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5 from 5 votes

Smoked Meatloaf Recipe

A smoked meatloaf with cheese is delicious.Smoked meatloaf wrapped in bacon is a moist and tasty treat. Smoking bacon wrapped meatloaf is great because the fat drips away and the loaf does not end up swimming in a pool of bacon grease as it might when baked in a pan in the oven.

Prep Time15 mins
Cook Time3 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: Meatloaf
Servings: 4
Calories: 151kcal


  • large bowl
  • Sheet pan lined with foil
  • Small saucepot
  • Metal whisk
  • Digital or probe meat thermometer
  • Smoker
  • Wood chips or pellets
  • Pastry brush or large spoon
  • Cutting board
  • Loose foil
  • Platter for serving



  • 2


    Ground chuck, 80/20 lean to fat ratio

  • 2

    Whole eggs

  • 1


    Extra virgin olive oil

  • 1/4 to 1/3


    Chicken broth or whole milk

  • 2


    Worcestershire sauce

  • 1

    Tablespoon Tomato paste

  • 1/2

    Cup Panko or plain bread crumbs

  • 2

    Medium yellow onions, minced

  • 1

    Small red bell pepper, minced

  • 1

    Garlic clove, minced

  • 2


    Sea salt

  • 1

    Teaspoon Freshly ground black pepper

  • 1 Teaspoon Dried oregano

  • 1 Teaspoon Dried basil


  • 1


    Good ketchup

  • 1/4

    Cup Yellow mustard

  • 1/4 Cup Brown sugar

  • TBS

    Apple cider vinegar


  • In a large bowl, beat the eggs lightly.

  • Add the ground beef, olive oil, broth or milk, Worcestershire sauce, tomato paste, bread crumbs, onion, bell pepper, garlic, salt, pepper, oregano, and basil.

  • Mix everything together with your hands and set aside.

  • Prepare your smoker by filling the tray with hickory or mesquite wood chips.

  • Fill the water bowl 1/2 way with plain water.

  • Preheat the smoker to 250˚F with the top vent cracked open.

  • If using a pellet smoker, fill the hopper with pellets, ignite, and preheat.

  • Shape the meat mixture into a large rectangular or oval loaf about 4 inches tall.

  • Place this inside your preheated smoker directly on the rack.

  • If a probe thermometer is attached to the smoker, insert it into the center of the loaf.

  • If you are smoking side dishes to go with your loaf, place the meat on the rack beneath your other dishes.

  • A foil lined sheet pan can be placed on the rack beneath the loaf for easier cleanup.

  • Smoke the meatloaf for 2 hours.

  • Replenish the wood chips and water approximately every 60 minutes.

  • Check the pellets and replenish those as well as needed.

  • In a small saucepot over medium heat, whisk together all the glaze ingredients.

  • Simmer until slightly thickened and set aside.

  • At 2 hours, brush just enough glaze over the meatloaf to cover it.

  • Save some sauce for serving.

  • Return the glazed loaf to the smoker and continue to cook for approximately 1 more hour or until the internal temperature reaches 165˚F.

  • Remove the meatloaf from the smoker to a clean cutting board and tent with foil.

  • Allow the meat to rest for 15 to 20 minutes before slicing. Meanwhile, warm up the remaining sauce.

  • Slice the meatloaf into 1/2” portions. Serve with mashed potatoes, greens, and the extra sauce.


Serving: 100g | Calories: 151kcal