Description
This Smoked Meatloaf recipe takes a traditional comfort food classic and gives it a rich, smoky twist. By blending ground beef and pork, and incorporating subtle seasonings like smoked paprika and garlic, the meatloaf develops layers of flavor. Slowly cooked in a smoker with hickory or mesquite wood, the meat absorbs deep smokiness while maintaining its juicy texture. Topped with a sweet and tangy glaze made from ketchup, brown sugar, and a splash of apple cider vinegar, every bite is a balance of savory, smoky, and sweet.
Ingredients
Scale
- For the Meatloaf:
- 2 lbs ground beef (preferably 80/20 blend)
- 1 lb ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup bread crumbs
- 2 eggs, beaten
- ½ cup milk
- ½ cup BBQ sauce (divided)
- 2 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
For the Glaze:
- ½ cup ketchup
- ¼ cup brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp mustard (optional)
- A dash of hot sauce (optional for heat)
Instructions
- Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the ground beef and ground pork.
- Add the chopped onion, minced garlic, bread crumbs, beaten eggs, milk, Worcestershire sauce, ¼ cup of BBQ sauce, salt, pepper, smoked paprika, onion powder, and garlic powder.
- Mix gently with your hands or a spatula until everything is evenly incorporated. Do not overmix, as this can make the meatloaf dense.
- Shape the Meatloaf:
- Form the meat mixture into a loaf shape on a baking sheet or in a loaf pan. Make sure it’s firm but not too tightly packed.
- Preheat Your Smoker:
- Preheat your smoker to 225°F (107°C) using your preferred wood. Hickory or mesquite wood adds a great smoky flavor to the meatloaf.
- Smoke the Meatloaf:
- Place the meatloaf directly on the smoker’s grates or leave it on the baking sheet.
- Smoke the meatloaf for approximately 3 hours or until it reaches an internal temperature of 160°F (71°C).
- Add Glaze:
- In a small bowl, combine ketchup, brown sugar, apple cider vinegar, mustard, and hot sauce (if using).
- Brush the glaze generously over the meatloaf in the last 30 minutes of smoking.
- Rest and Serve:
- Once the internal temperature reaches 160°F (71°C), remove the meatloaf from the smoker and let it rest for 10–15 minutes before slicing.
- Serve with additional BBQ sauce if desired.
Notes
- Meat Blend: For a more tender meatloaf, you can experiment by adding other meats, such as ground veal or turkey.
- Smoke Flavor: If you prefer a milder smoke flavor, use lighter woods like apple or cherry instead of hickory or mesquite.
- Moisture: Adding milk and eggs to the mixture ensures the meatloaf stays moist and tender throughout the cooking process.
- Make Ahead: You can prepare the meatloaf mixture ahead of time and store it in the fridge for a few hours or overnight for deeper flavor.
- Leftovers: Smoked meatloaf makes excellent leftovers. Slice and use in sandwiches, or reheat gently in the oven to preserve its texture.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: American BBQ
Nutrition
- Calories: 410 kcal
- Sugar: 10g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 145mg