Smoked Meatloaf with BBQ Glaze

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Smoked Meatloaf with BBQ Glaze

This smoked meatloaf recipe takes a classic comfort dish and adds deep, smoky flavor by cooking it low and slow on a smoker or pellet grill. Finished with a tangy BBQ glaze, this meatloaf stays juicy, tender, and packed with rich flavor. It’s perfect for weekend cookouts or anytime you want to elevate a traditional favorite.

Ingredients

  • 2 pounds ground beef
  • 1 tablespoon olive oil
  • 1/2 onion, finely chopped (about 1 cup)
  • 3/4 cup Italian bread crumbs
  • 2 tablespoons tomato paste, divided
  • 1 cup milk
  • 2 teaspoons garlic powder
  • 1 tablespoon Worcestershire sauce
  • 2 eggs, beaten
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 2 teaspoons dried parsley
  • 1/2 cup barbecue sauce
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat a smoker or pellet grill to 250°F.
  2. In a small pan, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 7–10 minutes. Remove from heat and allow the onion to cool completely.
  3. In a small bowl, combine the milk and bread crumbs, stirring until a thick paste forms. Let sit for 5 minutes so the crumbs fully absorb the milk.
  4. In a large bowl, combine the ground beef, cooled onions, breadcrumb mixture, 1 tablespoon of tomato paste, garlic powder, Worcestershire sauce, eggs, paprika, salt, and dried parsley.
  5. Using your hands, mix lightly but thoroughly until just combined. Avoid overmixing.
  6. Transfer the meat mixture onto a wire rack set over a baking sheet or into a loaf pan, shaping it gently into a loaf.
  7. In a small bowl, mix the remaining tomato paste, barbecue sauce, and apple cider vinegar to make the BBQ glaze.
  8. Brush the meatloaf with the first coating of glaze and place it into the smoker. Continue brushing with additional glaze every 35–40 minutes during cooking.
  9. Smoke the meatloaf until it reaches an internal temperature of 165°F, about 3–4 hours.

Serving Tips

Serve smoked meatloaf with classic sides like mashed potatoes, mac and cheese, or grilled vegetables. Leftovers make excellent sandwiches the next day.

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