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Smoked BBQ Meatloaf Recipe with Barbecue Sauce

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This delicious BBQ meatloaf recipe is made with a combination of ground beef and pork, and smothered in a BBQ sauce glaze. Barbecue meatloaf is an easy recipe that’s guaranteed to be a family favorite. 

Hey, ya’ll! If you love a good classic meatloaf recipe, then you will enjoy this easy BBQ meatloaf. Not gonna lie, I am a a sucker for those hearty, down-home Southern flavors that just scream “home-cooked goodness.” And let me tell you, this meatloaf delivers! It’s a hearty meal and a great recipe the entire family will love. 

This recipe is incredibly easy to make. We’re talking simple, no-fuss ingredients that you likely already have on hand. Ground beef, ground pork, diced onions, a splash of milk, and a few slices of bread for that perfect texture – that’s all you need. 

So, what are you waiting for? Gather your ingredients, fire up the smoker, and get it on the dinner table tonight!

What you’ll love about this recipe:


  • MOIST MEATLOAF – The combination of ground beef and pork, along with the addition of soaked bread and milk, keeps meatloaf moist and juicy. Sautéing the onions and garlic also adds moisture and flavor.
  • FLAVORFUL MEATLOAF – Smoking meatloaf infuses it with a deep, rich smoky flavor that is hard to achieve with traditional baking methods. The choice of wood (hickory, applewood, etc.) adds a unique taste that enhances the overall experience.
  • GLAZE – The sweet BBQ sauce glaze applied during the smoking process caramelizes and creates a sticky, flavorful topping that contrasts beautifully with the savory meatloaf.

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1/4 – 1/2 cup whole milk
  • 2-3 slices bread, cubed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon BBQ sauce
  • 2 eggs
  • Soul Food Seasoning (to taste)
  • Additional BBQ sauce for glaze topping

Substitutions and Variations for Homemade Meatloaf

  • Bread Crumbs: Instead of using bread cubes, you can use regular or panko crumbs, crushed crackers.
  • Seasoning: If you don’t make our Soul Food Seasoning, you can use Cajun seasoning, Creole seasoning, Italian seasoning, or a combination of garlic powder, onion powder, paprika, black pepper, and cayenne pepper.
  • Glaze: You can experiment with different types of BBQ sauce, such as homemade barbecue sauce, honey, sweet, hickory, etc. If you want to use something other than BBQ for the glaze, try ketchup mixed with brown sugar, tomato sauce or paste mixed with a little honey and Worcestershire sauce, or even sweet chili sauce. 
  • Bacon: For an extra layer of flavor, you can wrap meatloaf in bacon before smoking or baking. The bacon adds a delicious smoky taste and helps keep the meatloaf moist.

Smoked BBQ Meatloaf Recipe

1. Preheat the Smoker: Preheat your smoker to 225°F (107°C). Add your preferred wood pellets (such as hickory, pecan, or cheery) for a rich smoky flavor.

2. Prepare the Bread Mixture: In a small bowl, combine the cubed bread and milk. Let the bread soak up the milk until it becomes soft, about 5-10 minutes. If the bread mixture seems too dry, add a little more milk.

3. Sauté Onions and Garlic: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.

4. Mix: In a large mixing bowl, combine the ground beef, ground pork, and sautéd vegetables. Add the soaked bread mixture to the meat mixture. Add the Worcestershire sauce, BBQ sauce, and eggs to the bowl. Season generously with Soul Food Seasoning.

5. Combine Ingredients: Using your hands, mix all the ingredients together until well combined. Be careful not to overmix, as this can make your meatloaf tough.

7. Shape Mixture: Line a loaf pan with plastic wrap, making sure it fits snugly into the corners and sides. Place the meatloaf mixture into the lined pan, pressing it down evenly. Alternatively, on a sheet of parchment paper or aluminum foil, shape the meat mixture into the desired loaf shape. Make sure the loaf is evenly shaped for even cooking.

8. Smoke Meatloaf: Transfer meatloaf to a wire rack. Place rack directly on the smoker. Smoke at 225°F (107°C) for about 2-3 hours, or until the internal temperature reaches 160°F (71°C).

9. Apply the Barbecue Glaze: About 30 minutes before the meatloaf is done, brush the top with additional BBQ sauce to create a glaze. Continue smoking until it reaches the desired internal temperature and the glaze has set.

