Smoked Meatloaf Recipe | Easy, Flavorful Smoked Meatloaf

Smoked Meatloaf

This recipe for smoked meatloaf will impress you if you want to improve your meatloaf game. Smoked right on a pellet grill, it's packed with rich, smoky flavor and stuffed with cheese. I promise you that after making this meatloaf, you may not want to cook it any other way. It's an excellent option for beginners and seasoned grillers as well since it hits a perfect balance between being easy, delicious, and unique.

This smoky meatloaf is incredibly flavorful and juicy, and it even has that famous smoke ring that gives it a real barbecue flavor. This is all the information you need to prepare the best smoked meatloaf you've ever had.

Why You'll Love This Recipe

• Super Easy: Just prepare it, place it in the smoker, and watch the magic.

• Amazing Flavor: This meatloaf is bursting with cheesy, smokey flavor and not at all like your grandma’s meatloaf.

• Family Favorite: Everyone will be asking for seconds. Even the meatloaf skeptics!

Ingredients for Smoked Meatloaf

• Meat: A mix of ground beef, ground pork, and bacon gives it a rich flavor.

• Binder: Eggs, Italian Panko bread crumbs, and milk hold it all together.

• Seasoning: A tasty blend of seasoned salt, garlic powder, and black pepper.

• Onion: Fresh or frozen diced onions work perfectly.

• Cheddar Cheese: Always go for freshly grated cheddar—it melts much better.

How to Make Smoked Meatloaf

• Preheat the Smoker: Set your smoker to 325°F and load it with wood chips. Sweet fruit woods like apple or cherry are great choices.

• Mix the Ingredients: Put all of the ingredients into a large bowl. To maintain the tenderness of your meatloaf, be careful not to overmix.

• Shape into a Loaf: After shaping the mixture into a loaf, put it on the smoker.

• Smoke It: Allow it to smoke until the internal temperature reaches 165°F, which should take around 1.5 hours.

• Serve it and Enjoy: Cut it into pieces and serve right away. You're going to enjoy this!

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Meatloaf Temp

For the perfect smoked meatloaf, you'll want to monitor the internal temperature closely. Cook your meatloaf until it reaches an internal temperature of 165°F to ensure it's fully cooked and safe to eat. This typically takes about 1.5 to 2 hours, depending on your smoker and meat thickness. Use a reliable meat thermometer for accuracy, as undercooking can be unsafe, and overcooking may dry out the meat. Maintaining the right temperature will give you a moist, flavorful, and tender meatloaf.

Pro Tips for the Perfect Smoked Meatloaf

• Binder is Key: If your meatloaf falls apart it's probably because there isn't enough binder (either eggs or bread crumbs). Make sure you include both of them.

• Use a Wireless Thermometer: Make use of a wireless thermometer to keep an eye on the temperature without having to open the smoker all the time.

• Rack Hack: Place the meatloaf on a wire rack before placing it in the smoker. This helps to transfer and ensures an even spread of smoke within the loaf.

• Cook to Temperature, Not Time: Don't cook your meatloaf by a set time; instead, cook it until the interior temperature reaches 165°F. Every smoker is different.

Serving Suggestions

Pair your smoked meatloaf with these mouthwatering sides for the ultimate BBQ meal:

• Cheesy Grilled Garlic Bread

• Grilled Corn Salad

• Smoked Baked Potatoes

• Smoked Strawberry Crisp for Dessert

Ingredients

• 1 lb ground beef

• 1 lb ground pork

• 8 strips bacon (cooked and chopped)

• 2 eggs (whisked)

• ½ cup Italian Panko bread crumbs

• ¼ cup milk

• 1 tsp seasoned salt

• 1 tsp garlic powder

• ½ cup yellow onion (chopped)

• ½ tsp ground black pepper

• 2 cups cheddar cheese (shredded)

Instructions

• Preheat Smoker: Get your electric smoker up to 325°F.

• Combine the Ingredients: In a large bowl, combine all the ingredients and shape the mixture into a loaf.

• Smoke: After putting the loaf on the smoker, cook it for about 1.5 hours, or until the interior temperature reaches 165°F.

• To serve: cut into slices and start eating right away.

The Famous Smoke Ring

If you cut into the meatloaf and notice a pink ring around the edges, That’s the coveted smoke ring—a true sign of BBQ mastery. It’s a pink layer of meat formed when smoking at low temperatures. It not only looks great but adds a deep smoky flavor.

Can I Make It Ahead of Time?

Yes! You can prep the meatloaf a day ahead. Just mix everything, shape it, and store it in an airtight container in the fridge. You can also freeze the raw loaf for later—just thaw it in the fridge overnight before smoking.

What Wood Chips Should I Use?

For this recipe, sweet fruit woods like apple or cherry work beautifully. They give the meat a nice, sweet-smoky flavor that pairs well with the richness of the beef, pork, and bacon. If you like experimenting, a competition blend works well, too.

How to Store Leftover Meatloaf

Refrigerator: Leftovers will keep for 3-4 days in an airtight container.

Freezer: You can freeze it by wrapping it in aluminum foil and placing it in a resealable freezer bag. It’ll last up to three months. When you’re ready to eat, just thaw it in the fridge overnight.

How to Reheat Leftovers

To keep it moist, reheat your meatloaf in the oven. Set the oven to 250°F and place your leftovers in an oven-safe dish. Add a splash of water or broth, cover with foil, and heat until the internal temperature reaches 165°F.

Final Thoughts

This is a very popular smoked meatloaf. It's an excellent take on a traditional comfort food, with a perfect ratio of cheesy delight to smoky flavor. You'll become addicted after giving it a try!

Whether you're a beginner smoker or an experienced one, this recipe is really simple and satisfying, and it will quickly become your family favorite.