Smoked Meatloaf Recipe

We’ve been smoking our meatloaf for a few years now and it’s a pretty rare occasion that it ever ends up in the oven now, but for some reason I’ve never shared the recipe with our readers. I think I tend to smoke it, smell it’s deliciousness all day and by the time it’s done it takes everything in me to share it with the family and not just eat it alone. It was not possible to take the time and photograph it.

So why is it finally happening now?

I made two.

Haha! One to take pictures and one to eat right away!

A photo of a smoked meatloaf taken from above with four slices cut from one end of the loaf. the meatloaf is sitting on white parchment paper and juicys are seeping out of the sides.

Why is this? MeatloafWhat is the worst thing about meatloaf? We sometimes do a social media engagement activity to see which dish is most hated. Nooooooo! Meatloaf is my favorite dish! It’s pure Comfort food and I’ll order it if it’s on the menu at any restaurant. People, get allllllllll the meatloaf!

You’re going to be singing the same tune once you try this smoked version! The award goes to the person who thought of smoking a meatloaf. It’s so. DANG. GLORIOUS!!

Do you see it? Smoke a ring? And the glazeIt’s so good, I could drink it. Gah! I’m drooling just thinking about this Meatloaf in a smoker!

Ingredients for a Smoked Beef Loaf

A few ingredients are needed to make the sauce that you brush on top of the meatloaf. Then, you will need some ingredients to make the meatloaf. Here’s what you’ll need:

Glaze: ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, brown sugar, garlic powder, salt

For the Meatloaf

  • Meat – beef (ground chuck) and Italian sausage
  • Veggies – onion, carrot, garlic
  • Binders – eggs, Ritz crackers, milk
  • Seasonings – thyme, sea salt, black pepper
  • Flavor – ketchup, dijon mustard, worcestershire sauce, parsley

The recipe card at the bottom of this post contains the measurements for each ingredient.

a photo of several thick slices of smoked meatloaf sitting on a dark gray serving platter.

How to Smoke Meatloaf

There are two parts to make this homemade smoked meatloaf – the glaze and the meatloaf. These are the basics:

Glaze

  1. Mix all ingredients and set aside.

For the Meatloaf

  1. Preheat your smoker.
  2. Place the oil in a saucepan over medium heat. Once the oil is melted, add the onion and garlic.
  3. Mix all ingredients together in a large bowl until well combined.
  4. Place the meat in a loaf shape on a piece parchment or foil.
  5. The prepared glaze should be applied to all sides of the loaf. Place the meatloaf in a smoker. Smoke the meatloaf for approximately 2 hours.
  6. Add more glaze to the top and continue smoking for a few more hours.
  7. Let the meatloaf sit out to cool before you slice it.
  8. Allow the glaze to cool and then combine it with the meatloaf.

The recipe card below contains all of the details.

A photo of a smoked meatloaf taken from overhead with three slices cut off one end. the slices show a beautiful smoke ring and the whole loaf of sprinkled with chopped fresh parsley.

What meat should be used for meatloaf

Our favorite meat for smoked meatloaf? A combination of ground chuck, Italian sausage. You could go all ground beef if you want, but there’s really something special about the combination of the two.

What wood should I use for the smoker?

We love oak pellets or hickory, but we also love mesquite or some other combination. Sweet woods are delicious as apple or cherry.

How Long Can You Smoke a Meatloaf for?

This meatloaf will end up being slightly more than 2 pounds. It will smoke at 225 for about 4 hours.

When is a Smoked meatloaf done?

A 160-degree internal temperature is the minimum required for a smoked meatloaf to be safe for consumption. Most smokers come with temperature probes, but if you don’t have one, we recommend this meat thermometer.

a photo of several thick slices of smoked meatloaf sitting on a charcoal gray serving platter.

