Smoked Meatloaf

With subtle smoke flavor and cheese in every bite, this smoked meatloaf is tasty twist on the classic recipe.

I'm on a smoked recipe kick lately - from smoked pulled beef to smoked beer can chicken to smoked brats to smoked bacon.

The great thing about smoking recipes is you can take what is a prototypical dish and add not only additional flavor but make it even better. This smoked meatloaf will turn all meatloaf haters into lovers with one bite.

Why This Recipe Works

• Simple - You literally mix the ingredients in a bowl, shape into a log and let the smoker do its work.
• Tenderness - The slow smoking process keeps the meatloaf juicy and tender.
• Texture - It may seem strange but smoking the meatloaf and brushing with BBQ sauce adds a delicious outer crust.
• Family friendly - No this isn't your grandma's recipe. This smoked meatloaf will be a hit with everyone.

Jump to:

• Why This Recipe Works
• Ingredient Notes
• Ingredient Swaps
• Step-by-Step Photos
• FAQs
• Side Dish Options
• Equipment
• Pro Tips/Recipe Notes
• Other Smoked Recipes
• Smoked Meatloaf

Ingredient Notes

• Meat - Use a combination of ground beef and pork for depth of flavor and moisture.
• Cheese - Sharp cheddar cheese melts well and adds some richness.
• Breadcrumbs - Opt for panko to help bind the mixture, while also providing some texture.
• Milk - Added moisture to help bind everything and keep the beef and pork tender.
• Eggs - Eggs act as a binder, keeping the meatloaf together during smoking.
• Vegetables - Some chopped onion and garlic add flavor and aroma.
• Worcestershire sauce - Adds some umami flavor, enhancing the overall taste and depth.
• Salt and pepper - No fancy spices or herbs needed in this dish.
• BBQ sauce - Use your favorite sauce to coat the meatloaf throughout the smoking process.

Ingredient Swaps

Like any recipe, you can mix up some of the ingredients. Some variations include:

• Instead of the 50/50 ratio of beef and pork you could use all of one or the other. You can also try ground turkey, chicken or even a plant-based ground meat substitute.
• While I like sharp cheddar cheese, pepper jack, gouda or mozzarella are good substitutes.
• Instead of panko breadcrumbs, try freshly cubed bread or crushed crackers.
• Try beef or chicken broth instead of milk.
• You can switch up the glaze and use a balsamic reduction, teriyaki sauce, or spicy honey mustard as opposed to BBQ sauce.

Step-by-Step Photos

Please note full ingredient list and instructions can be found in recipe card below.

Mix the ingredients in a large bowl before shaping into a loaf.

Place in a smoker at 225°F and smoke for 4 hours or until the internal temperature reaches 165°F. Baste with some BBQ sauce every hour.

FAQs

Side Dish Options

Meatloaf is a great main dish which means it needs some tasty sides. Some options include:

• Three Cheese Mac and Cheese
• Smoked Asparagus
• Cream Cheese Mashed Potatoes
• Roasted Carrots and Green Beans
• Smoked Baked Potatoes
• Maple Roasted Carrots
• Sweet Corn Pudding
• Smoked Mac and Cheese

Equipment

The type of equipment you use can have a big impact on the flavor of the smoked meatloaf recipe. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

• Pellet grill - My favorite as I love the simplicity and flavor.
• Charcoal grill - You can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
• Smoker - Whether it is electric, gas or charcoal, any of them will work to make a great dish.

Pro Tips/Recipe Notes

• Use a strong wood like hickory, mesquite or oak to smoke the meatloaf.
• Until the meatloaf is formed, the meat should be cold. Otherwise the fat becomes soft and pliable and will stick to your hands.
• For tender meatloaf, you want to form your loaf as tenderly as possible. The more time you take to form it, the tougher it will be.
• Use a rack to make it easier transfer the meatloaf to the smoker and then back to a cutting board without falling apart.
• Let the meatloaf rest for 5 minutes before slicing. This allows the juices to redistribute and keep it juicy.

Other Smoked Recipes

If you’ve tried this smoked meatloaf or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.