Smoked Meatloaf Recipe | Delicous Homemade Recipe

Smoked meatloaf is one of those dishes that can take your home cooking to the next level. Not only is it easy to make and flavorful, but smoking adds a depth of flavor that can’t be matched by traditional baking methods. This dish has an unparalleled smoky aroma and taste that will transport you right into the heart of BBQ country! If you’re looking for a delicious way to upgrade your regular menu, this Smoked Meatloaf Recipe will definitely fit the bill. It combines savvy techniques with classic flavors in order to give you a culinary experience like no other. Ready to get started? Let’s dive into this smoker-friendly version of everyone’s comfort food favorite: meatloaf.

Smoked Meatloaf Recipe
Smoked Meatloaf Recipe

What type of ground beef is the best to make meatloaf?

Ground beef that is 80-85% lean is the best option because it contains enough fat to keep the meatloaf juicy and flavorful. If you opt for a leaner ground beef, be sure to add some oil or butter to the mix prior to baking as this will help ensure moistness. Additionally, using smoked paprika in combination with traditional seasonings such as garlic powder, onion powder, and pepper gives smoked meatloaf an even more unique flavor profile.

How to smoke meatloaf?

1. Preheat your smoker to the desired temperature, usually around 225°F (107°C).

2. Mix together all of the ingredients for the smoked meatloaf and shape into a loaf.

3. Place the smoked meatloaf onto a foil-lined sheet pan or skillet, then place in the preheated smoker and cook until an internal temperature of 160°F (71°C) is reached; this should take approximately 1 – 2 hours depending on your smoker’s heat output and size of the smoked meatloaf.

4. Once it has reached an internal temperature of 160°F (71°C), remove from the smoker and allow to rest before slicing, serving, and enjoying.

Smoked meatloaf is a classic dish that is sure to please all smoked meat lovers. With its unique smoked flavor and tender texture, smoked meatloaf can be served as the main course or used in a variety of dishes such as sandwiches, tacos, and more. With the right smoked meatloaf recipe and technique, you’re well on your way to creating an unforgettable smoked meal for your family and friends.

How long to smoke meatloaf?

Smoking meatloaf will take about 1 to 2 hours depending on the size of the smoked meatloaf and your smoker’s heat output. To ensure that it is cooked thoroughly, check the internal temperature with a digital thermometer; once it has reached an internal temperature of 160°F (71°C), it is ready to enjoy.

When it comes to Smoked Meatloaf Recipe, there are countless variations. You can experiment with different seasonings or add in additional ingredients like bacon, mushrooms, cheese, or nuts to make it even more flavorful. No matter how you decide to prepare this dish, smoked meatloaf is sure to be a hit.

Why you should rest your smoked meatloaf?

It’s important to let smoked meatloaf rest for at least 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the smoked meatloaf, resulting in a moist, tender texture that everyone will love. If you cut it too soon, all of those delicious juices will run out and your smoked meatloaf may end up being dry and unappetizing. So remember — let it rest before digging in!

Smoked meatloaf is an easy-to-make dish that can be enjoyed year round. With its unique smoked flavor and tender texture, smoked meatloaf is sure to satisfy even the pickiest of eaters.

Sause recipe for smoked meatloaf

Smoked meatloaf is delicious on its own, but it can be even tastier with a flavorful sauce. Fortunately, smoked meatloaf goes well with almost any type of sauce, so feel free to get creative! Here’s one example of a smoked meatloaf sauce:


– ¼ cup (60 ml) ketchup

– 1 tablespoon (15 ml) Worcestershire Sauce

– 1 tablespoon (15 ml) prepared mustard

– 2 tablespoons (30 ml) brown sugar

– 1 teaspoon smoked paprika

Smoked Meatloaf Recipe
Smoked Meatloaf Recipe


1. In a small bowl, combine all of the ingredients and mix until thoroughly combined.

2. Place the smoked meatloaf on a foil-lined baking sheet and brush the sauce over the top.

3. Place in a preheated oven at 375°F (190°C) and bake for 25 minutes until an internal temperature of 160°F (71°C) is reached.

4. Allow to rest for 10 minutes before slicing and serving.

Should you wrap meatloaf when smoking?

Wrapping smoked meatloaf in foil is a great way to keep it moist while smoking. It also provides an additional layer of insulation, which helps the smoked meatloaf cook more evenly and prevents it from drying out. To wrap smoked meatloaf in foil, simply place the smoked meatloaf onto a sheet of aluminum foil, then season as desired before tightly wrapping the smoked meatloaf in foil. Place on preheated smoker grate and smoke until internal temperature reaches 160°F (71°C). Allow to rest for 10 minutes before slicing and serving.

What to serve with smoked meatloaf?

