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Home » Grilling and BBQ

Smoked Meatloaf {BBQ meatloaf}

06/28/2018 Updated: 06/23/2021 By Karrie 48 Comments

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How to make a smoked meatloaf Pinterest PIN

Smoked Meatloaf is an unusual and simply delicious version of a classic favorite.  So easy to make from a mixture of ground beef, pork, and turkey with a BBQ sauce topping!

Loaf of smoked meatloaf on a board with red peppers and green onions on the side

Smoked Meatloaf

Smoked Meatloaf is the only way I will ever eat meatloaf.  If it's not smoked, then I'm not eating it.  

I've never, ever liked meatloaf and absolutely refused to eat it when I was younger (just ask my Mom).

I mean it's a total waste of good ground beef.  Here are a list of foods I'd rather make with ground beef than a meatloaf:

  • Tacos
  • Hamburgers
  • Empanadas
  • Meatballs
  • Salisbury steak

However, my extreme hatred towards meatloaf took a drastic U-turn one summer weekend, when J wanted a meatloaf and I wanted to smoke something on the grill.

Sliced meatloaf on a cutting board

 Smoked Meatloaf is the BEST Meatloaf!

The first time I made this smoked meatloaf, I didn't write down any of the ingredients. 

I just threw together a bunch of ingredients from the refrigerator and pantry stuff and made it.

Honesty, I really didn't care about documenting it because I knew I wasn't going to eat it (because it's meatloaf). 

I also knew that I wasn't going to make it again for J for another year or so (because it's meatloaf).

Smoked meatloaf tastes NOTHING like regular meatloaf.  It is beyond good and all full of smokey goodness. It's a recipe worthy of ground beef.

This meatloaf had the most amazing flavor and I immediately wrote down the ingredients (guesstimating the amounts) on a small piece of paper.

Safely stored it in my favorite BBQ cookbook for future reference, I'm now a converted meatloaf lover and make it at least once a month, even in the winter!

Charred red bell pepper on a cutting board

How to roast peppers

Bell peppers are so delish in a smoked meatloaf and I like to roast them first for an extra flavor bang. 

I always use red bell peppers, but green peppers can be used here too.

  1. Char the peppers on a grill or gas stove until they are blackened on all sides.
  2. Steam in a covered bowl or sealed paper bag.
  3. Peel all the skin off.  DO NOT RINSE the skin off, just peel it off with your fingers.
  4. Remove all of the inside seeds.
  5. Chop that baby up and use!

Below are a few of my favorite smoking books! Project Smoke by Steven Raichlen is my go-to book whenever and I've done a few other recipes of his on TEA. Like these Smoked Stuffed Chicken Thighs With Cheese and Ham or this Double Rum Smoked Turkey.

Love all his recipes and there's a reason why I use the hashtag #stevenraichlenismyhomeboy on all my Project Smoke recipe pics on Instagram. LOL!

Meatloaf in a homemade foil pan ready to smoke

Here's the meatloaf mixture in my fancy homemade foil pan. 

This loaf was way too big for a single disposable aluminum foil pan so you can:

  • MacGyver a big one (like I did)
  • Divide up the mixture and use two disposable foil pans.

How to make your own BBQ foil pan: 

  1. Take a large piece heavy duty foil
  2. Double it up
  3. Fold in the shape of a pan the size to fit your meatloaf
Meatloaf sliced on a wooden cutting board

While you've got the smoker all nice and hot, try these recipes:   Smoked Jalapeño Poppers or this fantastic Smoked Porchetta Pork Loin (my favorite because it's so good on sandwiches the next day!)

So get out the smoker and enjoy this recipe for smoked meatloaf and PIN it for later.  Please let me know how you like it in the comments below too!

