Smoked Meatloaf
This smoked meatloaf is a flavorful twist on a classic comfort food favorite. Slow-smoked over hickory or apple wood, it has a savory crust, a tender, juicy interior, and a smoky aroma that’ll have the whole family asking when dinner’s ready. Perfect for weeknights, cookouts, or anytime you want something a little special with down-home comfort.
Equipment
- Smoker or pellet grill
- Instant-read thermometer
- Mixing bowl
- Sheet pan or cutting board
- Parchment paper
- Basting brush (optional)
Ingredients
- 2 lb ground beef 80/20
- 1 cup panko breadcrumbs
- ½ cup whole milk
- 2 large eggs
- ½ cup grated yellow onion
- 2 Tbsp Worcestershire sauce
- 1 Tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp black pepper
Optional Add-Ins:
- ½ cup shredded cheddar
- ¼ cup finely diced bell pepper
- 1 tsp dried herbs or seasoning blends Italian, Cajun, etc.
Instructions
- Preheat smoker to 250°F with hickory or apple wood.
- Combine panko and milk in a bowl; let sit for 5 minutes.
- Add beef, eggs, onion, sauces, and seasonings; mix gently.
- Shape into a 9-inch loaf on parchment paper.
- Place loaf on the smoker and cook for about 2 hours.
- (Optional) Brush with barbecue sauce after 90 minutes.
- Smoke until internal temp reaches 165°F.
- Let rest 10 minutes before slicing and serving.
Notes
For best flavor and moisture, don’t skip the milk-soaked breadcrumbs — they help hold the loaf together while keeping it tender all the way through.