Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Meatloaf with BBQ Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

  • Author: Sara
  • Total Time: 4 hours 25 minutes
  • Yield: 10 servings

Description

This Smoked Meatloaf recipe offers a deliciously smoky twist on a classic comfort food favorite. With a tender blend of ground beef, Italian breadcrumbs, and flavorful seasonings, it is slow-smoked to perfection on a pellet grill and topped with a tangy BBQ and chili sauce glaze. Perfect for family dinners or weekend gatherings, this meatloaf pairs wonderfully with sides like air-fried green beans and herb-roasted baby potatoes.

Ingredients

Meatloaf Mixture

  • 2 lbs. ground beef (85/15)
  • 3/4 cup Italian breadcrumbs
  • 3/4 cup whole milk
  • 1/2 cup finely minced yellow onion
  • 1/3 cup chili sauce (or ketchup)
  • 2 eggs, beaten
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Topping Glaze

  • 1/2 cup BBQ sauce
  • 1/4 cup chili sauce or ketchup

Instructions

  1. Preheat smoker: Turn your pellet grill to the smoke setting to prepare it for cooking the meatloaf.
  2. Mix meatloaf ingredients: In a large bowl, combine ground beef, Italian breadcrumbs, whole milk, finely minced yellow onion, chili sauce, beaten eggs, Worcestershire sauce, Italian seasoning, garlic powder, and a couple large pinches of kosher salt and fresh cracked pepper. Mix just until ingredients are combined; avoid overmixing to keep the meatloaf tender.
  3. Form meatloaf: Shape the mixture into a loaf and place it on a parchment-lined pizza pan, wire rack, or grill pan for easy handling and even cooking.
  4. Start smoking: Place the meatloaf on the pellet grill set to the smoke setting and smoke it for 10 minutes to infuse a smoky flavor.
  5. Prepare topping glaze: In a small bowl, combine the BBQ sauce and chili sauce or ketchup to create the topping glaze.
  6. Smoke at cooking temperature: Turn the grill temperature to 250°F and continue smoking the meatloaf for about 4 hours. Every 30 minutes, brush the meatloaf with about 1/4 cup of the topping glaze, repeating until the glaze is used up.
  7. Check internal temperature: After a couple of hours, insert a probe thermometer into the meatloaf. Remove it from the smoker when the internal temperature reaches 160°F to ensure it is fully cooked but still moist.
  8. Rest and serve: Let the meatloaf rest for a few minutes to allow juices to redistribute. Slice and serve with complementary sides such as air fryer green beans and herb-roasted baby potatoes.

Notes

  • Do not overmix the meatloaf ingredients to avoid a dense texture.
  • Using a pellet grill provides a consistent low temperature and smoky flavor, but you can use any smoker or grill with smoke capabilities.
  • Ensure the internal temperature reaches 160°F to guarantee food safety.
  • Resting the meatloaf after cooking helps retain moisture, resulting in a juicier slice.
  • The topping glaze adds a delicious sweet and tangy finish; brush it steadily during cooking.
  • Prep Time: 25 minutes
  • Cook Time: 4 hours
  • Category: Main Dish
  • Method: Smoking
  • Cuisine: American

Find it online: https://sarabaking.com/smoked-meatloaf-with-bbq-glaze-recipe/