Smoked Meatloaf on a cutting board

Smoked Meatloaf

Smoked Meatloaf is an unusual and simply delicious version of a classic favorite.  So easy to make from a mixture of ground beef, pork, and turkey with a BBQ sauce topping!
4.75 from 16 votes
Print Pin Rate
Course: Entree
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 servings
Calories: 753kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 1 ¼ pounds ground beef chuck
  • 1 ¼ pounds ground turkey
  • 1 pound ground pork
  • 2 roasted red bell peppers , chopped (at home roasting instructions below)
  • ¾ cup fresh bread crumbs
  • ⅓ cup onion , finely chopped
  • 4 fresh garlic cloves , minced
  • 2 eggs , beaten
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ cup barbecue sauce , homemade or good quality store bought

heavy duty aluminum foil to make your own loaf pan or 2 disposable aluminum foil pans

    US Customary - Metric

    Instructions

    TO ROAST THE RED BELL PEPPERS:

    • Grill bell peppers over a gas or charcoal grill. Grill all sides of each pepper until blackened, about 15-20 minutes.
    • Place blackened peppers in a small bowl and cover with a plate to allow the steam to loosen up the skin on the peppers. Let steam about 15 minutes and then peel off the pepper skins and scrap out the seeds. DO NOT rinse the peppers under water to remove the skin and seeds because that will remove all the smokey flavor.
    • Chop the bell peppers and set aside.

    FOR THE MEATLOAF:

    • In a large bowl, combine all ingredients but only add ½ cup of the 1 ½ cup of barbecue sauce. Reserve other 1 cup of sauce to top the meatloaf later. Mix all ingredients in the bowl together until thoroughly combined.
    • Take a small baking sheet and place a foil pan on it. Fill the loaf pan with the meatloaf mixture, top with the reserved 1 cup of barbecue sauce, and set aside to prepare the smoker.
      **Can make a homemade foil loaf pan by taking a 24" piece of heavy duty aluminum foil and doubling it over by folding it half. Mold the foil sides upwards to form a loaf pan.
    • Prepare the smoker and set it at 225F/107C degrees (I like to use fruit woods with this meatloaf, like cherry or apple).
      **Alternative oven cooking method to smoking the meatloaf: Bake meatloaf in a preheated 350F/177C degree oven for 1 ½ hours or until middle registers 165F/74C. Top the uncooked meatloaf with the 1 cup of remaining barbecue sauce before placing it in the oven.
    • Place the meatloaf pan directly on the rack of an indirect heat source of the smoker and smoke for 3-4 hours, or until middle of meatloaf registers 165F/74C degrees.
    • Remove fully cooked meatloaf from the smoker or oven, allow it cool for a couple of minutes in the pan. Then remove from the pan, cut into slices, and serve immediately.

    Recipe Notes & Tips:

    • Use a fruit hardwood for smoking.  I like to use apple or cherry hardwood to smoke this meatloaf.
    • Store leftover meatloaf in a tightly covered container and keep for up to 5 days in the refrigerator.
    • Can freeze the cooked meatloaf for later!  Freeze whole or individual thick slices by wrapping it really well with freezer butcher paper or plastic wrap and then place in a freezer proof bag.
    Nutrition Facts
    Smoked Meatloaf
    Amount Per Serving
    Calories 753 Calories from Fat 351
    % Daily Value*
    Fat 39g60%
    Saturated Fat 14g70%
    Cholesterol 228mg76%
    Sodium 1565mg65%
    Potassium 1012mg29%
    Carbohydrates 41g14%
    Fiber 1g4%
    Sugar 25g28%
    Protein 55g110%
    Vitamin A 340IU7%
    Vitamin C 8mg10%
    Calcium 111mg11%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter

    More Grilling and BBQ

    • Smoked Jalapeño Poppers {with bacon + apple + brie}
    • Smoked Porchetta Recipe
    • Slow Cooker BBQ Sauce
    • Grilled Vegetable Tuna Salad Recipe

     ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

    Reader Interactions

    Comments

    1. Justin Wall

      May 26, 2021 at 6:55 pm

      Hey. Thanks for the Idea! I was looking to make the kids some shawarma's during lockdown when everything was closed. I had some ground beef and lamb in the freezer. Modified the recipe to use some savoury shawarma spices to make a meatloaf in the smoker. I just had to steal your meatloaf smoker idea for myself. Fortunately my neighbour trimmed and pruned his apple trees this year. I tossed all the branches through another neighbour's wood chipper and dried them. Now have a lifetime supply of apple chips.
      Low and slow in the smoker was the key to making the most amazingly authentic tasting shawarma ever at home. I took the "meatloaf" and shaved it thin for the wraps. Will be a go to method now when the kids get a craving for shawarmas. Thank you.

