Moist Smoked Meatloaf

Delicious slices of smoked meatloaf with mashed potatoes and green beans

Juicy, packed with flavor, and insanely delicious, this family favorite is meatloaf, elevated. Get ready for a smoky twist on a classic dish that makes it utterly irresistible.

5 from 1 vote

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Course: Dinner, Main Course

Cuisine: American

Keyword: comfort food, meatloaf, smoked

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings:

Calories: 444kcal

Author: imma

Equipment

1 Smoker

Ingredients

Meatloaf

1 tablespoon oil
1 medium onion, diced
½ cup green bell peppers, finely chopped
2 teaspoons fresh thyme
2 teaspoons minced garlic
1½ pounds ground beef
¾ cup breadcrumbs
1 large egg, lightly beaten
2 tablespoons ketchup
1-1½ teaspoons salt
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
½ tablespoon beef bouillon powder or 1 cube (optional)
½ cup milk
¼-½ teaspoon cayenne pepper (optional)

Meatloaf Glaze

½ cup ketchup
1 tablespoon Dijon mustard
2 tablespoons brown sugar, lightly packed

Instructions

Preheat your smoker according to the manufacturer's instructions to 225-250°F (107-121°C). (I used a pellet grill for this recipe.)
Line a baking or cookie sheet pan with foil paper and top it with a cookie rack. Set aside.
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 not to burn it. Let it cool.
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.
Form the meatloaf like a log on a smooth surface, then transfer the meatloaf to a rack. Glaze with about ⅔ of the ketchup mixture.
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).
While the meatloaf is smoking, prepare the glaze by mixing the ketchup, Dijon mustard, and brown sugar in a small bowl.
Once the meatloaf has reached the desired internal temperature, brush the glaze over the top and let it smoke for 10-15 more minutes so the glaze caramelizes.
Remove the smoked meatloaf from the pellet smoker and let it rest for a few minutes before slicing and serving.

Notes

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.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition