Smokin’ Hot Meatloaf with a Smoky Twist

Ingredients

• 900 g (2 lb)ground beef (85% lean preferred)
• 450 g (1 lb)ground pork or turkey
• 120 g (1 cup)breadcrumbs (panko or regular)
• 2 largeeggs
• 1 smallonion, finely chopped
• 3 clovesgarlic, minced
• 60 ml (¼ cup)milk
• 60 ml (¼ cup)ketchup or barbecue sauce
• 1 tbspWorcestershire sauce
• 1 tspsmoked paprika
• 1 tspsalt
• ½ tspblack pepper
• ½ tspdried thyme or oregano
• To tastewood chips (hickory or applewood recommended)
• 60 ml (¼ cup)barbecue sauce or glaze

Instructions

1. 1

   Prepare the smoker

   Soak the wood chips in water for 30 minutes. Preheat the smoker to 107°C (225°F), then add the soaked chips to the smoker box or a foil pouch.

2. 2

   Mix the meatloaf

   In a large bowl, combine the beef, pork if using, breadcrumbs, eggs, onion, garlic, milk, ketchup, Worcestershire sauce, smoked paprika, salt, pepper and thyme. Mix gently, stopping as soon as everything is combined, to help keep the meatloaf tender.

3. 3

   Shape the loaf

   Form the mixture into a loaf about 20 × 10 cm (8 × 4 inches) on a wire rack or a foil-lined baking sheet.

4. 4

   Smoke and baste

   Put the loaf in the smoker and cook uncovered for about 2 to 2½ hours, until its internal temperature reaches 71°C (160°F). Baste with additional barbecue sauce during the final 30 minutes.

5. 5

   Rest and glaze

   Remove the meatloaf from the smoker and leave it to rest for 10 minutes. Spread barbecue sauce or glaze over the top and, if you want a sticky finish, return it to the smoker for another 10 minutes.

6. 6

   Slice and serve

   Slice the meatloaf and serve with sides such as mashed potatoes or coleslaw.

What is smoked meatloaf?

Meatloaf is a familiar comfort-food dish, while smoking gives it a barbecue-style flavour and a slow-cooked finish. This version seasons a beef-and-pork-or-turkey mixture with smoked paprika, herbs and Worcestershire sauce.

The gentle smoker heat and a final layer of barbecue glaze make this a good choice when you want a centrepiece with a smoky, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 0g protein, 0g carbs, 20g fat.

The beef and pork or turkey provide most of the protein and fat, while the breadcrumbs and sauces contribute carbohydrates. Serve a slice with coleslaw or another vegetable alongside mashed potatoes to make a more balanced plate.

Choosing the meat and crumbs

Beef and pork: The recipe calls for 85% lean beef with pork, or turkey as an alternative. The meat forms the base of the loaf, while the breadcrumbs and eggs help hold the mixture together.

Breadcrumbs: Panko or regular breadcrumbs both work here. Milk moistens them as they are mixed into the meat.

Mix gently for a tender loaf

Mixing: Combine the ingredients only until they come together. Overworking the mixture can make the cooked loaf dense, so use a light hand rather than kneading it.

Shaping: Form the mixture into an even loaf, about 20 × 10 cm (8 × 4 inches), so it sits steadily on the rack or lined tray.

Wood and smoke

Wood choice: Hickory or applewood is recommended for the smoker. Soak the chips for 30 minutes, then add them to the smoker box or a foil pouch once the smoker is preheated.

Temperature: The smoker is set to 107°C (225°F). Keep the meatloaf uncovered while it smokes so it is exposed to the wood smoke.

Check for doneness

Timing: The recipe gives an approximate smoking time of 2 to 2½ hours. Begin checking the internal temperature as the loaf approaches the end of that window.

Temperature: The stated target is 71°C (160°F) inside the meatloaf. The temperature, rather than the clock alone, is the recipe’s cue for doneness.

Finish with barbecue glaze

Basting: Brush on additional barbecue sauce during the last 30 minutes of smoking. This adds another layer of sauce as the loaf finishes cooking.

Sticky top: After the 10-minute rest, spread the measured sauce or glaze over the loaf. Return it to the smoker for a further 10 minutes if you want the glaze to turn sticky.

What to serve alongside

Classic sides: Mashed potatoes or coleslaw are suggested accompaniments. Their soft or crisp textures offer a contrast to the sliced, smoky meatloaf.

Serving: Let the loaf rest before slicing, then serve it with the sides of your choice.

Recipe notes & tips

• Soak the wood chips for the full 30 minutes before adding them to the smoker.
• Mix the meatloaf ingredients just until combined to help avoid a dense texture.
• Shape the loaf to the specified 20 × 10 cm size for an even form.
• Use an internal temperature reading to check the stated doneness target of 71°C (160°F).
• Baste with barbecue sauce during the final 30 minutes of smoking.
• Rest the cooked loaf for 10 minutes before glazing and slicing.

Variations

• Use turkey: Replace the pork with ground turkey as allowed in the recipe.
• Choose panko: Use panko breadcrumbs in place of regular breadcrumbs.
• Swap the herbs: Use dried oregano instead of dried thyme.
• Change the first sauce: Use barbecue sauce instead of ketchup in the meat mixture.
• Pick a wood: Try hickory or applewood chips for the smoke.
• Skip the sticky finish: Leave out the optional return to the smoker after glazing.

Common mistakes to avoid

• Overmixing: Combine the ingredients only until just incorporated to help keep the loaf tender.
• Skipping the soak: Soak the wood chips in water for 30 minutes before using them.
• Guessing doneness: Check that the centre reaches 71°C (160°F) rather than relying on time alone.
• Glazing too early: Baste during the final 30 minutes, then add the top glaze after resting.
• Slicing straight away: Rest the meatloaf for 10 minutes before cutting it.

How to store

Refrigerate leftover meatloaf in a covered container and use within 3–4 days. Reheat slices until piping hot, using a microwave or a covered dish in the oven.

Frequently asked questions