Smoked Meatloaf

This Smoked Meatloaf recipe is packed with smoky flavor, tender ground meat, and a tangy BBQ glaze that caramelizes beautifully on top of the meatloaf. Cooked low and slow, this ultimate comfort food turns a traditional meatloaf recipe into the most flavorful meatloaf with a perfect smoke ring in every bite.

Meatloaf may be one of the best American comfort foods and I’ll never say no to a thick slice of savory meatloaf with a yummy glaze on top. But as good as regular meatloaf is, it is even better when you throw it in the smoker in the backyard and let is take on those wonderful smoky flavors with a delicious crust. Sprinkled with your favorite barbecue rub and brushed with BBQ sauce on top of the meatloaf, it caramelizes into a sticky, smoky glaze that is just “chef’s kiss”.

And if you are intimidated by using a smoker, you really shouldn’t be. It’s basically not that different from using a slow cooker where you set-it-and-forget-it. There’s no need for gatekeeping secrets of backyard smoking and you can make this easy smoked meatloaf using a pellet smoker, electric smoker, a big green egg, or propane smoker. Whatever you use, the result is a delicious smoked meatloaf that’s juicy inside, smoky outside, and packed with delicious flavor.

For even more smoky deliciousness, check out my Traeger Smoked Chicken Thighs, Smoked Prime Rib Roast, Smoked Salmon Dip, Smoked Brisket Burnt Ends, and Smoked St. Louis-Style Ribs!

Why We Love This Recipe

• Smoking infuses a deep smoky flavor, creating the most flavorful meatloaf with a perfect smoke ring and tender texture.
• The juicy meat mixture of ground beef, Italian-style panko breadcrumbs, and bbq sauce makes this easy smoked meatloaf recipe incredibly moist.
• Works great on a any kind of smoker, ensuring delicious results with rich smoke flavor every time.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Olive Oil – Helps soften the onion and enhances the overall flavor of the meat mixture.
• Onion – Adds moisture and a touch of sweetness; fresh onion is best, but white onion or yellow onion both work.
• Ground Beef – The hearty base of this delicious smoked meatloaf recipe. I like to use an 85/15 blend for the best results.
• Panko Bread Crumbs – Helps bind the meatloaf mixture while keeping it light and tender.
• Kosher Salt – Enhances flavor and helps the meat retain moisture during smoking.
• Garlic Powder – Adds a savory depth to the meat mixture for an extra layer of delicious flavor.
• Smoked Paprika – Gives a smoky flavor that complements the slow-cooked meatloaf on a pellet smoker.
• Black Pepper – Provides a mild heat and balances the richness of the ground meat.
• Eggs – Essential for binding the meatloaf mixture, creating a firm yet tender texture.
• Milk – Keeps the meat mixture moist and ensures a soft, juicy bite.
• BBQ Sauce – A sweet and tangy glaze that caramelizes beautifully on top of the meatloaf. Use your favorite store version or make a batch of my Kansas City BBQ Sauce instead.
• BBQ Rub – Adds a flavorful crust to the smoked meatloaf, enhancing the smoky flavor.

How to Make Smoked Meatloaf

1. Sauté onions. Heat olive oil in a skillet over medium-high heat. Add the onions and cook until softened, about five minutes. Let them cool before mixing into the meat mixture.
2. Prepare meat mixture. In a large mixing bowl, combine ground beef, panko bread crumbs, kosher salt, garlic powder, smoked paprika, black pepper, eggs, milk, BBQ sauce, and the cooled sautéed onions. Mix well until everything is evenly incorporated.
3. Shape the loaf. Line a baking sheet with aluminum foil or parchment paper and form the meat mixture into a firm loaf shape. Sprinkle all over with your favorite BBQ rub.

4. Smoke the meatloaf. Place the meatloaf on a wire cooling rack and transfer it to a pellet smoker, electric smoker, or propane smoker that has been preheated to 250°F. Smoke for 3-4 hours until the internal temperature of the meatloaf reaches 160°F-165°F.
5. Glaze and finish. Halfway through smoking, brush the top of the meatloaf with more BBQ sauce, allowing it to caramelize for the most flavorful meatloaf crust.

6. Rest and serve. Remove the smoked meatloaf from the wood smoker and let it rest for 10 minutes before slicing. Serve with a green vegetable like green beans and enjoy every smoky bite!

Recipe FAQ’s

Tips for Success

• A wire rack allows the smoke flavor to surround the entire loaf, ensuring an even cook and the perfect smoke ring.
• For extra smoky flavor, use hardwood pellets or great wood chips like hickory, cherry, or apple in your pellet smoker or wood smoker.
• Let the smoked meatloaf rest before slicing to lock in all the juices and create the ultimate comfort food experience.
• Brushing with BBQ sauce halfway through cooking helps caramelize the top of the meatloaf, adding a delicious glaze with every bite.

Substitutions and Variations

• Swap ground beef for a mix of ground pork or even ground turkey for a lighter version of this delicious smoked meatloaf recipe.
• Add diced bell pepper or white onion to the meat mixture for even more moisture and a boost of flavor.
• Brush with chili sauce instead of BBQ sauce for a tangy twist on the classic meatloaf recipe.
• Experiment with different wood smoker flavors by using sweet fruit woods like apple or cherry for a milder smoke flavor or hickory for a bolder taste.

More Smoked Favorites to Try Next

• Smoked Spatchcock Chicken
• Texas Barbecue Smoked Brisket
• Hot Smoked Salmon
• Smoked Pork Belly Burnt Ends
• Uncle Richard’s Brown Sugar & Honey Smoked Baby Back Ribs
• Smoked Pulled Pork Recipe
• Thanksgiving Smoked Turkey