Smoked Meatloaf – Amazing



Smoked Meatloaf

One of my very favorites and may be the easiest item to cook is smoked meatloaf.  This is a great way to feed the masses and be a hero in your community.  I make it very simple and easy but you may add additional ingredients to spice it up and make it even more enjoyable.

Set smoker to 225-250 degrees F.  Be prepared to cook for 3 hours.  Hickory and Cherry wood.


  • 5 pounds ground beef.  I use 80-20
  • 1 cup of old-fashioned oats
  • 1 cup of Worcestershire sauce – Lea and Perrins
  • 3 fresh eggs
  • 2 tablespoons of garlic salt
  • 1 tablespoon of seasoning salt
  • 1 tablespoon of chili powder
  • 1 tablespoon of cayenne pepper


Bring together first the ground beef, oats, Worcestershire sauce and eggs.  Mix in a bowl by hand, yes it is messy.  I allow my children to perform this little messy chore.  Once it’s all mixed well, add the remaining ingredients and mix well again.

Roll or form a roll of meat about 18″ long by 2-3″ round.  Try to get all the same thickness, helps with cooking evenly.

Place on indirect heat on smoker set at 225-250 degrees F.  I always place on the second shelf of my smoker and place an aluminum pan with water under the meatloaf.  This catches all the juices and adds humidity to the air.

I use two internal meat probes to closely watch the meat at both ends of the loaf, and I use a thermapen to check and monitor the middle.

Keep the doors closed and allow to cook for about 2 hours then check meat temperature. This is about the time when I will roll the meatloaf over on its top to allow those yummy juices to flow back thru the meat with the help of gravity.  Do this for about 30 minutes then roll back.  Not required, just something I like to do.

When the internal temperature reaches 140 degrees F, pour a generous amount your favorite BBQ sauce over the top.  Allow to drip off sides.  Close doors and allow the temperature to reach between 150-160.

Pull off smoker, slice and enjoy while hot.  Be the hero.

What are your thoughts on this amazing smoked meatloaf recipe?  Tell me what you think in the comment section below.


8 Comments on "Smoked Meatloaf – Amazing"

  1. I have to admit that even before reading to the end of your smoked meatloaf recipe, my mouth was watering profusely!

    I love meatloaf and have made it often…but, always in the oven. But, now, I am ready to rush right out get ingredients in your recipe that I may not have in stock so I can duplicate your recipe! Maybe tomorrow. And, maybe I’ll add a few of my own little secrets to it.

    I look forward to reading about other mouth-watering recipes on your website!

    Thanks a lot!


    • Thanks so much for your kind words Jim,

      I often add more ingredients as well.  Onions and green peppers are my favorite.  I think the magic is in the smoke.  Smoke seems to make everything taste better.

      Good luck with your smokin’ in the future.  Please stop by anytime to see what is new and happening in the world of BBQ and smokin’ meats.


  2. Hello there! My family loved the smoked brisket that I made. I like how it turns out and how it tasted. Thanks to your informative and helpful recipes. I’m adding new recipe and yet I found your article about smoked meatloaf. I hope that I could master your smoked recipes and serve it whenever there’s gathering. Do you have any smoked fish or smoked seafood recipes? I think having different types of smoked foods is great for gathering.

    • John, thanks for the kind words, glad it all turned out great for you.  Brisket can be a tough peice of meat to master when it comes to smoking.  Lots of people shy away from trying it.

      The meatloaf is amazing and one of my favorites especially when the weather turns a little cool, kinda like chilli, always better on a cool or cold day.

      I do have some smoked fish, shrimp and other recipes that will be going up on my page soon.  Please check back with me in the future as my site grows.

      Thanks again and good luck with the meatloaf and any other items you may want to try.  If you have any other ideas, please feel free to drop them off here.  Thanks

  3. Couldn’t get through the whole post without drooling.

    I really like meatloaf, but the way we have traditionally made it is in the oven. I’ll bet it is really tasty coming from a smoker as well though.

    I haven’t really used a smoker so can not speak from experience, but your post could inspire me to get one. I have an uncle who fixes smoked brisket on the 4th of July that is absolutely delicious.

    I notice you have your own brisket recipe on here, too. You have a lot of great recipes on here. My compliments to the chef

    • Yes, meatloaf is so much better when smoked slow and low.  The hamburger lets in a lot of smoke and allow you to taste that good ol’ hickory and oak.

      Most things are better on the BBQ or smoker.  Thanks for stopping by our site.

      If you have any recipes you would like to have, please let us know.  Enjoy your smoking and hopefuly we will see you soon.

  4. Smoked Meatloaf…one of my favourites…always try to experiment with spices…will absolutely try your recipie….mouthwatering…and the smoke ring always nice eye candy.

    However even if it is not the healthiest version, but to prevent to dry out I like to wrap in additional in some bacon slices…not completely so the spices gets roasted nicely, but a bit bacon doesnt hurt 🙂

    Keep on smokin….

    • Thanks Joe for the comment. 

      Smoked meatloaf is one of my favorites, I will never eat is any other way.  I own a BBQ food truck and when it is cold here in the Midwest of USA, we offer this to our customers and they love it.

      As far as it being dry, that can be a problem and this dish does take some effort to watch it carefully.  I make a meat loaf about 20 inches long and I put 4 internal meat thermometers from one end to the other.  Can’t let it get too hot or it will be dry.  Good call.

      I have not tried adding bacon to the meatloaf but not afraid to try it.  I may do that right after Christmas.  Thanks for the tip.  If you have any other tips, please feel free to leave them here with me.

      Thanks Joe, it is a pleasure.

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