Smoked Meatloaf Recipe

Mouthwatering Smoked Meatloaf Recipe That Will Amaze Your Family

Crafting a delectable smoked meatloaf brings comfort and excitement to your dinner table.

Smoky aromas waft through the kitchen, promising a memorable meal.

Tender meat infused with rich, wood-fired flavors transforms an ordinary dish into something extraordinary.

Subtle hints of spice and smoke create a mouthwatering experience that lingers long after the first bite.

Regional cooking techniques blend with classic ingredients to produce a hearty main course.

Unexpected twists on traditional recipes make meal preparation an adventure worth exploring.

Smoked Meatloaf: Smoky Comfort Food

Smoked Meatloaf: Smoky Comfort Food
  • Boost Flavor Complexity: Elevate your classic meatloaf with rich smoky notes from fruit woods like apple or cherry, creating a gourmet twist on a traditional comfort food.
  • Meal Prep Magic: Prepare the meatloaf in advance, refrigerate or freeze it raw, then cook when you're ready, making it a super convenient option for busy households and meal planners.
  • Foolproof Cooking Technique: Use a wireless thermometer and specialized rack to ensure perfect cooking, prevent breaking, and guarantee a moist, well-cooked meatloaf every single time.
  • Versatile Storage Solution: Enjoy leftovers for days or freeze for up to three months, providing a flexible meal option that saves time and reduces food waste.

Ingredients For Smoked Meatloaf

Meat Base:
  • Ground Beef: The main protein that forms the core of the meatloaf and provides rich flavor.
  • Ground Pork: Adds extra moisture and depth to the meat mixture.
Binders:
  • Breadcrumbs, Eggs: Essential ingredients that help hold the meatloaf together and prevent it from falling apart during cooking.
Seasonings and Flavor Enhancers:
  • Salt, Black Pepper, Herbs, Spices: These ingredients add depth and enhance the overall taste of the meatloaf.
Smoking Wood:
  • Apple Wood, Cherry Wood, Competition Blend: Fruit woods that provide a sweet and mild smoky flavor to the meatloaf.

Step-By-Step Smoked Meatloaf Cooking

Step-By-Step Smoked Meatloaf Cooking

Step 1: Mix Meatloaf Ingredients

In a large mixing bowl, combine the ground meat with all seasonings and binding ingredients.

Gently mix the components to ensure even distribution without overworking the meat.

The ingredients should include:
  • Ground beef
  • Breadcrumbs
  • Eggs
  • Chopped onions
  • Minced garlic
  • Seasonings
  • Salt
  • Pepper

Carefully shape the mixture into a uniform loaf, keeping it compact but not too dense.

Step 2: Prepare Smoker Setup

Choose wood chips like apple or cherry for a sweet, mild flavor.

Preheat the smoker to 225 degrees Fahrenheit.

Select a rack with holes to allow smoke circulation around the entire meatloaf.

Step 3: Smoke the Meatloaf

Place the meatloaf on the prepared rack inside the smoker.

Close the lid and maintain a consistent temperature.

Smoke the meatloaf until it reaches an internal temperature of 165 degrees Fahrenheit, which typically takes about 1.5 hours.

Step 4: Check Temperature

Use a wireless meat thermometer to monitor the internal temperature without opening the smoker frequently.

This ensures accurate cooking and prevents heat loss.

Step 5: Rest and Serve

Once the meatloaf reaches the target temperature, remove it from the smoker.

Let it rest for 10-15 minutes to allow juices to redistribute.

Slice and serve warm.

Secrets For Moist And Flavorful Smoked Meatloaf

  • Select apple or cherry wood for a mild, sweet smoke flavor that complements the meat perfectly.
  • Mix in breadcrumbs and eggs to help bind the meatloaf, ensuring it stays together when sliced.
  • Place the meatloaf on a perforated rack to allow smoke circulation and make transferring easier without breaking.
  • Invest in a wireless thermometer to track internal meat temperature accurately, removing guesswork from smoking.
  • Prepare the meatloaf in advance, storing it in the refrigerator or freezer until you're ready to smoke, with proper wrapping to maintain quality.

Ways To Put A Spin On Smoked Meatloaf

  • Gluten-Free Meatloaf: Replace breadcrumbs with crushed gluten-free crackers or almond flour to accommodate gluten-sensitive individuals.
  • Vegetarian Smoked Loaf: Substitute ground meat with a blend of lentils, mushrooms, and plant-based protein, maintaining a similar texture and smoky flavor.
  • Low-Carb Option: Use crushed pork rinds instead of breadcrumbs and add extra herbs for enhanced taste, perfect for ketogenic diet followers.
  • Turkey Meatloaf Variation: Swap ground beef with lean ground turkey for a lighter, lower-fat alternative that still delivers rich, smoky notes.

Serving Smoked Meatloaf With Style

How to Layer and Set Banana Custard Cups
  • Comfort Food Companions: Creamy mashed potatoes create the perfect sidekick, soaking up delicious smoky meatloaf juices with pure comfort.
  • Sandwich Superstar: Transform leftover slices into epic sandwiches by adding crispy lettuce, tangy mustard, and melted cheese between soft bread slices.
  • Wine & Dine Pairing: Robust red wines like Cabernet Sauvignon or Zinfandel complement the rich, smoky meat flavors beautifully, elevating your dining experience.
  • Veggie Fresh Boost: Roasted seasonal vegetables like Brussels sprouts, carrots, or green beans add color, nutrition, and balanced freshness to your hearty meatloaf meal.

