Smoked Meatloaf – A BBQ Twist on a Classic
This smoked meatloaf recipe takes a traditional comfort food and elevates it with rich, smoky flavors. Slowly cooked in a smoker, the result is a juicy, tender meatloaf with a beautifully charred crust. Infused with the perfect blend of seasonings and topped with a tangy BBQ glaze, this dish is a guaranteed crowd-pleaser. Whether you're a BBQ enthusiast or just looking for a new way to enjoy meatloaf, this recipe is easy to follow and packed with bold flavors.
Equipment
- Smoker (pellet, electric, or charcoal)
- Meat thermometer
- Mixing bowls
- Grill mat or foil-lined tray
- Basting brush
- Sharp knife for slicing
Ingredients
- Meatloaf Base:
- 1 ½ lbs ground beef 80/20 blend
- ½ lb ground pork or ground turkey for a leaner option
- 1 cup breadcrumbs or crushed crackers
- 2 eggs beaten
- ½ cup milk
- ½ cup onion finely diced
- ½ cup bell pepper finely diced
- 2 cloves garlic minced
- 2 tbsp Worcestershire sauce
- 2 tbsp BBQ sauce plus extra for basting
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper optional, for heat
- Topping & Glaze:
- ½ cup BBQ sauce
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Prepare the Meatloaf Mixture:
- In a large bowl, combine ground beef, ground pork, diced onions, bell peppers, and minced garlic.
- In a separate bowl, whisk together eggs, milk, Worcestershire sauce, and BBQ sauce, then add to the meat mixture.
- Sprinkle in breadcrumbs, smoked paprika, salt, black pepper, and cayenne pepper. Gently mix everything until just combined. Avoid overmixing, as it can make the meatloaf dense.
- Shape the Meatloaf:
- Form the mixture into a loaf shape and place it on a grill mat or foil-lined tray. Let it rest in the refrigerator for 30 minutes to help it hold its shape.
- Preheat the Smoker:
- Set up your smoker to 225°F and add your preferred wood chips (hickory, cherry, or applewood).
- Place a small water pan inside the smoker to maintain moisture.
- Smoke the Meatloaf:
- Transfer the meatloaf to the smoker and smoke for about 2 ½ to 3 hours, or until the internal temperature reaches 160°F.
- Mix together BBQ sauce, brown sugar, and apple cider vinegar, then baste the meatloaf with the glaze during the last 30 minutes of smoking.
- Rest and Serve:
- Once the meatloaf reaches 160°F, remove it from the smoker and let it rest for 10 minutes before slicing.
- Serve warm with extra BBQ sauce and your favorite sides.
Notes
Cheese-Stuffed Option: Add shredded cheddar or mozzarella to the center of the meatloaf for a gooey surprise.
Bacon-Wrapped Meatloaf: Wrap the meatloaf in bacon before smoking for extra smoky goodness.
Spicy Kick: Mix in diced jalapeños or add a spoonful of hot sauce for more heat.
Gluten-Free Alternative: Use almond flour or crushed pork rinds instead of breadcrumbs.
Bacon-Wrapped Meatloaf: Wrap the meatloaf in bacon before smoking for extra smoky goodness.
Spicy Kick: Mix in diced jalapeños or add a spoonful of hot sauce for more heat.
Gluten-Free Alternative: Use almond flour or crushed pork rinds instead of breadcrumbs.