smoked meatloaf

Not to brag, but this smoked meatloaf recipe will be the best you&#39;ve ever had. Not only is it incredibly&amp;nbsp;flavorful, but it&#39;s just an easy meatloaf to make!&amp;nbsp;

The Best Smoked Meatloaf of All Time!

lbs 80/20 Ground Beef

1lb Hot Breakfast Sausage

Bacon

Eggs

Large Yellow Onion

Cups Bread Crumbs

½ Cup Maple Brown Sugar

½ Cup Kosmo’s Q Competition BBQ Sauce

Ketchup

Tbsp Kosmo's Q Dirty Bird HOT Rub

Tbsp Yellow Mustard

Worcestershire Sauce

Slice the bacon and dice the white onion.

Fry the bacon in a skillet. Then remove the fried bacon, but keep the grease. Sautee the diced onion in the bacon grease until translucent.

Combine the onion &amp; bacon in a large bowl, and let them cool down, but not all the way.

Add the&nbsp;ketchup, mustard, BBQ, and Worcestershire sauce, as well as the maple brown sugar to the bowl and combine.

Add the minced meat, and do a light mix. Then add breadcrumbs, and mix thoroughly.

Get enough disposable loaf pans for the quantity you made (will vary depending on pan size). Line the pans with saran wrap.

Fold excess saran wrap over the loaf pan, and put in the fridge for at least 12 hours (24 is recommended).

About 1 hour prior to cooking, bring the pans out of the freezer. Let them partially thaw, about 1/8th of an inch deep.

Unwrap, slather with mustard, and season with Dirty Bird Hot.&nbsp;

Place on a cooker preheated to&nbsp;280ºF (138ºC). Use pecan wood for smoke.

Cook to an internal temperature of&nbsp;165ºF (74ºC).&nbsp;Pull of the heat, top with more BBQ sauce, and rest for 10-15 minutes.

Slice and enjoy!

https://www.youtube.com/watch?v=FUtBkS0ENnk

Smoked meatloaf is full of delicious, savory ingredients, topped with a caramelized tangy-sweet glaze, this recipe is a dinner winner.

Smoked Meatloaf

bread crumbs

onion

lbs lean ground beef

eggs

garlic,

black pepper

coarse kosher salt

BBQ dry rub

ketchup

white vinegar

dark brown sugar, packed

Preheat your smoker to 225f and prepare a...

Preheat your smoker to 225f and prepare a baking sheet by lining with tin foil, set aside.

Meanwhile, add the breadcrumbs to a large bowl....

Meanwhile, add the breadcrumbs to a large bowl. Grate the onion over the bowl, and toss to coat.

Add in remaining ingredients, avoid over-mixing.

Form the meat mixture into a large loaf....

Form the meat mixture into a large loaf. Place the loaf on a wire mesh cooling rack. Set aside for now.

In a small bowl, whisk together the ketchup,...

In a small bowl, whisk together the ketchup, vinegar, and brown sugar.

Use a brush to baste a layer of...

Use a brush to baste a layer of sauce on the top and sides of the meatloaf.

When ready to smoke, keep the loaf on...

When ready to smoke, keep the loaf on the wire mesh and place it right on the middle grill grate. Position your tinfoil-lined baking sheet on the bottom grate under the meatloaf.

Smoke the meatloaf at 225f for 2 hours,...

Smoke the meatloaf at 225f for 2 hours, baste again, and continue to smoke for another 2 hours, or until the internal temperature reaches 165f.

Allow the meatloaf to rest for 10 minutes...

Allow the meatloaf to rest for 10 minutes at room temperature before serving.

You&#039;ve never tasted a better meatloaf in your life! This bacon wrapped stuffed meatloaf is smoked and stuffed with cheddar and mozzarella cheese. Smoked slow and low, you&#039;ll be amazed with the flavor combination in this stuffed meatloaf recipe!

olive oil

onions, (diced)

(chopped)

garlic, (minced)

milk

breadcrumbs

eggs, (beaten)

Kansas City-style BBQ sauce

Worcestershire sauce

barbecue spice blend

beef

pork

cheddar cheese, (shredded)

mozzarella cheese, (shredded)

bacon

Preheat

Preheat your smoker to 225°F using your favorite wood or pellets.

