Mmm, can you smell that? There’s nothing quite like the rich, smoky aroma of a perfectly baked meatloaf wafting from the kitchen. It’s the ultimate comfort food, promising a hearty, satisfying meal that brings everyone to the table. We’ve gathered 18 savory smoked meatloaf recipes that are sure to become new family favorites. Get ready to fire up your oven and discover your next go-to dinner!
Classic Hickory-Smoked Meatloaf
Savor a smoky twist on the American classic. This hickory-smoked meatloaf delivers deep, woodsy flavor in every juicy slice. It’s comfort food, elevated.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for juiciness)
– 1 cup breadcrumbs (panko for extra crunch)
– 1 large egg, beaten
– 1/2 cup whole milk
– 1/2 cup ketchup
– 1/4 cup Worcestershire sauce
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– Hickory wood chips, soaked in water for 30 minutes
Instructions
1. Preheat your smoker to 250°F. Place the soaked hickory wood chips in the smoker box or directly on the coals.
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Add the minced garlic to the skillet. Cook for 1 minute, just until aromatic, then remove from heat and let cool slightly.
4. In a large mixing bowl, combine the ground beef, breadcrumbs, beaten egg, milk, ketchup, Worcestershire sauce, cooked onion and garlic, smoked paprika, salt, and pepper. Tip: Mix gently with your hands to avoid overworking the meat, which can make the loaf tough.
5. Shape the mixture into a loaf about 9 inches long and 5 inches wide on a sheet of aluminum foil or a smoker-safe pan.
6. Place the meatloaf in the preheated smoker. Insert a meat thermometer into the thickest part of the loaf.
7. Smoke the meatloaf at 250°F for 60 minutes. Tip: Maintain a steady temperature by checking the smoker vents and adding more wood chips as needed for consistent smoke.
8. In a small bowl, mix the remaining ketchup with brown sugar to create a glaze.
9. After 60 minutes, brush the glaze evenly over the top of the meatloaf. Tip: Apply the glaze in a thin layer to prevent burning and allow it to caramelize.
10. Continue smoking for another 30 minutes, or until the internal temperature reaches 160°F on the meat thermometer.
11. Remove the meatloaf from the smoker. Let it rest for 10 minutes before slicing to allow the juices to redistribute.
12. Slice and serve immediately.
Unbelievably moist with a firm, smoky crust that crackles with each bite. The hickory infusion pairs perfectly with the sweet-tangy glaze. Try it sliced thick on toasted brioche with pickles for a next-level sandwich.
BBQ Glazed Smoked Meatloaf
Unleash your inner pitmaster with this smoky, saucy twist on a classic. Forget dry meatloaf—this BBQ-glazed version gets smoked low and slow for maximum flavor. Get ready for juicy, tender bites that’ll make you ditch the grill.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– 2 lbs ground beef (80/20 blend for juiciness)
– 1 cup breadcrumbs (panko works great)
– 1 large egg, beaten
– 1/2 cup whole milk
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp Worcestershire sauce
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup BBQ sauce (use your favorite store-bought or homemade)
– 2 tbsp apple cider vinegar
– 1 tbsp brown sugar
Instructions
1. Preheat your smoker or grill to 225°F using indirect heat and add wood chips (hickory or applewood recommended).
2. In a large bowl, combine ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, salt, and pepper.
3. Mix gently with your hands until just combined—overmixing can make the meatloaf tough.
4. Shape the mixture into a loaf about 9 inches long and place it on a wire rack set over a baking sheet.
5. Smoke the meatloaf at 225°F for 1 hour and 30 minutes, maintaining a steady temperature.
6. While smoking, whisk together BBQ sauce, apple cider vinegar, and brown sugar in a small bowl.
7. After 1 hour and 30 minutes, brush half of the BBQ glaze evenly over the meatloaf.
8. Continue smoking for another 30 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
9. Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing—this keeps it juicy.
10. Serve slices with the remaining BBQ glaze on the side for dipping.
Hearty and packed with smoky depth, this meatloaf stays incredibly moist thanks to the low-temperature cooking. The tangy-sweet glaze caramelizes into a sticky crust that contrasts perfectly with the tender interior. Try it piled high on toasted brioche buns with pickles and coleslaw for a next-level sandwich.
Applewood Smoked Meatloaf with Cheddar
Viral-worthy comfort just got an upgrade. This Applewood Smoked Meatloaf with Cheddar transforms a classic into a smoky, cheesy masterpiece—perfect for a cozy dinner that’s anything but boring.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
- 1.5 lbs ground beef (80/20 blend for juiciness)
- 1 cup breadcrumbs (panko works great)
- 1 large egg, beaten
- 1/2 cup whole milk
- 1/2 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded sharp cheddar cheese
- 2 tbsp applewood smoking chips (soaked in water for 30 minutes)
Instructions
- Preheat your smoker or grill to 350°F, adding the soaked applewood chips to create smoke.
