Go Back

Smoked Meatloaf - The Ultimate Comfort Food

Smoked meatloaf is one of those things that affects people in a big way. Almost without fail, every time someone tries it they proclaim that they will never eat "oven meatloaf" again. I love meatloaf of all kinds but I do agree that there is something really special about smoked meatloaf and it takes you by surprise the first time and every time you try it.
Course Entree
Cuisine Hot Smoking
Prep Time 25 minutes
Cook Time 4 hours
Servings 6
Author Jeff Phillips


  • 2 lbs of ground chuck (85/15)
  • 1 cup Panko bread crumbs
  • 1/3 cup Jeff's original rub
  • 1 cup minced onions
  • 1-½ cups Gruyere cheese , grated (I used smoked)
  • 2 eggs
  • 1 cup buttermilk
  • Jeff's barbecue sauce


  • Lay the meat onto a cookie sheet and press it out flat.
  • Evenly layer all of the ingredients except for the barbecue sauce on top of the meat.
  • Roll the meat and ingredients up and press it gently into a loaf shape.
  • Place the meatloaf "dough" into a loaf pan or a loaf shaped bowl and into the fridge for at least an hour or longer.
  • Get the smoker ready by preheating it to 225-240°F using indirect heat.
  • When the smoker is ready, remove the meatloaf from the bowl and onto a cooling rack or Weber grill pan.
  • Place the rack on top of another pan so the grease can drain away and be caught by the pan. This prevents the meatloaf from sitting in grease and getting soggy.
  • Use pecan, hickory or cherry wood for smoke and let the meatloaf cook for 3-4 hours or until it reaches 160 in the center as measured by a digital meat thermometer.
  • Top the meatloaf with barbecue sauce about 30 minutes before it is finished cooking.
  • Let the meatloaf rest for 7-10 minutes then slice into ½ to ¾ inch servings.
  • Enjoy!