This smoked meatloaf takes a classic comfort food dish to a whole new level with a rich, smoky flavor that you can’t get from the oven alone. With a juicy, tender texture, and the perfect balance of spices, it’s ideal for a backyard BBQ or a hearty family dinner. Serve with mashed potatoes, grilled vegetables, or your favorite BBQ sides for a complete meal.
Smoked Meatloaf Recipe
Equipment
- 1 Smoker (or grill with smoking capabilities)
- 1 Wood chips (hickory, apple, or your choice)
- 1 Large mixing bowl
- 1 Meat thermometer
- 1 Baking sheet or cast-iron skillet
- Aluminum foil (optional, for wrapping)
Ingredients
- 2 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs
- 2 large eggs
- 1/2 cup whole milk
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 cup BBQ sauce (plus more for glazing)
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for heat)
Instructions
- Preheat the smoker: Preheat your smoker to 225°F. Add wood chips for the smoky flavor—hickory or applewood work best for this recipe.
- Prepare the meatloaf mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, onion, garlic, BBQ sauce, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and cayenne (if using). Mix gently until just combined. Be careful not to overmix to avoid making the meatloaf tough.
- Shape the meatloaf: Shape the meat mixture into a loaf. Place it on a baking sheet or in a cast-iron skillet. For a crispier exterior, avoid using a loaf pan.
- Smoke the meatloaf: Place the meatloaf in the smoker, and smoke it for about 2 hours, or until the internal temperature reaches 160°F.
- Glaze the meatloaf: In the last 30 minutes of cooking, brush a generous layer of BBQ sauce over the top of the loaf to form a sticky glaze.
- Rest and serve: Once the meatloaf reaches 160°F, remove it from the smoker and let it rest for 10-15 minutes before slicing. This ensures a juicy texture in every bite.
Video
Notes
- Enhanced smoke flavor: Smoke the meatloaf on a wire rack to allow maximum exposure to the smoke.
- Moisture tip: If the meatloaf mixture feels dry while preparing, add a splash of milk or beef broth to ensure it stays moist.
- Avoid toughness: Overmixing the meat can lead to a dense loaf, so mix just until combined.
Nutrition
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
| Calories | 420 kcal |
| Carbohydrates | 22g |
| Protein | 30g |
| Fat | 24g |
| Saturated Fat | 9g |
| Cholesterol | 150mg |
| Sodium | 800mg |
| Fiber | 1g |
| Sugar | 10g |
Choosing the Right Wood for Smoking
Wood choice is a big part of the smoking process and can impact the final taste significantly. Here are a few woods that work particularly well with smoked meatloaf:
- Hickory: Strong and smoky, it’s perfect if you love a bolder flavor.
- Applewood: Offers a slightly sweet, fruity smoke that complements beef and pork.
- Oak: A solid, medium-flavored smoke that works with pretty much anything.
- Pecan: Nutty and rich, pecan gives a slightly mellow but full-bodied smoke flavor.
Personally, I like a mix of hickory and applewood for meatloaf—bold yet balanced.
Common Problems
Dry Meatloaf
If your meatloaf turns out dry, it’s likely overcooked or too lean. Next time, try adding a bit more fat by choosing 80/20 ground beef or wrapping it in bacon. You can also mix in a touch of moisture-retaining ingredients like shredded cheese, more breadcrumbs, or a bit of heavy cream.
*If it’s already cooked, try adding a drizzle of BBQ sauce or gravy to add some moisture back into each slice.
- Meatloaf Falling Apart: If your meatloaf crumbles when sliced, it might lack enough binding ingredients. Be sure to use the right ratio of breadcrumbs and eggs, as these help hold everything together. Also, resist the urge to slice it immediately after it comes off the smoker. Letting it rest for those 10–15 minutes after smoking helps the loaf firm up for cleaner slices.
- Overly Smoky Flavor: Too much smoke can overwhelm the meatloaf, especially with stronger woods like hickory. If you’ve experienced this, try using milder woods next time, like apple or cherry, and limit the smoking to the first hour or so. You can switch to indirect heat without more wood for the remaining cook time to reduce the smokiness.
In Summary
Honestly, smoked meatloaf has become one of my favorite things to make when I want something easy but a little extra special. It’s got all the comfort of a traditional meatloaf, but with that smoky, BBQ vibe that just kicks it up a notch.
If you’re someone who loves playing around with flavors, or you’re just looking for a new twist on a classic, I really think you’ll love this recipe. And don’t stress if you don’t have a ton of experience with smoking—it’s pretty forgiving.
See also: Authentic Louisiana Voodoo Fries Recipe
By the time you pull that loaf off the smoker, it’s going to be juicy, flavorful, and the perfect dinner to share with friends or family (or just keep all to yourself, no judgment here!).