Meatloaf picks up smoke fast, and cooking it on the grate gives every side a bit of bark. A sweet and tangy BBQ glaze goes on near the end. It's an easy way to get smoked flavor without a full-day cook.
The recipe
Ingredients
- 1 1/2 lb ground beef (80/20)
- 1/2 lb ground pork
- 2 large eggs
- 3/4 cup plain panko or dry breadcrumbs
- 1/2 cup milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp all-purpose BBQ rub, plus 1 tsp for the outside
- For the glaze: 1/2 cup BBQ sauce, 2 tbsp ketchup and 1 tbsp brown sugar
- 2–3 lb smoking wood: hickory, cherry or apple (chunks, chips or pellets)
Steps
- Set up your smoker for 250°F with hickory, cherry or apple. Let the fire settle until the smoke runs thin and blue.
- In a large bowl, stir together the panko and milk and let it soak for 5 minutes.
- Add the eggs, onion, garlic, ketchup, Worcestershire and 2 tbsp of the rub. Mix well, then add the ground beef and pork. Mix gently with your hands until just combined. Overmixing makes meatloaf dense.
- Shape the mixture into a loaf about 9 inches long and 4 inches wide on a sheet of parchment, or on a grill mat or perforated pan. Sprinkle the outside with the remaining 1 tsp of rub.
- Place the loaf on the smoker, on the mat or parchment so it doesn't fall through the grates. Insert a leave-in probe into the center.
- Smoke at 250°F for about 2 hours, until the center reaches about 145°F.
- Stir together the glaze ingredients. Brush half the glaze over the top and sides.
- Keep smoking until the center reaches 160°F, the USDA safe temperature for ground beef and pork, about 30–60 minutes more. Brush on the rest of the glaze in the last 15 minutes.
- Rest the meatloaf 10–15 minutes before slicing so it holds together.
Why this works
A loaf pan traps grease and blocks smoke. Cooking the meatloaf free-form on a mat or perforated pan lets smoke reach every side and lets fat drip away. The panko soaked in milk keeps the meat tender, and the ground pork adds fat and flavor. Glazing late keeps the sugar from burning.
Food safety
Ground meat must reach 160°F in the center. Grinding spreads any bacteria from the surface through the whole batch, so this isn't a cut you can serve pink. If you swap in ground turkey or chicken, cook it to 165°F instead.
The rub
Our all-purpose BBQ rub goes into the mix and on the outside. It's mild and a little sweet, which suits meatloaf. For the glaze, use your own favorite or our Kansas City-style BBQ sauce.
Best wood
Hickory gives a classic smoky flavor. Cherry and apple are lighter and add a nice red color. Since the cook is only a few hours, you don't need much wood.
How to tell it's done
Check the very center with a meat thermometer. It should read 160°F. Color is not a safe guide, because smoked meat often stays pink inside even when it's fully cooked. That pink ring is from the smoke, not undercooking.
Make ahead / storage
You can shape the loaf a day ahead and keep it covered in the fridge. Leftovers keep 3–4 days in the fridge or about 3 months in the freezer. Reheat slices to 165°F, or fry them in a pan for sandwiches.
Variations
- Cheese-stuffed. Press a strip of cheddar or pepper jack down the center of the loaf before shaping.
- Bacon-wrapped. Wrap the loaf in thin bacon slices before smoking and skip the outside rub.
Keep reading
The Best Fish for Smoking (and the Ones to Skip)
Which fish smoke best? Compare 18 fish by fat, flavor, best smoking style and wood, plus which lean fish to skip and how to smoke shellfish.
Beef Brisket Injection
A simple beef broth brisket injection that keeps the flat juicy, with how much to use per pound, where to inject and how to keep it safe.
Cajun Beef Jerky
Spicy Cajun beef jerky with a homemade Cajun rub, hot sauce and garlic, heated to the USDA 160°F before drying.