      Reply
      • Karrie

        May 28, 2021 at 12:03 pm

        You are beyond genius Justin!! I am absolutely loving the shawarma modification and might be trying that this weekend! And you are soooooo lucky to have all those apple chips! I'm super jealous and may have to send you my address so you can mail me some. lol!

        Reply
    2. cheryl

      September 18, 2020 at 8:46 am

      can this be baked in oven i dont have a smoker

      Reply
      • Karrie

        September 18, 2020 at 10:06 pm

        Yes Cheryl, it can be baked and the instructions are listed in the recipe card. Hope you enjoy it!

        Reply
    3. James Mills

      September 08, 2019 at 4:50 pm

      Trying it for the first time, smoking w/cherry! Hope it comes out delicious.... we shall see.

      Reply
      • Karrie

        September 10, 2019 at 11:05 am

        Cherry is one of my favorite woods to smoke with James and hope you like the recipe!

        Reply
    4. Kevin

      July 28, 2019 at 4:02 pm

      5 stars
      I don’t mind oven cooked meatloaf but I just smoked one and may never eat another oven cooked one. The wife told me that.... I need to be ready to be smoking in the snow 🙂

      Reply
      • Karrie

        July 29, 2019 at 3:26 pm

        LOL Kevin!! Sooooo glad you and your wife liked this recipe and hope you send me a pic of you smoking a meatloaf in the snow this winter 😉

        Reply
    5. Tom Wilkison

      July 06, 2019 at 8:56 pm

      5 stars
      Great recipe! I wrapped the loafs in bacon. Best meatloaf i've eaten Thank You!

      Reply
      • Karrie

        July 11, 2019 at 2:04 pm

        Thank you very much Tom and so happy you enjoyed it! Bacon wrapped is the best!!

        Reply
    6. William R.York

      February 12, 2019 at 6:13 pm

      5 stars
      Well it sounds like a great recipe and smoking is a great way to cook meats. While rehabilitating from a three day stay in the hospital, (three weeks in a skilled nursing and rehab facility) my 89 year old Korean War vet, roommate's, son-in-law, an avid smoker afisicanado, smoked a brisket for thirteen hours. He smuggled in two chopped beef sandwiches each on a weekend. Delicious! Even so I can't justify the cost of a smoker though, as I would use it to little. Thanks and Best of Luck in your future endeavors.

      Reply
      • Karrie

        February 14, 2019 at 3:37 pm

        Thank you so much William and love that story! Hope you are feeling better now and thank goodness your roomate's son-in-law smuggled in those smoked brisket sandwiches! I bet they were fantastic because there's nothing like a good brisket to make you happy.

        Reply
    7. Azad

      November 28, 2018 at 1:42 am

      5 stars
      Thank you for the amazing idea and thank you for sharing the wonderful recipe. Can't wait to try it this weekend!

      Reply
      • Karrie

        November 28, 2018 at 10:32 am

        Thanks Azad and please let me know how you like it!

        Reply
    8. Todd

      October 02, 2018 at 10:44 pm

      Hi Karrie, not sure how I missed this until now but I definitely need this in my life! My only question to you is, how much smoke and how long? I've smoked many meats but nothing ground so I'm curious how much and how long you smoke so as to not over power it.

      Reply
      • Karrie

        October 02, 2018 at 10:54 pm

        Hi Todd! The meatloaf can be smoked for 3-4 hours, or until middle of the loaf registers 165F degrees. It's super easy to make and if you try it, please let me know how you like it.

        Reply
    9. Jeff the Chef

      September 16, 2018 at 10:17 pm

      What crazy good meatloaf!

      Reply
      • Karrie

        September 17, 2018 at 10:31 am

        Thanks Jeff and it's so crazy good!

