Mouthwatering Smoked Meatloaf Recipe You’ll Love to Make
So listen, if you’ve grown bored of the old oven-baked routine, this smoked meatloaf recipe is your ticket to dinnertime fireworks (and I mean the good kind, not the oops-I-burned-the-meatloaf-again kind). Maybe you’ve got a backyard grill that’s screaming for adventure, or maybe you’re wondering whether meatloaf can ever actually taste, well, that good. Stick with me here. In this post, I’m laying out all my favorite tips for getting bold smoke flavor, juicy texture, and—most important—the kind of bark you’d expect from a five-star barbecue joint. And hey, if you want something cozy and flavorful, check out our smoked baked beans for a perfect side or try throwing in some savory, comforting smoked mac and cheese while the meatloaf cooks. No fancy degree required. 
Ingredients for Smoked Meatloaf
First, let’s talk about what you’ll actually need. I’ve fumbled through a ton of versions, but this base never lets me down. It’s simple. It’s forgiving. It packs in flavor and keeps the meatloaf moist (sorry, I know that word is divisive).
- 2 pounds ground beef (go with 80/20 if you can find it)
- 1 pound ground pork
- 1 cup breadcrumbs (Panko or old-school breadcrumbs, whatever’s in the pantry)
- 2 eggs (crack ‘em right in, no need to overthink)
- 1 large onion, diced as fine as your patience allows
- 3–4 cloves garlic, minced (the more the merrier)
- ½ cup milk or even leftover cream
- 1 cup shredded cheddar cheese (block cheese beats bagged, but use what’s handy)
- 1-2 tablespoons of your favorite BBQ rub or seasoning blend
- Salt and pepper (don’t skip it)
- Optional: diced bell pepper, jalapeños, or smoked paprika if you want a twist
For the glaze (do NOT forget the glaze):
- ½ cup ketchup
- ¼ cup BBQ sauce (choose sweet and sticky for the ultimate finish)
- 2 tablespoons brown sugar
I’ll just say—I’ve seen folks swap out veggies or even toss in leftover brisket bits. Go wild if you’ve got stuff to use up; the smoked meatloaf recipe isn’t gonna judge you.
How to Smoke a Meatloaf
Okay, so smoking meatloaf kinda sounds complicated, but really, it’s not. You just gotta have some patience—and trust the process. Shape your meat mixture into a loaf (not too tall, or it’ll take ages), and put it on a pan with holes or even straight on the smoker rack if you’re feeling brave. Make sure your grill or smoker is steady at 225-250 degrees F. Keep the fire on low and slow, and use chunk wood like hickory or apple for serious smoke flavor.
Slide your meatloaf on there and close the lid. That part’s crucial—don’t peek every five minutes. It’ll just slow things down. Glaze the meatloaf about an hour before it’s done, then let it sit for 10 minutes when you pull it off. I learned that part the hard way (let’s just say my first smoked meatloaf recipe looked more like a pancake).
“I’d never tried smoking a meatloaf until I found this guide. Not only did it turn out better than my old oven days, but my family actually asked for seconds. Don’t sleep on that smoky crust—the best!” — Melissa P.
How Long to Smoke Meatloaf
Let me tell you—smoking meatloaf takes a little patience, but it’s so worth it. Plan for at least two to two and a half hours at 225-250 degrees F. If your loaf is pretty thick, give it a bit more time. Watch the internal temperature. You want the smoked meatloaf recipe to hit 160 degrees F in the middle. Use a trusty thermometer, not just your eyeballs (I’ve tried that, trust me, doesn’t always work out).
Here’s the thing: the more you open the lid, the longer it takes, so keep your curiosity in check. When it’s done, the outside should be a deep, beautiful mahogany. The inside ought to be juicy, with just enough smoke to make your taste buds dance.
Let the meatloaf rest as soon as you pull it off. Seriously, I know you want to slice in right away, but just give it ten minutes. It helps all those delicious juices hang tight. If you need side ideas for your barbecue feast, check out this roundup of mouthwatering BBQ beef recipes.
BBQ Must Haves
There are a few things every backyard smoker needs for any smoked meatloaf recipe. Let me break ‘em down for you.
- Digital meat thermometer (never guess—quirky but essential)
- Wood chunks or chips (hickory and apple are my MVPs—mesquite if you want a punch)
- Heavy-duty foil (for easy cleanup or if the bark gets too dark too quick)
- Aluminum pan or wire rack (makes it easier to move, especially if it’s your first go)
- Spray bottle (to spritz water or apple juice, keeps things juicy now and then)
I swear by these. They’re not just for meatloaf, honestly, but they make everyone look like a pro—even on a Tuesday night when nobody wants to cook.
Related Recipes
Smoked meatloaf recipe a hit? Wait ’til you check out some other fun dishes. Our blog has a treasure chest of ideas you’d love. If you’re in the mood for cozy, hearty comfort, why not try out a smoked brisket chili? It’s perfect for chilly nights. And if you want something that’s a bit hands-off but still impressive, our smoked pork tenderloin is always a table winner.
Folks sometimes think BBQ is only ribs or chicken. Meatloaf’s a curveball—and let’s be real, sometimes that’s exactly what a cookout needs. If you’ve got your smoker out already, use it for the whole meal. Trust me, you won’t regret it.
Common Questions
Q: Can I use only beef for this smoked meatloaf recipe?
A: Yep! It’ll work fine. Using pork just boosts the juiciness, but all beef will still turn out tasty.
Q: Do I need a special smoker for this?
A: Not really. Pellet grill, offset, electric smoker—even a regular grill with indirect heat. Just keep temps steady.
Q: What if I want a stronger smoke flavor?
A: Choose wood like mesquite or oak. Just don’t overdo it. Too much smoke can make things bitter.
Q: Can I freeze leftovers?
A: Absolutely. Let the meatloaf cool, slice it up, wrap tightly, then stash it in the freezer for a fast meal later.
Q: What’s a good sauce for serving?
A: The glaze is super, but you can offer extra BBQ sauce or even a little spicy mustard on the side.
Give It a Shot—You’ll Be Hooked
If you want a dinner that’s both classic and a little unexpected, this smoked meatloaf recipe is honestly a must-try. The rich smoky crust, gooey cheese, and tangy glaze just can’t be beat in my book. If you need more inspiration, I love the sweet BBQ spin on this Smoked meatloaf with sweet BBQ glaze or try a bold twist like the Jack’d Up Smoked Meatloaf recipe. And hey, if you want to see what other backyard cooks are up to, pop over to What’s your go to smoked meatloaf recipe for even more ideas. Go ahead—give it a whirl, and let me know if you love it as much as I do! 
Smoked Meatloaf
Ingredients
Method
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, eggs, diced onion, minced garlic, milk or cream, shredded cheese, BBQ rub, salt, and pepper.
- Mix until just combined, being careful not to overwork the meat.
- Form the mixture into a loaf shape, ensuring it is not too tall.
- Preheat your smoker or grill to a steady 225-250 degrees F.
- Place the meatloaf on a pan with holes or directly on the smoker rack.
- Smoke the meatloaf for approximately 2 to 2.5 hours, until the internal temperature reaches 160 degrees F.
- Glaze the meatloaf about one hour before it is done cooking.
- Once done, remove meatloaf from the smoker and let it rest for 10 minutes before slicing.
