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Smoked Meatloaf Recipe

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.
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Prep Time 15 minutes
Cook Time 2 hours
Course Main Course
Cuisine American
Servings 4
Calories 420 kcal

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.
    The-BEST-Smoked-BBQ-Meatloaf
  • 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

Calories: 420kcal
Keyword American BBQ, Meatloaf, Meatloaf Recipe, Smoked Meatloaf, Smoked Meatloaf Recipe
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