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smoked_meatloaf_plateThe month is almost over and I’ve not posted a new recipe yet, so I better get the smoke rolling!

Today I’m going to show you how I smoke meat loaf. We love meatloaf. But smoked meatloaf—it’s just over the top. Even my wife loves this stuff so much, I don’t know if she will ever cook meatloaf in the kitchen again.

Like usual, my goal is to share my story and show you how easy amazing barbecue can really be. There are a ton of smoked meatloaf recipes online, but I hope you’re here to read my story, not just read more about meatloaf. :)

So far, I haven’t done any supreme meat loaf with all the vegetable toppings. If you haven’t seen it yet, you should check out the BBQ Pit Boy’s Meatloaf Burger Supreme video. It looks delicious and I want to try it sometime. However, stay with me. You can top your meatloaf with peppers, onion, cheese, and sausage Pit Boy style and still use my recipe.

meatloaf

First, you mix up the meat. We used 5 pounds of hamburger in the foil pan shown on this page. Simply multiply it to fill the size of pan you have. Here is the recipe:

Meatloaf Recipe
1-1/2 pounds ground beef
3/4 cup oatmeal
1/2 cup chopped onion
salt and pepper to taste
1 egg
3/4 cup milk

Mix the above ingredients in a bowl. Shape the meat into a loaf in a disposable aluminum pan. Cover the surface of the loaf with a brisket rub or your favorite beef rub. If your seasoning is heavy in salt, sprinkle it lightly. I prefer a seasoning I can put on thick as in the picture below.

meatloaf_seasoned

meatloaf_sq36_smoker

Next, I set the pan in my smoker. The smoker should be running at 250-275 degrees F. I use a Meadow Creek SQ36 Smoker. This model is perfect for backyard smoking.

boys

My smoker takes very little maintenance besides occasionally adding more wood and charcoal. Half of the fun is hanging out around the smoker with the boys. :)

smoked_meatloaf

I like to take the internal temperature up to about 180-190. It’s not really critical, but it’s a little like eggs. Some people like ‘em hard, some like ‘em soft. You can vary it according to your preference. I really wouldn’t eat it mushy though, unless you are a true barbarian.

About 20 minutes before it’s done, brush your favorite barbecue sauce over the whole top of the meatloaf. We use Jeff Phillip’s sauce recipe, called Goodness Gracious Sakes Alive. It really is my absolute favorite sauce. He’s asking $10 for the sauce recipe and I would buy it in a heartbeat. I wish I could share it with you, but I can’t.

smoked_meatloaf_3

After it was cooked, I sliced the meatloaf into small pieces for our church fellowship meal the next day. I covered the pan with foil, refrigerated it overnight, then we reheated it in the oven the next morning for the noon meal.

We served extra sauce on the side. Where I messed up was not saucing it during the reheat. The sauce got a little too much heat and baked into the meat. It was very delicious, but didn’t have the presentation it should have had. So if you do reheat it, give it another coat of sauce about 20 minutes before you’re ready to pull it out of the oven. Just give it a little time to glaze the top of the meat and make it beautiful. :)

smoked_meatloaf_2

Above is another meat loaf I did once when we had some out-of-state friends here. Ain’t it just worth looking at?

smoked_meatloaf_plate

This is what it looks like 10 inches from your mouth.

Well, I guess that wraps it up. I hope you enjoyed my tips. Fire up the smoker over the weekend, make some good lookin’, lip-smackin’ moo-moo and tell us how it swirled out with a comment below. I can’t wait to hear from you.

Have fun!

Lavern

PS. Browse our revolutionary barbecue smokers here. They are worth a click.

30 Responses to “Smoked Meatloaf Recipe”

  1. Harry Says:

    Thanks I will give it a try ! HB

    [Reply]

    Lloyd Powers Reply:

    We like meatloaf and I will get my wife “who is a great cook” to give it a try.

    [Reply]

    Lavern Reply:

    @Harry and @Lloyd, you won’t be sorry. ;)

    [Reply]

  2. Jerry Shinaver Says:

    Sounds great, can’t wait to try it, thanks Lavern

    [Reply]

    Lavern Reply:

    @Jerry Shinaver, you are very welcome.

    [Reply]

  3. Amani Says:

    Awesome recipe & good looking meat loaf! Cant wait to try this…

    [Reply]

    Lavern Reply:

    @Amani, thank you. :) Post a comment to let us know how it went.

    [Reply]

  4. HSC Says:

    Tried the “loaf” this week-end and D…N it was good. This will help[ keep the kitchen cooler this summer.

