Slow-Smoked Meatloaf Masterpiece

Prepare to elevate your weeknight dinner or next backyard barbecue with a culinary masterpiece: our Smoked Meatloaf. This isn’t just any meatloaf; it’s a symphony of flavors, where the rich, savory essence of the meat is infused with a deep, aromatic smokiness, perfectly complemented by a sweet and tangy glaze. Forget dry, bland meatloaf – this recipe promises a juicy, tender, and incredibly flavorful experience that’s deceptively easy to achieve. Whether you’re a seasoned pitmaster or just starting your smoking journey, this smoked meatloaf is a guaranteed crowd-pleaser that will have everyone asking for seconds. Get ready to discover your new favorite comfort food, transformed by the magic of the smoker.

Why You Will Love This Smoked Meatloaf Recipe

There are countless reasons why this smoked meatloaf stands head and shoulders above traditional oven-baked versions. Leigh, the culinary genius behind our classic meatloaf, has always created a dish that’s truly exceptional. But when her legendary recipe meets the smoker, it transforms into something beyond extraordinary. The addition of smoke elevates the meatloaf to an entirely new dimension of flavor, a true “next-level delicious” experience that you simply have to taste to believe. If you’re like us, you probably agree that almost anything tastes better smoked, and meatloaf is no exception.

The gentle, consistent heat of the smoker, combined with the aromatic wood, penetrates the meat, infusing it with a complexity that an oven simply cannot replicate. The exterior develops a beautiful “bark” – a smoky, caramelized crust that adds an incredible texture, while the interior remains incredibly moist and tender. And let’s not forget that irresistible glaze! The smoke interacts with the sweet and tangy glaze, deepening its flavor and creating a sticky, savory-sweet coating that clings to every slice.

Beyond its incredible flavor, this smoked meatloaf is also a testament to the power of fantastic leftovers. We’re talking about the kind of leftovers you actively look forward to. Imagine this: the next day, warm slices of smoked meatloaf nestled between two pieces of freshly baked sourdough bread, with a slice or two of melty American cheese (yes, American cheese is perfect here for its creamy texture and mild flavor!). It’s a simple sandwich, yet it’s pure heaven. My stomach is growling just thinking about it!

Moreover, this recipe offers incredible versatility and efficiency. If you’re already firing up your smoker for other barbecue favorites, like succulent St. Louis style ribs or tender smoked pork butt, why not maximize your smoker’s use by adding a meatloaf to the rack? It cooks beautifully alongside other meats and can be enjoyed fresh or saved for later. It’s an effortless way to create multiple delicious meals with minimal extra effort.

If you’ve never ventured into the world of smoked meatloaf, now is the time. It’s surprisingly simple to prepare, requires minimal hands-on time, and yields truly spectacular results that will impress even the most discerning palates. Give it a try – you absolutely won’t regret adding this fantastic recipe to your repertoire.

Essential Ingredients for the Perfect Smoked Meatloaf

Crafting a truly memorable smoked meatloaf doesn’t require an overwhelming list of exotic ingredients. In fact, our philosophy revolves around simplicity, allowing the high-quality meat, the subtle nuances of the smoke, and the vibrant flavors of the glaze to shine through. While many recipes pile on various additions like bacon, green peppers, or jalapeños, we prefer a more classic approach. This ensures the foundational flavors are front and center, creating a harmonious and deeply satisfying dish without unnecessary distractions.

The beauty of this recipe lies in its accessibility. You likely already have most, if not all, of these basic components stocked in your refrigerator and pantry. There’s nothing out of the ordinary here, making it an easy meal to whip up without a special trip to the grocery store. However, should you wish to personalize your meatloaf, feel free to incorporate any of your favorite complementary ingredients.

