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Smoked meatloaf served on a wooden platter with sides.

Smoked Meatloaf Recipe

The Prestons
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Prep Time 20 minutes
Total Time 3 hours 20 minutes

Ingredients
  

For the Meatloaf:

  • 2 lbs ground beef 80/20 blend
  • 1 lb ground pork
  • 1 cup breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder

For the Glaze:

  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce

Instructions
 

1. Prepare the Smoker:

  • Preheat your smoker to 225°F (107°C) using your preferred wood (hickory, oak, or apple wood work well).

2. Mix the Meatloaf:

  • In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, eggs, onion, garlic, Parmesan cheese, ketchup, Worcestershire sauce, mustard, smoked paprika, salt, pepper, thyme, and onion powder.
  • Mix gently until all ingredients are well combined. Avoid overmixing to keep the meatloaf tender.

3. Shape the Meatloaf:

  • Shape the mixture into a loaf and place it on a sheet of parchment paper or directly on a wire rack if your smoker supports it. This allows the smoke to circulate evenly.

4. Smoke the Meatloaf:

  • Place the meatloaf in the preheated smoker. Smoke for about 2-3 hours or until the internal temperature reaches 155°F (68°C).

5. Prepare the Glaze:

  • While the meatloaf is smoking, mix together ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a bowl.

6. Glaze and Finish:

  • When the meatloaf reaches 155°F, brush the glaze generously over the top of the meatloaf.
  • Continue smoking until the internal temperature reaches 165°F (74°C), approximately 30 more minutes.

7. Rest and Serve:

  • Remove the meatloaf from the smoker and let it rest for 10-15 minutes before slicing. This helps retain the juices.
  • Slice and serve with your favorite sides, such as mashed potatoes or smoked vegetables.

Notes

  • For extra moisture, wrap the meatloaf in bacon before smoking.
  • You can substitute panko breadcrumbs for a lighter texture.
  • Leftover smoked meatloaf makes fantastic sandwiches the next day.
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