    [Reply]

    Lavern Reply:

    @HSC, Glad you liked it. That’s great! :)

    [Reply]

  5. Brad Says:

    Hey Lavern..I took my meat mix…..flattened it out to about 3/4″ in the bottom of the pan….smoked it for about 1 hour at 180*. Then I took the meat out, formed it into a loaf and finished it in the smoker at about 245* until done. Then after letting it cool just a bit (so it would slice easily), served it as open faced sandwiches with mashed potatoes and mushroom gravy. That smokey flavor was all the way through the meat….best ever meatloaf..

    [Reply]

    Lavern Reply:

    @Brad, wow, that’s just great. I’m glad you liked it.

    [Reply]

  6. Donald Says:

    How long do you reheat the loaf and at what temp. I am in the same situation for a get together and would like to cook thie meatloaf. Looks great.

    [Reply]

    Lavern Reply:

    @Donald, I would make sure it’s covered with foil and put the oven on low/medium and simply heat it until it’s warm enough to eat. I can’t say how long because it will depend on how large the meatloaf is. It will be cooked already so the only concern is getting it to eating temp again and not drying it out with excess heat.

    [Reply]

  7. Russell Bowling Says:

    Grandkids are with us this week so we will try it and see how we like it, looks great

    [Reply]

    Lavern Reply:

    @Russell, thank you. Let me know. :)

    [Reply]

  8. dan nicksic Says:

    Lavern, I have been smoking meat loaf for years on my weber grill. I do not use a pan I use crackercrumbs, frnch onion soup mix, a couple of eaggs, grenn peppers onions. Shape it like a loaf of bread with Bacon on the top. When done add steak sauce or any kind of topping. Try it it is awesome. P.S. love your smokers maybe someday I will be able to afford one. Thanks and happy Easter my friend!!

    [Reply]

    Lavern Reply:

    @dan nicksic, That does sound delicious. Thanks for sharing.

    [Reply]

  9. Don Robinson Says:

    Lavern, tried your meat loaf recipe !! AWESOME !! The rubb I used was a little salty but all in all, I will give you a 10 out of 10 !!
    Thanks for sharing,
    Don

    [Reply]

    Lavern Reply:

    @Don Robinson, thanks for your kind words. :)

    [Reply]

  10. Ryan Says:

    Lavern, I gotta try this it has the mouth watering just reading the recipe.At 250-275 degrees,how long did the smoking process take? P

    [Reply]

    Lavern Reply:

    @Ryan, something like a couple hours. Can’t remember for sure. But it will depend on the size, temp, etc.

    [Reply]

  11. Jeffery Keith Says:

    Lavern,

    The old lady’s birthday is this weekend and instead of the usual out to dinner I think I will give this a shot. Will let you know how it turns out my friend!
    Thanks in advance for the recipe and many more.

    Jeff

    [Reply]

  12. pep baker Says:

    i used a standard meatloaf pan with a lot of 3/8 inch holes drilled and debured, that way tha meatloaf doesnt stew

    [Reply]

    Lavern Reply:

    Neat idea. Some meatloaf will not cook in grease, but if yours does, great idea.

    [Reply]

  13. Tawana Berschauer Says:

    I found some wonderful info in your site and bookmarked to visit again . Thanks.

    [Reply]

  14. Edwin McGee Says:

    An important question: What kind of wood do you like to use with a meatloaf. Looks yummy!

    [Reply]

    Lavern Reply:

    Thanks for asking. I am still learning myself, but I really like fruit woods, such as apple and pear. I think the best answer is use smoking wood that is most available to you and go from there. Of course, keep it safe and don’t use moldy wood or wood from pines or other sap-producing trees like that.

    [Reply]

  15. David Palmer Says:

    I’m gonna try this recipe. I make something similar that I call the redneck wedding cake (**Note: the wifey hates the name I gave the dish). I use cast iron skillets, stack the loaves and use BBQ sauce as the icing… For meatloaf I use hickory or oak.

    [Reply]

  16. Tony Ginter Says:

    Lavern, I used your recipe, but I put it in a perforated pan and cooked it on a PR60 pig roaster. It turned out great, and all the grease runs out the bottom. It’s still good and moist, and holds a wonderful smoke and flavor. I serve 20-30 people for our club events and I get nothing but compliments. Thanks for a great recipe!!!

    [Reply]

    Lavern Reply:

    Thanks for sharing that. Using a perforated pan is a great idea. Do you put the holes in yourself? Or where do you get a perforated pan? -Lavern

    [Reply]

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