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.
- 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 formula | Buy original rub already made)
- 3 TBS of Jeff's barbecue sauce (purchase formula | Buy Jeff's barbecue sauce already made)
- 1 plank of wood, cedar, oak, maple, etc.
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.
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.
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 Bradley 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.
Here lately I have really enjoyed using the Camp Chef Woodwind pellet smoker for a lot of my cooking and have recently received other pellet smokers which I will review at a later date.
You just can't go wrong with a pellet smoker like the Woodwind by Camp Chef.
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” Setting in this unit 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.
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.
***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:
I recently purchased both recipes. The files did not come thru right but Jeff was prompt to get it fixed. I tried them both last weekend and they were a huge hit. I followed his burnt ends recipe to the letter and my neighbors thought I was some master chef! Thanks Jeff! -Susan T.
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.
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.
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.
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Planked Smoked Meatloaf - Jalapeno Buttermilk
- 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!