Smoked Meatloaf is better than any other meat loaf you may have eaten. It's juicy on the inside with a crispy exterior and a sweet and smoky flavor.
I have been having so much fun using my smoker lately. I had no idea that I could make so many different types of recipes.
Have you had a chance to try any of the others I've shared?
My Smoked Baked Potato was so easy to make. It is a must-make; you'll love the flavor of smoked potatoes!
Smoked Baked Beans are the most tender beans with bacon are the perfect side dish! Make this recipe using any smoker.
These Smoked Chicken Quarters are juicy and tender on the inside with crispy skin on the outside. Make this smoker recipe using any type of smoker!
Tips for Making Smoked Meatloaf
Making my smoked meatloaf recipe is fairly simple. But, if you want a few pro tips for the best ever meatloaf recipe, here are a few to keep in mind.
Don't forget to check out the video to see us make this meat loaf recipe.
- Choose meat with a fairly high fat content. If you choose meat that is too low fat, your meatloaf will be dry. The fat content should be at least 15%.
- Make sure that you add moisture in each step of the recipe process. That can include eggs, my BBQ sauce, or Worcestershire sauce. For extra moisture, you can add a tablespoon of milk.
- Soak the breadcrumbs in the egg mixture before you add it to the ground beef. You won't believe how much of a difference this makes in this smoked meatloaf recipe.
- Saute the vegetables before adding them. This does help to add moisture to your meatloaf recipe. And, it helps infuse the meatloaf with flavor.
- Don't overmix it. You only need to combine the ingredients until they are well distributed. Too much mixing will make it dry.
Tools needed
Temperature to cook meatloaf in a smoker
If you're wondering about the temperature to cook meatloaf, it can vary based on the recipe. When making my smoked meatloaf recipe, you will need to preheat your smoker to 225F. That will result in the best flavor and texture for your meatloaf.
Don't overcook it. You don't want your meatloaf to be dry.
Frequently asked questions
What flavor wood chips to use Choose your favorite wood, I am using my favorite blend of oak, maple, and hickory on my pellet smoker.
But, you can always try applewood if you prefer. This smoked meatloaf recipe will taste good no matter what type of wood chips you use.
Meatloaf internal temperature
The correct meatloaf internal temp is 160F. It's very important to use a meat thermometer to check when your meat is done.
The correct meatloaf internal temp is 160F. It's very important to use a meat thermometer to check when your meat is done.
The USDA recommends cooking all ground meat to an internal temperature of 160F. Just place the thermometer in the center of your loaf.
Alternate proteins
If you'd prefer not to use ground beef, you can use another type of ground meat. Chicken, turkey, pork, and venison are all good options.
If you'd prefer not to use ground beef, you can use another type of ground meat. Chicken, turkey, pork, and venison are all good options.
Keep in mind that ground meats that are lower in fat content may be drier than if you used ground beef. So, you may want to use half and half instead.
How can I store leftovers?
If you have leftovers, place the smoked meatloaf in an airtight container in the refrigerator. They will last for 3 to 5 days tightly covered.
If you have leftovers, place the smoked meatloaf in an airtight container in the refrigerator. They will last for 3 to 5 days tightly covered.
Or, if you want to keep them for a longer period of time, place slices in a freezer bag. You can keep the frozen meatloaf for up to six months this way.
To reheat it, let it thaw in the refrigerator. Then, heat the oven to 250F. Place the meatloaf slices in a baking dish along with one tablespoon of water.
Cover the dish with foil and heat for 30 minutes. You can add more barbecue sauce to the top if you prefer as well.
More meatloaf recipes
If you love meatloaf as much as we do, you might want to try my meatloaf with balsamic glaze. It's easy to prepare and it freezes perfectly.
If you love meatloaf as much as we do, you might want to try my meatloaf with balsamic glaze. It's easy to prepare and it freezes perfectly.
Or, this Cracker Barrel meatloaf copycat is classic comfort food that is easy to make at home.
Enjoy!
With love from our simple kitchen to yours.
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Watch our Smoked Meatloaf (video)
If you'd like to see the whole process, be sure to watch our recipe video to see how we make smoked meatloaf. Yield: 999
Smoked Meatloaf
Smoked Meatloaf is better than any other meat loaf you may have eaten. It's juicy on the inside with a crispy exterior and a sweet and smoky flavor.
Prep time: 10 MCook time: 3 hourTotal time: 3 H & 10 M
Ingredients
- 1 tablespoon canola oil (or light flavored oil)
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 2 pounds lean ground beef
- 2 chiles in adobo, chopped (NOT WHOLE CANS)
- 2 large eggs, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1/2 cup panko breadcrumbs
- 4 tablespoons light brown sugar, divided
- 1/2 cup TSRI’s signature bbq sauce (or bbq sauce of your choice), divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
- In a medium skillet over medium-low heat saute the onion, bell pepper, and garlic in the oil until softened, about 5 minutes. Cooking at low temp helps to release the sugar in the onions so don’t crank up that temp. Set aside to cool.
- In a large bowl combine the ground beef, chiles in adobo, eggs, worcestershire sauce, breadcrumbs, 2 tablespoons of the brown sugar, ¼ cup of the bbq sauce, salt, and pepper. Mix to combine. Add in the cooled onion and peppers and mix to combine, do not over mix, just until everything is incorporated.
- In a 9x13 foil container or container of your choice, form the mixture into a loaf.
- Add the remaining 2 tablespoons of brown sugar and ¼ cup of bbq sauce to a small bowl and mix to combine. Brush half of the glaze all over the meatloaf.
- Smoke for 2-3 hours, basting with the remaining glaze after an hour and a half. Meatloaf is done when the internal temperature reaches 165°F.
- Let cool at least 10 minutes before slicing and serving.
DONNA'S NOTES
- The correct meatloaf internal temp is 160F. It's very important to use a meat thermometer to check when your meat is done.
The USDA recommends cooking all ground meat to an internal temperature of 160F. Just place the thermometer in the center of your loaf.
Originally published August 2020
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