For the Moist and Flavorful Meatloaf:

• 2 lbs 80/20 Ground Beef: This ratio is crucial for a juicy meatloaf. The 20% fat content renders during cooking, keeping the meatloaf incredibly moist and preventing it from drying out on the smoker. Leaner meats, while healthier, often result in a much drier texture, which we want to avoid for optimal flavor and mouthfeel.
• 1/2 cup Grated Yellow Onion: Grating the onion is a game-changer. Unlike diced onion, which can remain crunchy, grated onion melts seamlessly into the meatloaf mixture as it cooks. This ensures an even distribution of onion flavor without any distracting textures. It adds a subtle sweetness and aromatic depth.
• 2 Large Eggs: Eggs act as a vital binder, holding the meatloaf mixture together. They prevent the meatloaf from crumbling apart while shaping and during the smoking process, ensuring a cohesive and sliceable final product.
• 1/2 cup Breadcrumbs: We opt for unflavored breadcrumbs to allow the other flavors to dominate, but feel free to use seasoned breadcrumbs if you prefer. Breadcrumbs absorb moisture, helping to keep the meatloaf tender and preventing it from becoming too dense.
• 1/3 cup Buttermilk: This secret ingredient adds an extra layer of moisture and a subtle tang that complements the richness of the beef. Buttermilk also helps tenderize the meat, contributing to the exceptionally soft and succulent texture of the finished meatloaf.
• Worcestershire Sauce, Garlic Powder, Onion Powder, Ketchup, Kosher Salt, and Black Pepper: This classic blend of seasonings forms the backbone of the meatloaf’s savory flavor profile. Worcestershire sauce provides umami depth, garlic and onion powders offer aromatic complexity, and a balanced amount of salt and freshly ground black pepper enhances all the other flavors.

For the Irresistible Meatloaf Glaze:

• Ketchup, Dijon Mustard, Worcestershire Sauce, and Brown Sugar: This combination creates a perfectly balanced glaze that is both sweet, tangy, and savory. The ketchup provides a rich tomato base, Dijon mustard adds a subtle sharp kick, Worcestershire sauce enhances the umami, and brown sugar caramelizes beautifully on the smoker, forming that desirable sticky, flavorful crust.

Crafting Your Masterpiece: Assembling the Smoked Meatloaf

The assembly of this smoked meatloaf is remarkably straightforward, making it an ideal recipe for cooks of all skill levels. The key is to prepare your ingredients properly and mix them with care. Let’s walk through each step to ensure your meatloaf is perfectly formed and ready for the smoker.

Begin by preparing your aromatic foundation. Take your yellow onion and grate it finely until you have approximately 1/2 cup. Grating ensures that the onion disperses evenly throughout the meatloaf and cooks down completely, releasing its sweet flavor without any raw crunch. Next, beat your two eggs in a small bowl and set them aside. These beaten eggs will act as the crucial binder for your meatloaf mixture.

For easy removal and cleanup, line a standard 9×5 inch loaf pan with plastic wrap. Ensure there’s enough overhang on all sides to easily lift the meatloaf out once it’s formed. Set this lined pan aside, ready to receive your perfectly mixed meatloaf.

Now, it’s time to bring all the meatloaf ingredients together. In a large mixing bowl, combine the 2 lbs of 80/20 ground beef, the grated yellow onion, beaten eggs, breadcrumbs, buttermilk, Worcestershire sauce, garlic powder, onion powder, ketchup, kosher salt, and black pepper. While you can use a sturdy spoon, your hands are truly the best tools for this job. We highly recommend wearing neoprene gloves to keep your hands clean and prevent the mixture from warming too much. Gently mix all the ingredients until they are just well combined. The critical point here is to avoid overmixing. Overworking the meat can lead to a tough, dense meatloaf, and we’re aiming for a tender, succulent result.

Once mixed, transfer the meatloaf mixture into your plastic-lined loaf pan. Press the mixture down firmly and evenly, ensuring there are no air pockets or holes. This compacting helps the meatloaf hold its shape beautifully during smoking and guarantees a uniform texture throughout. Cover the pan with additional plastic wrap and refrigerate for at least one hour. This chilling period is crucial as it allows the flavors to meld and helps the meatloaf maintain its form on the smoker.

