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This easy smoked meatloaf with barbecue sauce glaze is a crowd pleaser! Tips for getting a perfectly smoked meatloaf, every time.

I’m going to say it loud and proud: I love meatloaf. Meatloaf is one of those classic that people either love…or 100% leave behind. I’ll take it Hawaiian style, in a skillet, on a Mexican sandwich…or slow cooked.

Whichever camp you are in, I hope you give this easy smoked meatloaf recipe a try. It’s meatloaf taken to a whole new level. Juicy beef, delicious smoked flavor and sweet & tangy barbecue like you’ve never known before.

We’ve partnered with the Ohio Beef Council on this article to bring you this delicious smoked meatloaf recipe.

What you’ll love about this recipe:

Preps in less than 15 minutes.
Uses pantry staples.
Can be made in any smoker.
Simply flavored.
Sweet barbecue glaze.
Goes with just about any side dish.

Can you smoke meatloaf?

Yes, but it comes with a warning. Once you do it, you’ll never go back to the oven! Smoking meatloaf adds a layer of flavor that is like no other. It is perfect for summer grilling, but also comforting enough to brave colder weather months.

How to Smoke a Meatloaf

Mix. Place the ground chuck in a large bowl. Add 1 cup of oatmeal, milk, eggs, onion, garlic, sage, paprika, mustard, salt and pepper. Mix well. If you feel the mixture is too wet and needs another ¼ cup oatmeal, go ahead and add it in.

Shape. Shape into a loaf (about 10” long and 8” wide). Pack tightly. Place the loaf on a wire rack. The wires on the rack should not be widely spaced, but rather small squares so the loaf does not fall through.

Smoke. Place the rack with the loaf in the smoker and set to smoke. Allow the meatloaf to smoke for 30 minutes, then set the temperature to 225º Fahrenheit. Cook for 2 hours or until the internal temperature reaches 160º Fahrenheit.

Glaze. Glaze the meatloaf with your favorite bbq sauce during the last 20 minutes of cooking. The meatloaf is done when the internal temperature reaches 165º Fahrenheit.

Just as with any other meats, it is good to let the meat rest for 5-10 minutes after it comes off the grill or out of the smoker. This allows the juices to rest in the meat instead of releasing when you cut the hot beef.

General Guidelines for Grilling Beef:

We are proud to live in Ohio where there are 17,000 beef farms, 98% of which are family-owned and operated. I’ve met several of these passionate farmers over my years of working with the Ohio Beef Council and they are committed to producing producing high-protein beef for your family.

Beef is a great option for summer grilling. A 3-oz serving of beef
provides 25 grams of protein, which is about ½ of your recommended daily value. Get some going on the grill with these simple tips!

Although some say to bring beef to room temperature before grilling, the OBC recommends seasoning beef as soon as it’s taken from the fridge, then putting it right on the grill.
Remember that beef’s internal temperature will continue to rise even after it is removed from the grill. Use an instant-read probe thermometer to monitor beef’s doneness.
After grilling, allow beef to rest for about five minutes before cutting and serving. This prevents the tasty juices from draining out of the beef and onto your plate.

Recipe Variations:

Mini Meatloafs: Shape mini meatloafs to shorten the cooking time.
Gluten Free: Use gluten free oats or gluten free bread crumbs.
Molasses Sauce: Mix 1 cup of chili sauce, ¼ cup molasses and ¼ cup apple cider for a delicious variation on barbecue sauce.
Wrap it in bacon. After you shape the loaf, lay bacon strips over the top of the meatloaf and smoke. It’s amazing.

plate of meatloaf, potatoes and broccoli

What can you serve with smoked meatloaf?

We take this smoked meatloaf one of two different ways.

Classic Picnic Side Dishes: Serve up potato salad, baked beans, broccoli slaw and fruit salad for a traditional summer picnic.
Comforting Meatloaf Side Dishes: Meatloaf is always good with macaroni and cheese, mashed potatoes, green beans or broccoli.

Can you freeze smoked meatloaf?

Yes! You can freeze any leftovers of this meatloaf. You can also freeze the meatloaf before smoking. Simply shape the loaf, then double wrap and freeze for up to 3 months. Make sure the ground beef is fully thawed before smoking.

Easy Smoked Meatloaf with BBQ Glaze

4.34 from 9 votes

This easy smoked meatloaf with barbecue sauce glaze is a crowd pleaser! Tips for getting a perfectly smoked meatloaf, every time.

Servings 12

Prep Time 15

Cook Time 2 35

Resting Time 5

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Ingredients

3 ⅓ pounds 80% lean ground chuck
1 cup quick oats (and up to ¼ cup more if you feel it needs it)
1 cup whole milk
2 large eggs (beaten)
1 ½ tablespoons dried onion
1 ½ teaspoons minced garlic
½ teaspoon ground sage
½ teaspoon smoked paprika
½ teaspoon ground mustard
2 teaspoons salt
½ teaspoon black pepper
1 cup barbecue sauce

Instructions

Place the ground chuck in a large bowl.
Add 1 cup of oatmeal, milk, eggs, onion, garlic, sage, paprika, mustard, salt and pepper. Mix well. If you feel the mixture is too wet and needs another ¼ cup oatmeal, go ahead and add it in.
Shape into a loaf (about 10” long and 8” wide). Pack tightly.
Place the loaf on a wire rack. The wires on the rack should not be widely spaced, but rather small squares so the loaf does not fall through.
Place the rack with the loaf in the smoker and set to smoke.
Allow the meatloaf to smoke for 30 minutes, then set the temperature to 225º Fahrenheit.
Cook for 2 hours or until the internal temperature reaches 160º Fahrenheit.
Glaze the meatloaf with your favorite bbq sauce during the last 20 minutes of cooking. The meatloaf is done when the internal temperature reaches 165º Fahrenheit.
Let the meatloaf rest for 5 to 10 minutes before slicing and serving.

Notes

The calories shown are based on the loaf being cut into 12 slices, with 1 serving being 1 slice of meatloaf. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**