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Smoked Meatloaf with Sweet BBQ Glaze

This Smoked Meatloaf with Sweet BBQ Glaze combines smoky goodness with a sweet, tangy sauce, making it a hearty and crowd-pleasing dish.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 1 lb Ground beef (80/20) For the right balance of flavor and moisture.
  • 1 lb Ground pork Adds richness and enhances texture.
Binding Ingredients
  • 1 cup Plain breadcrumbs Helps to bind the meatloaf and gives it structure.
Flavoring Ingredients
  • 1 cup BBQ sauce Use your favorite brand for the glaze.
  • 2 cloves Fresh garlic Minced for a punchy flavor.
Seasonings
  • 1 large Onion Chopped and sautéed with garlic.
  • 2 large Eggs For binding the ingredients.
  • 1 cup Milk Adds moisture.
  • 1 tbsp Worcestershire sauce Enhances overall flavor.
  • 1 tsp Kosher salt
  • 1 tsp Black pepper
  • 1 tsp Paprika
  • 1 tsp Dried thyme

Method
 

Preparation
  1. Preheat the smoker to a temperature between 225 to 250°F and add your choice of wood for flavor.
  2. In a pan over medium heat, sauté the chopped onion and minced garlic in a little oil for about 3-4 minutes until soft; let cool.
  3. In a large bowl, whisk together eggs, milk, Worcestershire sauce, kosher salt, black pepper, paprika, and dried thyme. Stir in breadcrumbs, then the cooled onion and garlic. Finally, mix in the ground beef and pork gently.
  4. Transfer the mixture to a lined sheet pan, shaping it into a loaf about 9 inches long and 2.5 to 3 inches tall.
Cooking
  1. Place the shaped loaf in the smoker and close the lid. Cook for approximately 2.5 to 3 hours.
  2. Brush the meatloaf with BBQ sauce when the internal temperature hits about 140°F and again at 150°F. Continue cooking until it reaches an internal temperature of 160°F.
  3. Allow to rest for 10 to 15 minutes before slicing.

Notes

Use a meat thermometer to ensure safe cooking. Rest before slicing for a moister texture. Consider making extra BBQ sauce for serving.