This delicious smoked meatloaf 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.
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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 we 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
- Ground Beef: Choose 80/20 ground chuck for the best mix of flavor and moisture.
- Ground Pork: Mixing pork with beef keeps the meatloaf juicy and tender. You can use all beef if needed.
- White Onion, Diced: Dice the onion small so it softens well while cooking. Yellow onion works too.
- Garlic, Minced: Fresh is best, but pre-minced garlic from a jar is fine if you’re short on time.
- Whole Milk: Used to soften the bread and keep the meatloaf moist.
- Bread: Used as a binder to hold everything together. Any sandwich bread works—just cube or tear it into small pieces. Day-old bread works best.
- Worcestershire Sauce: Adds that “something extra.”
- BBQ Sauce: Pick your favorite bottled brand or homemade sauce.
- Eggs: Used to bind everything together.
How to Make Smoked Meatloaf
Step 1: In a large bowl, combine the beef, pork, sautéed veggies, soaked bread, Worcestershire, BBQ sauce, eggs, and Soul Food Seasoning.
Step 2: Using your hands, mix all the ingredients together until well combined. Be careful not to overmix, as this can make your meatloaf tough.
Step 3: Line a loaf pan with plastic wrap and press in the meat mixture evenly, or shape it into a loaf on parchment or foil, making sure it’s evenly formed for consistent cooking.
Step 4: Place the meatloaf on a wire rack and smoke at 225°F for 2–3 hours, until it reaches an internal temp of 160°F. About 30 minutes before it’s done, brush with BBQ sauce to glaze. Once the glaze is set and the meatloaf is fully cooked, remove it from the smoker and let it rest 10–15 minutes before slicing.
Recipe Tips
- 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
Smoked BBQ meatloaf pairs well with a variety of side dishes. Here are some of our favorite options:
- Mashed potatoes
- Green beans and potatoes
- Mac and cheese
- Baked beans with ground beef or slow cooker baked beans
- Coleslaw
- Cornbread or sweet potato cornbread
- Potato salad
How to Store Leftovers
- 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.
Smoked Meatloaf Recipe with Barbecue Sauce
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
Instructions
- Preheat smoker to 225°F (107°C). Add preferred wood pellets (hickory, pecan, or cherry).
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Remove meatloaf from the smoker. Let it rest for 10-15 minutes before slicing to allow juices to redistribute.
- Slice meatloaf and serve with your favorite sides.
what kind of smoker did you use for this please? offset? upright? electric/mechanical?
Hi Jimmy, we used our Recteq pellet smoker! I hope that helps.