- In a large bowl, combine the ground beef, breadcrumbs, beaten egg, milk, ketchup, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Tip: Mix gently with your hands to avoid overworking the meat, which keeps it tender.
- Fold in the shredded cheddar cheese until evenly distributed throughout the mixture.
- Shape the mixture into a loaf on a foil-lined baking sheet or in a loaf pan, about 9×5 inches.
- Place the loaf in the smoker or on the grill, ensuring it’s away from direct heat to cook evenly.
- Smoke the meatloaf for 45 minutes at 350°F, checking that the internal temperature reaches 160°F with a meat thermometer. Tip: Insert the thermometer into the thickest part for an accurate read.
- Remove the meatloaf from the heat and let it rest for 10 minutes before slicing. Tip: Resting allows juices to redistribute, preventing dryness.
Expect a juicy, smoky interior with melty cheddar pockets and a caramelized crust. Elevate it by serving with a side of creamy mashed potatoes or slicing leftovers for next-day sandwiches—it’s comfort food that keeps on giving.
Maple-Bourbon Smoked Meatloaf
Ditch the dry meatloaf of your childhood. This maple-bourbon smoked version is a flavor bomb—sweet, smoky, and impossibly juicy. It’s the ultimate comfort food upgrade you need to make immediately.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for best moisture)
– 1 cup panko breadcrumbs
– 1 large egg, beaten
– 1/2 cup whole milk
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1/4 cup pure maple syrup
– 1/4 cup bourbon
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup ketchup
Instructions
1. Preheat your smoker or grill to 250°F using hickory or apple wood chips.
2. In a large bowl, combine the panko breadcrumbs and whole milk. Let it sit for 5 minutes to soften.
3. Add the ground beef, beaten egg, chopped onion, minced garlic, smoked paprika, kosher salt, and black pepper to the bowl. Tip: Mix with your hands just until combined—overmixing makes the loaf tough.
4. Gently shape the mixture into a loaf on a piece of parchment paper, roughly 9×5 inches.
5. Place the loaf directly on the smoker grate. Smoke for 60 minutes.
6. While smoking, make the glaze: In a small saucepan, whisk together the maple syrup, bourbon, Worcestershire sauce, and Dijon mustard.
7. Simmer the glaze over medium heat for 5-7 minutes until it thickens slightly. Remove from heat.
8. After 60 minutes, brush half of the glaze evenly over the meatloaf. Tip: Reserve the other half for serving.
9. Continue smoking for another 30 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
10. Remove the meatloaf from the smoker and let it rest for 10 minutes on a cutting board. Tip: Resting allows the juices to redistribute, keeping it moist.
11. Slice and serve with the reserved glaze and ketchup on the side.
This meatloaf boasts a perfect crust from the smoke, with a tender, juicy interior that’s packed with savory-sweet flavor. Try serving slices on toasted brioche buns with pickled onions for a next-level sandwich, or pair it with creamy mashed potatoes to soak up every drop of that irresistible glaze.
Bacon-Wrapped Smoked Meatloaf
Hear me out: this bacon-wrapped smoked meatloaf is the ultimate upgrade to your classic comfort food. We’re talking smoky, savory, and wrapped in crispy bacon—it’s a total game-changer for any backyard BBQ or cozy dinner. Trust me, your family will beg for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for juiciness, or use a mix of beef and pork)
– 1 cup breadcrumbs (panko works great for extra crunch)
– 1 large egg (lightly beaten to bind)
– 1/2 cup ketchup (plus extra for glazing)
– 1/4 cup milk (whole milk preferred for richness)
– 1 small onion, finely diced (yellow or white for mild flavor)
– 2 cloves garlic, minced (fresh is best, or use 1 tsp garlic powder)
– 1 tbsp Worcestershire sauce (adds umami depth)
– 1 tsp smoked paprika (for that smoky hint)
– 1 tsp salt (adjust based on bacon saltiness)
– 1/2 tsp black pepper (freshly ground if possible)
– 12 slices bacon (thick-cut for better wrapping)
– 1/4 cup brown sugar (for a sweet glaze, optional)
Instructions
1. Preheat your smoker or grill to 250°F, using hickory or apple wood chips for a classic smoky flavor.
2. In a large bowl, combine ground beef, breadcrumbs, egg, ketchup, milk, onion, garlic, Worcestershire sauce, smoked paprika, salt, and black pepper. Tip: Mix gently with your hands to avoid overworking the meat, which can make it tough.
