BBQ Smoked Meatloaf with Glaze

Why You’ll Love This Recipe

This smoked meatloaf delivers everything you love about barbecue in one hearty, flavorful loaf. The combination of smoky beef, savory seasoning, and a glossy BBQ glaze makes it irresistible. Smoking adds depth that you simply can’t get from an oven-baked meatloaf. It’s easy to prepare, customizable, and sure to impress anyone who loves classic comfort food with a Southern barbecue twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef (80/20 blend works best)
• Breadcrumbs
• Eggs
• Milk
• Onion, finely chopped
• Garlic, minced
• BBQ seasoning or dry rub
• Worcestershire sauce
• Ketchup
• Salt and pepper to taste
• BBQ sauce (for the glaze)
• Brown sugar (for the glaze)
• Apple cider vinegar (for the glaze)

Directions

1. Preheat your smoker to 250°F (120°C) using wood chips or pellets such as hickory, oak, or apple for flavor.
2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, BBQ seasoning, Worcestershire sauce, ketchup, salt, and pepper. Mix gently until just combined—don’t overmix.
3. Form the mixture into a loaf shape and place it on a sheet of parchment or foil for easy transfer.
4. Place the meatloaf directly on the smoker grates or a wire rack over a baking sheet.
5. Smoke the meatloaf for about 2 to 2½ hours, or until the internal temperature reaches 155°F (68°C).
6. Meanwhile, prepare the glaze by mixing BBQ sauce, brown sugar, and apple cider vinegar in a small saucepan. Simmer over low heat for 5 minutes.
7. Brush half of the glaze over the meatloaf during the last 30 minutes of smoking.
8. Once the internal temperature reaches 160°F (71°C), remove the meatloaf from the smoker and brush with the remaining glaze.
9. Let rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 2½ hours
Total time: 2 hours 45 minutes

Variations

• Spicy version: Add a dash of cayenne or chipotle powder to the meat mixture or glaze.
• Cheesy center: Stuff the middle of the loaf with shredded cheddar or pepper jack for a gooey surprise.
• Bacon-wrapped meatloaf: Wrap the loaf in bacon before smoking for extra flavor and juiciness.
• Turkey meatloaf: Use ground turkey instead of beef for a lighter option.
• Maple glaze: Swap brown sugar for maple syrup for a sweet, smoky twist.

Storage/Reheating

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F (175°C) for 10–15 minutes, or warm gently in a skillet with a bit of BBQ sauce. You can also freeze the cooked meatloaf for up to 2 months—thaw overnight in the refrigerator and reheat before serving.

FAQs

What type of wood is best for smoking meatloaf?

Hickory and oak give a classic BBQ flavor, while apple or cherry wood adds a sweeter, milder smoke.

Can I make this in the oven instead of a smoker?

Yes, bake at 350°F (175°C) for 1 hour, adding the glaze during the last 15 minutes.

How do I keep the meatloaf from falling apart?

Don’t skip the eggs and breadcrumbs—they help bind the ingredients together.

Can I use store-bought BBQ sauce for the glaze?

Yes, any good-quality BBQ sauce works; just mix it with brown sugar and vinegar for depth.

What’s the ideal internal temperature for smoked meatloaf?

It should reach 160°F (71°C) to ensure it’s fully cooked and safe to eat.

Can I add vegetables to the meatloaf?

Yes, finely chopped bell peppers, carrots, or mushrooms add flavor and moisture.

How do I prevent the meatloaf from drying out?

Use meat with a bit of fat (like 80/20 beef) and avoid overcooking past 160°F.

Can I make this recipe gluten-free?

Yes, use gluten-free breadcrumbs and check that your BBQ sauce and seasonings are gluten-free.

Do I need to cover the meatloaf while smoking?

No, leave it uncovered to allow the smoke to penetrate the meat.

Can I double the recipe for a larger group?

Yes, simply form two smaller loaves to ensure even cooking.

Conclusion

BBQ Smoked Meatloaf with Glaze is a smoky, savory upgrade to the traditional meatloaf that brings bold barbecue flavor to the table. The slow smoking process infuses every bite with depth and richness, while the sticky glaze adds the perfect finishing touch. Whether you’re serving it at a cookout or as a comforting family meal, this recipe delivers mouthwatering results that everyone will love.

BBQ Smoked Meatloaf with Glaze

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BBQ Smoked Meatloaf with Glaze is a smoky, juicy twist on a classic comfort food favorite. Slow-smoked to perfection and finished with a sweet, tangy BBQ glaze, this dish delivers rich, wood-fired flavor and tender texture that make it perfect for family dinners, cookouts, or any barbecue lover’s table.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Smoking
• Cuisine: American BBQ
• Diet: Halal

Ingredients

• 2 lbs ground beef (80/20 blend)
• 1 cup breadcrumbs
• 2 large eggs
• 1/2 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp BBQ seasoning or dry rub
• 1 tbsp Worcestershire sauce
• 2 tbsp ketchup
• Salt and pepper to taste
• For the glaze:
• 1/2 cup BBQ sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar

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Instructions

1. Preheat smoker to 250°F (120°C) using wood chips or pellets such as hickory, oak, or apple.
2. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, BBQ seasoning, Worcestershire sauce, ketchup, salt, and pepper. Mix gently until just combined.
3. Form the mixture into a loaf shape and place it on parchment or foil for easy handling.
4. Place the meatloaf directly on smoker grates or a wire rack over a baking sheet.
5. Smoke for 2–2½ hours, or until the internal temperature reaches 155°F (68°C).
6. Meanwhile, make the glaze by combining BBQ sauce, brown sugar, and apple cider vinegar in a small saucepan. Simmer for 5 minutes.
7. Brush half of the glaze over the meatloaf during the last 30 minutes of smoking.
8. Once the meatloaf reaches 160°F (71°C), remove from smoker and brush with remaining glaze.
9. Rest for 10 minutes before slicing and serving.

Notes

• Use hickory or oak for bold smoky flavor, or apple wood for a milder taste.
• Don’t overmix the meat to keep the texture tender.
• Add cheese or wrap with bacon for extra flavor and moisture.
• Letting the meatloaf rest ensures juicy slices.
• Can also be baked at 350°F (175°C) for about 1 hour if no smoker is available.

Nutrition

• Serving Size: 1 slice
• Calories: 410
• Sugar: 10g
• Sodium: 780mg
• Fat: 26g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 130mg