Ultimate Classic Smoked Meatloaf with a BBQ Glaze

A Taste of Tradition with a Smoky Twist

Meatloaf is a dish that resonates with home-cooked comfort. It’s that familiar recipe that brings back memories of family dinners, laughter around the table, and the unbeatable aroma of something delicious cooking in the oven. But what happens when you take this classic dish and give it a smoky twist with a tangy BBQ glaze? The result is an extraordinary meal that combines the rich flavors of traditional meatloaf with the deep, aromatic taste of smoked meats.

“Barbecue may not be the road to world peace, but it’s a start.”

Anthony Bourdain

Imagine the soft, juicy texture of beef combined with the boldness of a homemade BBQ glaze, each bite bursting with flavor. If you’ve never tried smoked meatloaf, you’re about to discover a world of difference. It’s not just a dinner it’s an experience, and one that you’ll find yourself craving over and over again.

Craving Comfort Food? Check out our Smoked Meatloaf with BBQ Glaze Recipe for a smoky delight!

Why You’ll Love This Smoked Meatloaf with a BBQ Glaze Recipe

There are countless meatloaf recipes out there, so what makes this one stand out? Well, it’s all in the details. Here are some irresistible reasons why you’ll fall in love with this smoked meatloaf recipe:

• Flavorful Layers: Smoked meatloaf combines the hearty comfort of a traditional recipe with the irresistible smokiness imparted by slow cooking on the grill. The BBQ glaze adds a sweet, tangy, and slightly spicy contrast that takes it to another level.
• Easy to Make: Despite the sophisticated flavors, this dish is surprisingly simple. You don’t need to be a pitmaster to achieve the perfect smoky flavor just a smoker or grill, a bit of patience, and our easy-to-follow instructions.
• Juicy & Tender: The combination of ground beef and breadcrumbs ensures the meatloaf stays moist and tender throughout the smoking process. Plus, the low and slow cooking method preserves all the juiciness without drying out the meat.
• Crowd-Pleaser: Whether you’re making this for a family dinner or impressing guests at a weekend barbecue, smoked meatloaf is a guaranteed hit. The rich flavors, tender meat, and mouth-watering glaze will have everyone asking for seconds.
• Versatile Pairing: This meatloaf pairs wonderfully with a variety of sides, from classic mashed potatoes to roasted vegetables or a simple salad. It also makes great leftovers for sandwiches or sliders the next day!

How to Make Smoked Meatloaf with a BBQ Glaze

Ingredients:

For the Meatloaf:

• 1.5 lbs ground beef (80/20 blend for best flavor and moisture)
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 cup whole milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tbsp mustard (yellow or Dijon)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (for extra smokiness)

For the BBQ Glaze:

• 1/2 cup BBQ sauce (homemade or store-bought)
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika (optional for extra depth of flavor)

Step-by-Step Instructions:

1. Preheat the Smoker or Grill: Set your smoker to 225°F (110°C). If you’re using a regular grill, set up a two-zone fire for indirect cooking.
2. Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, ketchup, mustard, salt, pepper, and smoked paprika. Use your hands to gently mix until all the ingredients are evenly distributed.
3. Shape the Meatloaf: Transfer the meat mixture to a clean surface or baking sheet and shape it into a loaf. Make sure it’s compact but not too tightly packed to allow for even cooking.
4. Get Ready to Smoke: Place the meatloaf on a wire rack or directly onto the smoker grate. Add wood chips or chunks of your choice (hickory, applewood, or mesquite are great options) to the smoker for added flavor.
5. Smoke the Meatloaf: Let the meatloaf smoke for about 2 to 2.5 hours, or until the internal temperature reaches 155°F (68°C). Use a meat thermometer to check for doneness. The slow cooking process allows the smoky flavor to infuse the meat deeply.
6. Prepare the BBQ Glaze: While the meatloaf is smoking, mix together the BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika in a small saucepan. Heat over medium-low until the sugar dissolves and the glaze thickens slightly.
7. Apply the Glaze: Once the meatloaf reaches 155°F, brush the BBQ glaze generously over the top and sides. Let it cook for another 15 minutes or until the internal temperature reaches 160°F (71°C) and the glaze becomes caramelized and sticky.
8. Rest and Serve: Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This ensures the juices redistribute throughout the meat, making it extra tender and juicy.