Smoked meatloaf is a versatile dish that goes great with a variety of side dishes. Whether you opt for classic sides like mashed potatoes, mac and cheese, or something more unique like roasted vegetables or cornbread stuffing, smoked meatloaf pairs well with almost anything.

No matter what smoked meatloaf recipe you decide to follow, smoked meatloaf is sure to be the star of your meal! With the right Smoked Meatloaf Recipe and technique, you’ll have everyone asking for seconds. So fire up your smoker and get ready to enjoy this flavorful smoked dish.

Storing and reheating smoked meatloaf

Smoked Meatloaf Recipe
Smoked Meatloaf Recipe
Smoked meatloaf can be stored in an airtight container in the refrigerator for up to 5 days. To reheat smoked meatloaf, wrap it tightly in foil and place on a baking sheet. Bake in a preheated oven at 350°F (176°C) for 15-20 minutes until warmed through. Read more at

Conclusion: How to smoke meatloaf?

Smoked meatloaf is a delicious and easy-to-make dish that’s sure to please everyone at the dinner table. All you need is your favorite smoked meatloaf recipe, some hardwood chips, and a smoker to turn this classic dish into something truly special! To smoke a meatloaf: prepare the smoked meatloaf mixture according to the instructions in your recipe; form into individual portions or one large loaf; season as desired; place on preheated smoker grate (wrapped in foil if desired); smoke for 2-4 hours until internal temperature reaches 160°F (71°C). Let rest for 10 minutes before slicing and serving.

FAQ smoked meatloaf

What is the best wood to smoke a meatloaf?

Smoked meatloaf is made even better with the perfect wood! Hickory adds a hearty flavor, but if you’re after something lighter try apple, cherry, maple or pecan. For an extra special treat combine hickory and apple – it’s sure to tantalize your taste buds!

Does meatloaf stall on smoker?

Pit Masters know that sometimes when smoking meatloaf, the temperature will hit a wall and seem to hover at one spot. But don’t worry! Just keep your grill steady while the fatty bacon gradually melts away – after two hours or so of dedicated smokey flavour, you can look forward to deliciousness cooked just right in line with USDA guidelines: 155-160℉.

What is the secret to moist meatloaf?

For the most succulent meatloaf, use a cut of beef with at least 15% fat. If you’re opting for turkey or a leaner variety of beef, jazz up your mix by adding some ground pork and/or veal to keep it moist and tender. And who could say no to extra flavor? Throw in chopped bacon for an irresistible smoky twist!

What ingredient keeps meatloaf from falling apart?

When making meatloaf, it’s key to use ingredients like eggs and breadcrumbs as the glue that holds everything together. Without enough of these binding agents, your delicious creation could end up falling apart before you get a chance to enjoy its savory flavors!

Do you soak wood before smoking meat?

Soaking wood chips and chunks in water may not always be necessary due to an interesting phenomenon. As these items heat up, the water on them must reach 212°F — boiling point! Until this occurs, no smoke will form as evaporation stalls progress until all moisture is gone.

What wood gives the most smoke flavor?

Gather your friends and get ready to indulge in the sweet smoky flavor of BBQ like never before! Red Oak is the hardwood that will take you there; it stands out with an intense burn, transforming any meat into a delicious delight. Experience mouth-watering aromas as well as tenderness no other wood can provide.

How long does it take to smoke meatloaf?

Slow-smoked, your meatloaf will reach ultimate perfection. Cook between 225 to 250 degrees F for 2 1/2 and 3 hours until it reaches the minimum recommended internal temperature of 160°F. Get ready to enjoy a juicy and flavorful slice!

Is it better to use milk or water in meatloaf?

For many, milk is the traditional choice when it comes to making a classic meatloaf. But if you’re looking for something new and different, there are plenty of alternatives perfect for adding an extra layer of flavor and moisture! Whether it’s beef stock or cream cheese that makes its way into your mix, don’t be afraid to experiment in the kitchen – just make sure those bread crumbs stay soaked!

What do you rub on meatloaf before smoking?

Spice up your summer cookout with this smoky, spiced melt-in-your mouth BBQ beef log! Begin by combining ground beef, onions and peppers for plenty of flavorful punch. Then add garlic and egg to bind it together before adding a tangy twist with 1/3 cup BBQ sauce. Generously season the mixture with bread crumbs, salt pepper and cayenne then mold into a delicious loaf shape that can stand out on its own or feed plenty at once. Baste generously in an irresistible rub blend then fire up the smoker – get ready for unforgettable flavor as you smoke until perfection is reached at 250F!

How to store smoked meatloaf?

Enjoy your homemade smoked meatloaf for days to come! With proper storage, this delicious dish can stay in the fridge and remain fresh up to 3-5 days – just make sure it’s stored away safely in an airtight container or wrapped tightly with foil.

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