This smoked meatloaf recipe uses a three-meat blend, roasted red peppers, and a BBQ sauce topping. Smoked low and slow at 225°F for the most flavorful meatloaf you'll ever eat.
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Smoked Meatloaf Recipe
This smoked meatloaf recipe converted a lifelong meatloaf hater and that person was me.
I've never, ever liked meatloaf and absolutely refused to eat it my entire childhood (just ask my Mom).
In my mind, meatloaf was just a sad brick of ground beef that should have been tacos, empanadas, meatballs, or literally anything else.
One summer weekend my husband J wanted meatloaf and I wanted to fire up the smoker. A compromise was reached.
I threw together a three-meat blend of ground beef, pork, and turkey. Packed it with roasted red peppers, smothered it in BBQ sauce, and let the smoker do its thing at 225°F for four hours.
Smoked meatloaf is deeply savory, slightly charred on the outside edges, juicy all the way through, and packed with 56 grams of protein per serving. It is genuinely worthy of good ground beef.
Why this recipe stands apart from every other smoked meatloaf:
- A three-meat blend (beef, pork, turkey) for layered flavor and perfect texture
- Roasted red peppers mixed in, not raw, for a deeper, sweeter pepper flavor
- Low and slow at 225°F with fruit wood for maximum smoke penetration
- BBQ sauce both inside AND on top, as the top layer caramelizes into a sticky glaze
- Oven method included for when the weather doesn't cooperate
Watch How to Make It:
Ingredients:
- Three Meat Blend: Most meatloaf recipes call for all ground beef. This one uses three meats and each one does a specific job. The ratio matters on the blend and I've tinkered with it over dozens of batches. This balance gives you a loaf that's rich but not greasy, firm enough to slice but not dried out, and genuinely tastes like something you'd order at a good BBQ restaurant.
- Ground beef chuck (1¼ lbs) - The flavor base. Beef chuck has enough fat (about 20%) to keep the loaf moist through a long smoke without drying out. Leaner ground beef will give you a drier result.
- Ground pork (1 lb) - The secret weapon. Pork adds richness and fat that helps the loaf hold together and stay juicy. It also takes on smoke flavor beautifully.
- Ground turkey (1¼ lbs) - The binder and the reason the texture is lighter than a traditional all-beef loaf. It sounds counterintuitive, but turkey keeps the meatloaf from being too dense and heavy.
- Roasted Red Peppers (2 whole) - Adds a slightly sweet, slightly smoky flavor. Can use jarred peppers, but homemade roasted peppers have a better flavor. Please see the next section below on how to roast bell peppers at home!
- Bread Crumbs (¾ cup) - Binder that holds everything together.
- Onion (⅓ cup) - Can use any type of onion you prefer, just make sure it's finely chopped.
- Fresh Garlic (4 whole cloves)
- Eggs (2 whole) - Acts as another binder.
- Dried Oregano (1 TB)
- Salt (1 tsp) and Black Pepper (½ tsp)
- Barbecue Sauce (1 ½ cups) - Adds an extra layer of flavor while keeping it all moist. Can use store bought sauce, but again, homemade is best! I've included a super easy recipe for homemade barbecue sauce and can't wait for you to try it.
How to Roast Bell Peppers
Roasting the bell peppers before adding them to the meatloaf is worth the extra time, so don't skip this step!
Raw peppers release moisture as they cook, which can make the meatloaf texture soft and wet in spots.
Roasted peppers are already cooked down, concentrated in flavor, and slightly sweet.
They blend into the meat mixture and add a subtle sweetness that plays beautifully against the smoky BBQ sauce.
Also, I always use red bell peppers, but green peppers can be used here too.
- Char the peppers on a grill or gas stove until they are blackened on all sides.
- Steam in a covered bowl or sealed paper bag.
- Peel all the skin off. DO NOT RINSE the skin off, just peel it off with your fingers.
- Remove all of the inside seeds.
- Chop that baby up and use!
Here's the meatloaf mixture in my fancy homemade foil pan. lol.
This meatloaf recipe makes way too much 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
Wood Choice for Smoking Meatloaf
Wood selection matters more with meatloaf than almost any other smoked protein, because the meat mixture is so porous. It absorbs smoke faster and more deeply than a solid roast or beef brisket.
