Smoker Series: Smoked Meatloaf Recipe - Time, Temp & Pro Tips

This recipe for smoked meatloaf is a bold, smoky, and delicious twist on a classic dinnertime dish.

Serve up smiles for dinner with this smoked meatloaf recipe that will have your mouth watering.

There's something about indulging in a warm, hearty slice of meatloaf on a chilly evening that makes you feel like you're getting wrapped up in a hug.

Maybe it's the texture of the ground beef, the crispness of the baked-in veggies, or the sweet glaze on top that does it, but all I can say is that there's a reason meatloaf is a staple dinnertime meal in households across America.

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It's inexpensive to make, can feed an entire kitchen table's worth of hungry bellies, and anyone practicing a carnivore diet can admit that it's quite delicious.

While meatloaf is usually cooked in an oven, a smoker can be enlisted to add a savory smokiness to the meat. This meatloaf recipe is the latest in the Hook & Barrel Smoker Series, with "How to" guides also available for fish, pulled pork, and brisket.

Grandmommie's Smoked Meatloaf Recipe

This recipe comes from Gayle Starita, my stepmother-in-law and my daughter's "Grandmommie" who generously permitted me to share her much-lauded version of this classic dish.

Meatloaf Ingredients

2/3 cup dry bread crumbs. You can use Italian or plain. If using plain, add dry Italian seasoning
1 cup milk
2 eggs, beaten
1 1/2 lbs. ground chuck
1/4 chopped onion. (I always end up adding more.)
1 chopped bell pepper (green, red, or whichever you prefer). Again, the amount used is up to you.
1 tsp salt or according to taste
1/8 tsp pepper

Mix the bread crumbs, milk, and eggs, then pour over the remaining ingredients. Mix all together by hand then form into a loaf. Place in a 9x13 glass dish.

Glaze Ingredients

Mix brown sugar and ketchup. I don’t measure these, I just mix them together until I get a taste I like.

Smoking Instructions

cooked smoked meatloaf — **Author's suggestion: Slice and serve out of the dish, as you can see when all is said and done, it's a tad bit messy.**

Cook for one hour at 225 degrees
Take the meatloaf out and increase the temperature to 375 degrees.
Top with glaze
Return meatloaf to the smoker and cook until internal temperature reaches 155 degrees. Note: I often cook a little longer after glazing to have the glaze solidify.

Serve with potatoes and veggies and enjoy!