Go Back

Smoked Meatloaf

Smoked meatloaf cooked low and slow until it reaches tender, sliceable doneness with a mahogany, bark-like crust. A visible smoke ring and a sticky BBQ glaze caramelized on top make this pellet grill meatloaf feel like real BBQ.
Print Recipe Pin Recipe
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: 420
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 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
  • 1 hickory or cherry wood chips

Equipment

  • 1 smoker
  • 1 wire rack

Method
 

Preheat and prep
  1. Preheat smoker to 225–250°F and load it with hickory or cherry wood chips. Keep the temperature steady for low and slow cooking.
  2. Mix ground beef, ground pork, breadcrumbs, eggs, milk, grated onion, minced garlic, Worcestershire sauce, yellow mustard, smoked paprika, salt, and black pepper until just combined. Stop mixing once no dry pockets remain.
  3. Shape the meat mixture into a free-form loaf on a wire rack or grill-safe pan. Leave some space between the loaf and the edges so smoke can circulate.
Smoke to temperature
  1. Place the loaf in the smoker and smoke for 2–2.5 hours. Smoke it until the internal temperature reaches 145°F, with a developing mahogany color and smoke ring at the edges.
  2. Mix BBQ sauce, honey, and apple cider vinegar to form the glaze. Stir until smooth so it coats evenly.
  3. Brush the meatloaf generously with the BBQ glaze. The surface should look glossy and sticky before returning to the smoker.
  4. Continue smoking for 30–45 minutes, glazing as needed, until the internal temperature reaches 160°F. Look for a caramelized, tacky top and deeper bark-like crust as the glaze darkens.
Rest and serve
  1. Rest the smoked meatloaf for 15 minutes before slicing. The juices will set and the glaze will stay on top.

Notes

For best sliceability, use a probe thermometer and pull the loaf right at 160°F after the final glaze time—carryover will finish the center. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently in a covered dish. Freezing is yes for up to 2 months, thaw overnight in the refrigerator and reheat to steaming hot. If you want a lower-fat option, swap part of the beef with lean ground turkey (texture will be slightly softer but still works).