Smoked Meatloaf Recipe

Prep onions and garlic

Heat a small skillet over medium heat with 1 tsp oil. Add the finely diced onion and a pinch of salt. Cook, stirring, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool to warm.

Soak crumbs

In a small bowl, combine the panko breadcrumbs and whole milk. Let sit 5 minutes so crumbs absorb the milk.

Combine meat mixture

In a large bowl, add ground beef and ground pork. Add the soaked panko, cooled onion-garlic mixture, egg, Worcestershire sauce, Dijon mustard, chopped parsley, smoked paprika, kosher salt, and black pepper. Using clean hands or a rubber spatula, gently mix until ingredients are evenly combined. Do not overwork — stop when mixture is homogeneous.

Form loaf

On a sheet of parchment or lightly oiled foil, form the mixture into a compact loaf about 8 inches long and 4 inches wide and 2.5 inches high. Smooth the top so glaze will adhere evenly. Place the formed loaf on the prepared surface and refrigerate uncovered for 20–30 minutes to firm up (helps it hold shape during smoking).

While the meatloaf chills, whisk together ketchup, brown sugar, apple cider vinegar, and hot sauce in a small bowl until smooth. Taste and adjust sweetness or acidity. Reserve about 2 tablespoons of glaze for a final finish; the remainder will be applied during smoking.

Prepare smoker

Preheat your smoker to 275°F (135°C). If using a charcoal or gas grill, set up for indirect heat and place soaked wood chips in a smoker box or on coals. Place a drip pan beneath where the meatloaf will rest to catch juices. Oil the rack lightly so the loaf won't stick.

Smoke the meatloaf

Place the chilled meatloaf on the smoker rack over the drip pan. Close the smoker and smoke at 275°F (135°C) until the internal temperature reaches 145°F (63°C), about 60–75 minutes depending on thickness. After the first 45 minutes, brush a generous layer of the prepared glaze over the top. Repeat glazing every 10–15 minutes for a glossy, slightly caramelized top.

Finish to safe temperature

Continue smoking and glazing until the internal temperature reaches 160–165°F (71–74°C) for a traditional well-done meatloaf that holds together (USDA recommends 160°F for ground beef; 165°F ensures safety if preferred). Remove when target temperature is reached. If glaze begins to darken too quickly, move loaf to a cooler part of the smoker or reduce heat slightly.

Rest and serve

Transfer the meatloaf to a cutting board and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute. Meanwhile, warm the reserved 2 tablespoons of glaze. Slice the meatloaf into 8 slices and serve with a spoonful of warm glaze on each slice.