While your meatloaf is chilling, prepare your smoking setup. Line a sturdy baking sheet with aluminum foil. This foil will catch any drips or rendered fat, making cleanup incredibly easy. Place a wire baking rack onto the foil-lined pan. This rack is essential for allowing the smoke and heat to circulate freely around the entire meatloaf, ensuring even cooking and maximum smoke penetration. Set this prepared pan and rack aside.

Finally, prepare your delicious glaze. In a small bowl, whisk together the ketchup, Dijon mustard, Worcestershire sauce, and brown sugar until thoroughly combined. Cover the bowl and place it in the refrigerator alongside the meatloaf until it’s needed during the smoking process. Remember, if you prefer to use your own favorite barbecue sauce, you can simply skip this step and use that instead.

The Art of Smoking: Achieving the Perfect Meatloaf

Now that your meatloaf is perfectly assembled and chilled, it’s time for the most exciting part: introducing it to the smoker! Preheat your smoker to a consistent 275 degrees Fahrenheit. This temperature provides a good balance between gentle smoking and efficient cooking, allowing the meatloaf to absorb a beautiful smoky flavor without drying out.

Once your smoker reaches the target temperature, remove the meatloaf from the refrigerator. Carefully invert the loaf pan onto the prepared wire baking rack, then gently peel away and discard the plastic wrap. The meatloaf should effortlessly release from the pan, retaining its loaf shape. The wire rack, as mentioned, is critical here. It lifts the meatloaf off the baking sheet, allowing the smoke and heat to circulate around all sides, rather than just the top. This ensures an even smoke ring, consistent cooking, and that desirable smoky crust all over. The foil-lined baking sheet beneath will efficiently catch any rendered fat, making post-cooking cleanup a breeze.

Carefully place the meatloaf, still on its wire rack and baking sheet, into the preheated smoker. Insert a reliable meat thermometer into the thickest part of the meatloaf, ensuring it doesn’t touch the baking sheet. We recommend using your preferred wood choice for smoking – a mix of hickory and cherry wood chips or chunks is a fantastic combination, offering a robust yet subtly sweet smoke flavor that pairs beautifully with beef. Smoke the meatloaf until its internal temperature reaches 120 degrees Fahrenheit. This initial smoking phase typically takes approximately 2 hours, but always rely on your thermometer for accuracy. Throughout this period, replenish your wood chips or chunks as needed to maintain a consistent flow of smoke.

Once the meatloaf hits 120 degrees Fahrenheit, it’s time to apply that incredible glaze. Take your chilled glaze mixture and generously brush it all around the meatloaf – cover the top and all the sides. Apply it in a relatively thin, even layer. The reason for thin applications is that we’ll be reapplying the glaze every 30 minutes for the remainder of the cook. This multi-layer approach allows the glaze to build up, caramelize, and become wonderfully sticky and flavorful, rather than running off or becoming overly thick and gooey in one go.

Continue to smoke the meatloaf, re-glazing every 30 minutes, until the internal temperature reaches a safe and delicious 160-165 degrees Fahrenheit. This final cooking stage usually takes an additional hour to an hour and a half. Keep in mind that cooking times can vary depending on several factors, including the type and efficiency of your smoker (whether it’s a pellet grill, electric smoker, offset smoker, or kettle grill), external weather conditions, and the actual thickness of your meatloaf. Always trust your meat thermometer as the ultimate guide to doneness.

Once your smoked meatloaf has reached the desired internal temperature, carefully remove it from the smoker. Place the entire baking sheet and rack on a heat-safe surface and allow the meatloaf to rest for about 10 to 15 minutes. This resting period is crucial; it allows the juices to redistribute throughout the meatloaf, ensuring every slice is incredibly moist and flavorful. After resting, it’s time to slice and enjoy your perfectly smoked meatloaf!

