Smoked Meatloaf

Smoked Meatloaf is loaded up with ground beef, onions, garlic, Panko, BBQ sauce and seasonings to create a moist and dynamic smoked meatloaf recipe! All the classic meatloaf flavors you love, hit with an essence of smoke.

Course Dinner, Lunch

Cuisine American

Keyword Breadcrumbs, Ground Beef

Prep Time 15

Cook Time 3

Total Time 3 15

Servings slices

Calories 354kcal

Author Darcey Olson

Cost $15

Equipment

Smoker

Ingredients

2 lbs Ground Beef, 85% if preferred
¾ cup Panko Breadcrumbs
⅓ cup Milk
½ cup Finely Diced Onion
2 large Eggs, Beaten
3 tbsp BBQ Sauce + More For Glazing
1 tbsp Worcestershire Sauce
1½ tsp Italian Seasoning
1½ tsp Kosher Salt
1 tsp Garlic Powder
½ tsp Paprika
¼ tsp Black pepper

Instructions

Prep The Smoker (Pellet or Electric):

Load the smoker with the pellet of your choice and pre-heat to 225°F.

Prep The Smoker (Gas or Charcoal):

Gas Grill- turn half the burners (on the same side of the grill) to medium-low while the other burners are off. Play around with the burner settings to get it as close to 225°F as possible. Use a smoker box to add chips/chunks of wood for smoking.
Charcoal- Pre-heat the coals until just ashed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Play around with the vent opening to get it as close to 225°F as possible. Create smoke by placing wood chunks directly on the pre-heated coals, right before cooking.

MAKE THE MEATLOAF

Add the milk and Panko to a small bowl and stir to combine. Let sit for 5 minutes so the Panko can absorb the milk. Add to the ground beef
In a large mixing bowl, add all the ingredients, including the Panko mixture, and mix with your hands to combine. Don't over-mix. Just mix until everything is incorporated.
Use your hands to form a meatloaf shape patty or use a bread loaf pan to shape. Make sure to firmly pack the meatloaf patty so it doesn't crumble when cooked. Transfer the patty to a grill-friendly tray (or a baking sheet placed over a cast iron pan).
Transfer the meatloaf to the smoker and close the lid. After 30 minutes, glaze with BBQ sauce. Repeat every 30 minutes for a nice BBQ glaze. Cook until the internal temperature is 160°F.
Remove the meatloaf to a cutting board and add one last later of BBQ. Let rest for 5 minutes before cutting and serving.

Video

Notes

Note 1 - The total cook time varies, depending on the shape of your meatloaf patty and the weather conditions when cooking. Plan on smoking for 3- 3.5 hours. If your meatloaf patty is on the thinner side, it will take less time to cook than a traditionally thick meatloaf shape.

Nutrition