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Smoked meatloaf served with coleslaw, cornbread, and grilled vegetables

Juicy Smoked Meatloaf – A Flavor-Packed BBQ Classic

This Smoked Meatloaf is a next-level twist on the classic comfort food. Instead of baking, we slow smoke the meatloaf, infusing it with a rich, smoky flavor and a deliciously caramelized crust. Made with ground beef, breadcrumbs, BBQ sauce, and seasonings, this dish is juicy, tender, and packed with bold flavors. Serve it with mashed potatoes, coleslaw, or cornbread for the ultimate BBQ meal!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American BBQ
Servings 6

Equipment

  • Smoker (Pellet, Offset, or Electric)
  • Wood chips or pellets (Hickory, Oak, or Cherry)
  • Large mixing bowl
  • Baking sheet or wire rack
  • Parchment paper or aluminum foil
  • Meat thermometer
  • Basting brush

Ingredients
  

  • For the Meatloaf:
  • 2 lbs 900g ground beef (80/20 blend for best juiciness)
  • 1 cup breadcrumbs panko or regular
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For the BBQ Glaze:
  • 1/2 cup BBQ sauce your favorite brand
  • 2 tbsp ketchup
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Instructions
 

  • 1️⃣ Prepare the Meatloaf Mixture
  • Preheat your smoker to 225°F (107°C) and add wood chips for smoke flavor.
  • In a large bowl, mix ground beef, breadcrumbs, milk, eggs, onion, garlic, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper until well combined.
  • Shape the mixture into a loaf shape and place it on a wire rack or a parchment-lined baking sheet.
  • 2️⃣ Smoke the Meatloaf
  • Place the meatloaf in the preheated smoker. Close the lid and smoke for 2–3 hours until the internal temperature reaches 150°F (65°C).
  • While smoking, mix the BBQ sauce, ketchup, brown sugar, and apple cider vinegar to create the glaze.
  • 3️⃣ Apply the BBQ Glaze
  • When the meatloaf reaches 150°F (65°C), brush the top with the BBQ glaze.
  • Continue smoking for another 30–45 minutes, or until the internal temperature reaches 160°F (71°C).
  • Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.
  • 4️⃣ Serve & Enjoy
  • Slice the smoked meatloaf and serve with mashed potatoes, cornbread, or grilled vegetables.
  • Drizzle extra BBQ sauce on top and enjoy!

Notes

Best Wood for Smoking: Hickory, Oak, or Cherry wood works great for a deep, smoky flavor.
Make it Spicier: Add 1/2 tsp cayenne pepper or use a spicy BBQ sauce.
Make it Juicier: Use a mix of ground beef and pork for extra tenderness.
Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
Freezing: Wrap cooked meatloaf tightly in plastic wrap and freeze for up to 3 months.
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