3. Shape the mixture into a loaf about 9 inches long and 5 inches wide on a baking sheet lined with parchment paper.
4. Arrange the bacon slices side-by-side on a cutting board, slightly overlapping, to form a lattice pattern wide enough to wrap the loaf.
5. Carefully lift the loaf and place it in the center of the bacon lattice, then wrap the bacon around it, tucking the ends underneath. Tip: Use toothpicks to secure the bacon if needed, but remove them before serving.
6. Transfer the bacon-wrapped loaf to the smoker or grill, placing it on the grate away from direct heat.
7. Smoke the meatloaf for 60 minutes at 250°F, maintaining a steady temperature for even cooking.
8. In a small bowl, mix 1/4 cup ketchup with brown sugar to create a glaze, then brush it evenly over the meatloaf after 60 minutes.
9. Continue smoking for another 30 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer. Tip: Let it rest for 10 minutes before slicing to lock in juices.
10. Slice the meatloaf into thick portions and serve immediately.
Finally, this meatloaf boasts a juicy interior with a crispy, caramelized bacon crust that’s packed with smoky flavor. Serve it with mashed potatoes and a fresh green salad for a hearty meal, or slice it up for next-day sandwiches—it’s even better the second day!
Spicy Jalapeño Smoked Meatloaf
Just when you thought meatloaf couldn’t get any better—we’re smoking it and loading it with jalapeños. This isn’t your grandma’s recipe; it’s a flavor bomb with a serious kick. Get ready to level up your comfort food game.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for juiciness)
– 1 cup breadcrumbs (panko works great)
– 2 large eggs
– 1/2 cup milk (whole or 2%)
– 1/2 cup ketchup
– 1/4 cup brown sugar
– 2 tbsp Worcestershire sauce
– 3 jalapeños, finely diced (remove seeds for less heat)
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp black pepper
– 1 tsp salt
– 2 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your smoker or oven to 250°F. If using an oven, place a small pan of water on the bottom rack to add moisture.
2. Heat 2 tbsp olive oil in a skillet over medium heat for 1 minute.
3. Add 1 small diced yellow onion and cook for 5 minutes until translucent.
4. Stir in 3 minced garlic cloves and cook for 1 more minute, then remove from heat to cool slightly. Tip: Letting the mixture cool prevents the eggs from scrambling later.
5. In a large bowl, whisk 2 large eggs with 1/2 cup milk until combined.
6. Add 1 cup breadcrumbs to the egg mixture and let sit for 2 minutes to absorb.
7. Mix in the cooled onion-garlic mixture, 2 lbs ground beef, 3 diced jalapeños, 1 tsp smoked paprika, 1 tsp black pepper, and 1 tsp salt.
8. Use your hands to combine everything gently—overmixing can make the meatloaf tough.
9. Shape the mixture into a loaf on a parchment-lined baking sheet or smoker rack.
10. In a small bowl, stir together 1/2 cup ketchup, 1/4 cup brown sugar, and 2 tbsp Worcestershire sauce.
11. Spread the glaze evenly over the top and sides of the meatloaf. Tip: Apply the glaze now for a caramelized finish that won’t burn.
12. Place the meatloaf in the smoker or oven and cook for 90 minutes, or until the internal temperature reaches 160°F on a meat thermometer. Tip: Check the temperature in the thickest part for accuracy.
13. Remove from heat and let rest for 10 minutes before slicing.
Glazed with a sweet-spicy crust and smoky from low heat, this meatloaf stays incredibly moist inside. Serve it sliced thick with creamy mashed potatoes to balance the heat, or pile it onto toasted buns for next-level sandwiches. Leftovers? They’re even better the next day, crisped up in a skillet.
Smoked Meatloaf with Mushroom Gravy
Kick your meatloaf game into high gear with a smoky twist and rich mushroom gravy. This isn’t your grandma’s recipe—it’s a flavor-packed main event. Get ready to impress your dinner crew with minimal fuss and maximum taste.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for juiciness)
– 1 cup breadcrumbs (panko works great for texture)
– 1 large onion, finely diced
– 2 cloves garlic, minced
– 1 cup milk (whole milk preferred for richness)
– 2 large eggs
– 2 tbsp Worcestershire sauce
– 1 tbsp smoked paprika
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 8 oz cremini mushrooms, sliced
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 2 cups beef broth (low-sodium recommended)
– 1/4 cup heavy cream (optional, for extra creamy gravy)
Instructions
1. Preheat your smoker or grill to 250°F using indirect heat and add your preferred wood chips (hickory or applewood recommended).
