A flavourful twist on a classic recipe, Smoked Meatloaf is the perfect comfort dish. Moist and delicious, this meatloaf recipe is not your average meatloaf.
This recipe creates the ultimate homemade meatloaf and it is better than the meatloaf we grew up on. This meatloaf has become our family’s favourite way to make a classic dish.
Ingredients For Smoked Meatloaf
Making this homemade meatloaf recipe is easy, so don’t let the ingredients list fool you. The vegetables in this recipe add flavour and are a good way to hide vegetables in a dish.
- Ground Beef. Using lean ground beef is best. It will add some fat that is needed, but not too much fat that will pool on the bottom of the pan.
- Butter. The vegetables are sauteed in butter. The butter adds richness to the vegetables and the meat loaf.
- Onion. A cooking onion works fine for this recipe.
- Sweet peppers. Red, yellow or orange sweet bell peppers can be added to this recipe. A combination of these peppers can be used as well.
- Jalapeno. Completely optional, but we like to add it for a touch of heat.
- Garlic.
- Saltines. This is the binder that is needed to keep the meatloaf together.
- Egg. Along with the saltines, the egg helps to bind the meat mixture together.
- Milk. Adding milk to the meat gives more moisture to the meat to keep it juicy as it cooks.
- Ketchup.
- Dijon mustard.
- Worcestershire Sauce.
The Glaze:
- Ketchup.
- Dijon Mustard.
- Maple Syrup.
- Paprika.
- Worcestershire Sauce.
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Why Cook The Vegetables Before Adding To the Recipe?
Cooking the vegetables is essential to making this meatloaf taste great. If the onions, peppers and garlic are added without cooking them first, they may not cook through and will remain a little crunchy. It is better to cook the vegetables so they blend in with the meat.
Why Glaze Meatloaf Before Cooking?
This recipe has a glaze that is added to the meatloaf before cooking. It will help seal in the juices of the meat and keep the meatloaf moist.
Half the glaze is added before cooking and then the other half is used to brush on the meatloaf when it is almost cooked. Usually, the last 10 minutes of cooking is the best time to add the second glaze.
How To Smoke Meatloaf
When it comes to this recipe, we use our pellet smoker to make it easy. Using a pellet smoker gives the meatloaf a smoky flavour without a lot of work. There are a few easy steps for making this meatloaf.
First is setting up the smoker. We have a PitBoss smoker and use a competition blend to smoke this meatloaf. We have also used cherry wood, applewood and hickory with success.
Once the smoker is producing smoke, set the temperature and cook the meatloaf until the internal temperature reaches 150 degrees Fahrenheit. The meatloaf will continue to cook as it rests, so no need to overcook it.
Tips For Making Smoked Meatloaf
Meatloaf is one of the easier recipes to make but we have a couple of tips that can help make it easier.
- Chill the meatloaf in the fridge while the smoker is heating up. This helps to set the meat mixture together so it will stay together while it cooks.
- Place the meatloaf pan on a baking sheet on the smoker in case. This makes it easier to rotate halfway through cooking.
- Allowing the meatloaf to cool for 10 to 15 minutes before slicing makes it easier to cut without falling apart.
- A leave-in thermometer is great to use so the meat doesn’t overcook. We usually allow the meatloaf to cook for an hour before inserting the thermometer.
Can This Meatloaf Recipe Be Cooked In The Oven?
Yes, this recipe can be cooked in the oven. The only difference will be the lack of smoky flavour that is added when you cook it on a smoker.
To cook in the oven, follow the same directions in the recipe, preheating the oven using the same temperature and same method but with smoke.
Serving Smoked Meatloaf
There are so many side dishes to serve with meatloaf. Just like the classic, this meatloaf can be served with traditional sides as well as BBQ side dishes.
- Mashed potatoes and gravy.
- Garden salad.
- Rice.
- Potato salad.
- Macaroni salad.
- Mac and cheese.
- Corn on the cob.
Storing and Reheating Leftover Smoked Meatloaf
If you have leftovers, they should be stored in an air-tight container in the fridge and used within 3 days.
To reheat meatloaf, it can be done in a microwave or air fryer.
We like to heat sliced meatloaf on the Blackstone. This is our favourite way because it makes the meatloaf crispy on the outside which adds a crunch to every bite. Two to three minutes per side, depending on how thick the slices are.
We would love to hear from you if you have made this recipe. Leave a comment below to let us know.
Smoked Meatloaf
Equipment
- pellet smoker
- smoking pellets
Ingredients
- 4 Tbsp butter
- 1 cup finely chopped onion
- 1 cup finely chopped sweet bell peppers, colour of your choice
- 1 jalapeno, seeded, finely diced
- 4 cloves of garlic, minced
- ¾ cup crushed salted saltines
- â…“ cup milk
- 1 egg
- 1 Tbsp ketchup
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire Sauce
- 1 tsp sea salt
- 1 tsp pepper
- 1.5 pounds lean ground beef
Glaze
- â…“ cup ketchup
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire Sauce
- 1 tsp paprika
Instructions
- In a large skillet over medium heat, melt the butter.
- Add the onions and cook for 3-5 minutes or until they start to become translucent and soft.
- Add the sweet bell peppers and jalapeno. Cook for 2-3 minutes.
- Add garlic and continue to cook for another 2 minutes.
- Remove from heat and allow to cool slightly.
- Meanwhile in a large bowl, combine saltine crumbs, egg, milk, ketchup, mustard, Worcestershire sauce, salt and pepper.
- Add vegetables to the mixture, stirring to combine.
- Mix in the meat, using your hands to fully combine all the ingredients together but don't overwork the mixture.
- Place the meat mixture into a 9 inch bread pan and pressing the meat together to form a loaf.
- In a small bowl, whisk together all the glaze ingredients and pour half over the meatloaf evenly.
- Place the meatloaf in the fridge to set, about 10 minutes.
- Preheat smoker to 300℉.
- Place meatloaf in the preheated smoker.
- Cook for 1.5 hours, turning halfway through cooking.
- Baste meatloaf with half the remaining glaze after 1 hour of cooking.
- Meatloaf is ready when the internal temperature reaches 150℉. Meatloaf will continue to cook as it rests.
- Remove from smoker and allow to rest for 10-15 before slicing.