Tips for the Best Smoked Meatloaf with a BBQ Glaze

• Choose the Right Beef: Opt for an 80/20 blend (80% lean meat, 20% fat) for a good balance of flavor and moisture. Too lean, and your meatloaf may dry out during smoking.
• Don’t Overmix: When combining the ingredients, be gentle. Overmixing can lead to a dense, tough meatloaf instead of a tender one.
• Rest is Key: Always let your meatloaf rest for 10-15 minutes after smoking. This allows the juices to be reabsorbed, resulting in a moist, flavorful loaf.
• Experiment with Wood Chips: Hickory, applewood, and mesquite all impart different flavors. Hickory is bold, applewood is sweet, and mesquite has a strong, earthy profile. Feel free to mix and match for custom flavors.
• Add a Smoky Twist to the Glaze: If you love extra smokiness, don’t hesitate to add a pinch of smoked paprika or even a dash of liquid smoke to your BBQ glaze.

“There is no sincerer love than the love of food.”

George Bernard Shaw

Recipe FAQ

Want homemade sandwich bread recipe that’s soft and flavorful? Check out our easy-to-follow recipe!

Ultimate Classic Smoked Meatloaf with a BBQ Glaze

Thomas J. Moss

EpicSmoked Meatloaf with Tangy BBQ Glaze | Juicy Comfort Food You Can’t Resist!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings 6

Calories 380 kcal

Equipment

• Smoker or grill
• Wire rack
• Meat thermometer

Ingredients

  

• 1.5 lbs ground beef 80/20 blend for best flavor and moisture
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 cup whole milk
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 tbsp Worcestershire sauce
• 2 tbsp ketchup
• 1 tbsp mustard yellow or Dijon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika for extra smokiness
• For the BBQ Glaze:
• 1/2 cup BBQ sauce homemade or store-bought
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika optional for extra depth of flavor

Instructions

 

• Preheat the Smoker or Grill: Set your smoker to 225°F (110°C). If you’re using a regular grill, set up a two-zone fire for indirect cooking.
• Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, ketchup, mustard, salt, pepper, and smoked paprika. Use your hands to gently mix until all the ingredients are evenly distributed.
• Shape the Meatloaf: Transfer the meat mixture to a clean surface or baking sheet and shape it into a loaf. Make sure it’s compact but not too tightly packed to allow for even cooking.
• Get Ready to Smoke: Place the meatloaf on a wire rack or directly onto the smoker grate. Add wood chips or chunks of your choice (hickory, applewood, or mesquite are great options) to the smoker for added flavor.
• Smoke the Meatloaf: Let the meatloaf smoke for about 2 to 2.5 hours, or until the internal temperature reaches 155°F (68°C). Use a meat thermometer to check for doneness. The slow cooking process allows the smoky flavor to infuse the meat deeply.
• Prepare the BBQ Glaze: While the meatloaf is smoking, mix together the BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika in a small saucepan. Heat over medium-low until the sugar dissolves and the glaze thickens slightly.
• Apply the Glaze: Once the meatloaf reaches 155°F, brush the BBQ glaze generously over the top and sides. Let it cook for another 15 minutes or until the internal temperature reaches 160°F (71°C) and the glaze becomes caramelized and sticky.
• Rest and Serve: Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This ensures the juices redistribute throughout the meat, making it extra tender and juicy.

Notes

Smoking times may vary depending on your smoker’s temperature consistency.

Nutrition (per serving):

Calories: 380 | Carbohydrates: 18g | Protein: 25g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 780mg | Potassium: 480mg | Fiber: 1g | Sugar: 8g | Vitamin C: 2% | Calcium: 4% | Iron: 15%

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People Also Ask

1. What is the best wood to smoke a meatloaf?

The best wood to smoke a meatloaf depends on the flavor profile you want.

• Fruitwoods like apple or cherry are excellent choices because they impart a mild, sweet, and slightly fruity flavor that complements the beef and pork in meatloaf.
• Hickory adds a stronger, smoky flavor for those who prefer a bold, traditional BBQ taste.
• Oak provides a well-balanced smoke flavor that isn’t too overpowering, making it a versatile option.
• Avoid woods like mesquite as they can be too strong and overpower the delicate flavors of the meatloaf.

2. What is the secret to moist meatloaf?

The secret to moist meatloaf lies in the right combination of ingredients and cooking methods:

• Use a panade: This is a mixture of breadcrumbs and milk (or another liquid) that helps retain moisture and keeps the meat tender.
• Add vegetables: Grated or finely diced onions, carrots, or celery add moisture and flavor.
• Don’t overmix: Overworking the meat mixture can make the meatloaf dense and dry. Mix just until combined.
• Cover or baste: Covering the meatloaf during the first half of cooking or brushing it with a glaze prevents it from drying out.
• Use a meat thermometer: Cook the meatloaf to an internal temperature of 160°F (71°C) to ensure it’s fully cooked but not overdone.

3. What does adding an extra egg to meatloaf do?

Eggs act as a binder, helping to hold the meatloaf together while also adding moisture. Adding an extra egg can:

• Make the meatloaf more cohesive, preventing it from falling apart when sliced.
• Add additional richness and moisture, which can be especially helpful if your recipe includes leaner cuts of meat. Be cautious: too many eggs can make the meatloaf overly dense or rubbery.

4. What is the basic meatloaf formula?

A standard meatloaf recipe uses this formula:

• Meat: 1 to 1.5 pounds of ground beef, pork, or a mix.
• Binder: 1 cup of breadcrumbs or crushed crackers.
• Moisture: ⅓ cup of milk, broth, or a similar liquid.
• Eggs: 1 to 2 large eggs for binding.
• Seasonings: Salt, pepper, garlic, onion, parsley, and Worcestershire sauce for flavor.
• Optional vegetables: Grated onion, carrots, or celery for moisture and nutrition.
• Topping: A glaze made of ketchup, BBQ sauce, or tomato paste mixed with brown sugar.

5. What not to put in meatloaf?

Avoid these common pitfalls:

• Too many fillers: Excessive breadcrumbs, oatmeal, or crackers can make the meatloaf too dry or bread-like.
• Large chunks of vegetables: Vegetables should be finely diced or grated to avoid an uneven texture.
• Leaner meats only: Avoid using only lean meat like ground turkey or chicken without adding fat, as it will result in a dry meatloaf.
• Too much salt or overpowering spices: Over-seasoning can ruin the balance of flavors.
• Skipping the binder: Without a proper binder like eggs or breadcrumbs, the meatloaf will fall apart.

6. What is traditional meatloaf made of?

Traditional meatloaf is a comforting classic and typically includes:

• Ground beef or a mix of beef and pork for a flavorful base.
• Breadcrumbs or crackers as a binder.
• Eggs to hold the mixture together.
• Seasonings such as garlic, onion, salt, and pepper.
• Ketchup or tomato-based glaze on top for sweetness and moisture.
• Optional vegetables like onion or bell pepper for added flavor and texture.

Common Mistakes When Making Smoked Meatloaf

1. Using the wrong wood: Strong woods like mesquite can overpower the flavor of the meatloaf.
2. Overmixing the meat: This results in a dense and tough texture.
3. Skipping the binder: Without proper binders, your meatloaf may crumble and lose structure.
4. Cooking at too high a temperature: This can dry out the meatloaf or leave it unevenly cooked. Low and slow smoking (225°F) is ideal.
5. Not using a meat thermometer: Guessing when it’s done can lead to undercooked or overcooked meat.
6. Skipping the glaze: A glaze not only adds flavor but also keeps the meatloaf moist during cooking.
7. Ignoring rest time: Slicing immediately after cooking lets the juices escape, leading to a dry meatloaf.

Conclusion

Smoked meatloaf is a delicious twist on a classic recipe, combining traditional comfort food with smoky BBQ flavors. By choosing the right wood, mastering the meatloaf formula, and avoiding common mistakes, you can create a moist, flavorful dish that is sure to impress. Remember to use a meat thermometer, keep the mixture moist, and let the meatloaf rest before serving. With a little attention to detail, your smoked meatloaf will be a crowd-pleaser every time!

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