.
- Rest for 10 minutes before slicing and serving.
Notes
- Meat options: Can use a combination of ground beef, pork, veal, chicken, or bison.
- Milk substitute: Stock can be used instead of milk.
- Temperature choice: Lower temp (225°F) gives more smoke flavor; higher temp (300°F) cooks faster.
- Always use a probe thermometer for accurate doneness.
- Glaze variations: Use ketchup, BBQ sauce, or a combination.
- For leaner meats like turkey or chicken, add 2-3 tbsp of olive oil to the mixture for moisture.