Description
This smoked meatloaf recipe is a game-changer! Infused with rich, smoky flavors, this meatloaf is juicy, tender, and perfectly seasoned. Slow-cooked to perfection on a smoker, it develops a deep caramelized crust while staying moist inside. Whether you’re making it for a family dinner or a backyard BBQ, this dish will impress everyone at the table! Serve it with classic sides like mashed potatoes and roasted vegetables for a comforting meal.
Ingredients
Scale
Ingredients
Meatloaf Mixture
- 1 ½ lbs ground beef (80/20)
- ½ lb ground lamb
- 2 eggs
- 1 cup panko breadcrumbs
- ½ cup milk
- ½ cup finely diced onion
- 2 cloves garlic, minced
- 2 tbsp Soy sauce
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
BBQ Glaze
- ½ cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Soy sauce
- ½ tsp smoked paprika
Instructions
Instructions
-
Preheat the Smoker
- Set your smoker to 225°F (107°C) and add your preferred wood chips (hickory, applewood, or pecan work best).
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Prepare the Meatloaf Mixture
- In a large bowl, combine the ground beef, ground lamb, diced onion, garlic, breadcrumbs, eggs, Soy sauce, milk, paprika, salt, and black pepper.
- Gently mix the ingredients until just combined. Avoid overmixing to keep the meatloaf tender.
-
Shape the Meatloaf
- Form the mixture into a loaf shape and place it on a wire rack or a smoker-safe pan.
- If using a foil pan, poke a few holes in the bottom to allow smoke to circulate.
-
Smoke the Meatloaf
- Place the meatloaf in the smoker and cook for 2.5 to 3 hours, or until the internal temperature reaches 155°F (68°C).
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Prepare the BBQ Glaze
- While the meatloaf smokes, mix the ketchup, brown sugar, apple cider vinegar, Soy sauce, and smoked paprika in a small bowl.
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Glaze and Finish Cooking
- When the meatloaf reaches 155°F, brush a generous layer of BBQ glaze over the top.
- Increase the smoker temperature to 250°F (121°C) and cook for another 20-30 minutes, until the internal temperature reaches 160°F (71°C).
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Rest and Serve
- Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.
- Serve warm with mashed potatoes, roasted vegetables, or a fresh salad.
Notes
- Choosing the Right Wood: Applewood and hickory are great choices for a balanced smoky flavor. Avoid mesquite if you prefer a milder taste.
- Keeping Meatloaf Moist: Adding a pan of water in the smoker helps maintain moisture levels.
- Alternative Glaze: If you prefer a less sweet option, replace the BBQ glaze with a tomato-based glaze made from tomato paste, vinegar, and spices.
- Storage & Reheating: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the oven at 300°F (149°C) for best results.
- Prep Time: 15
- Cook Time: 180
- Category: Dinner
- Method: Smoking
- Cuisine: American
Keywords: smoked meatloaf, BBQ meatloaf, smoker recipe, meatloaf with BBQ glaze, homemade smoked meatloaf, smoked ground beef recipe, pellet smoker meatloaf