Smoked Meatloaf
Smoked meatloaf is full of delicious, savory ingredients, topped with a caramelized tangy-sweet glaze, this recipe is a dinner winner.
Ingredients
For the meatloaf:
- 1 cup fine bread crumbs or panko
- 1 large yellow onion
- 2 lbs lean ground beef
- 2 large eggs
- 4 cloves garlic minced
- 1 teaspoon coarse black pepper
- 1 teaspoon coarse kosher salt
- 3 tablespoons BBQ dry rub
For the glaze:
- ½ cup ketchup
- 2 tablespoons white vinegar
- 1 tablespoon dark brown sugar packed
Instructions
- Preheat your smoker to 225f and prepare a tinfoil boat and place it on a wire mesh cooling rack.
- Meanwhile, add the 1 cup fine bread crumbs or panko to a large bowl. Grate 1 large yellow onion over the bowl, and toss to coat.
- Add in the 2 lbs lean ground beef, 2 large eggs, 4 cloves garlic, 1 teaspoon coarse black pepper, 1 teaspoon coarse kosher salt, and 3 tablespoons BBQ dry rub and avoid over-mixing.
- Form the meat mixture into a large loaf. Place the loaf on the prepared boat. Set aside for now.
- In a small bowl, whisk together the ½ cup ketchup, 2 tablespoons white vinegar, and 1 tablespoon dark brown sugar.
- Use a brush to baste a layer of sauce on the top and sides of the meatloaf.
- When ready to smoke, place the wire mesh rack right on the middle grill grate.
- Smoke the meatloaf at 225f for 2 hours, baste again, and continue to smoke for another 2 hours, or until the internal temperature reaches 165f.
- Allow the meatloaf to rest for 10 minutes at room temperature before serving.
Notes
Make ahead:
To make ahead, simply prepare the meatloaf and stop before smoking. Once the meatloaf is formed, wrap it tightly in plastic wrap and freeze on a baking sheet until frozen, or very firm, 2-3 hours. Then either wrap in tin foil and place in an airtight freezer bag or vacuum seal.
Keep the frozen, uncooked meatloaf in the freezer for up to 3 months before cooking.
To cook, remove from the freezer and thaw overnight in the fridge before smoking meatloaf as per the recipe.
I find one batch of this smoked meatloaf is enough to serve 8 people! This recipe can easily be doubled or halved based on your desired quantities. If halving the recipe, the cook time will likely be shorter as the loaf is smaller.
Leftovers:
- make meatloaf sandwiches
- chop it up and use it as the meat in your Instant Pot spaghetti and meatballs
- Sub the smoked brisket for smoked meatloaf chunks in your smoked chili
Batch:
Storage:
Leftover Traeger smoked meatloaf can be stored in the fridge in an airtight container for up to 3 days. It can be reheated in a small, covered baking dish with 1-2 tablespoons of beef broth. Bake at 300f for 15-20 minutes or until heated through.variations + substitutions
- Smash the easy button and swap out the glaze for your favorite barbecue sauce!
- Like it hot? toss in some frozen jalapenos or dehydrated jalapenos! Or add some sriracha powder to the glaze!
- Can't live without bacon? Wrap your meatloaf with home smoked bacon or beef bacon!
