Planked Smoked Meatloaf – Jalapeno Buttermilk

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Planked Smoked Meatloaf – Jalapeno Buttermilk

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.

Everyone has their own favorite meatloaf recipe but it's not completely about the recipe. Use the same recipe you always use if you prefer 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!

Be sure to try it soon!

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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
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 recipe here), 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.

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.


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.

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 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 recipe here) 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.


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"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 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 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.

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Planked Smoked Meatloaf - Jalapeno Buttermilk
Prep Time
20 mins
Cook Time
2 hrs 30 mins
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.
Course: Meatloaf
Cuisine: Barbecue
Servings: 4 -6
Author: Jeff Phillips
What You'll Need
  1. Place the ground beef, sausage, bread crumbs, jalapeños, onions, buttermilk, eggs and Jeffs' original rub into a large bowl and combine.
  2. 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.
  3. This can be made in advance if you wish and put into the fridge until you are ready to smoke it.
  4. Set up your smoker for cooking at 225-240°F with indirect heat. If your smoker has a water pan, fill it up.
  5. 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.
  6. 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.
  7. When the meatloaf is finished cooking, remove it from the smoker.
  8. Let it rest for about 10 minutes before serving.
  9. Slice into ½ inch pieces and enjoy!
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2018-06-14T03:34:34+00:00 By |5 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!


  1. Mike O' May 19, 2018 at 6:29 am - Reply

    On a Traeger, I used some Mexican Chorizo for the pork and it was VERY tasty. Smoked it on the low temp side, so it took 3 hours. I think the next time I’ll put it on a flat smoking tray/rack (rather than the solid plank) that has small holes in it, to see if I can get more smoky flavor and to speed up cooking time. Anyway, it was pretty tasty for a first effort at smoking meatloaf.

  2. 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!

  3. 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.

  4. 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!

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

    Do you soke the plank before smoking?

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