Description
This smoked meatloaf recipe combines ground beef and pork with classic seasonings, smoked low and slow for a tender, flavorful main course. A tangy ketchup-based glaze is brushed on during the last 30 minutes for a delicious caramelized finish, making this dish a perfect centerpiece for any barbecue or family dinner.
Ingredients
Scale
Main Ingredients
- 2 pounds ground beef (80/20)
- 1/2 pound ground pork (optional for extra flavor)
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup milk
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1/4 cup ketchup
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
For the glaze
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce (optional)
Instructions
- Preheat the smoker: Preheat your smoker to 250°F (120°C) and add your preferred wood chips such as hickory, cherry, or oak to generate smoke.
- Prepare the meat mixture: In a large mixing bowl, combine ground beef, ground pork (if using), breadcrumbs, eggs, milk, finely chopped onion, minced garlic, Worcestershire sauce, yellow mustard, ketchup, salt, black pepper, smoked paprika, and dried thyme. Mix gently until just combined to avoid a dense texture.
- Shape and place the meatloaf: Form the meat mixture into a loaf shape and place it on a wire rack or foil-lined smoker-safe tray. Leave space around the loaf to allow good smoke circulation.
- Smoke the meatloaf: Smoke the loaf for 2 to 2.5 hours, or until the internal temperature reaches 155°F (68°C), ensuring the meat cooks evenly and absorbs the smoky flavor.
- Apply the glaze: About 30 minutes before the end of cooking, combine ketchup, brown sugar, apple cider vinegar, and optional hot sauce to make the glaze. Brush it evenly over the top of the meatloaf and continue smoking until the internal temperature reaches 160°F (71°C).
- Rest before serving: Remove the meatloaf from the smoker and let it rest for 10–15 minutes to allow juices to redistribute, then slice and serve.
Notes
- For extra flavor, wrap the loaf in bacon before smoking.
- This meatloaf also works great with a mix of ground turkey and beef.
- Leftovers make amazing sandwiches.
- Use gluten-free breadcrumbs to keep the recipe gluten-free.
