Go Back
Close-up of sliced smoked meatloaf with a caramelized glaze

Smoked Meatloaf Recipe

Olivia Reid
Learn how to make the best smoked meatloaf with this easy recipe. Perfectly smoky, juicy, and flavorful—ideal for BBQ lovers and family dinners!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 350 kcal

Ingredients
  

  • 2 lbs ground beef 80/20 blend
  • 1 lb ground pork
  • 1 cup breadcrumbs
  • 1 cup milk
  • 2 large eggs
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Glaze:

  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika

Instructions
 

  • Preheat the smoker to 225°F (107°C) and add soaked wood chips.
  • In a large bowl, combine breadcrumbs and milk. Let soak for 5 minutes.
  • Add ground beef, ground pork, eggs, onion, garlic, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Mix until just combined.
  • Shape the mixture into a loaf and place it on a wire rack.
  • Smoke the meatloaf for 2.5 to 3 hours, or until the internal temperature reaches 160°F (71°C).
  • During the last 30 minutes, brush the meatloaf with the glaze every 10 minutes.
  • Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Tips for Success

  • Use a Meat Thermometer: To ensure your meatloaf is perfectly cooked, always use a meat thermometer. The internal temperature should reach 160°F (71°C).
  • Let It Rest: Allow the meatloaf to rest for at least 10 minutes after smoking. This helps the juices redistribute, keeping the meatloaf moist.
  • Don’t Overmix: Overmixing the meat can make the loaf dense. Mix just until the ingredients are combined.

Variations

  • Spicy Smoked Meatloaf: Add 1-2 tsp of chili powder or cayenne pepper to the meat mixture for a spicy kick.
  • Cheesy Smoked Meatloaf: Mix in 1 cup of shredded cheddar cheese into the meatloaf mixture before shaping.
  • BBQ Glaze: Replace the ketchup glaze with your favorite BBQ sauce for a tangy, smoky flavor.

Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Wrap the meatloaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge before reheating.
  • Reheating: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
Keyword BBQ meatloaf, smoked meatloaf, smoker recipes