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Signature Smoked Meatloaf
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5 from 1 vote

Signature Smoked Meatloaf

We're not just talking about your clever Great Depression housewive's dinner choice; this is America. Meatloaf is a true classic, the American version tracing all the way back to the 1800s and the invention of the meat grinder.

Prep Time15 mins
Cook Time4 hrs
Course: Main Course
Cuisine: American
Keyword: Meatloaf
Servings: 1
Calories: 160.5kcal


  • 6


    Ground beef, 80/20

  • 4 Eggs

  • 2


    Progresso Panko breadcrumbs

  • 1



  • Cup Worcestershire sauce

  • 3

    Parmesan cheese

  • 1

    Chopped red onion

  • 1

    Chopped green bell pepper

  • 6

    Chopped cloves of garlic

  • 4


    Chopped mushrooms

  • 5

    Ounces Chopped sun-dried tomatoes

  • 1

    Tbsp Rosemary

  • 1

    Tbsp Thyme

  • 1

    Tbsp Coarse ground black pepper

  • 2

    Tbsp Dry mustard


  • Prepare your charcoal grill or smoker and preheat your pit to 245 degrees

  • Put all six pounds of your 80/20 ground​ meat into a large ​bowl.

  • Then, in a separate, medium mixing bowl, beat together the four eggs, Worcestershire, Rosemary, Thyme, coarse ground black pepper, and ​a cup ketchup.

  • When you've got that meat mixture thoroughly combined, pour it over your meat in the large ​bowl.

  • After you've got it all in the bowl, add the chopped red onion, green bell pepper, mushrooms, sun-dried tomatoes, garlic, and parmesan cheese.

  • Now it's time to get down and dirty with the meatloaf mixture.

  • Use latex, food-grade gloves and mix up the meat with your hands.

  • After all, you want to make sure the spices and flavors get deep into the meat. 

  • You need to put the mix in the fridge and let it sit for an hour. 

  • After about an hour, take the mix out of the fridge and mold the meat into two loaves of approximately equal size.

  • The similar sizes will help them cook evenly inside the smoker, so try to get them as close as possible.

  • When the loaves have been formed, rub some extra ketchup all over them on all sides.

  • When the agonizing thirty minutes has passed, go ahead and place the meat in the center of your smoker.

  • The smoker should be preheated to 245 degrees, as started in preparation. Get them in there and cook the loaves until they reach 145 degrees.

  • When they test right for the temperature, apply a good amount of ketchup or bbq sauce again to all sides of both loaves.

  • When both loaves have reached an internal temperature of 165 degrees, take them out of the smoker and let them sit for fifteen minutes.

  • After you've let the loaves sit, it's time to slice it and serve.


Serving: 100g | Calories: 160.5kcal