2. In a large mixing bowl, combine the ground beef, breadcrumbs, diced onion, minced garlic, milk, eggs, Worcestershire sauce, smoked paprika, salt, and black pepper.
3. Use your hands to gently mix the ingredients until just combined—overmixing can make the meatloaf tough.
4. Shape the mixture into a loaf form, about 9×5 inches, and place it on a wire rack set over a baking sheet for easy smoking.
5. Transfer the meatloaf to the preheated smoker and smoke for 1 hour and 15 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
6. While the meatloaf smokes, melt the butter in a skillet over medium heat.
7. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their juices and turn golden brown.
8. Sprinkle the flour over the mushrooms and stir continuously for 1-2 minutes to cook out the raw flour taste and create a roux.
9. Gradually whisk in the beef broth, ensuring no lumps form, and bring the mixture to a simmer.
10. Reduce the heat to low and let the gravy simmer for 10 minutes, stirring occasionally, until it thickens to a coating consistency.
11. Stir in the heavy cream, if using, and simmer for an additional 2 minutes to warm through.
12. Remove the smoked meatloaf from the smoker and let it rest for 10 minutes before slicing to allow the juices to redistribute.
13. Slice the meatloaf and serve immediately, generously topped with the warm mushroom gravy.
Nothing beats the tender, juicy texture of this smoked meatloaf, infused with a subtle wood-fired aroma that pairs perfectly with the earthy, umami-rich mushroom gravy. Serve it over creamy mashed potatoes or alongside roasted vegetables for a complete comfort meal that feels gourmet without the fuss.
Cherrywood Smoked Italian Meatloaf
Brace yourself for a smoky, savory masterpiece that’ll make your kitchen smell like a rustic Italian trattoria. This isn’t your grandma’s dry meatloaf—it’s juicy, packed with flavor, and kissed with cherrywood smoke for a next-level dinner. Get ready to impress without the stress.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 75 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for juiciness)
– 1 cup breadcrumbs (panko works great for texture)
– 1/2 cup whole milk (to soak breadcrumbs)
– 2 large eggs (lightly beaten)
– 1/2 cup grated Parmesan cheese (freshly grated melts better)
– 1/4 cup chopped fresh parsley (or 1 tbsp dried)
– 1 tbsp olive oil (or any neutral oil)
– 1 small onion, finely diced
– 3 garlic cloves, minced
– 1/2 cup marinara sauce (plus extra for topping)
– 1 tsp dried oregano
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 2 cups cherrywood smoking chips (soaked in water for 30 minutes)
Instructions
1. Preheat your smoker or grill to 250°F, adding the soaked cherrywood chips to create smoke.
2. Heat olive oil in a skillet over medium heat for 1 minute, then add diced onion and cook for 5 minutes until translucent.
3. Add minced garlic to the skillet and cook for 1 more minute until fragrant, then remove from heat and let cool slightly.
4. In a large bowl, combine breadcrumbs and milk, letting them soak for 2 minutes to soften.
5. Tip: Gently mix ingredients with your hands to avoid overworking the meat, which keeps it tender.
6. Add ground beef, beaten eggs, Parmesan cheese, parsley, marinara sauce, oregano, salt, pepper, and the cooled onion-garlic mixture to the bowl.
7. Mix everything until just combined, shaping it into a loaf about 9×5 inches on a foil-lined baking sheet.
8. Spread an additional 1/4 cup marinara sauce evenly over the top of the meatloaf.
9. Place the meatloaf in the smoker or on the indirect heat side of the grill, closing the lid.
10. Smoke the meatloaf for 60-75 minutes, checking at 60 minutes with a meat thermometer inserted into the center.
11. Tip: The meatloaf is done when the internal temperature reaches 160°F for food safety and juiciness.
12. Remove the meatloaf from the heat and let it rest on a cutting board for 10 minutes before slicing.
13. Tip: Resting allows juices to redistribute, preventing a dry texture when you cut into it.
14. Slice the meatloaf into 1-inch thick pieces and serve immediately.
Rich with smoky depth from the cherrywood, this meatloaf stays incredibly moist thanks to the milk-soaked breadcrumbs and beef blend. Serve it sliced over creamy polenta or tucked into a crusty sandwich with extra marinara for a hearty twist that’ll have everyone asking for seconds.