Tips To Keep Smoked Meatloaf Fresh

  • Store leftover smoked meatloaf in an airtight container or tightly wrapped in plastic wrap. Place in the refrigerator for up to 4-5 days.
  • Wrap cooled meatloaf in plastic wrap, then aluminum foil. Place in a freezer-safe container or freezer bag. Freeze for up to 3 months.
  • Preheat oven to 350°F. Place meatloaf in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until internal temperature reaches 165°F.
  • Slice meatloaf and place on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, checking temperature between each interval.

FAQs

  • How do I prevent my meatloaf from falling apart?

Add enough breadcrumbs and eggs as binders. These ingredients help hold the meat mixture together and create a more cohesive texture that won’t crumble when sliced.

  • What type of wood should I use for smoking?

Sweet fruit woods like apple or cherry are excellent choices. They provide a mild, slightly sweet flavor that complements the meat without overpowering it.

  • Can I prepare the meatloaf ahead of time?

Yes, you can make the meatloaf in the morning and refrigerate it until cooking time. You can also prepare and freeze the raw meatloaf, then thaw and cook when ready.

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Smoked Meatloaf Recipe

Smoked Meatloaf Recipe


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4.5 from 25 reviews

  • Total Time: 1 hour 45 minutes
  • Yield: 6 1x

Description

Smoky Meatloaf delivers comfort with a bold twist, blending classic American home cooking and rich barbecue traditions. Hearty ingredients and expert smoking techniques create a memorable meal you’ll crave again and again.


Ingredients

Scale

Meat Proteins:

  • 1 pound (454 grams) ground beef
  • 1 pound (454 grams) ground pork
  • 8 strips bacon, cooked and chopped
  • 2 eggs, whisked

Binding and Filling Ingredients:

  • 1/2 cup (60 grams) Italian Panko breadcrumbs
  • 1/4 cup (60 milliliters) milk
  • 1/2 cup (75 grams) yellow onion, chopped
  • 2 cups (226 grams) cheddar cheese, shredded

Seasonings:

  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper

Instructions

  1. Blend ground meat with complementary ingredients in a spacious mixing vessel, carefully shaping into a uniform loaf configuration.
  2. Position meatloaf on a perforated rack or specialized smoking tray to ensure maximum smoke circulation and even cooking.
  3. Transfer prepared loaf onto smoker platform, maintaining consistent temperature around 225-250 degrees fahrenheit.
  4. Monitor internal temperature diligently using a wireless digital thermometer, targeting 165 degrees fahrenheit for safe consumption.
  5. Smoking process typically requires approximately 1.5 hours, though duration varies based on meatloaf thickness and specific smoker characteristics.
  6. Select wood chips strategically – apple or cherry wood impart delicate, sweet undertones that complement meat flavors beautifully.
  7. Once temperature target is achieved, carefully remove meatloaf from smoker, allowing brief resting period to stabilize internal moisture.
  8. Slice meatloaf into uniform portions, serving immediately for optimal taste and texture preservation.
  9. For advance preparation, assemble meatloaf earlier in day and refrigerate, or freeze raw loaf for future cooking convenience.
  10. Store leftover smoked meatloaf in sealed container within refrigerator for four to five days, or freeze up to three months for extended enjoyment.

Notes

  • Choose woods like apple or cherry for a subtle, sweet smoky flavor that complements the meat without overpowering its natural taste.
  • Use a rack with holes to ensure even smoke circulation and prevent the meatloaf from sticking or falling apart during cooking.
  • Always monitor internal temperature with a wireless thermometer to guarantee food safety and perfect doneness, aiming for exactly 165°F.
  • Prepare the meatloaf ahead of time by refrigerating or freezing, which allows for convenient meal planning and makes weeknight dinners a breeze.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Lunch, Dinner
  • Method: Smoking
  • Cuisine: American

Nutrition

  • Serving Size: 6
  • Calories: 676 kcal
  • Sugar: 1 g
  • Sodium: 620 mg
  • Fat: 52 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 29 g
  • Trans Fat: 1 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 42 g
  • Cholesterol: 180 mg
Natalie Brooks

Natalie Brooks

Co-Founder & Content Strategist

Expertise

  • Vegan and plant-based recipe creation
  • Meal planning and nutritional analysis
  • Storytelling through blog content, video, and social media

Education

eCornell

  • Program: Plant-Based Nutrition Certificate
  • Focus: Whole-food, plant-based cooking, with a foundation in nutritional science and sustainable eating habits.

Natalie brings the vibrant, plant-powered side to Culinary Duo. After earning her Plant-Based Nutrition Certificate from eCornell, she combined her love for fresh ingredients with a passion for storytelling, aiming to make healthy cooking simple and satisfying.
Her kitchen motto: good food doesn’t need a fancy label, it just needs fresh ideas and a little creativity. Outside of writing and recipe testing, Natalie’s happiest in her garden, exploring farmers’ markets, or mixing global flavors into new kitchen experiments.

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