We're a family that loves meatloaf. If you've never tried smoked meatloaf you're missing out. Cooking low and slow on the smoker really gives it a juicy, tender texture while being full of smoky flavor.
We eat meatloaf year round, but we usually keep the grilling and smoking time to the summer - mostly due to the cold weather outside.
However, we make an exception for Super Bowl Sunday. We enjoy grilling and smoking on that day definitely.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More smoker recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Melanie Cagle
- Smoked Meatloaf
- 💬 Comments
What makes this recipe so yummy
- Use beef or venison for this recipe. If you're avid hunters like my family we would use venison for the best meatloaf. It's a juicy meatloaf.
- Use your favorite BBQ sauce, it will really take it next level for you.
- Making anything on the smoker really helps keep things a little more hands off. Smoker recipes allow for socialization during the cooking.
- Meatloaf and mashed potatoes is serious comfort food.
- Everything tastes better with a little smoke flavor.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Preheat Smoker.
- Step 2: Add ingredients to a large mixing bowl (except for the bbq sauce, only use 2 tablespoons at this point).
- Step 3: Mix meatloaf ingredients together then form an even loaf shape. Keep the thickness of your meatloaf even so the ends are not cooked faster.
- Step 4: Place loaf into a skillet or grill pan and plan on the smoker rack of your smoker. If you're using a probe (or meat thermometer), stick into the middle of the meatloaf and close the lid.
- Step 5: Smoke for 2 hours then brush the remaining bbq sauce over the top of the meatloaf.
- Step 6: Smoke another 30 minutes (or so) - until the meatloaf has reached 160°F.
- Step 7: Remove and place an aluminum foil tent over the top, in a foil pan, and let rest for 30 minutes.
Pro Tip: If you're using venison meat you'll only need to bring the temperature up to 145°. Of course, this is entirely your decision.
Recipe variations and substitute ideas
- Ground Pork - mix a little ground pork with your beef.
- Bacon - create a bacon weave on top of the meatloaf.
- Brown Sugar - for a little sweetness.
- Italian Sausage - more spice and flavor.
- Apple Cider Vinegar - to balance things out.
- Chili Sauce - use this instead or mix into your bbq sauce - or use chili powder, for added heat.
- Olive Oil - add a little to your bbq sauce at the end.
- Ground Veal - use this instead of ground beef, for extra tender meat.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
When smoking your meatloaf you'll need a smoker, obviously. As well as a large bowl and grill pan to rest the meatloaf in. Some people even use a loaf pan for their recipes.
I have some affiliate links in the recipe card below for the type of pellet smoker we use.
More smoker recipes I think you'll love
- Smoked Venison Backstrap
- Smoked Queso Recipe
- Smoked Mushrooms
- Smoked Bacon Wrapped Shrimp
- Smoked Asparagus
- Smoked Jalapeno Poppers
Try my Crock Pot Pinto Beans recipe on the side or this copycat Texas Roadhouse Sauteed Mushrooms Recipe, then finish off the meal with one of my delicious Snickers Bar Brownies.
How to store leftovers
Once the smoked meatloaf has cooled completely and you have leftovers, store in an airtight container for up to 4 days.
This recipe does freeze well too. Wrap in plastic wrap and aluminum foil, then place in a ziplok bag in the freezer for up to 3 months.
Mel's kitchen notes
Leftover meatloaf makes for some fantastic meatloaf sandwiches! You also should try this Cajun Meatloaf Recipe... it's bold!!
The corn in the picture above is Cajun Corn Maque Choux - a corn recipe full of flavor.
Frequently asked questions: FAQs
We use hickory usually. Mesquite, cherry wood and oak is also excellent.
Smoked meatloaf made from beef is ready to be taken off at 160° (it will continue to cook to 165°F after removing from the heat). If you are like us and like to use ground venison for your meatloaf, only take the temperature to 145°F so to not dry out the meat.
Yes, this is called the plateau. Eventually a smoked meatloaf will get to a certain point and stay there for some time - for us it's usually around 150. Don't worry, this is normal. Wait it out, it will start to climb again.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
If you've tried this Smoked Meatloaf Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Smoked Meatloaf
Ingredients
- 2 Pounds Ground Meat
- 1 Each Yellow Onion diced
- 1 Each Green Bell Pepper diced
- 3 Cloves Garlic crushed
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 Each Large Eggs beaten
- 2 Tablespoons Worcestershire Sauce
- ½ Cup Barbecue Sauce divided
- ½ Cup Panko Breadcrumbs
- ½ Cup Italian Breadcrumbs
- 1 Tablespoon Cajun Seasoning
Instructions
- Preheat your smoker to 275°F, using hickory pellets/chips.
- In a large mixing bowl add the ground meat, diced onion, diced bell pepper, crushed garlic, onion powder, garlic powder, Worcestershire Sauce, 2 tablespoons barbecue sauce, breadcrumbs, eggs and Cajun seasoning2 Pounds Ground Meat, 1 Each Yellow Onion, 1 Each Green Bell Pepper, 3 Cloves Garlic, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 2 Each Large Eggs, 2 Tablespoons Worcestershire Sauce, ½ Cup Barbecue Sauce, ½ Cup Panko Breadcrumbs, ½ Cup Italian Breadcrumbs, 1 Tablespoon Cajun Seasoning
- Mix together with your hands then form an even loaf shape.
- Place the meatloaf into a grill pan or a cast iron skillet.
- Place onto the grill of the smoker. If you're using a probe, insert into the center of the meatloaf.
- Close the lid and cook/smoke for 2 hours.
- At this point brush the remaining barbecue sauce all over the meatloaf.½ Cup Barbecue Sauce
- Continue cooking another 30 minutes or so - until the meatloaf comes to 160°F (for beef).
- Remove and cover with a foil tent for about 30 minutes. Then serve.
Notes
Nutrition
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