Smoked Meatloaf
intro
Tender, juicy ground beef meatloaf infused with rich hickory smoke, coated in tangy tomato glaze, a hearty cookout staple with deep, savory flavor.
Ingredients
Steps
Mix meatloaf base
In a large mixing bowl, combine 120g plain panko breadcrumbs and 120ml whole milk, and let sit 5 minutes to soften. Add 900g 80/20 ground beef, 150g finely diced yellow onion, 10g minced garlic, 2 lightly beaten large eggs, 30ml Worcestershire sauce, 9g kosher salt, 2g ground black pepper, and 2g smoked paprika. Gently fold the mixture with clean hands until just combined; do not overmix, as this compacts the meat and creates a tough, dense final texture.
Shape the meatloaf
Turn the loosely mixed meat mixture out onto a parchment-lined tray, and form it into a uniform 20cm x 10cm (8in x 4in) oblong loaf with a slightly rounded top. Ensure the loaf is evenly thick across its entire length to prevent uneven cooking, then set it on a wire rack placed inside a disposable aluminum foil pan to catch drips during smoking.
Preheat the smoker
Preheat your electric or offset charcoal smoker to a steady 107°C (225°F). Drain 60g of pre-soaked hickory wood chips, add them to the smoker's wood chip tray, and close the lid. Wait 10 minutes until thin, wispy pale blue smoke flows steadily from the top vent before adding food.
Smoke the meatloaf
Place the foil pan holding the meatloaf directly on the center of the smoker grate, close the lid, and maintain a consistent 107°C (225°F) temperature for 1.5 hours. Resist opening the smoker lid during this period, as each lid drop can lower internal temperature by 10-15°C and extend cook time.
Brush on tangy glaze
While the meatloaf smokes, whisk 80g ketchup, 25g light brown sugar, 15ml apple cider vinegar, and 5g Dijon mustard in a small bowl until completely smooth. After the meatloaf has smoked for 1.5 hours, brush the entire top and sides of the loaf with two-thirds of the glaze, then close the smoker lid.
Cook to target temp
Continue smoking the glazed meatloaf at 107°C (225°F) for 30 to 45 minutes, until an instant-read thermometer inserted into the thickest part of the loaf (not touching the pan) reads an internal temperature of 71°C (160°F). Brush on the remaining glaze during the last 10 minutes of cooking. Remove the meatloaf from the smoker, tent loosely with foil, and let rest 15 minutes before slicing to allow juices to redistribute.
Tips
2.Wait for thin, wispy blue smoke before adding your meatloaf to the smoker; thick, billowing white smoke indicates incomplete wood combustion, which will leave a bitter, ashy taste on the meat surface.
3.Do not skip the 15-minute rest period after smoking; slicing the meatloaf immediately will cause all the trapped, flavorful juices to run out onto the cutting board instead of staying in each slice.
OMG y’all, this hickory smoked meatloaf was the star of our Sunday family dinner! I was worried it’d dry out with the 2.5 hour cook time like every other meatloaf recipe I’ve tried, but it was SO juicy even my super picky 7 year old asked for seconds. Used hickory wood chips exactly like the recipe said and the deep smoky flavor was unreal. Already planning to make a double batch for our neighborhood potluck next weekend!
Full transparency, I’m a total newbie when it comes to smoking anything—this was only my third time ever firing up my electric smoker! I was nervous about the medium difficulty rating and 2.5 hour cook time, but the step-by-step instructions were so easy to follow even for me. I sliced up the whole loaf for my weekly meal prep and the portions reheated perfectly all week, no sad dry crumbly meatloaf here. Total game changer for my boring work lunches!
Took me a minute to get the old offset smoker temp dialed in correctly, but man was this recipe worth the extra effort! I swapped half the ground beef for ground venison from last fall’s hunting season and the hickory smoke paired perfectly with that subtle gamey sweetness. My only tiny note is I wish the recipe had a little guidance for adjusting cook time if you use wild game, but it still turned out amazing. My roommate and I crushed half the loaf before it even had time to fully cool down on the counter, no sides needed. Will be making this on repeat all summer for cookouts.