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Smoked Meatloaf

foxyrecipes
Ground beef, breadcrumbs, and savory seasonings shape into a free form loaf that smokes low and slow until it develops a deep smoke ring and a firm bark, finished with a glossy caramelized BBQ glaze.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 380 kcal

Equipment

  • Smoker or pellet grill
  • wire rack
  • Large mixing bowl
  • Meat thermometer
  • Basting brush

Ingredients
  

For the Meatloaf:

  • 2 lbs ground beef
  • 1 cup breadcrumbs
  • 2 large eggs
  • ½ cup yellow onion diced
  • 2 cloves garlic minced
  • ½ cup milk
  • 2 tbsp Worcestershire sauce
  • ¼ cup ketchup
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp BBQ rub or smoked paprika

For the Glaze:

  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp mustard

Instructions
 

  • Mix and Shape the Meatloaf
    In a large mixing bowl, combine the ground beef with breadcrumbs, eggs, diced onion, garlic, milk, Worcestershire sauce, ketchup, salt, pepper, and BBQ rub.
    Use your hands to gently mix everything together just until combined, being careful not to overwork the meat. Shape the mixture by hand into a free form oval loaf directly on a wire rack, rather than pressing it into a loaf pan, so smoke can reach every side evenly.
    smoked meatloaf stage 1
  • Smoke the Meatloaf Low and Slow
    Preheat your smoker or pellet grill to 225 to 250 degrees. Place the shaped meatloaf, still on its wire rack, directly onto the smoker grates. Let it smoke undisturbed until the internal temperature reaches about 150 degrees, checking occasionally with a meat thermometer rather than lifting the lid too often.
    smoked meatloaf stage 2
  • Glaze, Rest, and Slice
    Once the internal temperature hits about 150 degrees, brush the BBQ glaze generously over the top and sides of the meatloaf.
    Continue smoking until the internal temperature reaches 160 degrees and the glaze has become glossy and slightly caramelized. Remove the meatloaf from the smoker and let it rest for about ten minutes before slicing into thick pieces.
    smoked meatloaf stage 3

Notes

  • Let the meatloaf rest for at least ten minutes before slicing so the juices redistribute instead of spilling out onto the board.
  • Use a reliable meat thermometer rather than guessing based on time alone, since smoker temperatures can vary.
  • Apply the glaze only in the final stretch of cooking to prevent it from burning before the meatloaf is fully cooked through.
  • Resist the urge to open the smoker too often, since every peek lets heat and smoke escape and can extend your overall cook time.
  • For extra flavor, brush a second light coat of glaze right after pulling the meatloaf off the smoker while it is still warm, which helps it soak in a little more before slicing.
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