Smoked Meatloaf Recipe

Watch the step-by-step cooking video at the bottom of the recipe!👇

If you love traditional meatloaf but want to take it to the next level, smoking it is the way to go. A smoked meatloaf combines the savory comfort of classic meatloaf with the rich, smoky flavor that only a smoker can provide. Cooking meatloaf low and slow in a smoker infuses it with incredible taste while keeping it moist and tender. Perfect for backyard barbecues or weekend dinners, this recipe will become a favorite for anyone who enjoys bold flavors and hearty meals.

Ingredients

• 2 pounds ground beef (80/20 recommended)
• 1 cup breadcrumbs (or crushed crackers)
• 2 eggs, lightly beaten
• 1 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika (for extra smoky flavor)
• ½ cup barbecue sauce (for topping)
• 2 tablespoons brown sugar (for topping, optional)

HOWORK Electric Stand Mixer,10+p Speeds With 6.5QT Stainless Stee…

• Durability and Style – This lastest Howork stand mixer equips with 660W high performance pure copper…
• 6.5Qt Food Grade Bowl with handle – 6.5QT stainless steel mixing bowl provides enough capacity to ma…
• 10+Pulse Speed Settings – 10 speeds for nearly any task or recipe.The powerful performance of planet…

$99.99

See on amazon

Preparation Steps

Step 1: Preheat the Smoker

Set your smoker to 225°F (107°C). Use wood chips like hickory, mesquite, or applewood for the best smoky flavor.

Step 2: Mix the Meatloaf

In a large mixing bowl, combine the ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, salt, pepper, and smoked paprika. Mix gently until just combined to avoid a dense texture.

Step 3: Shape the Loaf

Form the mixture into a loaf shape on a sheet of parchment paper or foil. This helps when transferring it to the smoker.

Step 4: Smoke the Meatloaf

Place the meatloaf directly on the smoker grates (or on a pan if you prefer). Smoke for 2 to 2½ hours, or until the internal temperature reaches 160°F (70°C).

Step 5: Add the Glaze

In the last 30 minutes of smoking, brush the meatloaf with barbecue sauce mixed with brown sugar (if using). This creates a sweet, smoky glaze.

Step 6: Rest and Serve

Once fully cooked, remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve with mashed potatoes, grilled vegetables, or coleslaw for a complete meal.

Recipe video