It’s 2025, so let’s up our game with a tender smoked meatloaf recipe that is much better than Mom’s. With a few ingredients, tips & tricks, you can elevate this weeknight dinner into a meal fit for the banquet table.
Recipe Highlights
Beyond the recipe: Meatloaf has been served for years on many tables around the country. It is a budget-friendly recipe and easily adaptable so everyone will enjoy it. Our smoked meatloaf recipe is an absolute game-changer. It is tender and moist with a caramelized crust and smoky flavor.
Equipment you will need: A small cookie sheet, rack, and parchment paper.
Time for this recipe: It is done in under 3 hours.
Servings: It fed the four of us with ease and Sean had an open face meatloaf sandwich later in the week.
Jump to:
Smoked meatloaf
Before we dive deeper into the recipe, let’s chat about our smoked meatloaf for a second. If you are a BBQ newbie or a well-seasoned grilling pro, this recipe is for you. If you have done one in the oven, it is time to fire up the BBQ grill or smoker and cook it low and slow. Smoked BBQ meatloaf is totally worth it.
- Smoking meatloaf opens up so many possibilities for which wood to use. I chose pecan for its milder taste and it burns cool. You can choose mesquite for its stronger flavor. For more options, check out the “smoking wood” section in our smoked sausage post.
- The low and slow cooking method slowly brings the meatloaf up to temperature allowing it to be more tender. Additionally, this slow cooking method allows all the flavors to combine and the excess fat to be rendered out. This gives you a moist but not greasy meatloaf.
- It is completely hands-off. Once you start smoking meatloaf, you just wait until it is at temperature. The smoker or BBQ does all the work and you get an extraordinary meatloaf with a crispy caramelized crust.
Ingredients
The ingredients are just like a normal meatloaf, except it is cooked outside. I added some of my favorite spices for an extra smoky punch.
- Ground beef: Ground chuck 80/20 is the best with its perfect ratio of fat for tenderness and moisture.
- Breadcrumbs and milk: These are important for the BBQ smoked meatloaf to have a good structure.
- Eggs: They are what bind all the ingredients together.
- Smoked Paprika: It brings a more pronounced smoky flavor.
- BBQ sauce: This is the magic smokehouse touch that gives a delicious caramelized crust and adds smoky, sweet, and tangy flavors.
See the recipe card for exact quantities and ingredients.
Variations
I think we all get that meatloaf is a simple main course. It can please everyone. Even better you don’t need to run to the store if you’re missing a few ingredients. Don’t have 80/20 ground beef use a mix of sausage and ground round. No breadcrumbs, you can crunch up crackers.
Meatloaf is a family favorite for us. I love it for a busy weeknight night meal. Since we all love talking about food here, it was inevitable that we would make a smoked meatloaf recipe. So have fun with the recipe, who knows you may make a new family favorite.
- Make it spicy – Add some red pepper flakes or ground chili powder to the meatloaf mixture.
- Make it deluxe – Simply add some sauteed onions and mushrooms to the meatloaf. Serve with fresh-cut herbs and grated Parmigiano.
- Make it kid-friendly – Use ketchup and honey mustard to make the meatloaf sweeter. Then add some shredded Colby Jack and bacon bits to top it off.
- Make it international – How about Southwestern? Use taco seasoning and some chorizo sausage. You can go Italian with Italian seasoning and finish with shredded mozzarella.
How to smoke meatloaf
Think of smoking a meatloaf like the baked version but with more flavor. You prepare the meatloaf the same way. Then it gets an upgrade by being cooked in the smoker or BBQ.
Prepare the meat mixture.
Shape into a meatloaf.
Smoke then brush meatloaf with BBQ sauce.
Rest before serving.
Scroll down to the recipe card for exact quantities and instructions.
Tips and tricks for a perfect smoked meatloaf
- Low and slow: When smoking a meatloaf at a low temperature, you ensure the meatloaf stays moist and tender.
- Don’t skip the glaze: Brush the meatloaf with BBQ sauce twice throughout the cook. This gives that delicious caramelized crust everyone will crave.
- Smoking wood flavor matters: Have fun with your smoking wood, choosing a sweet one like cherry or apple is excellent for this recipe. If you are not sure go with oak for its mild smoky flavor.
Make an easy side dish
Let’s be honest, this smoked meatloaf is the deal, but what about its wingmen? Keep it light with roasted broccoli or impress the guests with the French onion baked potatoes.
Equipment
- Smoker or BBQ (with indirect cooking setup)
- Parchment paper
- Small cookie sheet
- Rack
Storage / Reheat / Leftovers
- Storage: Once the meatloaf is completely cooled. You can refrigerate for up to 3 days.
- Reheat: In the air fryer at 330°F for 3 – 4 minutes or when heated through.
- Leftovers: Crumble a few slices and add to nachos or quesadillas. You can make a tasty grilled meatloaf sandwich for lunch. For a quick dinner, use it in fried rice.
Keep the smoker going
Now that you have succeeded with the smoked meatloaf recipe don’t stop there. Give the pork butt a try. It just takes some more prep and smoking time but you are ready for it.
What do you think of the smoked meatloaf recipe? Please leave us ⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Smoked meatloaf recipe for the BBQ or smoker
Equipment
- Smoker or BBQ with indirect cooking setup
- Parchment paper
- Small cookie sheet
- Rack (Needs to fit in or over the cookie sheet and be heatproof.)
Ingredients
- 2 pounds ground beef
- 2 garlic cloves, minced
- 2 teaspoons salt
- 2 teaspoons Italian seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon smoked Paprika
- 1 cup Panko breadcrumbs
- ½ cup diced onions (I used sweet onions but you can also use red onions.)
- 1 cup milk
- 2 eggs
Instructions
- Preheat the smoker or BBQ with an indirect cooking setup to 225℉.
- In a large mixing bowl, add the ground beef, garlic cloves, salt, Italian seasoning, lemon pepper, Paprika, breadcrumbs, and diced onions.
- Mix until all ingredients are combined. You can use a mixing spoon or your hands. Don't overmix.
- Make a well in the middle. Add the milk and eggs. Mix until all ingredients are incorporated.
- Shape the meat mixture into a meatloaf and place over a parchment paper (8 x 10 inches) on the rack.
- Place the meatloaf with the cookie sheet to catch the drippings on the grill grate.
- Smoke for 45 minutes. No peeking!
- Brush the meatloaf with BBQ sauce and keep smoking for an additional 30 minutes.
- Brush a second time with the remaining BBQ sauce to make a nice glaze.
- Continue smoking until the internal temperature reaches 155℉ – 160℉. In our case, another 60 minutes then remove to rest.
- Rest the smoked meatloaf for 10 minutes.
- Serve and Enjoy!
Notes
Food Safety
All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety check your local guidelines and/or head over to the USDA. The “Storage / Reheat / Leftovers” section of the post is our personal estimate.
Here are some key things to remember:
- Like Mom always said, “Wash your hands.” It is the easiest thing to do for your food safety.
- Avoid cross-contamination between raw food items and the utensils with which they come in contact with.
Love your BBQ recipes! Amazing, can’t wait to try it!
Your smoked meatloaf looks so good and sounds amazing! I haven’t used my smoker in awhile and need to give this recipe a try!