Moist Smoked Meatloaf

How Long to Smoke Meatloaf

If you’ve smoked a thing or two, you already know smoking is all about reaching the correct internal temperature. This meatloaf has a pound and a half of ground beef, and my smoker was around 225℉ (110℃). It took the meatloaf between 2-3 hours to reach its optimal internal temperature of 160°F (71°C).

Factors like the size of your meatloaf or the temperature of your smoker could change the amount of time you need to smoke a meatloaf. My advice? Get a good meat thermometer and keep an eye on the internal temp after about 90 minutes. That way, you can’t go wrong. 

Recipe Ingredients

• Ground Beef – High-quality ground beef is a must when making a delicious meatloaf, so splurge on the free-range variety if you can. 
• Sauteed Veggies – Fresh white or yellow onion, bell pepper, garlic (or garlic powder), and thyme add loads of flavor and texture to this gorgeous meatloaf.
• Seasonings and Binders – You’ll need breadcrumbs, milk, and eggs for that classic meatloaf consistency, along with plenty of seasonings. Get out your salt and pepper, ketchup, Worcestershire sauce, beef bouillon, and cayenne pepper for a flavor-packed meatloaf like no other.
• Meatloaf Glaze – What’s a meatloaf without a glaze? You’ll just need a little extra ketchup, some Dijon mustard, and brown sugar for this. Mmm! 😋

How to Make Moist Smoked Meatloaf

Assemble the Meatloaf

1. Preheat your smoker according to the manufacturer’s instructions to 225-250°F (107-121°C). (I used a pellet grill for this recipe.)
2. Prep Baking Sheet – Line a baking or cookie sheet pan with foil paper and top it with a cookie rack. Set aside.
3. Saute Veggies – Pour about 1 tablespoon of oil into a small-medium saucepan and heat it on medium. Add onions, garlic, thyme, and bell pepper. Saute for a minute or two to let the flavors bloom; be careful to not burn it. Let it cool. (Photo 1)
4. Make Meatloaf – Mix the ground beef, breadcrumbs, egg, black pepper, Worcestershire sauce, beef bouillon powder, milk, and cayenne pepper (if using) in a medium bowl. Add the cooled onion mixture. Mix it gently until everything is thoroughly combined. DO NOT OVERMIX. (Photos 2-4)
5. Form the meatloaf mixture into a loaf on a smooth surface, then transfer it to a rack. Glaze with about ⅔ of the ketchup mixture. (Photo 5)

Smoke the Meatloaf

1. Smoke – Place the meatloaf in the smoker (or pellet grill) and smoke for 2-3 hours or until an instant-read thermometer inserted into the center registers 160°F (71°C).
2. Make the Glaze – While the meatloaf is smoking, prepare the glaze by mixing the ketchup, Dijon mustard, and brown sugar in a small bowl. (Photos 6-7)
3. Glaze – Once the meatloaf has reached the desired internal temperature, brush the glaze over the top and smoke it for 10-15 more minutes so the glaze caramelizes. (Photo 8)
4. Serve – Remove the meatloaf from the pellet smoker and let it rest for a few minutes before slicing and serving.

Recipe Variations

• Wrap it in bacon! Wrap your meatloaf with strips of bacon before smoking. The bacon not only adds flavor but also keeps the smoked meatloaf moist as it cooks.
• Leaner option. Use ground turkey or chicken instead of beef. You can still add flavorful seasonings and vegetables to keep it moist and tasty.
• Stuff it. Add a layer of shredded cheese, such as cheddar or mozzarella, in the center of your meatloaf for a gooey surprise when you slice into it.
• Glaze swap. Replace the glaze with your favorite BBQ sauce, or make your own. Carolina Gold BBQ sauce on smoked meatloaf is fantastic.
• Baked Meatloaf. I get it; not everyone has a smoker. But you can use smoked salt and paprika and bake it for about 45 minutes at 350℉ (180℃).

Tips and Tricks

• Meatloaf can dry out when reheating. To avoid this, consider reheating slices in a skillet with a bit of broth or covered in the oven with a splash of sauce.
• I repeat: Don’t overmix the meatloaf! Doing so can give the final product a tough texture. 💔
• If your meatloaf tends to fall apart, it may not have enough binding agents. Try adding an extra egg and a tablespoon or two of extra breadcrumbs.

Make-Ahead Instructions

You can prep the raw meatloaf a day ahead of time if you’d like. That way, all you need to do is place it in the smoker the day you want to serve it.

Alternatively, you can freeze the raw meatloaf for up to three months and thaw it in the fridge the night before you plan to smoke it. Always store raw meat in sealed, airtight containers to keep it from touching other food items in your fridge.

Serving and Storage Instructions

Serve smoked meatloaf hot, just after resting. Cut it into slices and serve it along with all your favorite sides.

Keep leftover meatloaf in an airtight container in the fridge for 3-5 days. You can use the stovetop, microwave, or oven to reheat meatloaf. I like to add a dash of broth to my plate and reheat over medium heat to keep the meatloaf from drying out.

FAQs

What Goes With Moist Smoked Meatloaf

Since you’ve already got the smoker fired up, try smoked asparagus or smoked Brussels sprouts. Garlic mashed potatoes are a must, and I usually offer some honey BBQ sauce on the side for drizzling or dipping the meatloaf.

More Easy and Delicious Recipes to Try

• Smoked Turkey Wings
• Grilled Ribeye
• Pellet Grill Tri-Tip
• Grilled Pineapple
• Savory Grilled Carrots

Conclusion

Fire up the smoker and get ready to truly enjoy smoked meatloaf, my friend! If you love it as much as my family, sound off in the comment section below to share the love. 💞