Smoked Meatloaf

Ingredients

• 75 g (¾ cup)Italian breadcrumbs
• 120 ml (½ cup)milk
• 2eggs
• 900 g (2 pounds)minced beef (80/20)
• 1 mediumyellow onion, finely chopped or grated
• 3 clovesgarlic, finely minced or pressed
• 1 teaspoonWorcestershire sauce
• 2 tablespoonsketchup
• 2 tablespoonsfresh parsley, chopped (optional)
• ¼ teaspooncayenne pepper
• 1 teaspoonsalt
• ¼ teaspoonground black pepper
• 240 ml (1 cup)barbecue sauce

Instructions

1. 1

   Preheat the smoker

   Heat the smoker to 107–120°C (225–250°F).

2. 2

   Soak the breadcrumbs

   In a large bowl, stir together the breadcrumbs, milk and eggs. Leave the mixture to stand for 5–10 minutes.

3. 3

   Mix the meat

   Add the remaining ingredients and mix just until combined; avoid overmixing.

4. 4

   Shape the loaf

   Form the mixture into a loaf about 20 × 10 cm (8 × 4 inches), pressing it enough to hold its shape. Put it on the prepared baking sheet, or shape it on the sheet; you can also use a loaf tin.

5. 5

   Prepare the rack

   Line a baking tray with foil and set a wire rack on top. Coat the rack with non-stick spray, then place the meatloaf on it. If your smoker has wire racks, you can put the meatloaf directly in the smoker without the tray.

6. 6

   Smoke and glaze

   Smoke the meatloaf for about 2–3 hours in total, until its internal temperature reaches 71°C (160°F). When it reaches 63°C (145°F), brush it with barbecue sauce.

7. 7

   Rest and serve

   Leave the meatloaf to rest for 10 minutes before slicing. Serve with mashed potatoes and steamed broccoli or green beans.

What is smoked meatloaf?

Meatloaf is a familiar American comfort-food dish: seasoned minced meat is shaped into a loaf, cooked and sliced for serving. Smoking gives this version a savoury, wood-fired character, while barbecue sauce adds a glossy sweet-and-tangy finish.

The breadcrumb, milk and egg mixture helps bind the beef and keep the loaf tender. Shaping it on a rack also lets smoke circulate around the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 24g protein, 23g carbs, 25g fat.

The beef supplies most of the protein and fat, while breadcrumbs, milk and barbecue sauce contribute carbohydrates; the beef and sauce also account for much of the fat and salt. Pair a slice with plenty of steamed greens and a moderate serving of mashed potatoes for a balanced plate.

Build a tender mixture

Breadcrumbs: letting them soak with the milk and eggs for 5–10 minutes gives them time to soften before they are mixed into the beef.

Beef: the recipe uses 80/20 minced beef, so the mixture has enough fat to stay moist as it smokes. Combine everything gently and stop as soon as it is evenly mixed.

Shape it for the smoker

Loaf shape: form the mixture into an even 20 × 10 cm (8 × 4 inch) loaf and press it just enough to help it hold together. An even shape makes it easier to judge when the centre is cooked.

Rack: set the loaf on a greased wire rack over a foil-lined tray to catch drips while allowing smoke to reach the sides. If your smoker has its own wire rack, the tray is not needed.

Glaze at the right point

Temperature: smoke at 107–120°C (225–250°F), using a probe to follow the centre of the loaf. Brush on the barbecue sauce when the internal temperature reaches 63°C (145°F), as directed.

Finish: continue cooking until the centre reaches 71°C (160°F). The total smoking time is about 2–3 hours, but use the temperature rather than the clock as your cue.

Rest before slicing

Rest: wait 10 minutes after taking the meatloaf out of the smoker. This helps it settle so the slices are easier to serve.

Slice: use a sharp knife and cut with a steady hand to keep the glazed surface and the loaf’s shape intact.

Choose simple sides

Classic plate: serve slices with mashed potatoes and steamed broccoli or green beans, as suggested in the recipe. The vegetables bring freshness alongside the rich meat and sticky glaze.

For a lighter-feeling meal, make the greens a generous part of the plate and serve a smaller scoop of potatoes.

Recipe notes & tips

• Grate the onion finely if you want it to blend smoothly into the meat.
• Mix the ingredients only until combined to avoid a dense loaf.
• Use a probe thermometer to check the centre rather than relying on smoking time alone.
• Apply the barbecue sauce at 63°C (145°F), as directed, so it glazes during the final part of cooking.
• Let the meatloaf rest for the full 10 minutes before slicing.
• If using the smoker’s own wire rack, place the meatloaf directly on it and skip the tray.

Variations

• Parsley: leave it out if you prefer a simpler, more savoury mixture.
• More heat: increase the cayenne slightly for a spicier loaf.
• Milder glaze: use less barbecue sauce on top and serve extra at the table.
• Onion texture: use grated onion for a more evenly blended mixture, or finely chop it for small pieces.
• Loaf tin: shape and cook the mixture in a loaf tin if you prefer a more regular outline.

Common mistakes to avoid

• Overmixing: the loaf can turn dense; mix only until the ingredients come together.
• Skipping the breadcrumb soak: give the breadcrumbs, milk and eggs 5–10 minutes to stand before adding the rest.
• Guessing doneness: check the centre with a thermometer and cook to 71°C (160°F).
• Glazing too early: wait until the meatloaf reaches 63°C (145°F) before brushing it with barbecue sauce.
• Slicing straight away: rest the loaf for 10 minutes first so it is easier to cut neatly.

How to store

Refrigerate cooled leftovers in an airtight container for 3–4 days. Reheat slices until hot throughout, or freeze portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions