Smoked Meatloaf

Meatloaf is another one of those old time comfort recipes that you didn’t know you should smoke. Smoked meatloaf is juicy, tender and delicious!

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It is truly the epitome of comfort food. Adding the smoke to it just takes it to a whole other level. It’s the delicious food that you remember your grandmother making but yet with a modern, delicious twist.

It’s as easy as cooking it in the oven, in a bread pan, but it takes a bit more time because you are cooking it low and slow. The moistness, however, will impress you, so it’s really worth the wait.

What you need

For the meat

• ground beef or ground venison – a cheaper cutter of beef is great, like a ground chuck. You don’t really want to use 90% or more, you need some fat to bind it together.
• ground pork – an important part of this dish. We buy a whole pork butt or pork shoulder and grind the whole thing. Then vacuum pack in individual use servings, for later use. It’s much cheaper than buying pre-ground
• fresh bread crumbs – don’t use dried breadcrumbs. You want fresh so they create a good binder. Pro tip: Toss your ends or less than fresh bread in your food processor and pulse a few times. Then place the crumbs in freezer bags and store in the freezer for a quick meal prep idea.
• eggs – use large eggs
• milk – you can substitute non dairy milk to make this lactose free.
• ketchup – or substitute tomato sauce
• onions – yellow onion or white onion
• celery – use tops and ribs
• sage- chopped fresh sage or dried, rubbed sage will both work.
• thyme – fresh or dried thyme will both work
• sea salt or kosher salt
• black pepper

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For optional quick BBQ sauce

• ketchup
• brown sugar
• Worcestershire sauce
• white vinegar
• onion powder
• garlic powder

How to make it

Smoke the loaf at 225°F / 110°C for 3-4 hours, until meat measures internal temperature of 165°F / 75°C with an instant read thermometer.

Let meat rest for at least 15 minutes before cutting into slices.

For optional BBQ sauce/ glaze

How to store leftovers

Store leftovers in the refrigerator for 3-4 days, covered in an airtight container. For longer storage, freeze in vacuum sealed packing for the best storage.

Make an extra loaf and freeze it whole for a quick weeknight dinner when you don’t have time to cook. Remove it from the freezer and thaw in the fridge.

To reheat leftover meatloaf, preheat oven to 250°F /115°C. Wrap in aluminum foil. Place the foil wrapped loaf on a rimmed baking sheet. Heat for about one hour until internal temperature is back to 165°F / 75°C.

You can reheat single serve leftovers in the microwave for a couple minutes. It’s also great cold on sandwiches.

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What wood or pellets to use for smoking

You can use a variety of wood or wood pellets for smoking. We like the fruit woods like apple, cherry or pecan. You can also use oak and maple, or hickory and mesquite, for a bolder flavor.

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Side dishes to serve with smoked meatloaf

• Smoked mac and cheese
• Smoked potatoes
• Mashed potatoes
• Simple baked potatoes
• French fries
• Simple noodles with butter
• peas
• corn
• broccoli
• green salad
• Roasted carrots

More recipes to smoke

• Smoking Oysters
• Smoked Venison Backstrap
• Smoked Pineapple
• Whole Chicken
• Rabbit
• Pheasant
• Smoked Meatballs

Helpful Tools

• pellet smoker
• charcoal smoker
• gas grill / smoker
• electric smoker
• Rimmed baking sheet
• cooling rack

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

📖 Recipe

Originally published January 12, 2023.

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