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This Smoked Meatloaf recipe is a delicious spin on the classic meatloaf because it’s smoked on a pellet grill, which gives the loaf a wonderful smoky and juicy flavor.

Whenever we think of comfort food, meatloaf comes to mind. Each bite is juicy, yummy, and simply warms you up. If you like meatloaf, you’re going to love this smoked meatloaf recipe. We’re taking the classic dish and turns it into a summer BBQ favorite.
Why You’ll Love It
- Complex Flavor Profile: Smoking infuses the meatloaf with a rich, smoky flavor that elevates it beyond the traditional oven-baked version.
- Moist and Juicy Texture: The low and slow cooking process of smoking ensures that the meatloaf retains its moisture.
- Unique Twist on a Classic: Smoked meatloaf puts a creative spin on a classic comfort food, making it an exciting and memorable meal.
Wanda says: I’ve always loved meatloaf and this smoked version is awesome!
» Why not serve it with one of the 22 Easy BBQ Side Dishes for Summer.
Ingredients You Need

- Ground Beef – We recommend using a fattier blend of ground beef like 80/20 to prevent a dry meatloaf.
- Onion – If you want to add onions to your meatloaf, you want to be sure to dice them very small so they blend in and add flavor, not texture. I like to use sweet onions, but you can use white or yellow too.
- Breadcrumbs – These help bind the meatloaf together. Feel free to use any brand of breadcrumbs that you prefer. I use plain. To add extra flavor, you can use Italian breadcrumbs.
- Garlic – Fresh minced garlic will taste best, but garlic powder can be used as well.
- Tomato Paste – Adds a lovely tomato flavor to the meatloaf that brightens the taste.
- Worcestershire Sauce – Bring a lot of umami to the meatloaf.
- Egg – Acts as a binding agent for the loaf. If you’re allergic to eggs, you can leave it out.
- Salt & Ground Black Pepper – Bring out the other flavors in the meatloaf. Adjust seasoning to fit your tastes.
- BBQ Sauce – Use your favorite BBQ sauce or try our smoky bourbon BBQ sauce.
Equipment Needed
- Smoker – I use a Z Grills 700 series smoker for most of my smoking, though I also have a Traeger grill. You can use whatever smoker you have – they all work the same.
- Wood pellets – There are many types of pellets available. If you’ve already got pellets in your smoker, use whatever you have.
- Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like the Thermopen.

Helpful Tips
- Wear food-safe gloves when handling raw meat to avoid any cross-contamination or food poisoning, especially if you’re mixing the meat with your hands.
- Make sure all ingredients are cut small and well mixed. This will help you to avoid big chunks of breadcrumbs or onions in the meatloaf.
- Use different types of wood pellets to change up the flavor profile.
- Try using a 50/50 blend of ground beef and ground pork for a different flavor and texture.
- Make sure your meatloaf gets to an internal temperature of 160°F, which might take more or less than 2 hours.
How to Make Smoked Meatloaf
Step 1: Preheat the smoker to 250° F (120° C).
Step 2: Make the meatloaf
In a mixing bowl, combine the ground beef through the black pepper. Mix it together with your hands, but don’t overwork it. Just combine all the ingredients, then shape it into a loaf.

Step 3: Smoke it
Place the loaf on the pre-heated grill and smoke it for about 2 hours, until the internal temperature reaches 160° F (71° C). Remember that smoking is more about temperature than time. Always keep an eye on the internal temperature so you don’t over or undercook it. For extra flavor, baste the loaf with BBQ sauce every 30 minutes.

When it’s done, remove the meat from the smoker and let it rest for 5 minutes before slicing and serving. If you want a bubbly slightly charred look to your meatloaf, you can put it under the broiler for 3-5 minutes.
What Wood To Use
When it comes to smoking meatloaf, you have a variety of wood options to enhance its flavor. Choosing the right wood can significantly impact the taste of your smoked meatloaf. Here are some popular wood choices that work well:
- Hickory: Hickory wood is a classic choice for smoking meat and provides a strong, smoky flavor. It pairs well with beef, pork, and game meats, including meatloaf. However, since meatloaf is a milder meat, use hickory sparingly to avoid overpowering the flavor.
- Apple: Applewood offers a sweet and fruity flavor that complements the natural flavors of meatloaf. It adds a mild smoke profile, making it a versatile choice for various meats, including pork and poultry.
- Cherry: Cherry wood gives a subtly sweet and slightly tart flavor to the meatloaf. It works particularly well with poultry, pork, and other lighter meats. The light smoke from cherry wood will enhance the meatloaf’s flavor without overpowering it.
Experimenting with different wood combinations can also be an enjoyable way to discover unique flavor profiles for your smoked meatloaf. In the end, just go with the the flavor you like the best.
Questions About the Recipe
How can I make the smoked meatloaf spicy?
Add a pinch or two of cayenne powder or red pepper flakes into the meatloaf mix to make it spicy. You can also mix cayenne powder into the BBQ sauce to give the glaze a kick as well.
Can I freeze leftover meatloaf?
Yes. Once the meatloaf cools completely, slice it and wrap it in cling film then foil. The meatloaf slices will last in the freezer for up to 3 months.
To reheat frozen meatloaf, leave the slices in the fridge overnight and heat them in the microwave (after removing the foil and cling film). Reheating times could vary, so start with 1 minute and then heat the loaf in 30 second intervals until it reaches your desired temperature.