Smoked Turkey Meatloaf with Herbs
You’re about to upgrade your meatloaf game forever. This smoked turkey version is juicy, herby, and packed with flavor—perfect for a cozy dinner that feels fancy without the fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 lbs ground turkey (or ground chicken for a lighter option)
– 1 cup breadcrumbs (panko works great for extra crunch)
– 1 large egg, beaten
– 1/2 cup whole milk
– 1/4 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp olive oil (or any neutral oil)
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
– 1 tsp smoked paprika
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 cup barbecue sauce (for glazing, optional)
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×5-inch loaf pan with olive oil.
2. In a large mixing bowl, combine the ground turkey, breadcrumbs, beaten egg, milk, ketchup, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix gently with your hands until just combined—overmixing can make the meatloaf tough.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Add the minced garlic, thyme, and rosemary to the skillet. Cook for 1 more minute until fragrant, then remove from heat and let cool slightly.
5. Fold the onion-herb mixture into the turkey mixture until evenly distributed.
6. Transfer the mixture to the prepared loaf pan, pressing it down firmly to remove any air pockets and create an even surface.
7. Spread the barbecue sauce evenly over the top of the meatloaf for a sweet, smoky glaze, if using.
8. Place the loaf pan in the preheated oven and bake for 50–60 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer inserted into the center.
9. Remove the meatloaf from the oven and let it rest in the pan for 10 minutes before slicing—this helps the juices redistribute for a moist texture.
10. Carefully slice the meatloaf into thick portions and serve warm.
Juicy and tender with a hint of smoke from the paprika, this meatloaf pairs perfectly with mashed potatoes or a crisp salad. For a fun twist, crumble leftovers into tacos or top with a fried egg for breakfast the next day.
Pepper Jack Smoked Meatloaf
Grab your apron—this Pepper Jack Smoked Meatloaf is about to become your new weeknight hero. Get ready for juicy, smoky beef with a spicy cheese pull that’ll make your taste buds dance. Let’s fire up the smoker and dive in.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for best juiciness)
– 1 cup Pepper Jack cheese, shredded (or Monterey Jack for less heat)
– 1 cup breadcrumbs (plain, or use panko for extra crunch)
– 1/2 cup ketchup (adjust to taste)
– 1/4 cup milk (whole milk recommended)
– 2 large eggs, beaten
– 1 small onion, finely diced (about 1/2 cup)
– 2 cloves garlic, minced
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup barbecue sauce (for glazing, any brand works)
Instructions
1. Preheat your smoker to 250°F using hickory or apple wood chips for a classic smoky flavor.
2. In a large bowl, combine ground beef, shredded Pepper Jack cheese, breadcrumbs, ketchup, milk, beaten eggs, diced onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and black pepper.
3. Mix all ingredients gently with your hands until just combined—overmixing can make the meatloaf tough.
4. Shape the mixture into a loaf about 9 inches long and place it on a wire rack set over a baking sheet to catch drips.
5. Insert a meat thermometer into the center of the loaf, ensuring it doesn’t touch the rack.
6. Smoke the meatloaf at 250°F for 60 minutes, maintaining a steady temperature for even cooking.
7. After 60 minutes, brush the top and sides of the meatloaf evenly with barbecue sauce.
8. Continue smoking for another 30 minutes, or until the internal temperature reaches 160°F on the thermometer.
9. Remove the meatloaf from the smoker and let it rest for 10 minutes on the rack—this helps the juices redistribute for a moist slice.
10. Slice the meatloaf into 1-inch thick pieces and serve immediately.
Unbelievably moist with a smoky crust, this meatloaf oozes melted Pepper Jack in every bite. Pair it with creamy mashed potatoes or pile slices onto toasted buns for a next-level sandwich. Leftovers? They’re even better the next day, cold or reheated.
Smoked Meatloaf Stuffed with Mozzarella
Punch up your dinner game with this smoky, cheesy masterpiece. We’re stuffing a juicy meatloaf with melty mozzarella and smoking it to perfection. Get ready for the ultimate comfort food glow-up.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for best juiciness)
– 1 cup panko breadcrumbs
– 1 large egg, lightly beaten
– 1/2 cup whole milk
– 1/2 cup ketchup
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 8 oz low-moisture mozzarella cheese, cut into a 1-inch thick log
– 1/4 cup barbecue sauce, for glazing (use your favorite brand)
Instructions
1. Preheat your smoker to 250°F using hickory or apple wood chips for flavor.
2. In a large bowl, combine the ground beef, panko breadcrumbs, beaten egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Tip: Mix with your hands just until combined—overmixing makes the loaf tough.
3. Place half of the meat mixture onto a sheet of parchment paper and shape it into a 9×5-inch rectangle.
4. Lay the mozzarella log lengthwise down the center of the meat rectangle.
5. Top the cheese with the remaining meat mixture, pressing the edges to seal completely around the cheese. Tip: Ensure no cheese is exposed to prevent leaking during smoking.
