Smoked Meatloaf

Classic meatloaf gets a major upgrade in this moist and flavourful Smoked Meatloaf recipe. Perfectly seasoned, then gently cooked in a low-and-slow wood fire, it develops a rich mahogany crust that locks in moisture while infusing every bite with smoky flavour. Finished with a classic tangy glaze, this recipe takes humble comfort food to another level.

And, if you already have the smoker going… why not add Smoked Mac and Cheese to the dinner menu? Other great sides for this meal include a simple chopped green salad, Macaroni Salad, or Fried Cabbage with Bacon. What sides would you serve with your meatloaf?

Smoked Meatloaf

Is there anything as classic as meatloaf for dinner? It’s so easy to mix up the ground meat with vibrant spices and cook it whole. No flipping, no standing by the stove or barbecue. Now imagine how easy and how much more flavourful it is to make meatloaf on your smoker!

Whether you are a seasoned pitmaster or just looking to break the routine of weeknight dinners, smoking meatloaf adds a layer of savoury depth that a conventional oven simply can’t replicate. In short, wood smoke transforms classic meatloaf into a true centerpiece.

While most oven meatloaf recipes rely on a thick layer of ketchup to provide flavour, a smoked meatloaf develops a beautiful, mahogany “bark” and a subtle pink smoke ring that signals serious depth of flavour. The low-and-slow heat keeps the interior incredibly juicy, while the gentle kiss of hickory, apple, or oak complements the savoury notes of the beef.

If you are looking to elevate Sunday family dinner or want a show stopping sandwich for lunch the next day, this easy smoked meatloaf recipe is a game-changer. It’s hearty, aromatic, and carries just enough of that outdoor essence to make it feel special.

Why You’ll Love Smoked Meatloaf

1. The Extra Tasty Crust: You get a firm, flavourful exterior rather than a soft, steamed edge.
2. Retained Moisture: The indirect heat prevents the fats from rendering out too quickly. No one loves dry meatloaf!!
3. Complexity: The smoke acts as an additional seasoning, bridging the gap between comfort food and BBQ.
4. Fun with Flavours: Choose the smoke flavour according to your preferences. Hickory wood will lend a more robust bacon-like flavour, like classic BBQ while apple wood is milder and slightly sweet. A less obvious, more early flavour comes from oak wood. It’s a good choice if you prefer a mild smoky flavour.

Ingredients for Smoked Meatloaf

This 100% ground beef meatloaf contains all the usual aromatics and spices. The only thing different is a touch of wood smoke! You will also need a wire rack that fits in your smoker, a meat thermometer, plastic wrap, aluminum foil, mixing bowls, measuring cups and spoons, and a basting brush. 

• Ritz Crackers
• Salted Butter
• Milk
• Eggs
• Ketchup
• Worcestershire Sauce
• Ground Beef
• Onion
• Garlic
• Kosher Salt
• Garlic Powder
• Black Pepper
• Smoked Paprika
• Honey
• Brown Sugar

If you like, you can substitute saltines for the Ritz crackers or use breadcrumbs, either plain or ones with Italian Seasoning.

Use ground beef with a medium fat content in this recipe. Regular is too fatty and lean ground beef will not stay moist while it is cooking. Another way to keep meatloaf from drying out is to cover it in a bacon lattice before smoking.

Whole or skim milk both work in this recipe and large eggs are required. Seasonings for the meatloaf include umami-rich Worcestershire sauce, salt, black pepper, smoked paprika (for extra smoke flavour), onions, plus real and powdered garlic.

Finally, the sweet and tangy BBQ sauce consists of more Worcestershire sauce, honey, brown sugar, and ketchup.

How to Make Smoked Meatloaf

To begin, lay a piece of foil on a clean counter. In a large mixing bowl add the crushed crackers and melted butter. Mix them together and let the mixture sit for a few minutes.

Next add the milk, eggs, ketchup, and Worcestershire sauce and mix until combined. Add the ground beef, finely chopped yellow onion, garlic, salt, garlic powder, pepper, and paprika. Mix with your hands just until it is combined.

To form the meatloaf, tip the mixture onto the foil and use your hands to form into a domed rectangle and pack it tightly. Wrap the meatloaf tightly in plastic wrap and place in the freezer for 20 minutes.

While the meatloaf is in the freezer, preheat your smoker to 300 F and spray a wire cooling rack with cooking spray. To leave the maximum surface area available to the smoke, the meatloaf will go directly onto a wire rack instead of into a loaf pan.

Next, make the glaze: whisk the ketchup, honey, brown sugar, and Worcestershire sauce together in a small bowl. Set aside.

After 30 minutes, carefully unwrap the meatloaf. Transfer the meatloaf gently to the wire cooling rack and place the rack directly on the smoker grate. Brush the top with some of the glaze then smoke for 2-3 hours or until the internal temperature reaches 165 F, brushing the meatloaf with glaze every 30 minutes or so during the smoking time.

Remove the meatloaf, along with the grate and let rest for about 15 minutes before slicing into 1-inch-thick pieces.

Recipe Tips and Tricks

• If you use an extra lean ground beef the meatloaf will be drier. I used an 85/15 meat to fat ratio.
• If you use regular table or sea salt, use 1 teaspoon instead.
• Don’t over mix or your meatloaf will be tough.
• Don’t skip the freezing part, it helps the meatloaf hold together so much better. Do not freeze longer than 30 minutes.

Leftover Storage and Reheating

To keep your meatloaf as moist and flavourful as it was the day it was made, the key is preventing it from drying out during the cooling and reheating process.

Allow the meatloaf to cool completely at room temperature for no more than two hours then wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight container. It will stay fresh in the fridge for 3 to 4 days.

Meatloaf also freezes beautifully. Wrap individual slices in parchment paper before placing them in a freezer bag; this allows you to pull out only what you need. It stays at peak quality for up to 3 months.

The best way to reheat Smoked Meatloaf in large portions is in the oven. Use a low temperature (325 F.) and place the meatloaf in a baking dish with 1–2 tablespoons of water or beef broth at the bottom. Cover tightly with aluminium foil and heat or about 20–25 minutes (or until the internal temperature reaches 165°F).

Alternatively, you can heat individual meatloaf slices using a non-stick or cast-iron skillet over medium heat with a small knob of butter or a drizzle of oil. This method takes 2-3 minutes per side and results in crispier edges, perfect for making a meatloaf sandwich.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Smoked Meatloaf recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!