Smoked Meatloaf
Smoked Meatloaf is tender, juicy, and full of bold smoky flavor. A simple and delicious recipe perfect for your smoker.
Servings: 8 servings
Equipment
- mixing bowl (large and small)
- smoker
- basting brush
- grill-safe thermometer
Ingredients
- 2 pounds ground beef preferably ground chuck
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- ½ teaspoon chili powder
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 1 tablespoon Worcestershire sauce
- 1 cup Italian bread crumbs
- 1 cup milk
- 2 eggs large
- ½ cup onions chopped, optional
- ½ cup BBQ sauce
Instructions
- Preheat your smoker to 225°F. Applewood chips are recommended for a mild, sweet smoke.
- In a large bowl, combine the ground beef with garlic powder, onion powder, black pepper, chili powder, salt, dried oregano, and Worcestershire sauce. Mix well by hand or with a spatula.
- Preferred method: In a small bowl, stir together the milk and breadcrumbs. Let sit for 5 to 6 minutes to form a paste. Whisk in the eggs.
- Add the milk mixture to the beef and mix until fully combined.
- Add chopped onions and mix again. For milder onion flavor, sauté them first for 3 to 4 minutes in a bit of oil and a pinch of salt.
- Line a heat-proof wire rack with an 8x10-inch piece of parchment paper. Place the rack on top of a small baking sheet.
- Shape the meat mixture into a loaf on the parchment paper.
- Transfer the rack to your smoker and close the lid.
- After 30 minutes, brush the meatloaf with BBQ sauce. Repeat after another 45 minutes.
- Smoke for 3 hours 30 minutes to 4 hours, or until the internal temperature reaches 165°F.
- Let rest briefly, then slice and serve.
Notes
🥡 STORAGE
- Store leftover meatloaf in an airtight container in the fridge for up to 3 days.
- Freeze sliced portions on a lined baking sheet, then transfer to a freezer bag for up to 45 days.
♨️ REHEATING
- From fridge: reheat in the air fryer at 350°F for 4-5 minutes.
- From frozen: air fry at 300°F for 8-10 minutes or thaw overnight before reheating.
❄️ FREEZING
- Freeze fully cooked and cooled slices flat on a baking sheet, then transfer to a bag or container.
💡 TIPS FOR BEST RESULTS
- Always mix breadcrumbs and milk first for a tender texture.
- Use a thermometer to ensure doneness without over-drying.
- Add BBQ sauce during the smoke for maximum flavor.
🍳 ALTERNATE COOKING METHODS
- Bake in a 350°F oven for 1 hour or until the internal temp reaches 165°F.
- For a crustier finish, sear in a skillet before smoking or baking.
♻️ LEFTOVERS
- Crumble into nachos, sandwiches, or toss with pasta.
- Serve slices warm or cold - it's flavorful either way!
Nutrition
Calories: 420kcal | Carbohydrates: 21g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1100mg | Potassium: 494mg | Fiber: 1g | Sugar: 9g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 4mg