6. Carefully transfer the loaf to the smoker grate, seam-side down.
7. Smoke the meatloaf at 250°F for 60 minutes.
8. Brush the top of the meatloaf evenly with the barbecue sauce.
9. Continue smoking for another 30 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer. Tip: Let it rest for 10 minutes before slicing to allow juices to redistribute.
10. Slice and serve immediately.
Wow, that first slice reveals a glorious molten cheese pull. The smoke infuses every bite with a deep, savory flavor that pairs perfectly with the rich beef and tangy glaze. Serve it thick on toasted brioche buns for an epic sandwich, or slice it thin over creamy mashed potatoes.
Pulled Pork & Smoked Meatloaf Combo
Unlock the ultimate comfort food mashup that’ll have your crew begging for seconds. This smoky, tender duo brings together two BBQ classics in one epic cook—perfect for weekend feasts or meal prep that actually excites.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 5 hours
Ingredients
– 3 lbs pork shoulder, trimmed
– 2 lbs ground beef (80/20 blend)
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar, packed
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tsp black pepper
– 1 tsp salt
– 1 cup breadcrumbs
– 2 large eggs
– 1/4 cup milk
– 1 tbsp Worcestershire sauce
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your smoker or oven to 225°F. 2. Combine 1/2 cup ketchup, apple cider vinegar, brown sugar, 1 tbsp smoked paprika, garlic powder, onion powder, black pepper, and salt in a bowl to create a rub. 3. Massage the rub thoroughly over the entire pork shoulder. 4. Place the pork shoulder in the smoker or oven and cook for 4 hours, spritzing with apple cider vinegar every hour to keep it moist. 5. While the pork cooks, mix ground beef, breadcrumbs, eggs, milk, Worcestershire sauce, and remaining 1 tbsp smoked paprika in a large bowl until just combined—overmixing can make the meatloaf tough. 6. Shape the mixture into a loaf on a baking sheet lined with parchment paper. 7. Brush the top of the meatloaf with olive oil. 8. After 4 hours, increase the smoker or oven temperature to 350°F. 9. Insert the meatloaf and cook alongside the pork for 1 hour, or until the internal temperature reaches 160°F. 10. Remove the pork shoulder and let it rest for 30 minutes—this allows the juices to redistribute for maximum tenderness. 11. Shred the pork using two forks, discarding any large fat pieces. 12. Slice the meatloaf into thick portions. 13. Serve the pulled pork and smoked meatloaf together, drizzling with the remaining 1/2 cup ketchup if desired.
Crave that perfect contrast? The pork melts with a smoky sweetness, while the meatloaf holds a firm, juicy bite. Pile them high on brioche buns with pickles, or layer over creamy mashed potatoes for a next-level plate.
Smoked Meatloaf with Caramelized Onions
Forget everything you know about meatloaf. This smoked version with caramelized onions is a game-changer—juicy, smoky, and packed with flavor. Fire up your smoker and get ready to impress.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for juiciness)
– 1 large yellow onion, thinly sliced
– 2 tbsp olive oil (or any neutral oil)
– 1 cup breadcrumbs
– 2 large eggs
– 1/4 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper (adjust to taste)
– 1/4 cup brown sugar
– Wood chips (hickory or applewood recommended)
Instructions
1. Preheat your smoker to 250°F using hickory or applewood chips for a smoky flavor.
2. Heat olive oil in a skillet over medium heat. Add sliced onions and cook for 20 minutes, stirring occasionally, until golden brown and caramelized.
3. In a large bowl, combine ground beef, breadcrumbs, eggs, ketchup, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper. Mix gently with your hands until just combined—overmixing can make the meatloaf tough.
4. Fold in the caramelized onions until evenly distributed throughout the mixture.
5. Shape the mixture into a loaf on a baking sheet or in a loaf pan, ensuring it’s compact but not packed too tightly.
6. Place the meatloaf in the smoker and smoke for 2 hours at 250°F, or until the internal temperature reaches 160°F when checked with a meat thermometer.
7. In a small bowl, mix brown sugar with 1 tbsp of water to create a glaze. Brush it over the meatloaf during the last 15 minutes of smoking for a sweet, caramelized crust.
8. Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing to allow the juices to redistribute.
Deliciously smoky and tender, this meatloaf pairs perfectly with mashed potatoes or a crisp salad. The caramelized onions add a sweet depth that balances the savory beef, making it a standout dish for any gathering.
