Smoked meatloaf is AH-mazing and if you haven't tried it– well, you probably should. It may just change your world!

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 oh my goodness!

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.

Helpful Information
  • Hands-on Prep Time: 20 minutes
  • Cook Time: 2.5 hours
  • Smoker Temperature: 225-240°F
  • Meat Finish Temp: 160°F
  • Recommended Wood: Hickory, Pecan or Mesquite*

*Mesquite has a wonderful flavor but it is one of the strongest tasting woods that ever was. Use less of it than you would normally use until you decide if you like it and how much works best with certain meats and recipes.

What You'll Need
IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Mix It Up

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, my original rub (Purchase formula here | Purchase bottled 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 It

Form a loaf on top of the plank. You can also use a sheet pan or similar.

Note: At low smoker temperatures <275°F and indirect heat, there is no need to soak the plank before using.


Place the plank with the meatloaf on a rack, Weber grill pan or a cooling rack if you have one. A rack helps support the meat during transport to and from the smoker but is not entirely necessary.


Set Up Your Smoker

Any smoker or grill will do a great job on this providing you can maintain an average of 225-240°F throughout the cook and you can supply some hard wood smoke to the meatloaf for at least 1.5 hours.

I have used electric, charcoal, propane, pellets and even a gas grill for this and it's out of the ballpark better than anything you can do in your home oven.

I enjoy using the Camp Chef Woodwind pellet smoker for a lot of my cooking.

You just can't go wrong with a pellet smoker like the Woodwind.

Fill it with 100% hardwood pellets, plug it in, turn it on and let it go. It's really that simple.

Please note that I recommend cooking everything for at least 1 hour on the “Lo Smoke” or special smoke setting when using a pellet smoker to maximize your smoke flavor. After that, just turn it up to the recommended temperature of 225°F.

This will add about 30 minutes to your cook time but it's so worth it.

Regardless of what smoker or grill you use, make sure the heat is indirect.

Smoke Time

Smoke the meatloaf at 225-240°F for about 2.5 hours (or until it reaches 160°F 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 such as the “Smoke” by Thermoworks to monitor the temperature and remove the meat loaf when it reaches 160°F in the center.

Sauce It

About 30 minutes before the meatloaf gets done, top it with some of my original barbecue sauce (Purchase formula here | Purchase bottled sauce) for great flavor.


Finish and Serve

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.


IMG 7287 2000x1267Please note that my rubs and barbecue sauce are now available in 2 formats– you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Purchase the Formulas for Jeff’s Rubs and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
Jeff's Texas style rub recipe

I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

Please understand that 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:

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.

Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  –Charles W.

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.

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

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Jeff’s Smoking Meat Books

Smoking Meat: The Essential Guide to Real Barbecue – The 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 1000 reviews on and a rating of 4.7 out of 5 stars, it comes highly recommended and is a Bestseller in Barbecuing & Grilling books on Amazon.

AmazonBarnes & Noble | German Edition


Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.

It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.

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Printable Recipe

Planked Smoked Meatloaf - Jalapeno Buttermilk

My amazing jalapeno buttermilk planked smoked meatloaf is just what the doctor ordered for your tastebuds and you will be mesmerized by how good it is made in your smoker.
Prep Time20 mins
Cook Time2 hrs 30 mins
Course: Meatloaf
Cuisine: Barbecue
Servings: 4 -6
Author: Jeff Phillips


  • 1-1/3 lbs ground beef (I use 85/15 or 90/10)
  • 2/3 lb hot breakfast sausage (ground)
  • 2 eggs (beaten)
  • 1 cup buttermilk
  • 3 TBS onions (chopped)
  • 4 TBS pickled jalapenos (chopped)
  • 3/4 cup bread crumbs
  • 3 TBS of Jeff's original rub (purchase recipe here)
  • 3 TBS of Jeff's original barbecue sauce (purchase recipe here)
  • 1 plank of wood (cedar, oak, maple, etc.)


  • Place the ground beef, sausage, bread crumbs, jalapeños, onions, buttermilk, eggs and Jeffs' original rub into a large bowl and combine.
  • Remove the meatloaf mixture and form it into a loaf that is rectangular in shape and about 2 to 3 inches thick on top of a wood plank.
  • This can be made in advance if you wish and put into the fridge until you are ready to smoke it.
  • Set up your smoker for cooking at 225-240°F with indirect heat. If your smoker has a water pan, fill it up.
  • Place the plank with the meatloaf on the smoker grate and cook with smoke until the internal temperature of the meatloaf reads 160°F as measured by a digital probe meat thermometer.
  • About 30 minutes before the meatloaf is finished cooking, add a layer of Jeff's original barbecue sauce to the top and sides of the meatloaf.
  • When the meatloaf is finished cooking, remove it from the smoker.
  • Let it rest for about 10 minutes before serving.
  • Slice into ½ inch pieces and enjoy!