The Best Smoked Meatloaf Recipe (Juicy & Flavor-Packed)
A step-by-step guide to making perfectly juicy smoked meatloaf with a sweet BBQ glaze, wood-smoked flavor, and pro-level tips for beginners and pitmasters.
Equipment
- Smoker or pellet grill
- mixing bowl
- Thermometer
- Baking sheet or foil tray
Ingredients
- Meatloaf Base:
- 2 lbs ground beef 80/20 preferred
- 1 cup breadcrumbs or almond flour for low-carb
- 2 eggs lightly beaten
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/4 cup milk
- 2 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tbsp BBQ dry rub optional
- BBQ Glaze:
- 1/2 cup BBQ sauce
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- Mix Ingredients
- In a large bowl, combine ground beef, breadcrumbs, eggs, onion, garlic, milk, Worcestershire sauce, and spices. Mix until just combined.
- Shape the Loaf
- Form the mixture into a loaf on foil or in a grill-safe tray. Avoid compacting it too tightly for best texture.
- Preheat the Smoker
- Set smoker to 225°F. Use hickory, apple, or cherry wood for ideal flavor.
- Smoke the Meatloaf
- Place the loaf on the smoker and cook for 2.5–3 hours, or until it reaches 155°F internally.
- Add the Glaze
- Mix glaze ingredients and brush over meatloaf. Continue smoking until internal temp hits 160°F.
- Rest and Slice
- Remove meatloaf from smoker and let rest for 10–15 minutes before slicing and serving.
Notes
- For a keto-friendly version, use almond flour or crushed pork rinds.
- Try different wood types for unique flavor profiles.
- Use a foil tray for easier cleanup and shaping.