Saute

In a medium sauté pan, sauté the diced onions and chopped jalapeños for about 5 minutes. Add the garlic and sauté for another 1 minute. Set the vegetables aside to cool.

In a large mixing bowl, add the breadcrumbs and pour in the milk so that all of the breadcrumbs absorb the moisture.

Add the ground beef, ground pork, beaten eggs, sautéed onions, jalapeños and garlic, Worcestershire sauce, barbecue spice blend, and the ¼ cup of the Kansas City-style BBQ sauce. Mix gently with your hands until just barely combined. Don&#039;t overwork the meat or else your meatloaf will be tough.

Place

Dump the meatloaf mixture out onto butcher or parchment paper and form a large, flat rectangle about ¼ inch thick.

Sprinkle

Sprinkle the shredded cheeses over the flattened loaf. Be sure to cover it edge-to-edge.

Roll

Carefully roll the meatloaf starting from one of the shorter edges. As you roll the meatloaf, peel back the parchment paper and continue rolling until you reach the end. You will now have rolled up meatloaf with a pinwheel of cheese stuffing.

Transfer

Transfer the meatloaf from the parchment paper to a grill pan. Your grill pan should have holes or slits in it so the smoke can pass through it from the bottom and get into the meat.

Wrap

Wrap it in the strips of bacon and then place the meatloaf on the smoker, close the lid, and smoke for 3-4 hours or until the internal temperature reads 155°F.

Baste

Brush the remaining portion of the Kansas City-style BBQ sauce on the meatloaf and continue cooking for another 20-30 minutes until the sauce caramelizes and the internal temperature reaches 165°F.

Serve

Let the meatloaf rest for a few minutes before slicing and serving.

https://content.jwplatform.com/videos/mSHEY4JB.mp4

You’ve never tasted a better meatloaf in your life! This bacon wrapped meatloaf is smoked and stuffed with cheddar and mozzarella cheese. Brushed with a delicious Kansas City-style BBQ sauce and smoked for 4 hours, this stuffed meatloaf recipe is packed with flavor!

Bacon Wrapped Stuffed Smoked Meatloaf

This Traeger Meatloaf is smoked on your electric smoker and full of flavor! It's takes your favorite traditional meatloaf recipe with cheese and gives it an amazing flavor!

lb pork

eggs (whisked)

c. Italian Panko bread crumbs

c. milk

salt

garlic powder

c. yellow onion (chopped)

tsp black pepper

c. cheddar cheese (shredded)

Preheat and prepare electric smoker to 325 degrees F. according to manufacturer's directions.

In a large mixing bowl combine all ingredients. Shape into a loaf.

Place on smoker and smoke until the internal temperature is 165 degrees F which should take about 1 1/2 hours.

Remove from smoker, slice and serve immediately.

Make a delicious Smoked Meatloaf on the Pellet Grill!

Easy Smoked Meatloaf

Pounds Ground Beef or Beef Chuck

Eggs (Beaten)

Cups Old Fashioned Oats or Gluten-Free Old Fashioned Oats

Cup Evaporated Milk

Cup Chopped Onion

Tsp Garlic Salt

Foil

Cup Ketchup

Cup Brown Sugar (Packed)

Tsp Liquid Smoke

Tsp Garlic Powder

Begin by preparing pellet grill and heating to 225*F.

In a large bowl, combine all ingredients for the meatloaf.

Once the ingredients are combined, shape and form the meatloaf onto the sheet of foil.

Roll up the sides to secure the meatloaf.

Once the pellet grill reaches 225*F, carefully place the meatloaf on the grill for 3 hours or until the internal temperature reaches at least 165*F.

Prepare the sauce ingredients in a small saucepan.

Combine the ketchup, sugar, chopped onion, liquid smoke, and garlic powder.

Once it reaches a low bowl, whisk well until the sugar is dissolved.

In the final hour of cooking, carefully open the grill and use a brush to brush the sauce evenly onto the meatloaf.

Let cook an additional hour until the internal temperature has been reached.

Carefully remove and place on a cutting board or serving tray and serve.

Make this smoked meatloaf with the added BBQ glaze at your next gathering and change everyone's mind about how meatloaf should taste.

Smoked Meatloaf With BBQ Glaze

beef, 85%

onion,

garlic cloves,

parsley,

Italian seasoning

paprika

brown sugar

onion powder

Preheat the smoker

Preheat smoker to 225°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.