Brown Sugar Glazed Smoked Meatloaf
Nail your next comfort meal with this smoky-sweet twist on a classic. Brown sugar caramelizes into a sticky glaze while hickory smoke infuses every savory bite. Trust us—this isn’t your grandma’s meatloaf.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 75 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for juiciness)
– 1 cup breadcrumbs (panko works great)
– 1 large egg
– 1/2 cup whole milk
– 1/2 cup ketchup
– 1/4 cup brown sugar, packed
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– Hickory wood chips (for smoking)
Instructions
1. Preheat your smoker or grill to 250°F and add soaked hickory wood chips to create smoke.
2. In a large bowl, combine ground beef, breadcrumbs, egg, milk, 1/4 cup ketchup, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, black pepper, and salt.
3. Mix gently with your hands until just combined—overmixing can make the meatloaf tough.
4. Shape the mixture into a loaf about 9×5 inches on a sheet of aluminum foil or a smoker-safe pan.
5. In a small bowl, whisk together the remaining 1/4 cup ketchup and brown sugar until smooth to make the glaze.
6. Brush half of the glaze evenly over the top and sides of the meatloaf.
7. Place the meatloaf in the smoker and cook for 45 minutes.
8. After 45 minutes, brush the remaining glaze over the meatloaf.
9. Continue smoking until the internal temperature reaches 160°F, about 30 more minutes.
10. Remove from the smoker and let rest for 10 minutes before slicing—this keeps the juices locked in.
Just slice into thick, glazed pieces that are tender and packed with smoky flavor. The brown sugar crust adds a caramelized crunch, perfect alongside creamy mashed potatoes or tucked into a sandwich for leftovers tomorrow.
Smoked Meatloaf with Tangy Mustard Sauce
Gather your ingredients and get ready to transform basic meatloaf into a smoky, saucy masterpiece. This smoked version delivers deep flavor with a tangy mustard sauce that cuts through the richness. Perfect for weekend gatherings or meal prep that actually excites you.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for best moisture)
– 1 cup breadcrumbs (panko works great for texture)
– 1 large egg, beaten
– 1/2 cup whole milk
– 1/4 cup ketchup
– 1 tbsp Worcestershire sauce
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup yellow mustard
– 1/4 cup honey
– 2 tbsp apple cider vinegar
– 1 tbsp smoked paprika (for extra smokiness)
Instructions
1. Preheat your smoker to 250°F using hickory or applewood chips for classic smoke flavor.
2. In a large bowl, combine ground beef, breadcrumbs, beaten egg, milk, ketchup, Worcestershire sauce, diced onion, minced garlic, salt, and black pepper.
3. Mix gently with your hands just until combined—overmixing creates a dense loaf.
4. Shape the mixture into a loaf about 9 inches long and place it on a wire rack set over a baking sheet.
5. Insert a meat thermometer into the center of the loaf, avoiding the bottom.
6. Place the loaf in the smoker and smoke for 60 minutes.
7. While smoking, whisk together yellow mustard, honey, apple cider vinegar, and smoked paprika in a small saucepan.
8. Simmer the sauce over medium heat for 5 minutes until slightly thickened, then remove from heat.
9. After 60 minutes of smoking, brush half of the mustard sauce generously over the meatloaf.
10. Continue smoking for another 30 minutes or until the internal temperature reaches 160°F.
11. Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.
12. Serve slices with the remaining mustard sauce on the side.
The smoke creates a beautiful bark while keeping the interior juicy and tender. The tangy mustard sauce balances the savory meat with sweet and acidic notes. Try it sliced thick on toasted brioche buns with pickles for an epic sandwich.
Guinness-Braised Smoked Meatloaf
Ready to level up your comfort food game? This Guinness-braised smoked meatloaf swaps boring for bold—think juicy, smoky, and steeped in rich, malty flavor. It’s a cozy showstopper that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs ground beef (80/20 blend for juiciness)
– 1 cup panko breadcrumbs (or regular breadcrumbs)
– 1 large onion, finely diced
– 2 cloves garlic, minced
– 2 large eggs, lightly beaten
– 1/4 cup ketchup
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup Guinness stout (or any dark beer)
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your smoker or grill to 250°F using indirect heat and add wood chips like hickory or apple for smoke.
2. In a large bowl, combine ground beef, panko, onion, garlic, eggs, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Tip: Mix gently with your hands to avoid overworking the meat, which keeps it tender.
3. Shape the mixture into a loaf about 9×5 inches on a parchment-lined baking sheet.
4. Place the meatloaf in the smoker and cook for 60 minutes, maintaining 250°F.
5. While smoking, make the braising liquid: In a small saucepan over medium heat, combine Guinness, brown sugar, and apple cider vinegar. Simmer for 10 minutes until slightly reduced.
