These cheesy BBQ smoked meatloaf recipes bring together smoky flavor, melty cheese, and a sweet brown sugar glaze. You’ll find practical ideas for family dinners, weekend cookouts, and make-ahead meals. Choose a recipe that fits your taste, then serve it with your favorite simple sides.
Helpful Tips Before You Start
A few simple steps can help your smoked meatloaf stay moist, cheesy, and nicely glazed.
Choose the Right Ground Meat
Use ground beef with some fat, such as 80/20, to keep the loaf juicy during smoking. If you use leaner meat, take care not to overmix it.
Keep the Cheese Inside
Use low-moisture cheese and seal the meat mixture around it to limit leaks. Chilling the cheese briefly before shaping can make it easier to handle.
Shape for Even Smoking
Form the meatloaf into an even-thickness loaf so it cooks at a steady pace. Set it on a wire rack or perforated pan to let smoke circulate around the sides.
Glaze Near the End
Brush on the brown sugar BBQ glaze during the final part of smoking. Adding it too early can make the sugars darken or burn before the meatloaf is done.
Check the Center Temperature
Use an instant-read thermometer in the thickest part of the loaf, avoiding the cheese filling. Cook ground beef to 160°F, then let the meatloaf rest before slicing.
Classic Smoked Meatloaf with Cheddar Center and Brown Sugar BBQ Glaze
This smoked meatloaf has a tender, savory center with a ribbon of melted cheddar tucked inside. A glaze of barbecue sauce and brown sugar coats the outside, adding a sweet, smoky finish.
It makes a comforting main dish for a weekend dinner or casual cookout. Serve slices warm so the cheddar center stays soft and the glaze clings to each piece.
Classic Smoked Meatloaf with Cheddar Center and Brown Sugar BBQ Glaze
Ingredienser
- 1 pound ground beef
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1/4 cup finely diced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ounces sharp cheddar cheese, cut into a thick stick
- 1/3 cup barbecue sauce
- 2 tablespoons packed brown sugar
fremgangsmåte
- Preheat a smoker to 250°F. In a small bowl, stir together the barbecue sauce and brown sugar until the sugar is mostly dissolved. Set the glaze aside.
- In a large bowl, whisk the egg with the milk. Add the breadcrumbs, diced onion, garlic powder, smoked paprika, salt, and black pepper. Stir to combine, then add the ground beef and mix gently until evenly combined.
- Place the meat mixture on a sheet of parchment and shape it into a rectangle about 1 inch thick. Lay the cheddar stick lengthwise down the center, leaving a border at each end. Fold the meat around the cheese and pinch the seams and ends closed. Shape into a compact loaf with the seam underneath.
- Set the meatloaf on a smoker-safe tray or a sheet of foil with the edges turned up. Smoke until the center reaches 150°F, then brush the top and sides with about half of the brown sugar barbecue glaze.
- Continue smoking until the center reaches 160°F. Brush with the remaining glaze during the last 10 minutes of cooking. Let the meatloaf rest for 10 minutes before slicing so the cheese is less likely to spill out.
merknader
Cuisine: American
Equipment: Smoker, Mixing Bowl, Small Bowl, Instant-Read Thermometer, Smoker-Safe Tray
Bacon-Wrapped BBQ Meatloaf with Smoked Gouda and Brown Sugar Glaze
Smoked Gouda melts into the center of this bacon-wrapped meatloaf, while barbecue sauce and brown sugar make a sticky, smoky glaze. The bacon helps keep the loaf moist and adds a crisp, savory edge.
Serve it for a cozy weekend dinner or a casual cookout. It slices best after resting, so the cheese stays tucked inside and each piece holds its shape.
Bacon-Wrapped BBQ Meatloaf with Smoked Gouda and Brown Sugar Glaze
Ingredienser
- 1 pound ground beef
- 1 large egg
- 1/2 cup plain breadcrumbs
- 1/4 cup finely diced yellow onion
- 1/4 cup barbecue sauce, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces smoked Gouda, cut into a thick stick
- 6 slices bacon
- 2 tablespoons packed brown sugar
fremgangsmåte
- Heat the oven to 375°F. Line a rimmed baking sheet with foil and set a wire rack on top.
- In a large bowl, combine the ground beef, egg, breadcrumbs, onion, 2 tablespoons of the barbecue sauce, smoked paprika, garlic powder, salt, and black pepper. Mix gently until just combined.
- Transfer the meat mixture to the prepared rack and shape it into a rectangle about 8 inches long. Place the smoked Gouda down the center. Fold the meat around the cheese and pinch the edges closed to seal it inside.
- Lay the bacon slices across the loaf, slightly overlapping them. Tuck the ends underneath so the bacon stays in place as it cooks.
- Stir the remaining 2 tablespoons of barbecue sauce with the brown sugar. Brush half of the glaze over the bacon-wrapped loaf.
- Bake until the center reaches 160°F, about 55 to 65 minutes. Brush with the remaining glaze during the final 15 minutes. If the bacon needs more browning, broil briefly at the end, watching closely.
- Let the meatloaf rest for 10 minutes before slicing. This gives the melted Gouda time to settle and helps the slices hold together.
merknader
Cuisine: American
Equipment: Large Mixing Bowl, Rimmed Baking Sheet, Wire Rack, Meat Thermometer
Jalapeño Popper Smoked Meatloaf with Cream Cheese and Brown Sugar Glaze
This smoked meatloaf brings together the familiar flavors of jalapeño poppers and barbecue. A creamy center of cream cheese, cheddar, and jalapeños sits inside a tender beef loaf, with a tangy brown sugar glaze on top.
