This smoked meatloaf with BBQ glaze takes a classic comfort food and gives it real smoke flavor. Cooking meatloaf on a smoker adds depth you simply cannot get from an oven.
The key is using the right meat blend, shaping the loaf properly, and finishing with a balanced BBQ glaze that sets without burning. When done right, you get a moist interior, light smoke throughout, and a sticky, caramelized exterior.
This recipe works on any smoker as long as you can hold a steady temperature.
Why Smoked Meatloaf Is Better Than Oven Meatloaf
Smoking adds wood flavor and improves texture. Instead of sitting in its own grease like oven meatloaf, a free-standing loaf allows airflow around the entire surface and develops better exterior texture.
The Best Meat Blend for Smoked Meatloaf
Use ground beef that is about 85% lean. This gives you enough fat for moisture without making the loaf greasy. Leaner blends such as 90% can work, but they require careful temperature control to avoid drying out.
You can mix in a small portion of ground pork for added richness if desired, but 85% lean beef on its own works very well for this recipe.
How to Shape the Loaf
Form the meat mixture into a free-standing loaf rather than cooking it in a pan. This allows smoke to circulate around the entire loaf and helps build better texture.
Place the loaf directly on the smoker grates or on a wire rack.
Best Temperature for Smoked Meatloaf
Smoke the meatloaf at 250°F until it reaches an internal temperature of 155°F in the center.
Ground beef is officially recommended to reach 160°F for food safety. I pull the meatloaf at 155°F and let it rest. Carryover cooking brings it up a few degrees while keeping it from drying out.
Always use an instant-read thermometer and check the thickest part of the loaf.
When to Add BBQ Glaze
Apply the BBQ glaze during the last 20 to 30 minutes of the cook. Adding it too early can cause the sugars to burn.
Brush on an even layer and allow it to set before removing the meatloaf from the smoker.
Resting and Slicing
Let the meatloaf rest for 10 to 15 minutes before slicing. Resting allows juices to redistribute and helps the slices hold together.
Slice with a sharp knife and serve warm.
Serving Ideas
Smoked meatloaf pairs well with classic BBQ sides. If you want another beef-forward smoker recipe, check out our Smoked Beef Short Ribs.
Leftovers are excellent sliced thick for sandwiches the next day.
Table of Contents
In this recipe, we're going to discuss:
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Frequently Asked Questions
- What temperature should I smoke meatloaf?
- What internal temperature should smoked meatloaf reach?
- What is the best ground beef for smoked meatloaf?
- When should I add BBQ glaze to smoked meatloaf?
- Can I cook meatloaf directly on the smoker grates?
- What wood is best for smoked meatloaf?
- Can I cook smoked meatloaf at a higher temperature if I’m short on time?
- Ingredients
- How to make Smoked Meatloaf with BBQ Glaze
- Comments
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Frequently Asked Questions
What temperature should I smoke meatloaf?
Smoke meatloaf at 250°F for steady cooking and even smoke flavor.
What internal temperature should smoked meatloaf reach?
Pull the meatloaf at 155°F and let it rest. Carryover cooking will bring it up a few degrees. The official recommendation for ground beef is 160°F.
What is the best ground beef for smoked meatloaf?
Use 85% lean ground beef. It provides enough fat for moisture without making the loaf greasy. Leaner blends can dry out during a long cook.
When should I add BBQ glaze to smoked meatloaf?
Add the glaze during the last 20 to 30 minutes of cooking so it sets without burning.
Can I cook meatloaf directly on the smoker grates?
Yes. Form a free-standing loaf and place it directly on the grates or on a wire rack for better smoke circulation and texture.
What wood is best for smoked meatloaf?
Oak, hickory, or cherry work well without overpowering the beef.
Can I cook smoked meatloaf at a higher temperature if I’m short on time?
Yes. If you are short on time, smoke the meatloaf at 350°F instead of 250°F. Cook until it reaches 155°F internal temperature, then let it rest. Start glazing during the last 20 minutes so the sauce sets without burning.
Smoked Meatloaf with BBQ Glaze Recipe
Ingredients
Meatloaf
BBQ Glaze
BBQ Tools
- MEATER Plus Bluetooth Thermometer - great for tracking internal temperature
- ThermoPro Instant Read Thermometer - a must-have for any BBQer
Steps
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Preheat the smoker
Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
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Mix meatloaf ingredients
In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
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Shape the meatloaf
Form mixture into a meatloaf shape by hand or use a standard size loaf pan to form it easily by layering a piece of parchment paper inside the pan and then pressing the meat into the pan. If using a pan, remove meat by grabbing the parchment paper and lift out. Discard the parchment paper.
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Smoke the meatloaf
Place meatloaf on the smoker and cook until an internal temperature of 140°F.
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Make the BBQ glaze
Combine all of the glaze ingredients in a small bowl and spread over the meatloaf. You can do this on the grill with a long brush to avoid getting burned or remove it from the grill, glaze it, and then return it to the grill. Optionally, continue doing so every 15 minutes to build a nice layer of glaze. Continue cooking the meatloaf until it reaches an internal temperature of 155°F using an internal meat thermometer.
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Let the smoked meatloaf rest
Transfer the smoked meatloaf to a cutting board, glaze one final time, test loosely with foil, and let rest for 10-20 minutes before serving.
This recipe was excellent! I made two 3lb loaves and made them around 3 inches thick so the smoke flavor was in every bite.
I made this last year and we loved it. Especially my wife.
I’m making another one now and will smoke it tomorrow. I have used Panko crumbs both times.
About how long does this take on the smoker?
It can take around 2 hours to smoke, but I’d start testing for doneness after an hour as it can change based on how packed it is and the smoker itself.
amazing recipe. Thank you!
Can the meatloaf be made the night before and refrigerated? I would think it would need to set out a bit the next morning before smoking. Please advise.
Looking forward to some great meatloaf!
Hey Scott, you can definitely make the smoked meatloaf the night before! And just as you said, I’d let it sit for 30 mins or so to help it cook more evenly.
This recipe turned my meatloaf hating kids into lovers! Definitely a winner in this house!
I’ve tried many meatloaf recipes in my time and none of them come close to this one. Happy to have found a keeper!