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.
- 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.
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 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.
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 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.
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.
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.