10. Rest Meatloaf: Once meatloaf has reached an internal temperature of 160°F (71°C) and the glaze is set, remove it from the smoker. Let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the loaf.

11. Serve: Slice and serve with your favorite sides.

Recipe Tips & Tricks

  • Don’t Overmix: When combining the ingredients, mix just until everything is evenly distributed. Overmixing can make the meatloaf tough.
  • Use a Meat Thermometer: To ensure the meatloaf is cooked through but not overdone, use an instant-read thermometer to check the internal temperature. The meatloaf is done when it reaches 160°F (71°C).
  • Rest the Meatloaf: After removing meatloaf from the smoker or oven, let it rest for 10-15 minutes at room temperature before slicing. This allows the juices to redistribute, making the meatloaf more moist and flavorful.
  • Uniform Size: For even cooking, make sure the loaf is uniform in size and shape. If one end is thicker, it may cook unevenly.
  • Sauce Layers: Apply the BBQ glaze in layers. Start with a thin layer about halfway through cooking, then add another layer about 30 minutes before the meatloaf is done. This builds a nice, sticky glaze.
  • Make Ahead: You can prepare meatloaf mixture ahead of time and refrigerate it for up to 24 hours before cooking. This can help the flavors meld together.
  • Slicing Tips: Use a sharp knife to slice. For clean slices, you can wipe the knife with a damp cloth between cuts.

What to Serve with BBQ Meatloaf Recipe

Smoked BBQ Meatloaf pairs wonderfully with a variety of side dishes that complement its rich, smoky flavors. Here are some excellent options:

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What to Do With Leftover Meatloaf

To store leftover meatloaf, first, let it cool to room temperature, then tightly wrap it in plastic wrap, aluminum foil, or place it in an airtight container. Refrigerate promptly and use within 3-4 days, making sure to label it with the date.

For longer storage, freeze wrapped meatloaf for up to 2-3 months. Thaw frozen meatloaf overnight in the refrigerator before reheating to an internal temperature of 165°F (74°C) to ensure it’s safe to eat.

Print
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Smoked BBQ Meatloaf Recipe with Barbecue Sauce

  • Author: Krysten and Marrekus Wilkes
  • Prep Time: 20 minutes
  • Cook Time: 2-3 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 68 servings 1x
  • Category: dinner
  • Method: smoking
  • Cuisine: american, southern

Description

This delicious BBQ meatloaf recipe is made with a combination of ground beef and pork, and smothered in a BBQ sauce glaze. 


Ingredients

Scale
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1/41/2 cup whole milk
  • 23 slices bread, cubed
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon BBQ sauce
  • 2 eggs
  • Soul Food Seasoning (to taste)
  • Additional BBQ sauce for glaze topping

Instructions

  1. Preheat smoker to 225°F (107°C). Add preferred wood pellets (hickory, pecan, or cherry).
  2. In a small bowl, combine the cubed bread and milk. Let bread soak until it’s soft, about 5-10 minutes. If mixture is too dry, add more milk.
  3. In a skillet, heat 1 tablespoon olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for another 1-2 minutes until fragrant. Remove from heat and let cool slightly.
  4. In a large mixing bowl, combine ground beef, ground pork, and sautéed vegetables. Add soaked bread mixture, Worcestershire sauce, BBQ sauce, eggs, and Soul Food Seasoning to the bowl. Using your hands, mix until well combined. Avoid overmixing to keep meatloaf tender.
  5. Line a loaf pan with plastic wrap, fitting it into corners and sides. Place meatloaf mixture into lined pan, pressing it down evenly. Alternatively, shape the meat mixture into a loaf on parchment paper or aluminum foil.
  6. Transfer loaf to a wire rack and set on smoker rack. Smoke at 225°F (107°C) for 2-3 hours, or until internal temperature reaches 160°F (71°C).
  7. About 30 minutes before meatloaf is done, brush top with additional BBQ sauce to create a glaze. Continue smoking until internal temperature reaches 160°F (71°C) and glaze has set.
  8. Remove meatloaf from the smoker. Let it rest for 10-15 minutes before slicing to allow juices to redistribute.
  9. Slice meatloaf and serve with your favorite sides.

Keywords: bbq meatloaf, smoked meatloaf, smoker meatloaf, barbecue meatloaf

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