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–+ servings
sliced smoked meatloaf on wood cutting board
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Smoked Meatloaf

With subtle smoke flavor and cheese in every bite, this smoked meatloaf is tasty twist on the classic recipe.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 456kcal
Author Ryan Beck

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup panko breadcrumbs
  • ½ cup milk
  • 2 large eggs
  • ½ cup sweet onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ⅓ cup BBQ sauce

Instructions

  • Preheat smoker to 225°F.
  • Add all of the ingredients except the BBQ sauce to a large bowl. Squish the mixture with your hands until mixed. Shape into a loaf.
  • Place the meatloaf on the smoker and smoke for 4 hours or until the internal temperature reaches 165°F, basting with the BBQ sauce every hour.
  • Remove from the smoker and let rest for 5 minutes before slicing and serving.

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.

Nutrition

Serving: 1slice | Calories: 456kcal | Carbohydrates: 12g | Protein: 36g | Fat: 32g | Saturated Fat: 25g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 273mg | Sodium: 963mg | Potassium: 73mg | Fiber: 0g | Sugar: 6g