6. After 60 minutes, carefully transfer the meatloaf to a baking dish and pour the Guinness braising liquid over it. Tip: Use a baster to coat the top evenly for maximum flavor infusion.
7. Cover the dish with foil and return to the smoker. Braise for 30 more minutes, or until the internal temperature reaches 160°F on a meat thermometer.
8. Remove from heat and let rest for 10 minutes before slicing. Tip: Resting allows juices to redistribute, preventing a dry texture.
Zesty and deeply savory, this meatloaf boasts a tender, smoky crumble with a glossy, beer-kissed glaze. Serve it sliced thick over creamy mashed potatoes or tucked into a toasted bun for an epic sandwich—leftovers, if any, taste even better the next day.
Smoked Meatloaf Sliders with Pickles
Nailing comfort food with a smoky twist? These sliders are your next obsession. Think juicy, hickory-kissed meatloaf tucked into soft brioche buns, topped with tangy pickles for that perfect crunch. It’s a crowd-pleaser that’s surprisingly easy to pull off.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 1 lb ground beef (80/20 blend for juiciness)
– 1/2 cup breadcrumbs (panko works great for texture)
– 1 large egg
– 1/4 cup ketchup
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 small brioche slider buns
– 1/2 cup dill pickle slices (refrigerator-cold for best crunch)
– Hickory wood chips (for smoking, soaked in water for 30 minutes beforehand)
Instructions
1. Preheat your smoker to 225°F. Tip: If using a grill, set it up for indirect heat with the wood chips on the coals or in a smoker box.
2. In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 large egg, 1/4 cup ketchup, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix the ingredients with your hands until just combined—overmixing can make the meatloaf tough.
4. Shape the mixture into a loaf about 8 inches long and place it on a smoker-safe rack or tray.
5. Place the loaf in the smoker and add the soaked hickory wood chips to the heat source.
6. Smoke the meatloaf at 225°F for 45 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
7. Remove the meatloaf from the smoker and let it rest for 10 minutes to allow juices to redistribute.
8. While the meatloaf rests, slice 8 small brioche slider buns in half horizontally.
9. Cut the rested meatloaf into 8 equal slices, each about 1 inch thick.
10. Place one meatloaf slice on the bottom half of each bun.
11. Top each slider with 1 tbsp of dill pickle slices from the 1/2 cup.
12. Cover with the top bun halves and serve immediately.
A smoky, savory flavor from the hickory infusion pairs perfectly with the juicy, tender meatloaf and crisp pickles. The soft brioche buns soak up just enough of the juices without getting soggy. For a fun twist, serve these sliders with a side of spicy mayo or extra pickles on the side for dipping.
Herbed Smoked Meatloaf with Garlic Butter
Ditch the dry, boring meatloaf of your childhood. This herbed smoked version delivers juicy flavor in every bite, with garlic butter taking it to next-level deliciousness.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
- 2 lbs ground beef (80/20 blend for best moisture)
- 1 cup breadcrumbs (panko works great for texture)
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter, softened
- 4 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your smoker to 225°F using hickory or apple wood chips for flavor.
- Combine ground beef, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, rosemary, thyme, smoked paprika, salt, and pepper in a large bowl.
- Mix ingredients with your hands until just combined—overmixing creates a dense texture.
- Shape the mixture into a loaf approximately 9×5 inches on a foil-lined baking sheet.
- Place the meatloaf in the smoker and insert a meat thermometer into the thickest part.
- Smoke for 60-75 minutes until the internal temperature reaches 155°F.
- While smoking, mix softened butter, minced garlic, and chopped parsley in a small bowl to create garlic butter.
- Remove meatloaf from smoker and spread garlic butter evenly over the top.
- Increase smoker temperature to 350°F or transfer to a preheated oven.
- Cook for an additional 15-20 minutes until internal temperature reaches 160°F and top is golden brown.
- Let meatloaf rest for 10 minutes before slicing—this keeps juices inside.
- Slice and serve immediately.
Perfectly smoky with herbaceous notes, this meatloaf stays incredibly moist thanks to the milk and butter. The garlic butter forms a crispy, flavorful crust that complements the tender interior. Serve slices over creamy mashed potatoes or make sandwiches with the leftovers—they’re even better the next day.
Summary
Mastering comfort food is easy with these 18 savory smoked meatloaf recipes, each offering a delicious twist on a classic. We hope you find a new family favorite to try! Don’t forget to leave a comment telling us which one you loved most and share this roundup on Pinterest to spread the cozy inspiration. Happy cooking!
