Smoked Meatloaf
Intermediate 3.5 hours 6–8 servings Pellet

Smoked Meatloaf

Smoked meatloaf is what happens when backyard BBQ meets Sunday dinner nostalgia. The smoke penetrates the ground meat mix, the exterior develops a dark, savory bark, and a tangy BBQ glaze tacks onto the surface like candy. It's familiar enough to please picky eaters and smoky enough to impress your BBQ friends. Serve it with mashed potatoes and watch it disappear.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

ReviewedThis recipe was last reviewed on May 15, 2026.

Ingredients

  • 2 lbs ground beef (80/20)
  • ½ lb ground pork
  • 1 cup breadcrumbs
  • 2 eggs, beaten
  • ½ cup milk
  • 1 small onion, diced and sautéed
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • ½ cup ketchup + ¼ cup BBQ sauce for glaze
  • 2 tbsp brown sugar

Step by Step

1

Sauté the aromatics

Cook the diced onion in a little oil until soft and translucent, about 5 minutes. Add the garlic and cook 30 seconds more. Let cool slightly — hot onions will cook the eggs prematurely and give you a grainy texture.

2

Mix the loaf gently

In a large bowl, combine beef, pork, breadcrumbs, eggs, milk, cooled onions, garlic, Worcestershire, salt, pepper, and paprika. Mix with your hands until just combined — overworking makes dense meatloaf. Shape into a free-form loaf on a wire rack set over a baking sheet (this lets smoke circulate underneath).

3

Smoke at 250°F for 2 hours

Set your smoker to 250°F with hickory or oak. Place the rack with the meatloaf directly on the grates. Smoke until the internal temp hits 140°F — about 2 hours. The exterior should be taking on color but not cracking.

4

Glaze and finish to 160°F

Mix ketchup, BBQ sauce, and brown sugar. Brush thickly over the entire surface. Continue smoking until the internal temp reads 160°F — another 45–60 minutes. The glaze will caramelize and darken.

5

Rest 15 minutes before slicing

Tent loosely with foil and rest. The loaf will firm up and the juices will settle. Slice into 1-inch thick pieces and serve with extra glaze on the side.

Pro Tips

  • Free-form loaf on a rack beats a loaf pan every time. The smoke hits all sides and the fat renders away instead of pooling at the bottom.
  • A 50/50 mix of beef and pork gives the best texture and flavor. All-beef works but is denser; all-pork is too soft.
  • Leftovers make incredible meatloaf sandwiches. Thick slices on toasted sourdough with mayo, pickles, and extra BBQ sauce.

Common Questions

Frequently Asked Questions

How long does Smoked Meatloaf take to cook?
Total time is about 3.5 hours including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What grill do I need?
This recipe is written for a pellet. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
6–8 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Free-form loaf on a rack beats a loaf pan every time. The smoke hits all sides and the fat renders away instead of pooling at the bottom.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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