Free Recipe

Smoked Meatloaf

Comfort-food meatloaf gets a smokehouse makeover: real wood smoke, a sticky glaze, and a firm bark on the outside while the inside stays tender and juicy - a great way to feed a family something familiar with a twist.

Prep20 min

Cook2 hr 30 min

Total2 hr 55 min

ServingsServes 6

DifficultyMedium

Rating★ 4.8

Why You'll Love This

A nostalgic comfort food reinvented with real smoke flavor
Great way to introduce kids to smoked food
Leftovers make excellent sandwiches the next day

Ingredients

2 lbs ground beef (80/20)
1 cup plain breadcrumbs
2/3 cup whole milk
2 large eggs
1 small yellow onion, finely diced
1 red bell pepper, finely diced
3 garlic cloves, minced
1/4 cup ketchup
1 tbsp Worcestershire sauce
1 tbsp BBQ rub
1 1/2 tsp kosher salt
1/2 cup BBQ sauce, for the glaze
8 strips bacon (optional weave topping)

Method

Preheat your smoker to 250F for indirect heat and add 2 chunks of hickory or oak wood.
In a large bowl, soak the breadcrumbs in the milk for 5 minutes until fully absorbed.
Add the ground beef, eggs, onion, bell pepper, garlic, ketchup, Worcestershire sauce, BBQ rub, and salt to the bowl and mix gently with your hands just until combined - overworking the mixture makes a dense, tough loaf.
Shape the mixture into a firm loaf, about 9 inches long and 4 inches wide, directly on a wire rack set inside a rimmed sheet pan, or on a piece of heavy-duty foil with holes poked in it so smoke reaches the bottom.
If using bacon, weave the strips over the top and sides of the loaf in a lattice pattern, tucking the ends underneath.
Place the sheet pan or loaf directly on the smoker grate and insert a thermometer into the thickest part of the loaf.
Smoke for about 2 to 2.5 hours, until the internal temperature reaches 155F and the bacon (if using) is rendered and lightly crisp.
Brush the top and sides with BBQ sauce during the last 20 minutes, letting it set into a glossy glaze.
Continue smoking until the internal temperature reaches 160F, then remove from the smoker.
Rest for 10 minutes before slicing - resting lets the loaf firm up so slices hold together instead of crumbling.

Tips

Shaping the loaf on a wire rack (rather than in a loaf pan) lets smoke circulate on all sides and lets excess fat drip away instead of making the bottom greasy.
Resist checking the loaf too often in the first hour; a firm surface and clean release from the rack are better doneness cues early on than temperature alone.

Nutrition (estimated per serving)

Calories: 430

Protein: 27g

Fat: 28g

Carbs: 18g

Fiber: 1g

Sodium: 780mg