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Smoked Meatloaf Recipe – Juicy Flavorful Meatloaf Dinner

Smoked Meatloaf Recipe – Juicy Flavorful Meatloaf Dinner

This smoked meatloaf is a rich, juicy, and flavor-packed twist on the classic comfort food. Slow-smoked to perfection and finished with a caramelized glaze, it delivers deep smoky flavor, tender texture, and a mouth-watering finish that makes it perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Optional chill time 30 minutes
Total Time 3 hours 20 minutes
Servings: 8
Course: Dinner, Main Course
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf:
  • 2 lbs ground beef 80/20 blend
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • ½ cup milk
  • ¼ cup ketchup
  • ¼ cup barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh parsley chopped
For the Glaze:
  • ½ cup ketchup
  • ¼ cup barbecue sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon mustard optional

Equipment

  • Smoker or grill with lid
  • Mixing bowl (large)
  • Measuring cups and spoons
  • Meat thermometer
  • Basting brush
  • Parchment paper or grill-safe tray

Method
 

  1. In a large bowl, combine ground beef, breadcrumbs, eggs, chopped onion, garlic, and parsley.
  2. Add milk, ketchup, barbecue sauce, and Worcestershire sauce. Season with salt, pepper, and smoked paprika.
  3. Mix gently until just combined. Do not overmix.
  4. Shape the mixture into a firm loaf and place it on parchment paper or a grill-safe tray.
  5. Preheat your smoker to 225°F (107°C) using your preferred wood (hickory, oak, or applewood).
  6. Place the meatloaf in the smoker and cook for about 1 hour.
  7. Meanwhile, mix all glaze ingredients in a bowl.
  8. After 1 hour, brush the glaze generously over the meatloaf.
  9. Continue smoking for another 1 to 1.5 hours, glazing again near the end.
  10. Cook until the internal temperature reaches 160°F (71°C).
  11. Remove from smoker and let rest for 10 minutes before slicing and serving.

Notes

For extra flavor, wrap the meatloaf in bacon before smoking.
Avoid lean meat to prevent dryness—fat adds moisture and flavor.
Letting the meatloaf rest before slicing helps retain juices.
You can substitute ground turkey or chicken, but add extra moisture to compensate.
Adjust glaze sweetness or tanginess to your preference.