        Reply
    10. Susan

      August 20, 2018 at 1:56 am

      5 stars
      Step by step explanation is great !! explained the recipe using simplest possible words and I loved it.
      Thank you for all of the work you put into your recipes

      Reply
      • Karrie

        August 21, 2018 at 3:20 pm

        Thanks Susan!

        Reply
    11. Isadora Guidoni

      August 13, 2018 at 7:49 am

      5 stars
      Damn, this is delicious. I tried this recipe a couple of times adjusting to my own taste with the seasonings and I simply love it! I found that the perfect measurament is 1 full tbs of black pepper and 2 of dried oregano.

      Reply
      • Karrie

        August 17, 2018 at 10:35 am

        Thanks so much Isadora!!! Love that you love it and I'm going to try your suggestions on the black pepper and dried oregano next time I make it!

        Reply
    12. Candee

      May 30, 2018 at 9:54 am

      Could you freeze this do you think? Looks amazing. I'd like to make it ahead for our vacation in the mountains

      Reply
      • Karrie

        May 30, 2018 at 11:27 am

        Thanks so much Candee, and yes, you can freeze this meatloaf! I usually make 2 loaves and freeze one to bring out later for dinner or to have for lunches through the week (I cut it into thick slices before freezing for the lunches). I wrap it really well with freezer plastic wrap and then put it in a freezer proof Ziploc bag. Have a wonderful vacation and please let me know how you liked the meatloaf when you get back.

        Reply
    13. Mike

      February 02, 2018 at 9:34 pm

      I sure hope you're still monitoring this thread
      I'm pretty good with a fire smoker, but age and laziness have caught up with me, and I impulse bought am electric smoker yesterday. I was going to test it with a Pork Belly, but that's just been trumped with your meatloaf.

      Thanks for sharing <3

      Reply
      • karrie @ Tasty Ever After

        February 04, 2018 at 9:55 am

        Congrats Mike on your new electric smoker! Did you break it in with the meatloaf? If yes, I'd love to know how it turned out. Yay on the pork belly too! I use Steven Raichlen's BBQ pork belly recipe a lot because it's so dang good. His rub is spot on and the belly turns out perfect each time. Here's the recipe, in case you're interested: https://barbecuebible.com/recipe/barbecued-pork-belly/:
        Happy smoking! )

        Reply
    14. Todd

      July 12, 2017 at 6:03 pm

      Amazing! I've seen a few similar recipes now. Going to have to try this soon. I saw one that after it's smoked, they slice it, baste the individual slices with BBQ sauce, and then hit it with a hot grill to caramelize the outer sides of the individual slices!

      Reply
      • Karrie@tastyeverafter

        July 13, 2017 at 12:10 am

        Thanks Todd! Love the idea of basting meatloaf slices with BBQ sauce and grilling it! Trying that next time I make this

        Reply
    15. Aaron

      June 27, 2017 at 8:27 pm

      5 stars
      I loved the idea so much, that I had to try my own thing.... I used 3 lbs of 85/15 ground turkey, one orange and one yellow bell pepper, 2 portabella mushroom caps, some secret seasonings, panko breadcrumbs, and then did a bacon lattice wrap over the top, cuz nothing has to be 100% healthy, and who doesn't love bacon.....
      https://www.dropbox.com/s/t9fz4bxqk88j9je/20170627_184711.jpg?dl=0

      Reply
      • Karrie@tastyeverafter

        June 27, 2017 at 11:11 pm

        WHOA!!! Nice bacon lattice work Aaron! I love bacon so why didn't I think of encasing the whole meatloaf in a bacon blanket??? Thanks so much for taking the time to comment on what you did and I've going to try your method next time I make this because...BACON!!!!!

        Reply
    16. Jeremy D'Souza

      February 19, 2017 at 5:28 pm

      5 stars
      I have never really been a fan of meatloaf, but while looking for new things to smoke on my kamado, I came across this recipe.

      Not sure if I'll ever like standard oven baked meatloaf, but I LOVE this smoked version. Second time making it today and it did not disappoint :).

