Fire up your smoker and make a tender, flavorful Smoked Meatloaf topped with a sticky BBQ glaze. This easy recipe comes together in about 10 minutes of prep, then smokes low and slow until juicy, smoky, and perfectly cooked.
Table of contents
- Ingredients
- Instructions
- Ways to glaze the meatloaf
- Make it keto
- Make it bacon wrapped
- Stuff the meatloaf with cheese
- Recipe tips
- Storage and reheating
- What to serve with it
- Tools you’ll need
- More recipes for the smoker
Say goodbye to dry, bland meatloaf. When you season well and smoke it low and slow, you get a juicy, tender loaf with a beautiful smoky aroma. The pink ring that sometimes appears just inside the edge is the smoke ring — a harmless and desirable sign that the meat absorbed smoke while cooking. As long as the internal temperature reaches 160°F, the meatloaf is safe to eat and will remain moist.
Smoked meatloaf with a caramelized BBQ glaze is a crowd-pleaser: smoky, savory, and slightly sweet on the outside, tender and flavorful inside.
Ingredients
- Olive oil – or another neutral oil like vegetable, canola, or avocado oil.
- Onion – yellow onion, diced.
- Garlic – fresh cloves, minced.
- Ground beef – 80/20 (80% lean / 20% fat) for best juiciness.
- Ground pork – adds fat and extra flavor; you can use only beef if preferred.
- Breadcrumbs – regular or panko. For a low-carb option, use crushed pork rinds or pork panko.
- Large eggs – bind the loaf.
- Meatloaf seasoning – a blend of salt, pepper, garlic powder, paprika, parsley, etc. (use your favorite mix).
- Worcestershire sauce – adds depth and umami; soy sauce can substitute in a pinch.
- BBQ sauce – your preferred brand for glazing; see glaze options below for alternatives.
Instructions
Step-by-step photos can help; see the images in this post for guidance. The full ingredient amounts and timings are in the recipe card further down.
- Preheat the smoker to 225°F.
- Sauté the aromatics. Heat the oil in a large skillet over medium-high heat. Cook diced onion for 4–5 minutes, then add minced garlic and cook another minute. Remove from heat and let cool slightly.
- Combine the meat mixture. In a large bowl, add ground pork, ground beef, eggs, breadcrumbs, meatloaf seasoning, and Worcestershire sauce. Add the cooked onion and garlic and gently mix with your hands or a spatula until just combined. Do not overwork the meat or the loaf will become dense.
- Shape the loaf. Form the mixture into a compact loaf and place it on a grill-safe pan, wire rack, or a doubled piece of heavy-duty foil to support it in the smoker.
- Start smoking. Place the meatloaf in the smoker and smoke for 30 minutes.
- Glaze and continue cooking. After 30 minutes, brush about 1/4 cup of BBQ sauce over the top and sides. Continue smoking for approximately 2 to 2 1/2 more hours, checking the internal temperature after about 1 1/2 hours. The meatloaf is done when the thickest part reaches 160°F; total cook time is typically 2 1/2–3 hours.
- Finish and rest. Remove from the smoker when the internal temperature reaches 160°F and brush with the remaining BBQ sauce. Let the meatloaf rest for at least 15 minutes before slicing—this helps it hold together and stay juicy.
- Slice and serve. Cut into 8 slices and enjoy.
Ways to glaze the meatloaf
BBQ sauce is classic and complements the smoky flavor, but there are several tasty alternatives to try that change the final character of the dish.
- Pepper jelly – offers a sweet-spicy, glossy finish that contrasts nicely with smoky meat.
- Homemade meatloaf sauce – mix 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and 2 teaspoons of your meatloaf seasoning for a balanced, tangy glaze.
- Fruit jams or bacon jam – apricot, peach, apple jam, or bacon jam are great for a sweet-savory glaze.
- White BBQ sauce – a creamy, tangy option that pairs well with smoked pork and can be interesting with beef/pork blends.
- Honey mustard – sweet and tangy, ideal if you prefer less smoke-forward flavor.
- Marinara – use for an Italian-style meatloaf finish.
Make it keto
To lower carbs, swap the breadcrumbs for ground pork rinds or a low-carb panko alternative and use a sugar-free BBQ sauce for glazing. This reduces total and net carbs per slice significantly while keeping the texture and flavor you want.
Make it bacon wrapped
Bacon adds flavor and a crispy exterior. To make a bacon-wrapped smoked meatloaf:
- Brush the uncooked loaf with 1/2 cup BBQ sauce.
- Weave strips of thick-cut bacon into a lattice and place it over the loaf.
- Tuck the bacon ends underneath the loaf so it stays secured while smoking.
- Smoke until the internal temperature is 160°F, 2 1/2–3 hours, or until bacon is crisp to your liking.
Stuff the meatloaf with cheese
A cheese-stuffed version is a great option. Follow these steps:
- After mixing the meat, place half the mixture into a loaf shape on a board.