Savoring Every Bite: Serving Your Smoked Meatloaf

The moment has arrived! After the patient artistry of smoking, your Smoked Meatloaf is ready to be unveiled and devoured. Simply slice it to your desired thickness and prepare to be amazed. Each slice will reveal a beautiful smoke ring—a testament to the low-and-slow cooking process—and a perfectly caramelized, sticky, sweet, and tangy glaze. The meatloaf itself will be incredibly juicy and packed with savory flavor, a true departure from any conventional meatloaf you’ve ever tasted. It’s a perfect bite, one right after the other, delivering a profound sense of comfort and satisfaction.

And as we’ve enthusiastically declared, the magic doesn’t end with the first meal. The leftovers from this smoked meatloaf are truly exceptional. For an elevated leftover experience, try slicing the cold meatloaf and giving each side a quick sear in a hot pan until a nice crust forms. Then, pile those warm, seared slices onto a soft bun or your favorite bread for an unforgettable meatloaf sandwich. Add a dollop of extra glaze, a slice of sharp cheddar, or even some caramelized onions for an extra layer of flavor.

Beyond sandwiches, consider other creative ways to enjoy this smoked delight. I particularly enjoy cutting it into smaller pieces and tucking them into a warm tortilla with some melty cheddar cheese. It makes for a quick, hearty, and incredibly flavorful wrap – a delicious twist on comfort food. It’s a testament to the versatility of this dish; once you’ve tried it, you’ll find yourself wanting to put it in everything!

To complete your smoked meatloaf meal, pairing it with classic comfort sides enhances the experience. Some of our favorite accompaniments include flavorful barbecue baked beans, a refreshing and creamy herb potato salad, or a vibrant pesto Caprese pasta salad. For those who appreciate the original inspiration, you can also revisit Leigh’s classic oven-baked meatloaf recipe here: Easy Meatloaf Recipe. Whichever way you choose to enjoy it, this smoked meatloaf promises a delightful culinary adventure.

Expert Tips and Creative Variations for Your Smoked Meatloaf

While our core recipe for smoked meatloaf is designed for perfection, a few expert tips and creative variations can elevate your cooking experience and allow you to tailor the dish to your personal preferences. Don’t hesitate to experiment and make this recipe truly your own.

• Customize Your Glaze: The provided glaze recipe offers a delightful balance of sweet and tangy. However, the world of barbecue sauces is vast and flavorful! Feel free to substitute our glaze with your favorite store-bought or homemade BBQ sauce. A spicy chipotle BBQ sauce would add a kick, while a bourbon-infused sauce would introduce a rich, complex sweetness, offering a more robust and personalized barbecue experience.
• Infuse with Additional Flavors: The beauty of meatloaf lies in its adaptability. As previously mentioned, you can easily incorporate other ingredients into the mix to enhance its flavor and texture. Diced bell peppers (red, green, or yellow) or finely chopped celery can add freshness and a slight crunch. For a subtle heat, consider adding a finely minced jalapeño (seeded for less spice, or with seeds for more fire). Sautéing these vegetables briefly before adding them to the meat mixture can help them soften and integrate better into the loaf.
• Experiment with Meat Blends: Our recipe calls for 2 lbs of 80/20 ground beef for its ideal fat content and flavor. However, you can certainly experiment with different meat blends. A combination of 1 lb ground pork and 1 lb ground beef, for instance, can yield a softer, more delicate texture to the meatloaf. Ground pork often adds an extra layer of richness. While we prefer the beef-forward flavor of the original, some find the pork blend offers a delightful alternative. You could also try adding ground veal for an even finer texture and milder flavor, or even a small amount of ground bacon for an intense smoky boost from within.
• Add Cheese for Extra Indulgence: For an extra layer of gooey deliciousness, consider adding cheese directly into your meatloaf mixture. Shredded cheddar, Monterey Jack, or even a smoked gouda would melt beautifully, creating pockets of creamy, savory goodness throughout the loaf.
• Achieve a Perfect Crust: If your smoker struggles to create a dark, crispy crust (sometimes the case with electric smokers), you can finish the meatloaf under a broiler for a few minutes after it’s done smoking. Keep a close eye on it to prevent burning, but this can quickly caramelize the glaze and add that desirable texture.

