Smoked Meatloaf Recipe

Are you ready to sink your teeth into the most mouthwateringly delicious, smoky, and sweet meatloaf you've ever wrapped your lips around? Well get on your apron and grab your ingredients, friends, because we're about to take an ordinary weeknight dinner to extraordinary new heights.

This amazing smoked meatloaf recipe delivers major comfort food vibes and makes boring old ground beef exciting again. Just a few simple secrets take it over the top - a zesty blend of spices, a kiss of sweet BBQ sauce, and the magical flavor only smoking can provide. I'm telling you, that hint of wood-fired goodness seeps down to the very soul of this meatloaf.

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But it gets even better because this recipe comes together in just minutes. No complicated techniques here! Mix up the easy ingredients by hand, shape them into a loaf, and throw the meatloaf in the smoker on the smoker. Set it and forget it. Before you know it, the sweet smoky aroma will have your whole family salivating. Just imagine that first juicy, peppery bite melting on your tongue. Sheer meatloaf bliss!

What Meat Should Be Used in Meatloaf Recipe

• Ground beef is the most traditional and commonly used meat for meatloaf. Specifically, an 80/20 or 85/15 lean-to-fat ratio is best to keep the meatloaf moist and tender without drying out.
• Using a blend of meats like beef, pork, and veal creates an extremely flavorful and tender meatloaf.
• Ground pork or turkey can be used on their own but may result in a less rich, beefy flavor. They are quite lean so extra moisture needs to be added.
• Ground lamb can also be mixed in for a deeper, meatier taste. Some people prefer to omit lamb due to taste preferences.

What You Need To Make This Recipe

• Ground beef (80/20 blend is best) - Provides flavor and moisture
• Ground pork or sausage (optional) - Adds richness
• Onions and garlic - For aromatic flavor
• Eggs and breadcrumbs - To bind the meatloaf
• Barbecue sauce - For moisture and sweetness
• Spices like salt, pepper, paprika - For seasoning

How To Make Smoked Meatloaf Recipe

• Mix all ingredients gently but thoroughly and shape into a loaf
• Place on a smoker rack or pan with holes to allow smoke circulation
• Insert a meat thermometer to monitor internal temp
• Smoke at 250 degrees for 2.5-4 hours until 165 degrees f internal temp
• Glaze with barbecue sauce during the last 30 minutes
• Rest for at least 15 minutes before slicing

What Wood Chips Should I Use When Smoking Meatloaf?

• Hickory wood - Hickory is a popular, strong-smoke flavor that pairs well with beef. It gives a distinct smoky taste.
• Apple or cherry wood - These fruit woods provide a milder, sweeter smoke that also goes nicely with meatloaf
• Mesquite wood - Mesquite gives a heavier smoke flavor but can be overpowering, so use in moderation or mix with a fruitwood
• Oakwood - Oak is middle-of-the-road in terms of smoke flavor intensity. Post oak is a good balanced choice.

Pro Tips To Make This Delicious Smoked Meatloaf

• Chill the shaped meatloaf before smoking to help it hold its shape
• Use a meatloaf rack or pan with holes for smoke circulation
• Keep a water pan in the smoker to prevent drying out
• Glaze with sauce in the last 30 minutes to add flavor and moisture
• Always use a meat thermometer, and don't rely on cooking times
• Rest the meatloaf before slicing for juicier results

Ways To Glaze The Meatloaf

1. Make a simple glaze by mixing ketchup, brown sugar, and vinegar or lemon juice. Additional flavors like mustard, salsa, or hot sauce can also be added.
2. Brush about half the glaze evenly over the top of the meatloaf during the last 30 minutes of baking time. This helps the glaze caramelize.
3. For extra flavor and moisture, brush on the remaining glaze in the last 10-15 minutes of cooking time and allow it to caramelize on top.

How To Make It Keto-Friendly

• Use almond flour instead of breadcrumbs. Almond flour acts as a low-carb binder.
• Substitute sugar-free ketchup for the glaze. Look for ketchup with 1g net carbs or less per serving.
• Fry the onions and garlic in olive oil or avocado oil instead of vegetable oil. This adds healthy fats.
• Consider adding herbs like parsley or oregano to boost flavor without carbs.
• For lower carbs, choose 90/10 or 85/15 ground beef instead of 80/20.

What To Serve With It

Classic Sides

• Mashed potatoes - A classic! Try adding cheese, garlic, or herbs.
• Mac and cheese - Stovetop or baked, cheesy pasta is a perfect match.
• Creamed spinach or peas - Rich and creamy, great with meatloaf.

Vegetable Sides

• Roasted broccoli or Brussels sprouts
• Glazed carrots
• Asparagus gratin

Starchy Sides

• Cheesy scalloped potatoes
• Dirty rice
• Cornbread
• Dinner rolls or potato rolls

Salads

• Green salad with vinaigrette
• Potato salad
• Coleslaw

How To Store And Reheat

• Allow the meatloaf to cool completely, then wrap tightly in plastic wrap or aluminum foil. Refrigerate for up to 5 days.
• To reheat, unwrap the meatloaf and place in a baking dish, adding a few tablespoons of beef broth. Cover with foil and bake at 300°F for 20-30 minutes until heated through.
• Slices of meatloaf can also be reheated in the microwave on a microwave-safe plate, covered with a damp paper towel. Microwave for 60-90 seconds per slice.
• For the freezer, wrap cooled meatloaf tightly in plastic wrap and foil. It will keep frozen for 2-3 months. Thaw overnight in the fridge before reheating. Add broth and reheat gently to maintain moisture.

 

 

Frequently Asked Questions

Q: How long does it take to smoke a meatloaf?

A: It usually takes around 2-3 hours to smoke a meatloaf at a temperature of around 225 degrees Fahrenheit to ensure it cooks thoroughly.

Q: How do you create a smoke ring on a smoked meatloaf?

A: To create a smoke ring on a smoked meatloaf, make sure to preheat your smoker, use wood pellets like hickory, and allow the smoke to circulate the meatloaf during the cooking process.

Q: Can you make a smoked meatloaf ahead of time?

A: Yes, you can prepare and smoke a meatloaf ahead of time. Simply store the cooked meatloaf in an airtight container in the refrigerator and reheat it when ready to serve.

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Ingredients

• 1.25 lbs (567g) ground beef (80/20)
• 1.25 lbs (567g) ground pork
• 2 large eggs
• 0.63 cup (63g) panko breadcrumbs
• 3 tablespoons (45ml) meatloaf seasoning
• 0.63 cup (150g) barbecue sauce

Directions

• Preheat the smoker to 225°F (107°C).
• Sauté onions and garlic. Let cool.
• Combine meats, eggs, breadcrumbs, seasoning, and onion/garlic mixture. Mix gently but thoroughly.
• Form into a loaf and place on a smoker grate or pan.
• Smoke for 2.5-3 hours until internal temperature reaches 160°F (71°C).
• During the last 30 minutes of cooking time, brush the loaf with barbecue sauce.

Notes

• Try different wood chips like apple, cherry, hickory, or mesquite for flavor variations.
• For a keto option, use pork rinds instead of breadcrumbs.
• Stuff with cheese or wrap in bacon for delicious variations.
• Always use a meat thermometer for accuracy. Cook times vary.

Nutrition (per ⅛ loaf)

• Calories: 391
• Carbohydrates: 15g
• Protein: 22g
• Fat: 27g
• Fiber: 1g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 40 minutes
• Servings: 8