      Reply
      • Karrie@tastyeverafter

        February 20, 2017 at 10:42 am

        Thanks so much Jeremy and I'm sooooo happy you like it! I've never been a fan of meatloaf either but luckily, one day I smoked one! It's so different from a plain old boring regular meatloaf. And the leftovers are fabulous too Everything tastes better smoked, right?
        Love that you have a kamado. I've been wanting one of those for a while, but I already have 4 smokers and can't seem to get motivated to splurge on another one. Maybe I'll get one for my birthday this summer. heeheehee

        Reply
    17. JOE

      November 22, 2016 at 1:09 am

      Please tell me, what kind of wood did you use?

      Reply
      • Karrie@tastyeverafter

        November 22, 2016 at 11:52 pm

        Hi Joe! I like to use a fruit wood to smoke this meatloaf and I've used both cherry and apple before. Although feel free to your favorite wood. If you try this recipe, please let me know how it turns out for you

        Reply
    18. James Vickers

      October 24, 2016 at 7:03 pm

      5 stars
      I made this recipe last night, on the smoker. 260° for 3 hours 15 minutes. I used charcoal and hickory, in my barrel smoker. I didn't use turkey. 2lb ground Chuck, 1½lb ground pork. I followed the rest of the recipe exactly. My wife and I both thought that it's the best meatloaf we've ever had. Kudos and thanks!

      Reply
      • Karrie@tastyeverafter

        October 28, 2016 at 6:33 pm

        Thanks so much James! Love the beef and pork combo you smoked. We just bought a barrel smoker and love it. I haven't tried this meatloaf in it but may do one this weekend

        Reply
    19. James Wallace

      July 10, 2016 at 2:37 pm

      Loved it, used apple wood, smoked the onions with the peppers. also smoked a jalapeno to give it a little heat.

      Reply
      • Karrie@tastyeverafter

        July 11, 2016 at 9:14 pm

        I'm so happy you liked it James and thank you so much for taking the time to give feedback. Good idea on the smoking of the onions, peppers, and jalapenos! Definitely trying that next time

        Reply
    20. Jodie Henry

      June 13, 2016 at 8:10 am

      5 stars
      This is the BEST meatloaf I've ever had! I HATE meatloaf, but hubby loves it. I decided to try this as I love using my smoker. Amazing, so flavorful and satisfying!

      Reply
      • Karrie@tastyeverafter

        June 14, 2016 at 11:56 am

        Yay!! Thank you so much Jodie! Very happy you and your Hubby liked it. I don't like meatloaf either but I love it smoked

        Reply
    21. Neal

      July 26, 2015 at 10:31 pm

      5 stars
      I tried this recipe and it was awesome. Thank you. I'm keeping this recipe for future use. I used hickory wood chips from weber. Turned out perfect. Loved it. I will be making this again. I love Trying new things to grill.

      Reply
      • Karrie@tastyeverafter

        July 27, 2015 at 10:26 am

        Yay Neal! I'm so glad you tried the recipe and liked it! I bet the hickory wood chips gave it a wonderful flavor. Thanks again for taking the time to give your feedback and I'll try to put up more grilling/smoking recipes

        Reply
      • Walt

        June 07, 2019 at 6:51 am

        could one smoke a meatloaf right on tbe grates to gey rid of the grease that mskes the boymttom all soggy?

        Reply
        • karrie @ Tasty Ever After

          June 07, 2019 at 9:10 am

          Hey Walt, I've seen people smoke it directly on the smoking grill grates, but I haven't tested that technique with my recipe.

          Reply
        • Kimberly Wagner

          July 04, 2019 at 8:42 am

          You can make foil rolls in your pan to make a grate keep it out of the grease or just put it on a baking rack. That would be alot of grease all over the smome if not.

          Reply
        • GrammaSue

          September 17, 2019 at 8:30 am

          Hey Walt! Yes, my husband puts the meatloaf directly on the grill (indirect) so the fat drips out (he uses a drip pan below so it doesn't start a fire). If the meatloaf is large, two spatulas will help to remove it to a plate.

          Reply
        • Keith

          October 20, 2019 at 3:21 pm

          Try cutting an onion slice about 1/2” or thicker an place under meatloaf.
          Or you can put a hole(s) in the bottom of the pan. Put empty pan below to catch grease. Happy smoking. Haha

          Reply

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