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Perfect smoked meatloaf being sliced on a carving board
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5 from 1 vote

Smoked Meatloaf Recipe

This Smoked Meatloaf is tender and juicy with a mouthwatering BBQ glaze. Quick and easy to prepare.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: smoked meatloaf
Servings: 8 servings
Calories: 251kcal
Author: Cindy

Ingredients

  • 2 pounds lean ground beef
  • 1 medium onion minced, ½ cup
  • 3 garlic cloves minced
  • 2 large eggs lightly beaten
  • 3/4 cup bread crumbs
  • 1 tsp salt or to taste
  • 1 tsp black pepper
  • 1/2 tsp dried sage or dried parsley
  • ½ cup BBQ sauce

Instructions

  • Preheat your smoker to 250°F for indirect smoking. There are many options for the wood including hickory, mesquite, cherrywood, pecan, oak or maple.
  • In a large bowl, add the ground beef, onion, garlic, eggs, breadcrumbs, salt, pepper, sage and 2 tablespoons of BBQ sauce. Using a large spoon or your hands, mix just until combined.
  • Place a large piece of parchment on a work surface. Turn the meat mixture onto the parchment and form into a oval or log shape using your hands, smoothing out any bumps or imperfections. (See notes if you want to make it bacon-wrapped or stuffed).
  • Transfer the meatloaf to a grill tray or basket (or make your own using aluminum foil). Insert the probe of a wireless thermometer into the middle of the meatloaf (if using).
  • Place in the smoker for about 2 hours. After about 1 1/2 hours, brush with the remaining BBQ sauce to form a glaze. The meatloaf is done when the internal temperature reaches 160°F.
  • Remove from the smoker and let it rest for 15 minutes before slicing.

Notes

  • Smoked Bacon Wrapped Meatloaf: On a piece of parchment, create a large basket weave of bacon in a rectangular pattern. Skip glazing the meatloaf with BBQ sauce and instead place it on the bacon. Invert and peel off the parchment, tucking the edges beneath the meatloaf. The bacon will become crispy during smoking.
  • Smoked Stuffed Meatloaf: Simply insert 4-6 oz of mozzarella or Jack cheese strips into the middle of the meatloaf during forming.
  • Make Ahead: You can make meatloaf up to 3 days ahead of time and store in an airtight container in the fridge. It also freezes well for up to 3 months in heavy-duty freezer bags.
  • Leftovers: Use them to make meatloaf sandwiches, meatloaf mac and cheese and more!

Nutrition

Serving: 6oz | Calories: 251kcal | Carbohydrates: 19g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 698mg | Potassium: 513mg | Fiber: 1g | Sugar: 9g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 4mg