Description
This isn’t your grandma’s meatloaf! Elevate a classic comfort food with the rich, smoky flavors of the barbecue. This easy smoked meatloaf recipe delivers a tender, juicy meatloaf with a delicious caramelized BBQ glaze. Perfect for a weekend cookout or a satisfying weeknight meal.
Ingredients
For the Meatloaf:
2 large eggs
2 pounds ground beef (80/20 blend)
1 tablespoon dried minced onions
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1/4 cup barbecue sauce (your favorite brand)
1/2 cup Ritz cracker crumbs (or plain dried breadcrumbs)
For the Glaze:
1/2 cup barbecue sauce (your favorite brand)
Instructions
- Prepare Meat Mixture: In a large bowl, lightly beat the eggs. Add the ground beef, dried minced onions, garlic powder, salt, pepper, 1/4 cup BBQ sauce, and cracker crumbs.
- Mix Gently: Combine all ingredients with your hands until just incorporated. Avoid overmixing.
- Shape Meatloaf: Form the mixture into a loaf shape. You can do this directly on a baking sheet lined with parchment paper (for maximum smoke exposure) or in a loaf pan.
- Preheat Smoker: Preheat your smoker to 250°F (121°C).
- Add Wood Chips: If using wood chips, soak them in water for at least 30 minutes. Add them to your smoker according to the manufacturer’s instructions (smoker box for gas grills, directly on coals for charcoal grills). Hickory, oak, pecan, or a blend are good choices.
- Smoke Meatloaf: Place the meatloaf on the smoker grates.
- Glaze Meatloaf: After about 2 hours of smoking, brush the meatloaf with the remaining 1/2 cup of BBQ sauce. Repeat every 20-30 minutes for the last hour of cooking.
- Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). This usually takes 3-3.5 hours, but cooking time can vary.
- Rest: Remove the meatloaf from the smoker and let it rest for 10-15 minutes before slicing.
Notes
Wood Chip Recommendations: Hickory provides a strong, bacon-like smoke. Oak is milder and more versatile. Pecan adds a sweet, nutty flavor. Applewood is light and fruity.
Gas/Charcoal Grill Adaptation: If you don’t have a dedicated smoker, you can use a gas or charcoal grill with the indirect heat method. See detailed instructions in the blog post (link to relevant section of your blog post).
Preventing Dry Meatloaf: Use 80/20 ground beef, don’t overmix, add moist ingredients, use a binder, smoke at low temperature, glaze, use a thermometer, and rest.
Make-Ahead Options: You can partially smoke the meatloaf and finish cooking later, or fully cook it and reheat.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 3-3.5 hours
- Category: Dinner
- Method: BBQ
- Cuisine: American, Barbecue
Nutrition
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
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