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Smoked Meatloaf

Smoked meatloaf with a mahogany, bark-like crust and a visible smoke ring. Slow-smoked low and slow, then finished with a sticky BBQ glaze caramelized on top.
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Prep Time 20 minutes
Cook Time 3 hours
rest 15 minutes
Total Time 3 hours 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground beef (80/20)
  • 0.5 lb ground pork
  • 1 cup breadcrumbs
  • 2 eggs
  • 0.5 cup milk
  • 1 small onion, grated
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
BBQ Glaze
  • 0.5 cup BBQ sauce
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
Wood Chips
  • 1 hickory or cherry wood chips for smoke

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Smoke the Meatloaf
  1. Preheat the smoker to 225–250°F using hickory or cherry wood chips, building clean smoke before you add the loaf (visual cue: steady, light smoke wisp).
  2. Mix the ground beef, ground pork, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, yellow mustard, smoked paprika, salt, and black pepper until just combined (visual cue: cohesive mixture with no dry pockets).
  3. Shape the mixture into a free-form loaf on a wire rack or grill-safe pan (visual cue: loaf holds together as one piece).
  4. Place the loaf in the smoker and smoke for 2–2.5 hours until the internal temperature reaches 145°F (visual cue: smoke-darkened surface forming a light bark).
  5. Mix BBQ glaze (BBQ sauce, honey, and apple cider vinegar) and brush generously over the meatloaf (visual cue: glossy coat covering the top and sides).
  6. Continue smoking for 30–45 minutes until the glaze caramelizes and the internal temperature reaches 160°F (visual cue: dark mahogany sheen with sticky, set glaze).
Rest and Slice
  1. Rest the smoked meatloaf for 15 minutes before slicing and serving (visual cue: juices settle and slices hold shape).

Notes

For best smoke ring and bark, keep the smoker steady in the 225–250°F range and avoid opening the lid early. Refrigerate leftovers in a sealed container for up to 3–4 days; freeze up to 2 months (wrap slices individually for easy reheating). For a lighter option, use 90/10 ground beef and omit the ground pork while keeping the binding ingredients the same.