Mix meatloaf ingredients

In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.

Shape the meatloaf

Form mixture into a meatloaf shape by hand or use a standard size loaf pan to form it easily by layering a piece of parchment paper inside the pan and then pressing the meat into the pan. If using a pan, remove meat by grabbing the parchment paper and lift out. Discard the parchment paper.

Smoke the meatloaf

Place meatloaf on the smoker and cook until an internal temperature of 140°F.

Make the BBQ glaze

Combine all of the glaze ingredients in a small bowl and spread over the meatloaf. You can do this on the grill with a long brush to avoid getting burned or remove it from the grill, glaze it, and then return it to the grill. Optionally, continue doing so every 15 minutes to build a nice layer of glaze. Continue cooking the meatloaf until it reaches an internal temperature of 155°F using an internal meat thermometer.

Let the smoked meatloaf rest

Transfer the smoked meatloaf to a cutting board, glaze one final time, test loosely with foil, and let rest for 10-20 minutes before serving.

Easy Smoked Meatloaf made with common ingredients for a classic meatloaf recipe with incredible flavor! Take dinner up a notch with this meatloaf recipe cooked in a smoker.

2.5 lbs 80/20 Ground Beef

White Onion (thinly chopped)

sleeve Soda Crackers (crushed)

Salt

tsp Fresh Ground Pepper

C Ketchup

C Brown Sugar

Tbsp Mustard

Preheat smoker to 225°F.

Mix all ingredients together in a large bowl. I do this by hand with food safe gloves because it’s easier but you can mix with a large spoon or rubber scraper.

Shape into loaf and place on a parchment lined cookie sheet.

Place in smoker.  Insert oven safe probe thermometer into middle of meatloaf, if desired. You can also just take the temp by hand. Smoke for 1 hour at 225°F.

How to make Meatloaf Glaze

Combine all three ingredients into a small sauce pan. Slowly warm up your ingredients on medium low heat, stirring often. Make sure the brown sugar dissolves completely. Once it is liquefied and warmed through it is finished and ready for glazing.

Brush on glaze and increase temperature of smoker to 375°F.

Cook until an internal temperature of 155°, remove and let rest for 10 minutes. Temperature will continue to 160° during this resting time. Slice and enjoy!

This Smoked Meatloaf recipe is certainly not your mother&#x27;s old Tuesday night meatloaf recipe, that&#x27;s for sure! It is so full of flavor and yet is really very simple and easy to create.

lbs. lean ground beef

½ lb. mild Italian sausage meat

green pepper

garlic

eggs light beaten

hot sauce (like Franks)

½ cup of your favorite BBQ sauce

In a large bowl combine the ground beef,...

In a large bowl combine the ground beef, sausage meat, onion, bell pepper, garlic, breadcrumbs, eggs, ketchup, milk, and hot sauce.

Mix by hand until well blended, being careful...

Mix by hand until well blended, being careful not to over mix.

In a single-use aluminum pan or baking sheet,...

In a single-use aluminum pan or baking sheet, form the mixture into a loaf shape approximately 3-4 inches thick and 12 to 14 inches.

Allow the loaf to sit on the counter...

Allow the loaf to sit on the counter for 15 - 20 minutes to come to room temperature while you prepare your smoker.

Preheat your smoker to 225 – 250 degrees...

Preheat your smoker to 225 – 250 degrees F.

Once your smoker is heated place the pan...

Once your smoker is heated place the pan into the smoker, I used a continuous read digital thermometer with an alarm. If you don’t have one you will want to check the internal temperature of the meatloaf after 2 hours.

Brush the meatloaf with the BBQ sauce after...

Brush the meatloaf with the BBQ sauce after about 2 hours.

Smoke the meatloaf until the center reaches an...

Smoke the meatloaf until the center reaches an internal temperature of 160 degrees F. It will take, in total, 2 1/2 to 3 hours to reach this temperature.

Remove from the smoker and transfer the loaf...

Remove from the smoker and transfer the loaf to a cutting board, slice, and serve right away.

This Traeger Cheeseburger Meatloaf is tender, juicy, and a little smokey, and even better the next day. This is the kind of meatloaf recipe that you should double so you can have leftover meatloaf sandwiches the next day. Or just leave it single if you don't have a giant family like mine because this recipe makes two loafs!

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The most viewed smoked meatloaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine