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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.

Hamburger and other ingredients being mixed together to make meatloaf

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.

Meatloaf on the grill being basted with BBQ sauce

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.

A slice of meatloaf on a plate with pasta salad and smoked brussels sprouts

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

Soups
Popcorn Soup
Butternut Squash Soup

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