- Apple - My top choice. Mild, slightly sweet smoke that complements the BBQ sauce without overpowering the meat. Great for people newer to smoking too.
- Cherry - A close second. Adds a subtle fruity sweetness and gives the exterior a beautiful deep mahogany color.
- Peach - If you can find it, peach wood is extraordinary with meatloaf. Similar to apple but slightly more floral.
- Hickory - Use sparingly. Hickory is strong and can turn bitter if you use too much. If you love a bold, assertive smoke flavor, use one chunk of hickory mixed with apple.
Woods to avoid: Mesquite is too harsh and aggressive for a 4-hour smoke. It will overwhelm the meat. Pine, cedar, and any other resinous woods are a hard no for food smoking too.
How to Choose the Right Smoker
Pellet grill (Traeger, Pit Boss, etc.): The "set it and forget about it" method. Set to 225°F and use apple or cherry pellets. The consistent temperature makes this virtually foolproof and it's actually the easiest way to make this meatloaf recipe. Expect 3.5–4 hours to reach 165°F internal temp.
Offset smoker or kettle grill (charcoal): Set up for indirect heat, maintain 225°F, and add a couple chunks of fruit wood to your coals at the start. Replenish wood once about halfway through. This method gives the most authentic smoke flavor.
Electric smoker (Masterbuilt, etc.): Works well, but will have a lighter, more delicate smoke flavor than pellet or charcoal. Use wood chips and add every 45–60 minutes.
No smoker? Use the oven: Bake at 350°F for 1½ hours or until internal temp hits 165°F. You won't get the smoke, but the three-meat blend and roasted pepper combination still make this the best oven meatloaf you've ever had. Can add a teaspoon of smoked paprika to the meat mixture to approximate some of that smokiness.
Temperature & Timing Guide For Smoked Meatloaf
| Smoker Temp | Approximate Cook Time | Target Internal Temp |
| 225°F (recommended) | 3.5–4 hours | 165°F |
| 250°F | 2.5–3 hours | 165°F |
| 275°F | 2–2.5 hours | 165°F |
Always cook to temperature, not time. Every smoker runs differently, every loaf is slightly different in density, and weather affects smoker temps. A reliable instant-read thermometer (Thermapen is my favorite) inserted into the thickest part of the center is the only accurate way to know when it's done. (Click here for more information on smoking meats from the USDA)
What if my meatloaf is browning too fast on top? Tent it loosely with foil for the last hour of cooking. The internal temp will continue climbing while the top is protected.
Resting: Let the meatloaf rest for 5–10 minutes before slicing. It continues cooking slightly as it rests and the juices redistribute. Cutting it immediately loses a lot of moisture.
What to Serve with BBQ Meatloaf
This meatloaf is a full comfort food situation. Here's what we love alongside it:
- Mac n Cheese - Classic for a reason. Can leave out the bacon on this recipe too.
- Lyonnaise potatoes - A more elegant potato option that's just as easy.
- Slow Cooker Colcannon Potatoes - Irish mashed potatoes with cabbage. Trust me on this one.
- Coleslaw - The creamy crunch cuts through the richness of the meat perfectly.
- Roasted vegetables - While the smoker is hot anyway, throw on some of your favorite veggies.
- Cornbread - For the full BBQ plate experience.
Make-Ahead, Storage & Freezing
Make ahead: You can mix the meatloaf up to 24 hours ahead, cover tightly, and refrigerate until ready to smoke. The flavors actually develop nicely overnight.
Refrigerator: Store leftover cooked meatloaf in an airtight container for up to 5 days. Reheat slices in a skillet over medium heat or in a 325°F oven covered with foil.
Freezer (uncooked): Form the loaf, wrap tightly in freezer butcher paper or plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before smoking.
Freezer (cooked): Wrap individual slices in butcher paper or plastic wrap, place in a freezer bag, and freeze for up to 3 months. Reheat from frozen at 325°F for 20–25 minutes covered with foil.
What temperature do you smoke a meatloaf at?
225°F is the sweet spot. It's low enough to allow maximum smoke absorption over 3.5–4 hours and high enough to bring the meatloaf to a safe internal temperature of 165°F without drying it out. You can go up to 275°F to shorten the cook time, but you'll get less smoke penetration.
