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Smoked Meatloaf: Amazing 1 Way to Wow Dinners

Smoked Meatloaf
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Smoked Meatloaf with Sweet BBQ Glaze is a tender, juicy, and smoky twist on a classic comfort food. This recipe uses a blend of ground meats, pantry spices, and a sticky-sweet BBQ glaze, all slow-cooked to perfection on a smoker for a rich, deep flavor. It’s an ideal main course for weeknight dinners, cookouts, or meal prep.

Ingredients

Scale
  • For the Meatloaf:
  • 2 lbs ground beef (80/20 blend recommended)
  • 1/2 lb ground pork (optional, for richness)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1 cup breadcrumbs (panko or classic)
  • 1/2 cup whole milk
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • For the Sweet BBQ Glaze:
  • 1/2 cup BBQ sauce (your favorite brand)
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon mustard

Instructions

  1. Mix the Meatloaf: In a large bowl, combine ground beef, ground pork (if using), diced onion, minced garlic, eggs, breadcrumbs, milk, Worcestershire sauce, ketchup, salt, black pepper, and smoked paprika. Mix gently with your hands or a spoon until just combined. Avoid overmixing to maintain a tender texture.
  2. Shape and Chill: Form the meat mixture into a loaf shape, approximately 8×4 inches. Place the loaf on a wire rack set over a foil-lined baking sheet. Chill in the refrigerator for 15–20 minutes to help it hold its shape during smoking.
  3. Smoke the Meatloaf: Preheat your smoker to 250°F (120°C). If using wood pellets, hickory and cherry are recommended for a balanced smoke flavor. Place the meatloaf on the wire rack in the preheated smoker. Cook for about 2 hours, or until the internal temperature reaches 135°F (57°C).
  4. Add the Glaze: While the meatloaf is smoking, prepare the glaze. In a small bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, and mustard until smooth. Once the meatloaf reaches 135°F, brush half of the glaze generously over the top and sides.
  5. Continue Smoking and Glaze Again: Continue smoking the meatloaf for another 30–45 minutes, or until the internal temperature reaches 160°F (71°C). For the final 10 minutes of cooking, brush the remaining glaze over the meatloaf to create a sticky, caramelized finish.
  6. Rest and Serve: Once the meatloaf reaches an internal temperature of 160-165°F, carefully remove it from the smoker. Let it rest for 10–15 minutes before slicing. This resting period allows the juices to redistribute, ensuring a moist and tender result. Slice and serve your delicious smoked meatloaf.

Notes

  • For the juiciest and most tender smoked meatloaf, use an 80/20 ground beef blend.
  • Chilling the shaped meatloaf before smoking helps it maintain its structure.
  • Always cook to internal temperature rather than relying solely on time; 160-165°F is the target for safety and optimal texture.
  • Allowing the smoked meatloaf to rest before slicing is crucial for moisture retention.
  • Experiment with different wood pellets like apple or cherry for subtle flavor variations.

Nutrition

Find it online: https://quizsavor.com/smoked-meatloaf-recipe/

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