What to eat with Smoked Meatloaf

I love to eat this meatloaf with some steamed vegetables. baked potatoesA fresh start brussels sprouts salad. If you aren’t a baked potato fan (shame on you!Then, go with mashed potatoesOr roasted.

Making Meatloaf Before It’s Too Late

Meatloaf can even be prepared up to a full day ahead of smoking. Combine all the ingredients and form it into a loaves. Keep it in an airtight container in a refrigerator until ready to smoke.

Uncooked meatloaf can also be frozen. It can be thawed in the refrigerator overnight before you smoke it.

How to store and heat smoked meatloaf

It can be stored in an airtight container in your refrigerator. It will keep for 3-5 Days. It freezes well. Wrap the whole loaf in plastic wrap or cut slices and place in an airtight bag. It will keep in the freezer for up to a month Up to 3 Months.

When you want to reheatTo make the meatloaf, first thaw it in the fridge overnight and then heat it in the oven. It is possible to drain it in the microwave, but it can dry out very quickly. It is best to warm it in the oven. Bake it in a covered baking dish with foil at 250°C until it is warm through.

Once you’ve smoked a meatloaf, you’ll never cook it in the oven again! The flavor of a smoked meatloafYou will love meatloaf!

Prep Time 10 Minutes

Cook Time 4 Hours

Total Time: 4 Hours 10 Minutes

Servings: 8 Slices

Glaze

  • 1/2 Cup Ketchup
  • 1/2 Cup Chili Sauce
  • 1 Take one teaspoon Vinegar apple cider
  • 1/2 Take one teaspoon Worcestershire Sauce
  • 2 1/2 Use the following as a guide: Brown Sugar
  • 1 Take one teaspoon Garlic Powder
  • 1 Take one teaspoon Salt

For the Meatloaf

  • 1 lb Beef Chuck Ground
  • 1 lb Italian Sausage
  • 2 Take one teaspoon Vegetable Oil
  • 3/4 Cup Onion Medium, grated
  • 1/4 Cup Carrot Finely crafted
  • 3 Cloves Garlic medium, minced
  • 2 large Eggs
  • 1/2 Take one teaspoon Thyme Dried
  • 1 Take one teaspoon Sea Salt
  • 1/2 Take one teaspoon Black Pepper
  • 2 Take one teaspoon Dijon Mustard
  • 2 Take one teaspoon Ketchup
  • 2 Take one teaspoon Worcestershire Sauce
  • 1/2 Cup Milk Complete
  • 2/3 Cup Ritz Crackers Crushed or 1 1/4 cups bread crumbs
  • 1/4 Cup Parsley Fresh, chopped

For the Meatloaf

  • Heat a smoker to 225°F with oak pellets or hickory.
  • In a skillet, heat oil. Add onion and garlic; sauté until soft, about 5 minutes. Set aside to cool.
  • In a small bowl combine eggs with thyme and salt. Mix egg mixture and meat in large bowl. Add crackers and parsley to the bowl. Stir until well combined and meat mixture doesn’t stick to the bowl. 
  • Make a loaf out of the meat mixture using parchment or foil.
  • Use one-quarter of the glaze to brush the meat. Place the foil or parchment with the meatloaf onto a metal plate and place in the smoker. Cook until glaze is set, approximately 2 hours.
  • Continue baking until the glaze has set, about 2 hours.
  • Allow to cool for 10 minutes. Meanwhile, heat remaining glaze on medium heat until it thickens slightly. Serve meatloaf sliced and with extra glaze.

Nutrition Facts

Smoked Meatloaf

Serving Size (1 slice)

Calories 414
Calories starting at Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 10g63%

Trans Fat 1g

4g of polyunsaturated fat

Monounsaturated Fat 12g

Cholesterol 130mg43%

Sodium 1524mg66%

Potassium 568mg16%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 11g12%

Protein 22g44%

Vitamin A 1135IU23%

Vitamin C 9mg11%

Calcium 75mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Leave a Reply

Your email address will not be published.