What is it about meatloaf that brings back such fond memories of home?

Meatloaf was a staple growing up in the Blue Ridge Mountains of North Carolina and my favorite way to eat it was between two slices of bread made up like a burger with all the fixins.

Add in some sweet corn, mashed potatoes and a blackberry cobbler and you’ll think you died and went to Heaven.

Just when I thought something great could not get any better, I decided one day to try it in the smoker and the amazing smoked meatloaf was born. All of the wonderfulness of meatloaf with that added smoke flavor and you’ll swear to never make it in the oven again.

I guess everyone has their own favorite meatloaf recipe but it’s not completely about the recipe. Use the same recipe you always use and just make it in the smoker instead of the oven and I guarantee that you will be mesmerized by the flavor and wonder of it all.

If the  rest of your family thinks you’re a little crazy at first for making smoked meatloaf, just have a little patience with them. Once they taste it, their thinking will change completely!

In this newsletter I have changed things up a little and decided to do the meatloaf on a plank and I have to say that planked smoked meatloaf just might be my favorite way to smoke it.

Be sure to try it soon!

Get the Recipes for Jeff’s Rub and Sauce

recipe-ad-rubMy rub is not only great on ribs and all pork, but it is absolutely amazing on poultry, beef, fish, seafood and even vegetables like corn!

promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce

 Prep Time: 20 minutes | Cook Time: 2.5 hours | Smoker Temp: 225 F | Meat Finish Temp: 160 F | Recommended Wood: Hickory or mesquite

To make my jalapeno buttermilk meatloaf recipe, you’ll need:

I use a scale to measure out my beef and sausage. If you don’t have a scale, just buy the correct amount or to the nearest pound and get it as close as you can.



Add the bread crumbs, rub, jalapenos, onions, buttermilk and eggs


Combine ingredients with a spatula or just get in there with your hands if you are so inclined.


Form a loaf on top of the plank


Place the plank with the meatloaf on a Bradley rack if you have one. It helps support it during transport to and from the smoker but is not entirely necessary.


Smoke the meatloaf at 225-240 F for about 2.5 hours (or until it reaches 160 in the center) using hickory or mesquite or you can use a different smoking wood if you prefer.

Tip 1: Keep the smoke flowing for the entire time for best results.

Tip 2: Use a water pan if your smoker has one.

I recommend using a digital probe meat thermometer to monitor the temperature and remove the meat loaf when it reaches 160 degrees in the center. I used my super-fast black thermapen and checked the meatloaf every 15 minutes after the 2 hour mark.

About 30 minutes before the meatloaf gets done, top it with some of my barbecue sauce for great flavor.


Once the meatloaf is finished, let it rest for 10 minutes and then slice it up and serve immediately.


I chose to eat my first slice on a meatloaf sandwich complete with fresh tomato, lettuce, onions and mayo.


Get the Recipes for Jeff’s Rub and Sauce

jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169
***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter
Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Order My Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 600 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is also listed as a #1 Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble (in stock at most stores)

Digital versions available via Nook | iTunes | Kindle

Note: German version available under the title "American Smoker" at Amazon.de

Amazon.com Orders

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon



4 Comments on this article. Feel free to join this conversation.

  1. Daryl December 24, 2014 at 3:58 pm - Reply

    I put all the ingredients in the meat and then let it sit over night. The flavors just doubled in awesomeness!

  2. Lori August 27, 2013 at 2:42 pm - Reply

    I have to say my husband thought I was insane when I told him I was going to smoke a meatloaf for our neighbors and their two teenage boys over the weekend. I’m so thrilled I did. It was fabulous. Not to mention our guests loved it so much they went out and bought a smoker. I must add I used my own recipe.

  3. Howard August 5, 2013 at 1:10 pm - Reply

    Best meatloaf ever!

    Tried this recipe twice, once as a single loaf and then split into 2. I use a Bradley smoker and set the temp to 240, both times the internal temperature plateaued at around 145 after 3+ hours. The first time we waited patiently for another 2 1/2 hours before we gave up and popped it into the oven at 350 to finish. Same happened the second time, we moved it to the oven after 1 1/2 hours as the temperature actually dropped 4 degrees. Didn't expect that to happen!

  4. Jim July 5, 2013 at 2:09 pm - Reply

    Do you soke the plank before smoking?

Leave A Response