- Add 6 ounces of thick-sliced cheddar or pepper jack in the center, leaving a 1-inch border.
- Top with the remaining meat and seal the edges so the cheese stays inside while smoking.
- Smoke as directed and allow to rest before slicing so the melted cheese stays contained.
Recipe tips
- Mix gently. Combine ingredients until just incorporated to avoid a dense loaf.
- Smoke to temperature, not time. Use a probe or instant-read thermometer and remove when the internal temp reaches 160°F.
- Ideal smoker temp: 225°F for low-and-slow cooking and maximum smoke flavor.
- Wood choice: Hickory provides a classic savory smoke; mesquite or oak are solid alternatives depending on preference.
- Make-ahead: Form the loaf and refrigerate up to 48 hours before smoking.
- Servings: This recipe yields about 8 slices; plan for approximately 2 slices per person.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 6 days.
Reheat on the stove: Warm slices in a skillet over medium heat for 3–4 minutes per side.
Microwave: Heat slices on a microwave-safe plate for about 2 minutes, or until warmed through.
Oven: Wrap slices or the whole loaf in foil and heat in a 350°F oven for 15 minutes or until hot.
Leftover meatloaf also makes great sandwiches or breakfast hash.
What to serve with it
Classic pairings include mashed potatoes and green vegetables, but smoked sides are especially good with this loaf. Try smoked mac and cheese, baked beans, or roasted sweet potatoes.
- Smoked Mac and Cheese
- Mashed Potatoes (classic or loaded)
- BBQ Baked Beans
- Creamed Corn
- Roasted or Air-Fryer Potatoes
- Brussels sprouts or glazed carrots
Tools you’ll need
- Smoker – pellet or wood smoker set to a steady 225°F.
- Wood or pellets – hickory recommended for a robust smoke flavor.
- Thermometer – a probe or instant-read thermometer to monitor internal temp.
- Grill pan or wire rack – helps smoke circulate around the loaf and catches drips.
More recipes for the smoker
If you enjoy this smoked meatloaf, explore other smoked mains like pork chops, pulled pork, turkey breast, brisket, tri-tip, and chicken wings—each benefits from low-and-slow cooking and good smoke.
Smoked Pork Chops
Smoked Pulled Pork
Smoked Turkey Breast
Smoked Brisket
Smoked Tri Tip
Smoked Chicken Wings
Smoked Meatloaf
8
slices
10 minutes
2 hours 30 minutes
2 hours 40 minutes
Whitney Bond
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 6 cloves garlic, minced
- 1 pound ground pork
- 1 pound ground beef
- 2 large eggs
- ½ cup panko breadcrumbs
- 3 tablespoons meatloaf seasoning
- 2 tablespoons Worcestershire sauce
- ½ cup BBQ sauce
Instructions
- Preheat the smoker to 225°F.
- Heat the olive oil in a large skillet over medium-high heat.
- Sauté the onions for 4–5 minutes, add the garlic and cook 1 minute. Remove from heat and set aside.
- In a large bowl, add the ground pork, ground beef, eggs, breadcrumbs, meatloaf seasoning, and Worcestershire sauce.
- Add the cooked onion and garlic. Gently combine with your hands—do not overmix.
- Form the mixture into a loaf shape and place it on a grill-safe pan, wire rack, or doubled heavy-duty foil.
- Place the meatloaf in the smoker.
- Smoke for 30 minutes, then brush ¼ cup BBQ sauce over the top and sides.
- Continue cooking about 1½ hours, then begin checking the internal temperature. Continue checking every 15–20 minutes until the center reaches 160°F (total smoke time usually 2½–3 hours).
- When the meatloaf reaches 160°F, remove it from the smoker and brush with the remaining ¼ cup BBQ sauce.
- Rest the meatloaf at least 15 minutes before slicing to keep it intact.
- Slice into 8 pieces and serve.
Notes
- Glaze alternatives: pepper jelly, bacon jam, apricot or peach jam, white BBQ sauce, honey mustard, or marinara.
- Keto option: replace breadcrumbs with pork-based crumbs or crushed pork rinds and use a sugar-free BBQ sauce to lower net carbs.
- Bacon wrap or cheese stuffing: follow the bacon weave and cheese-stuff instructions above if desired.
- Smoke ring: a pink or red ring inside the cooked meatloaf is the smoke ring and does not mean the meat is undercooked when the internal temperature reaches 160°F.
- Yield: makes about 8 slices; plan 2 slices per person for servings of four.
- Temperature tip: use a thermometer probe or instant-read thermometer and remove at 160°F for safe, juicy results.
- Recommended wood: hickory is recommended, though mesquite or oak also work well.
- Storage: refrigerate leftovers up to 6 days and reheat on the stove, in the microwave, or in a 350°F oven wrapped in foil.
Nutrition Facts
Calories
391
kcal
Carbohydrates
15
g
Protein
22
g
Fat
27
g