Easy Smoked Meatloaf Recipe (better than Granny’s!)

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This smoky, tangy Smoked Meatloaf isn’t your Granny’s meatloaf. The smoker brings the tender and savory meatloaf to a new level of goodness! From the mesquite wood chips to the blended seasonings to the BBQ glaze, this newfound Smoked Meatloaf recipe is a blue ribbon winner at your next backyard barbecue.

Even when I fire up the smoker, I still lean on dependable ground beef dinner recipes like this one. Nothing is better than a smoky twist to that classic meatloaf comfort food.

Ingredient Notes

• Ground chuck — An 80/20 ratio perfectly balances lean ground beef and fat, so the fat gives it flavor for this recipe.
• Onion — Choose a yellow or sweet onion.
• Breadcrumbs — I use panko breadcrumbs as a binder and help to hold the meatloaf together. They also add texture and absorb excess moisture.
• Ketchup or barbecue sauce — This is strictly a personal preference or you can use whatever you have on hand. Honestly, you can’t go wrong whether you like a sweet flavor or want to turn it up with a spicy chili sauce. Of course, the classic ketchup is always a good choice. 

• Milk — Nowadays, there are so many milk substitutions, thankfully. Try coconut milk, soy, almond, or oat milk.
• Eggs — Eggs also help bind the ingredients together and prevent the meatloaf from falling apart.
• Garlic — A few cloves of fresh garlic add depth of flavor to the meatloaf.
• Parsley — The fresh taste of parsley is so good in this meatloaf.
• Italian seasoning — Fresh herbs make great substitutes: basil, oregano, thyme, sage, and/or rosemary.
• Salt and black pepper — These simple ingredients act as flavor enhancers for the dish.
• BBQ sauce for basting — Again, this goes to personal preference. Use your favorite BBQ sauce or try my Easy Homemade Barbeque Sauce made with both molasses brown sugar for that tangy and sweet taste. You’ll love it!

Variations and Substitutions

• Go half and half. Try using half ground beef and half ground pork or Italian sausage for a juicy meatloaf every time. 
• No need for tears! If chopping onions is your nemesis, use one tablespoon of onion powder or three tablespoons of onion flakes. 
• Mix up the herbs. Swap tarragon, chives, and oregano for parsley if you prefer. 
• Out of breadcrumbs? Use croutons, stuffing mix, or crumbled saltine crackers. For gluten-free, try the GF breadcrumbs or sliced almonds for a little crunch.
• Include additional ingredients such as Worcestershire sauce, diced bell peppers, celery, carrots, or cheese to add flavor and texture.

Equipment Needed

• Electric Smoker – If you’re new to smoking meats, you’ll love how easy it is with an electric smoker. It doesn’t have to be super fancy — I recommend making a purchase like this one.
• Mesquite Wood Chips — Look for mesquite, which gives you a smoky flavor.
• Digital Probe Meat Thermometer — You definitely want to have one of these on hand. It allows you to read the internal temperature of the meatloaf from outside the smoker, so you don’t have to open it and lose precious heat.
• 2 Disposable Aluminum Pans — Smoking can ruin a good pan. Disposable makes for easy cleanup, and we’re all about that!

Instructions for Smoking a Meatloaf

With a cook time of just three hours, this smoking recipe is a great option for beginners. Even meatloaf haters will swoon over this classic recipe — it really is the best meatloaf!

STEP 1 | Preheat the smoker and prep the pans

Start by preheating the electric smoker to 225 degrees. Take one of the aluminum pans and carefully puncture holes about an inch apart into the bottom using a paring knife or a knife with a sharp tip.

The holes help to circulate the smoke all throughout the meat and allow the greasy drippings to drain into a second foil pan you’ll place on the rack below.

STEP 2 | Mixing the ingredients

Crumble the ground chuck in a large bowl. Then add your minced onion, bread crumbs, ketchup, milk, whisked eggs, garlic, parsley, and spices. 

Time to mix. Use your hands (which works best) or a large wooden spoon to mix the ingredients until they are well blended. 

You may also blend the meat mixture in a stand mixer on low speed just until the ingredients are incorporated (be careful not to OVER MIX).

You are ready to transfer the meatloaf mixture into the prepared aluminum pan and form it into a loaf shape. Now, go wash your hands!

STEP 3 | Bring meat to room temp

Allow the meatloaf to sit at room temperature for about 30 minutes or until the smoker has reached its temperature. This resting time will help eliminate odors or flavors absorbed from sitting in the fridge and brings out its authentic flavor. 

STEP 4 | Add wood chips

Before placing the meatloaf pan on the smoker grate, add the wood chips to the wood chip box. Then place the second pan on the grate below to catch any drippings from the meatloaf. Less cleanup later. Yay!

STEP 5 | Insert the thermometer

At the one hour mark, you want to place the thermometer probe into the center of the meatloaf. Cook another 2 hours or until the meatloaf’s internal temperature reaches 160 degrees.

The digital thermometer lets you know the temp exactly, and it takes the guesswork out of smoking meat. 

STEP 6 | Add the BBQ sauce

During the last 30 minutes of cooking, pour or brush the barbeque sauce evenly across the top of the meatloaf letting the sauce drip down over the sides.

When time is up, remove the meatloaf from the smoker and slice it nicely. Serve your gorgeously smoked meatloaf immediately while that sauce is bubbly hot.

Storage and Reheating Tips

• Allow the smoked meatloaf to cool completely after cooking. Then, wrap leftovers tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 3 to 4 days.
• To reheat, preheat the oven to around 325 degrees F. (160°C). Unwrap the meatloaf and place it in a baking dish covered loosely with aluminum foil — reheat for 20 to 30 minutes or until warmed through.

Frequently Asked Questions

Serving Suggestions

What goes better with anything than mac and cheese? How about making it with a twist? Whip up this Smoked Mac and Cheese for extra comfort and goodness.

Or, pull out the cast iron skillet and create these fantastic Woodshed Potatoes while the meatloaf is smoking. Add a big bowl of green beans and you’ve got yourself a feast!

Finish it off and make it a comfort meal all the way around with my Quick 3-Ingredient Dinner Rolls. There’s nothing better than having a piece of piping hot bread with your easy meatloaf recipe. Mmmm!