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Prepare Time |
Cook Time |
Total Time |
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30 minutes |
3 hours |
3 hours and 30 minutes |
Everyone has their own family meatloaf recipe, and mine is no exception - my grandma would always make oven-baked meatloaf for me during my childhood visits. While it wasn’t exactly a gourmet meal, there were times I found myself craving that comforting dish. Until one day, I had the idea to switch things up and try making meatloaf in a smoker instead of the oven. The outcome was delicious! It retained the traditional meatloaf flavor, with a juicy texture, a sweet and sticky crust, and that irresistible smoky aroma. Once you try my best smoked meatloaf recipe, you’ll be hooked, and I guarantee your family will be begging for seconds, and even the kids will devour it! I’m excited to share it with you here.
If you’re in summer vibe to smoke more meats, you might also want to check out my smoked baby back rib recipe and smoked pulled pork recipe.
Ingredients:
For the Meatloaf:
- 2 lbs 80/20 ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- 2 large eggs, lightly beaten
- 3/4 cup whole milk
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch of cayenne pepper
For the Glaze:
- 1/2 cup ketchup
- 1/4 cup brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
Equipment:
- Pellet smoker
- Wood pellets, a blend of hickory and cherry
- Leave-in probe thermometer
- Large mixing bowl
- Small skillet
- Grill brush
- Baking sheet
- Aluminum foil
- Cutting board
Why Smoked Meatloaf?
You might think it’s just meatloaf with smoke, but that’s not the case. The smoker does far more than simply infuse a smoky taste. The low, slow flame of the smoker gently cooks the meatloaf, helping to keep it juicy on the inside while developing a beautiful, savory "bark" on the outside. Seriously, this version is way better than my grandma’s meatloaf. Sorry grandma. It’s not that your meatloaf is bad, but this one is truly exceptional.
How to Smoke Meatloaf?
Smoking meatloaf is straightforward, but attention to detail makes all the difference.
Step 1: Prepare Your Smoker. Preheat your favorite smoker to 225°F (107°C). I used a pellet smoker, but an offset or electric smoker will work just fine too. For this recipe, I like a blend of hickory and cherry wood.
Step 2: Sauté the Vegetables. While the smoker is heating, heat a tiny bit of oil in a small skillet over medium. Sauté the diced onion and bell pepper for about 5 minutes until softened, then toss in the minced garlic and sauté for another minute until fragrant.
Step 3: Make the Meatloaf. Combine all the meatloaf ingredients in a bowl and mix them gently, taking care not to overdo it, as overmixing can make the meatloaf less tender. Mix just until combined, using your hands is best. The more you mix, the tougher your meatloaf will be. Once mixed, gently shape the meat mixture into a loaf in the baking sheet.
Step 4: Smoke Meatloaf. Insert your probe thermometer into the thickest part of the meatloaf and place it in the preheated smoker. If your smoker has a water pan, I recommend using that. Cover the smoker and let the meatloaf smoke.
Step 5: Glaze It Up. While the meatloaf is smoking, mix all glaze ingredients in a small bowl and set it aside. After about 2 hours, when the internal temperature hits around 145°F (63°C), start brushing the tops and sides of the meatloaf every 30 minutes. Keep it covered and continue smoking until the internal temperature reaches 160°F (71°C), which should take around 3 hours.
Step 6: Rest and Slice. Once the meatloaf has reached the temperature, carefully remove it from the smoker with a spatula and place it on a cutting board. Loosely cover it with foil and let it rest for 15 minutes, which is important for all meats that need to be sliced, as it allows juices to redistribute, making the meatloaf more moist and flavorful. Also, while resting, the temperature will continue to rise, which is why I recommend taking it off from the smoker at 160°F (71°C). The meatloaf will reach the USDA's safe minimum temperature for ground beef of 165°F (74°C) after resting. Finally, slice and serve your delicious creation.
How Long to Smoke Meatloaf?
Smoking this delicious meatloaf takes about 3 hours at 225°F (107°C), but don’t just rely on the clock. Many factors like the type of your smoker, outdoor temperature, and meatloaf thickness can influence cooking time. The key is to focus on the internal temperature, which should be checked with a reliable meat thermometer. When the internal temperature of the meatloaf reaches 165°F (74°C), it means it’s safe to eat. But sine the temperature will continue to rise while it rests, you can take it out a bit earlier.
Serving Suggestions
Me and my family love pairing meatloaf with creamy mashed potatoes, but you can also take advantage of the smoker to prepare smoked carrots, asparagus, beans, and corn at the same time and serve them alongside. For a different twist, consider pairing it with macaroni and cheese or a crisp garden salad. If you happen to have leftovers, you can reheat the smoked meatloaf and make a delicious sandwich the next day.
Can I Cook Meatloaf Without A Smoker?
Of course you can. Traditional meatloaf is made in the oven. If you want that smoky flavor, just mix 1/2 teaspoon of liquid smoke into the meatloaf mixture. Bake in a preheated 375°F (190°C) oven on a rack over a baking sheet until it hits 160°F (71°C) internally. Glaze in the last 15-20 minutes. However, don't expect this will be the same as real smoked meatloaf.
