How Long Does It Take to Smoke Meatloaf?

A 2-pound loaf at 225°F takes 2-3 hours. Check for 160°F internally to be sure—it’s the gold standard.

Can I Swap in Other Meats?

You bet! Pork adds richness, turkey keeps it lighter—just aim for some fat content (at least 15-20%) to avoid dryness.

How Do I Keep It Juicy?

Milk and eggs in the mix, plus a watchful eye on that thermometer. Basting helps, too!

No Smoker? No Problem!

Use a grill: Wrap wood chips in foil, poke holes, and set over indirect heat. It’s not quite the same, but it’ll get you close.

Can I Make It My Own?

Absolutely—tweak the spices, add herbs, or wrap it in bacon. This recipe’s your canvas!

Smoked Meatloaf Recipe: Juicy, Smoky Perfection Awaits

Description

This smoked meatloaf recipe takes classic comfort food to new heights with rich, smoky flavors and a juicy, tender texture. Perfect for BBQ lovers, this dish combines a savory beef blend with a sticky BBQ glaze, smoked low and slow for an unforgettable meal that’s sure to impress at dinner tables or backyard gatherings.

Ingredients

Scale

Meatloaf Base

2 lbs ground beef (80/20 blend)
1 cup panko breadcrumbs
½ cup whole milk
½ cup finely diced sweet onions
3 cloves garlic, minced
2 large eggs, beaten
¼ cup tangy BBQ sauce
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp salt
½ tsp freshly cracked black pepper
2 tbsp BBQ rub

Glaze

½ cup BBQ sauce (for glazing)

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Instructions

Prepare the Meat Mixture
In a large bowl, soak panko breadcrumbs in milk for 5 minutes until soft. Add ground beef, diced onions, minced garlic, beaten eggs, BBQ sauce, Worcestershire sauce, Dijon mustard, smoked paprika, salt, pepper, and BBQ rub. Mix gently with your hands until just combined—avoid overmixing to keep it tender.
Shape the Loaf
Form the mixture into an 8×4-inch loaf. Place it on a wire rack or perforated grill pan to allow smoke to circulate evenly around the meat during cooking.
Preheat the Smoker
Heat your smoker to 225°F. Add wood chips (hickory or cherry recommended) to the smoker box or tray for optimal flavor.
Smoke the Meatloaf
Place the meatloaf in the smoker and cook for 2.5–3 hours, or until the internal temperature reaches 160°F, checked with a meat thermometer.
Apply the Glaze
About 30 minutes before it’s done, brush the top and sides with ½ cup BBQ sauce. Let it caramelize into a sticky, glossy finish.
Rest and Serve
Remove the meatloaf from the smoker, tent with foil, and let it rest for 10–15 minutes. Slice and serve warm.

Notes

Wood Choice: Hickory adds a bold, bacon-like flavor, while cherry offers a milder, fruity smoke—experiment to find your favorite.
Make Ahead: Shape the loaf and refrigerate it overnight before smoking to enhance flavor penetration.
Leftovers: Store in an airtight container in the fridge for up to 4 days or freeze slices for up to 3 months; reheat in the smoker or oven at 250°F.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Dinner
Method: smoking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/8 of the loaf)
Calories: 350 kcal
Sugar: 8 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 115 mg