How To Store and Reheat
To Store
Allow the meatloaf to cool completely after smoking. Once cooled, wrap it tightly in plastic wrap or aluminum foil and place in the refrigerator for 3-5 days. To freeze, place wrapped meatloaf in a resealable freezer bag, squeezing out any excess air before sealing. Label the bag with the date and contents for easy identification. Store it in the freezer for up to three months.
To Reheat
Thaw frozen meatloaf overnight in the refrigerator.
Preheat your oven to 325°F (163°C). Remove the plastic wrap or foil and place the meatloaf on a baking sheet or in a baking dish. If you want to add some moisture and prevent drying, you can brush the top with a thin layer of barbecue sauce or beef broth. Cover the meatloaf with foil to retain moisture and heat, and bake for about 30-40 minutes or until it reaches an internal temperature of 165°F (74°C).
» Ready for dessert? Why not try one of these awesome Homemade Ice Cream recipes.
Side Dishes to Try
Salads
Crunchy Broccoli Salad
Corn & Black Bean Pasta Salad
Bacon, Jalapeno & Corn Salad
Classic Wedge Salad
Pear & Gorgonzola Salad
Veggies
Roasted Asparagus with Cranberries & Feta
Shaved Asparagus with Pesto
Roasted Green Beans & Mushrooms
Crispy Roast Potatoes
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Easy Delicious Smoked Meatloaf
Ingredients
- 2 pounds (907.18 g) ground beef
- 1/2 onion finely diced
- 1/3 cup (36 g) breadcrumbs
- 2 cloves garlic minced
- 1 tablespoon (14.79 ml) tomato paste
- 1 tablespoon (14.79 ml) Worcestershire sauce
- 1 egg lightly beaten
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1/3 cup (95.33 g) BBQ sauce try our smoky Bourbon BBQ Sauce
Instructions
- Preheat the smoker to 250° F (120° C).
- In a mixing bowl, combine the ground beef through black pepper. Mix to combine, but don’t overwork. Shape into a loaf.
- Place the loaf on the grill and smoke for about 2 hours, until the internal temperature reaches 160° F (71° C), basting with BBQ sauce every 30 minutes.
- Remove from smoker and rest for 5 minutes before slicing and serving.
Equipment Needed
- Smoker Grill
- Wood or wood pellets
Notes
- Wear food-safe gloves when handling raw meat to avoid any cross-contamination or food poisoning, especially if you’re mixing the meat with your hands.
- Make sure all ingredients are cut small and well mixed. This will help you to avoid big chunks of breadcrumbs or onions in the meatloaf.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
I’ve always loved meatloaf and this smoked version is awesome!
I made a few adjustments to the smoked meatloaf recipe by adding some diced bell peppers and shredded cheddar cheese to the mix. It came out great.
That sounds delicious Arthur!
Due to dietary restrictions, I swapped the breadcrumbs for crushed pork rinds as a low-carb alternative. It worked amazingly well.
That is a great idea. Thanks for sharing!
I’ve got to get more pellets for my Traeger. I can’t wait to make this again!
Isn’t it always the case that you run out at the most inopportune times? Glad you liked the meatloaf.
I’m excited to try this smoked meatloaf recipe! Can I use a different type of wood, like mesquite, for a bolder flavor?
You can really use any kind of wood you’d like. Experiment and see what flavors you like the best.
Instead of using traditional ground beef, I used a combination of ground beef and ground pork in the meatloaf. Kept everything else the same. It was great.
Great idea!
Can I substitute ground turkey or chicken for the beef?
Absolutely, just be aware that those options generally have less fat in them so the meatloaf could dry out quicker.
I think the time should be adjusted to 3 hours at least.
With any recipe you may have to adjust your cooking time to make sure the food reaches a safe internal temperature. We have made this many times with no issues. Outdoor elements can affect smoking times. I hope it came out good for you.
Can I use my regular meatloaf recipe when smoking
Sure! Just follow the smoking directions. Enjoy!