Smoked Meatloaf Recipe
This easy 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 on a pellet smoker, electric smoker, or propane smoker, this ultimate comfort food turns a traditional meatloaf recipe into the most flavorful meatloaf with a perfect smoke ring in every bite.
Servings: 8 servings
Ingredients
- 1 Tablespoon olive oil
- 1 medium onion chopped
- 2 pounds lean ground beef (we like 85/15)
- 3/4 cup Italian style panko bread crumbs
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 large eggs beaten
- 1/4 cup milk
- 1/2 cup bbq sauce + 2 Tablespoons, divided
- 1-2 Tablespoons your favorite bbq rub
Instructions
- Preheat your smoker to 250°F.
- Heat olive oil in a medium skillet over medium-high heat. Add the onions and saute for about 5 minutes until softened. Remove from heat and set aside to cool.1 Tablespoon olive oil, 1 medium onion
- In a large mixing bowl, combine the ground beef, bread crumbs, salt, garlic powder, smoked paprika, pepper, eggs, milk, 2 Tablespoons of the bbq sauce, and the sauteed onions. Use clean hands or a large spoon to squish everything together until combined.2 pounds lean ground beef, 3/4 cup Italian style panko bread crumbs, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 2 large eggs, 1/4 cup milk, 1/2 cup bbq sauce
- Dump the meatloaf mixture onto a baking sheet lined with aluminum foil and shape into a large meatloaf. Season all over with your favorite bbq rub or all-purpose beef rub.1-2 Tablespoons your favorite bbq rub
- Carefully transfer the meatloaf to a wire rack and place on the preheated smoker.
- Smoke for 3-4 hours until a meat thermometer reads between 160°F and 165°F. Brush with the remaining 1/2 cup bbq sauce about halfway through the smoke at around 1 1/2 to 2 hours so it can caramelize on top.
- Remove the meatloaf from the smoker and let rest for 10 minutes before slicing and serving.
Notes
- Cheese-Stuffed Meatloaf: If you want you can stuff this meatloaf with pepper jack, monterey jack, sharp cheddar, or another type of cheese. Just shape half of the meatloaf mixture into a loaf shape, fill the middle with about 8 ounces of shredded cheese. Top with the remaining meatloaf mixture and cook as directed.
Storage & Make Ahead
- Store: Keep leftover meatloaf in an airtight container or wrap the whole loaf in plastic wrap. It will stay fresh in the refrigerator for 3-4 days.
- Freeze: Wrap slices or the whole loaf tightly in saran wrap and then in aluminum foil. Store in the freezer for up to three months.
- Reheat: Place slices of meatloaf on a sheet pan, cover with aluminum foil, and warm in a 275°F oven until heated through. Brushing with extra BBQ sauce keeps it moist.
- Make Ahead: Prepare the meatloaf mixture and shape it in advance. Wrap in plastic wrap and store in the fridge for up to a couple of days before smoking.
Nutrition
Calories: 402kcal | Carbohydrates: 17g | Protein: 23g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 790mg | Potassium: 426mg | Fiber: 1g | Sugar: 8g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg
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