How long does it take to smoke a meatloaf at 225°F?
Plan for 3.5–4 hours at 225°F for a 3.5 pound loaf size. Always verify doneness with an instant-read thermometer inserted into the center (165°F internal temperature).
What wood is best for smoked meatloaf?
Apple and cherry are the top choices, as both are mild, slightly sweet fruit woods that complement the BBQ sauce and meat without overpowering. Avoid mesquite, which is too aggressive for a long smoke.
Can I make smoked meatloaf on a pellet grill?
Absolutely! A pellet grill is actually one of the easiest ways to make this recipe. Set it to 225°F with apple or cherry pellets and cook for 3.5–4 hours until 165°F internal temp. It's a "set it and forget about it" way of smoking. No babysitting required.
Usually one of three things:
• The loaf wasn't rested long enough before slicing (rest at least 5–10 minutes).
• The meat mixture was over-mixed (making it crumbly).
• The ratio of binders (eggs and breadcrumbs) was off. This recipe has been tested to hold together the meatloaf well, so please follow the amounts as written.
Yes, just bake in a preheated 350°F (177°C) for 1.5 hours until 165°F (74°C) internal temp. Add 1 teaspoon of smoked paprika to the meat mixture to get some of that smoky depth without a smoker.
Yes, each serving of this recipe has 56 grams of protein, which is exceptional for a classic comfort food dinner. The three-meat blend (beef, pork, turkey) makes it one of the highest-protein meatloaf recipes you'll find.
One of my favorite smoking books is Project Smoke by Steven Raichlen. It's 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.
Did you try this recipe? Please leave a comment and a rating below to let me know! I LOVE to hear from you!
RECIPE
Smoked Meatloaf (BBQ Meatloaf Recipe)
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
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, then foil, and freeze up to 3 months.
Brad Moore
Thank you for the amazing idea and thank you for sharing the wonderful recipe. Tried it this past weekend and it was a great success! No leftovers!
Tim M.
Phenomenal recipe! I've made this a few times now and it's replaced my regular meatloaf recipe. We love it.
Justin Wall
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.
Karrie
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!
cheryl
can this be baked in oven i dont have a smoker
Karrie
Yes Cheryl, it can be baked and the instructions are listed in the recipe card. Hope you enjoy it!
James Mills
Trying it for the first time, smoking w/cherry! Hope it comes out delicious.... we shall see.
Karrie
Cherry is one of my favorite woods to smoke with James and hope you like the recipe!
Kevin
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 🙂
Karrie
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 😉
Tom Wilkison
Great recipe! I wrapped the loafs in bacon. Best meatloaf i've eaten Thank You!
William York
Well this is a fantastic 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 aficionado, smoked a brisket for thirteen hours. He smuggled in two chopped beef sandwiches each on a weekend. Delicious! Thanks and Best of Luck in your future endeavors.
Karrie
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.
Todd
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.
Karrie
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.
Jeff the Chef
What crazy good meatloaf!
Susan
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
Isadora Guidoni
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.
Karrie
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!
Candee
Could you freeze this do you think? Looks amazing. I'd like to make it ahead for our vacation in the mountains
Karrie
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.
Mike
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
karrie @ Tasty Ever After
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! )
Aaron
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
Karrie@tastyeverafter
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!!!!!
Jeremy D'Souza
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 :).
Karrie@tastyeverafter
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
JOE
Please tell me, what kind of wood did you use?
Karrie@tastyeverafter
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
James Vickers
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!
Karrie@tastyeverafter
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
James Wallace
Loved it, used apple wood, smoked the onions with the peppers. also smoked a jalapeno to give it a little heat.
Karrie@tastyeverafter
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
Jodie Henry
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!
Karrie@tastyeverafter
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
Neal
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.
Karrie@tastyeverafter
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
Walt
could one smoke a meatloaf right on tbe grates to gey rid of the grease that mskes the boymttom all soggy?
karrie @ Tasty Ever After
Hey Walt, I've seen people smoke it directly on the smoking grill grates, but I haven't tested that technique with my recipe.
Kimberly Wagner
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.
GrammaSue
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.
Keith
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