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Smoked Meatloaf
5 from 14 votes

Smoked Meatloaf

The smoked meatloaf blends ground pork and beef with sautéed onion and garlic, seasoned with a meatloaf spice mix and Worcestershire sauce. It is formed into a loaf, smoked low and slow at 225°F, and glazed with barbecue sauce partway through smoking to add moistness and flavor. The smoking process imparts a distinct smoky flavor and a pink smoke ring inside the meatloaf, indicating proper smoke infusion. The final internal temperature of 160°F ensures safe and tender meatloaf ready to slice for serving.

Prep Time
10 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 40 mins
Servings: 8 slices
Calories: 391 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 6 cloves garlic minced
  • 1 pound ground pork
  • 1 pound ground beef
  • 2 egg large
  • ½ cup panko breadcrumbs
  • 3 tablespoons meatloaf seasoning click link for the recipe
  • 2 tablespoons Worcestershire sauce
  • ½ cup BBQ sauce

Instructions

    Cup of Yum
  1. Preheat a smoker to 225°F.
  2. Heat the olive oil in a large skillet on the stove over medium high heat.
  3. Add the onions, saute for 4-5 minutes, add the garlic and saute for an additional minute. Remove from the heat and set aside.
  4. Add the ground pork, ground beef, eggs, breadcrumbs, meatloaf seasoning and worcestershire sauce to a large bowl.
  5. Add the cooked onion and garlic, then use your hands to combine everything, but do not over mix it, or the meatloaf will become tough.
  6. Form the mixture into a loaf shape.
  7. Place the meatloaf on a grill-safe pan, wire rack, or piece of heavy duty foil, folded in half to make it thicker and stronger.
  8. Place the meatloaf in the smoker.
  9. Cook for 30 minutes, then brush ¼ cup bbq sauce over the top and sides of the meatloaf.
  10. Cook for an additional 1 ½ hours, then start checking the temperature. Continue checking the temperature every 15 minutes after this, until the internal temperature reaches 160°F. It should take between 2 ½ - 3 hours to smoke the meatloaf.
  11. Once it reaches the internal temp of 160°F, remove the meatloaf from the smoker and brush with the remaining ¼ cup bbq sauce.
  12. Always rest the meatloaf for at least 15 minutes after you remove it from the smoker. Otherwise it will crumble apart as you slice it.
  13. Cut into 8 slices and serve.

Notes

  • Alternative glazes such as pepper jelly, bacon jam, apricot jam, white BBQ sauce, honey mustard, or marinara sauce can replace the BBQ sauce glaze.
  • Use pork panko and sugar-free BBQ sauce to make a keto-friendly version with about 6 net carbs per slice.
  • For added flavor, bacon wrap the meatloaf or stuff it with cheese following advanced instructions.
  • The pink smoke ring inside does not indicate undercooking but results from the smoking process.
  • This recipe makes about 8 slices; plan for 2 slices per person to serve 4 people.
  • Double the recipe by shaping two loaves and adjust cooking time as needed.
  • Use a meat thermometer to monitor internal temperature and avoid opening the smoker frequently.
  • Recommended smoking woods include hickory, mesquite, or oak for flavor.
  • Store leftovers in an airtight container in the refrigerator up to 6 days; reheat by stove, microwave, or oven.

Nutrition Information

Calories 391kcal (20%) Carbohydrates 15g (5%) Protein 22g (44%) Fat 27g (42%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 122mg (41%) Sodium 778mg (32%) Potassium 480mg (10%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 307mg (6%) Vitamin C 4mg (4%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 391

% Daily Value*

Calories 391kcal 20%
Carbohydrates 15g 5%
Protein 22g 44%
Fat 27g 42%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 122mg 41%
Sodium 778mg 32%
Potassium 480mg 10%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 307mg 6%
Vitamin C 4mg 4%
Calcium 59mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.