smoked meatloaf recipe

Make this smoked meatloaf with the added BBQ glaze at your next gathering and change everyone's mind about how meatloaf should taste.

Smoked Meatloaf With BBQ Glaze

beef, 85%

onion,

eggs

garlic cloves,

ketchup

parsley,

breadcrumbs

milk

salt

Italian seasoning

Worcestershire sauce

black pepper

paprika

brown sugar

white vinegar

garlic powder

onion powder

Preheat the smoker

Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

Mix meatloaf ingredients

In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.

Shape the meatloaf

Form mixture into a meatloaf shape by hand or use a standard size loaf pan to form it easily by layering a piece of parchment paper inside the pan and then pressing the meat into the pan. If using a pan, remove meat by grabbing the parchment paper and lift out. Discard the parchment paper.

Smoke the meatloaf

Place meatloaf on the smoker and cook until an internal temperature of 140°F.

Make the BBQ glaze

Combine all of the glaze ingredients in a small bowl and spread over the meatloaf. You can do this on the grill with a long brush to avoid getting burned or remove it from the grill, glaze it, and then return it to the grill. Optionally, continue doing so every 15 minutes to build a nice layer of glaze. Continue cooking the meatloaf until it reaches an internal temperature of 155°F using an internal meat thermometer.

Let the smoked meatloaf rest

Transfer the smoked meatloaf to a cutting board, glaze one final time, test loosely with foil, and let rest for 10-20 minutes before serving.

This easy smoked meatloaf recipe is the quintessential Sunday night dinner. It's loaded with familiar flavors of the comfort food you grew up with combined with that signature smoky flavor from the pellet grill.

Smoked Meatloaf

beef (85/15)

onion

chili sauce (or ketchup)

eggs, beaten

Kosher salt

cracked pepper

BBQ sauce

chili sauce

Add ground beef, breadcrumbs, milk, onion, chili sauce, eggs, Worcestershire, Italian seasoning, garlic powder, and a couple large pinches of Kosher salt and fresh cracked pepper to a large bowl. Mix just until combined. Do not overmix.

Form into a loaf and place on a parchment-lined pizza pan, wire rack, or grill pan.

Place meatloaf in pellet grill - I love my Z Grill - and smoke for 10 minutes.

Turn grill to 250 degrees and smoke for 4 hours, brushing it with a 1/4 cup of the topping every 30 minutes until it's gone. 

Insert probe into meatloaf after a couple hours and remove meatloaf from the smoker when it reaches 160 degrees internally.

Allow meatloaf to rest for a few minutes, slice, and serve with my air fryer green beans and herb roasted baby potatoes!

This was SO good! Way better than plain old meatloaf. Can't wait to make it again!

It sounds more than great!  However, I cannot see buying a smoking grill and pellets for it to make a meatloaf now and then.....not often. There is smoky paprika, can that be used in this recipe to give it the same idea without the fullness of the smoke process.   And can I have the  recipes for the potatoes and green beans? Those look really good also.  thanks

I've tried a lot of smoked meatloaf recipes and THIS is the one!!

Try this deliciously tender smoked meatloaf recipe for a dinner-time classic with a new spin.

beef

bacon

garlic (minced)

panko bread crumbs

eggs (lightly beaten)

steak seasoning

salt (to taste)

pepper (to taste)

cheddar cheese (shredded)

Jack Daniels Honey Whisky

red pepper

Prepare and preheat your smoker to 250F.

In a large bowl, mix all of the meatloaf ingredients until combined.

Mold the meat mixture into a log or loaf shape.

In a medium bowl, combine the ingredients for the honey whisky sauce and brush half of it onto the meatloaf. Set the remaining sauce aside.

Once the smoker has reached 250F, place your meatloaf inside. Brush with the remaining sauce once it has been cooking for 2 hours.

Cook for 4 hours or until the meatloaf has reached an internal temperature of 165F.

Remove the meatloaf from the smoker, cut it into slices, and serve while hot.

THIS IS THE BEST SMOKED MEATLOAF RECIPE!  Done in the Ninja Woodfire Outdoor Grill! Sometimes the simplest ingredients make the best meals and this meatloaf recipe is proof of that!  I used my Ninja Woofire Grill to make this recipe, but it can be done on any smoker or grill.

Ninja Woodfire Grill Smoked Meatloaf Recipe

lbs Ground beef.

needs

Eggs.

minced shallot.

tbsp Olive Oil

tbsp BBQ Seasoning.

tbsp BBQ Sauce.

In a large bowl, mix ground beef, eggs, stuffing, shallots, and BBQ rub. Continue to mix until all ingredients are well incorporated.

Form the mix into a loaf, either on a pan or using the Griddle plate attachment for the NWG (sold separately).

Lightly season the outside of the loaf using the BBQ Rub and add your thermometer into the middle of the loaf.

Add pellets to NWG pellet hopper.

Set NWG to smoker setting at 300F (149C). You can leave the default time as is.

Hit the start button and let NWG go through the ignition process.

Add the loaf to the NWG and smoke until it hits 140F (60C) internal temperature.

Once it comes up to temp, baste the loaf with the BBQ sauce.

Shut the lid and cook until the loaf hits 160F (71C).

Remove loaf from NWG, slice the loaf into thick slices and enjoy!

https://www.youtube.com/watch?v=PifrbHHgmQw

THIS IS THE BEST SMOKED MEATLOAF RECIPE!  Done in the Ninja Woodfire Outdoor Grill! Sometimes the simplest ingredients make the best meals and this meatloaf recipe is proof of that!  I used my Ninja Woofire Grill to make this recipe, but it can be done on any smoker or grill. 

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