Smoked BBQ Meatloaf with Sticky Glaze
Tender smoked meatloaf made with ground beef and pork, seasoned with classic BBQ flavors, and finished with a sticky, tangy barbecue glaze.
Equipment
- Smoker or pellet grill
- Small wire cooling rack
- Rimmed sheet pan or disposable foil pan
- Large mixing bowl
- Medium skillet
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Instant-read thermometer
- Leave-in probe thermometer, optional
- Silicone basting brush
- Heat-resistant gloves
Ingredients
For the Meatloaf:
- 1 1/2 pounds 80/20 ground beef
- 1/2 pound ground pork
- 1 cup panko breadcrumbs
- 3/4 cup whole milk
- 2 large eggs
- 1 small yellow onion finely diced
- 3 garlic cloves finely minced
- 1 tablespoon butter or olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard or Dijon mustard
- 2 tablespoons BBQ rub
- 1/2 teaspoon freshly ground black pepper
- Nonstick cooking spray
For the BBQ Glaze:
- 1/2 cup BBQ sauce
- 1/4 cup ketchup
- 1 tablespoon packed brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the smoker to 250°F using pecan, oak, cherry, apple, hickory, or your preferred smoking wood.
- Line a rimmed sheet pan or disposable foil pan with foil. Place a small wire rack over the pan and coat the rack lightly with nonstick cooking spray.
- Heat the butter or olive oil in a skillet over medium heat.
- Add the finely diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for approximately 30 seconds, just until fragrant.
- Remove the skillet from the heat and let the onion and garlic cool for 5 to 10 minutes.
- Combine the panko breadcrumbs and milk in a large mixing bowl. Let the mixture stand for 5 minutes so the breadcrumbs absorb the milk.
- Add the eggs, Worcestershire sauce, ketchup, mustard, BBQ rub, black pepper, and cooled onion mixture to the bowl. Stir until evenly combined.
- Add the ground beef and ground pork.
- Using clean hands, gently mix everything together only until the ingredients are evenly distributed. Do not knead or tightly compress the meat.
- Transfer the mixture to the prepared wire rack.
- Shape it into an even loaf approximately 10 inches long, 5 inches wide, and 2 1/2 to 3 inches thick. Smooth any large cracks without packing the loaf tightly.
- Insert a leave-in thermometer probe into the center of the loaf if using one.
- Place the pan and rack in the smoker.
- Smoke the meatloaf at 250°F until the center reaches approximately 140°F, usually 1 1/2 to 2 hours.
- While the meatloaf smokes, combine the BBQ sauce, ketchup, brown sugar, apple cider vinegar, and Worcestershire sauce in a small bowl.
- When the meatloaf reaches approximately 140°F, brush half of the glaze evenly over the top and sides.
- Continue smoking for 15 minutes.
- Apply another light layer of glaze and continue cooking until the center of the meatloaf reaches 160°F.
- Remove the meatloaf from the smoker and let it rest uncovered for 15 minutes.
- Transfer the loaf carefully to a cutting board, slice into thick portions, and serve with any remaining glaze or BBQ sauce.
Notes
Use 80/20 ground beef rather than extra-lean beef for a juicier meatloaf.
Ground pork adds richness and moisture, but it may be replaced with additional 80/20 ground beef.
Finely dice the onion so the loaf holds together and slices cleanly.
Allow the cooked onions and garlic to cool before mixing them into the raw meat.
Do not overmix or tightly pack the meatloaf. Gentle mixing produces a more tender texture.
Shape the loaf evenly so the narrow ends do not overcook before the center reaches temperature.
A free-form loaf on a wire rack allows excess fat to drain and exposes more surface area to smoke.
Apply the sugary glaze near the end of the cook to reduce the risk of scorching.
Pecan and cherry make a balanced beginner-friendly wood combination. Oak, apple, and hickory also work well.
Great store-bought rubs and sauces are completely acceptable. Killer Hogs, Kinder’s, and Meat Church are all practical options.
Cook the center of the meatloaf to 160°F as measured with a reliable food thermometer.
Let the meatloaf rest for 15 minutes before slicing so it holds together better.
For an oven version, bake on a wire rack at 350°F and add the glaze during the final 20 to 25 minutes.
Nutrition is estimated and will vary according to the ground meat, sauce, rub, milk, and serving size.