Smoked Meatloaf
This smoked meatloaf is a tender, juicy classic comfort dish transformed on the smoker with a deep wood-fired flavor and a sticky caramelized BBQ glaze. Perfect for weekends and family dinners.
Equipment
- 1 Pellet Smoker or Offset Smoker (cherry or hickory wood recommended)
- 1 Wire Cooling Rack (for smoke circulation)
- 1 Baking Sheet (to catch drippings)
- 1 Meat Thermometer (essential for accurate doneness)
- 1 Large Mixing Bowl
- 1 Pastry Brush (for glazing)
Ingredients
For the Meatloaf
- 1.5 lb ground beef (80/20 blend) fat content keeps the loaf moist
- 0.5 lb ground pork adds richness and helps bind
- 1 medium yellow onion, finely diced sauté before adding
- 3 cloves garlic, minced
- 1 medium green bell pepper, finely diced sauté before adding
- 2 eggs binds the loaf
- 0.5 cup breadcrumbs absorbs moisture
- 0.25 cup whole milk keeps mixture soft
- 2 tbsp Worcestershire sauce adds umami depth
- 2 tbsp BBQ rub or seasoning blend coat outside and season inside
- 1 tsp salt
- 0.5 tsp black pepper
For the BBQ Glaze
- 0.5 cup BBQ sauce use a thick, sweet variety
- 2 tbsp brown sugar helps glaze thicken and stick
- 1 tbsp apple cider vinegar adds tang to balance sweetness
- 1 tsp hot sauce optional, adds gentle heat
Instructions
- Preheat your smoker to 225°F. Use cherry or hickory wood for a balanced smoky flavor that complements the beef.
- Sauté the diced onion and green bell pepper in a small pan over medium heat until soft, about five minutes. Let them cool before adding to the meat mixture.
- Combine the ground beef, ground pork, cooled vegetables, garlic, eggs, breadcrumbs, milk, Worcestershire sauce, salt, and pepper in a large bowl. Mix with your hands until just incorporated. Do not overmix.
- Shape the mixture into a loaf on your wire rack. Aim for about nine inches long and four inches wide so it cooks evenly.
- Season the outside generously with your BBQ rub. Press it lightly into the surface so it sticks through the smoke.
- Place the rack and loaf into the smoker on top of the baking sheet. Close the lid and let the smoke work for two hours.
- Mix the BBQ sauce, brown sugar, apple cider vinegar, and hot sauce together in a small bowl to make the glaze.
- Apply the first layer of glaze after two hours. Brush it evenly over the top and sides. Close the lid and continue smoking.
- Apply a second glaze layer thirty minutes later. This builds a thick, sticky coating that caramelizes beautifully on the surface.
- Check the internal temperature with your meat thermometer. Your smoked meatloaf is done when it reaches 160°F internally.
- Remove from the smoker and let the loaf rest for ten to fifteen minutes before slicing. This keeps all the juices locked inside.
Notes
Use an 80/20 ground beef blend for the best moisture. Always smoke directly on a wire rack for full smoke exposure. Rest the loaf before slicing. Freeze individual slices for up to three months.