Frequently Asked Questions About Smoked Meatloaf

Expand Your Culinary Horizons with Other Awesome Smoked Recipes

If you’ve fallen in love with the rich, smoky flavors of this meatloaf, you’re in for a treat! The world of smoked cuisine offers an endless array of delicious possibilities. From appetizers to main courses, the smoker can transform ordinary dishes into extraordinary culinary experiences. We encourage you to explore more of our favorite smoked recipes that promise to deliver that same irresistible depth of flavor and tender texture. Here are some fantastic options to add to your barbecue rotation:

Smoked Meatloaf Recipe

This recipe, mixed with warm smokiness and the tang and sweetness of the glaze, makes for a perfect smoked meatloaf. Easy to prepare, fabulously delicious!

Average Rating: 5 out of 5 stars from 1 vote

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Course: Main Course

Cuisine: BBQ

Prep Time: 15 minutes

Cook Time: 3 hours

Servings: 8

Calories: 380kcal

Equipment

• Smoker

Ingredients

Meatloaf

• 2 lb Ground beef
• 1/2 Onion, Grated
• 2 Eggs, beaten
• 1/2 cup Bread crumbs
• 1/3 cup Buttermilk
• 1 tbsp Worcestershire sauce
• 1/2 tsp Garlic powder
• 1/4 cup Ketchup
• 1/2 tsp Onion powder
• 1 tsp Kosher salt
• 1/2 tsp Black pepper, freshly ground

Meatloaf Sauce

• 1/2 cup Ketchup
• 2 tbsp Brown sugar
• 2 tbsp Dijon Mustard
• 1 tbsp Worcestershire sauce

Instructions

The Meatloaf

1. Grate the onion and beat the eggs.
2. Line a 9×5 loaf pan with plastic wrap and set that aside.
3. In a large bowl combine all the meatloaf ingredients. Using your hands, mix together the ingredients until well combined.
4. Put the meatloaf mixture into the plastic lined loaf pan and press down well.
5. Cover with plastic wrap and refrigerate for at least one hour before placing on the smoker.
6. Line a baking sheet and line with aluminum foil. Place a wire baking rack onto the foil lined baking pan and set aside.

The Meatloaf Sauce

1. Combine the ketchup, mustard, Worcestershire sauce, and brown sugar in a small bowl. Place it in the fridge as well until needed.

Smoking The Meatloaf

1. Get the smoker to 275 degrees.
2. Remove the meatloaf from the refrigerator. Turn the meatloaf over onto the baking rack and remove the plastic wrap.
3. Place the meatloaf into the smoker. Smoke the meatloaf with your preferred wood choice (we use a mix of hickory and cherry) until the internal temperature of the meatloaf reads 120 degrees Fahrenheit, close to 2 hours.
4. Apply the glaze all around the meatloaf. Put it on top and all the sides.
5. Continue to apply the glaze every 30 minutes until the internal temperature of the meatloaf reaches 160 degrees Fahrenheit, about another hour to hour and a half.
6. Remove from the smoker and allow to set up for about 10 to 15 minutes. Then start slicing!

Notes

Remember to cook to temperature, not just time. Use a reliable meat thermometer for accuracy.

Storing Leftovers: Allow the smoked meatloaf to cool completely to room temperature, place in an airtight container, and refrigerate for up to three days. For longer storage, see the FAQ section on freezing.

Nutrition

Calories: 380kcal | Carbohydrates: 17g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 744mg | Potassium: 470mg | Fiber: 1g | Sugar: 9g | Vitamin A: 198IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg