Smoked Meatloaf
Classic meatloaf with smoky BBQ glaze.
Jump to RecipeSmoked meatloaf takes this comfort food classic and gives it a whole new dimension. The smoke permeates the meat while the BBQ glaze caramelizes into sticky perfection on top. It's everything you love about meatloaf, amplified. This has become my family's favorite version.
This is ultimate comfort food for family dinners, especially on chilly nights. It's also great for meal prep since it reheats beautifully. Leftover smoked meatloaf sandwiches are honestly one of my favorite things in the world.
Classic meatloaf sides are the way to go. Creamy mashed potatoes are essential - you need something to soak up all that BBQ glaze. Green beans, roasted broccoli, or a simple salad add some vegetables. Cornbread makes it even more satisfying.
For variations, try adding different cheeses inside - pepper jack adds a kick, cheddar is always good. Swap some beef for pork or Italian sausage for different flavor profiles. Different BBQ sauces - spicy, sweet, mustard-based - each give a unique twist.
Free-form the meatloaf rather than using a loaf pan - this maximizes the surface area for smoke and glaze. Don't pack the meat too tight or it'll be dense. Let it rest before slicing so it holds together when cut.
Ingredients
Instructions
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1
In a large bowl, combine the ground beef, breadcrumbs, eggs, diced onion, Worcestershire sauce, salt, and pepper. Mix gently with your hands — overmixing makes the meatloaf dense.
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2
Form the mixture into a loaf shape on a sheet of foil or in a loaf pan. For extra flavor, season the outside with a dusting of Killer Hogs BBQ Rub.
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3
Set your smoker to 250°F with hickory wood chunks for a classic smoky flavor.
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4
Place the meatloaf on the smoker grate (directly or in the pan) and smoke for about 2 hours.
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5
Brush the top generously with Sweet Baby Ray's BBQ Sauce using a silicone basting brush. Return to the smoker.
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6
Continue cooking until the internal temperature reaches 160°F — verify with an instant-read thermometer inserted into the center.
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7
Rest for 10 minutes before slicing into thick portions. The smoky glaze on top should be sticky and caramelized.