It makes a hearty dinner for a weekend cookout or a cozy family meal. The smoker adds gentle wood-fired flavor, while the glaze turns sticky and sweet against the mild heat of the jalapeños.
Jalapeño Popper Smoked Meatloaf with Cream Cheese and Brown Sugar Glaze
Ingredienser
- 1 pound ground beef
- 1 large egg
- 1/3 cup plain breadcrumbs
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 2 jalapeños, seeded and finely diced, divided
- 1/3 cup barbecue sauce, divided
- 2 tablespoons brown sugar
- 1 teaspoon apple cider vinegar
fremgangsmåte
- Preheat the smoker to 250°F. Set it up for indirect cooking, and lightly oil a small sheet of foil or a smoker-safe tray.
- In a bowl, mix the softened cream cheese, cheddar, and half of the diced jalapeños. Set the filling aside.
- In a large bowl, combine the ground beef, egg, breadcrumbs, milk, garlic powder, salt, and black pepper. Mix gently just until combined so the meatloaf stays tender.
- Place the beef mixture on a sheet of parchment and pat it into a rectangle about 1/2 inch thick. Spread the cream cheese mixture down the center, leaving a border around the edges. Roll the meat around the filling, pinch the seam and ends closed, then place the loaf seam-side down on the prepared foil or tray.
- Stir together the brown sugar, apple cider vinegar, and 2 tablespoons of the barbecue sauce. Brush half of this glaze over the meatloaf.
- Smoke the meatloaf until its center reaches 160°F, brushing it with the remaining glaze during the final 20 minutes. Check the temperature in the beef, away from the creamy filling.
- Warm the remaining barbecue sauce with the rest of the diced jalapeños. Let the meatloaf rest for 10 minutes, then slice and serve with the jalapeño barbecue sauce.
merknader
Cuisine: American
Equipment: Smoker, Mixing Bowls, Sheet of Parchment, Smoker-Safe Tray, Instant-Read Thermometer, Small Saucepan
Philly Cheesesteak Smoked Meatloaf with Peppers, Onions, and Provolone
This smoked meatloaf brings Philly cheesesteak flavors to the table with sautéed peppers and onions, savory beef, and melted provolone. A simple brown sugar barbecue glaze adds a sweet, tangy finish that fits right in with a smoky cookout menu.
Serve it for a weekend dinner or a casual gathering. The loaf stays tender inside, while the cheese melts through the center and the glaze turns glossy on the outside.
Philly Cheesesteak Smoked Meatloaf with Peppers, Onions, and Provolone
Ingredienser
- 1 tablespoon olive oil
- 1 small green bell pepper, finely diced
- 1 small yellow onion, finely diced
- 1 ½ pounds ground beef
- ½ cup plain breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 slices provolone cheese, divided
- ½ cup barbecue sauce
- 2 tablespoons packed brown sugar
fremgangsmåte
- Heat the olive oil in a skillet over medium heat. Add the diced bell pepper and onion and cook for 5 to 7 minutes, stirring occasionally, until softened. Set them aside to cool.
- Preheat a smoker to 250°F. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, black pepper, and cooled peppers and onions. Mix gently until just combined.
- Shape half of the meat mixture into a compact loaf on a sheet of foil or a small smoker-safe pan. Lay 2 slices of provolone over the center, leaving a little space around the edges. Cover with the remaining meat mixture and seal the edges so the cheese is enclosed.
- Place the loaf in the smoker and cook until the center reaches 150°F, about 1½ to 2 hours. Check the temperature in the center of the meat, taking care not to touch the cheese pocket.
- Stir the barbecue sauce and brown sugar together in a small bowl. Brush the mixture over the meatloaf, then continue smoking until the center reaches 160°F.
- Lay the remaining 2 slices of provolone on top. Close the smoker for a few minutes, just until the cheese melts. Rest the meatloaf for 10 minutes before slicing so the filling stays in place.
merknader
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Meat Thermometer
Italian Sausage and Mozzarella Smoked Meatloaf with Brown Sugar BBQ Glaze
Italian sausage adds savory seasoning to this tender smoked meatloaf, while mozzarella melts into the center for a stretchy, cheesy bite. A brown sugar BBQ glaze gives the outside a sweet, smoky finish that pairs naturally with the sausage.
Serve it for a weekend dinner or a relaxed backyard meal. Let the loaf rest before slicing so the cheese stays tucked inside and each slice holds its shape.
Italian Sausage and Mozzarella Smoked Meatloaf with Brown Sugar BBQ Glaze
Ingredienser
- 1 pound ground Italian sausage
- 1/2 pound ground beef
- 1 cup plain breadcrumbs
- 1 large egg
- 1/3 cup milk
- 1 cup shredded mozzarella cheese
- 1/2 cup BBQ sauce, divided
- 2 tablespoons packed brown sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
fremgangsmåte
- Heat a smoker to 250°F. In a small bowl, stir together the brown sugar, Worcestershire sauce, and 1/4 cup of the BBQ sauce. Set the glaze aside.
- In a large mixing bowl, combine the Italian sausage, ground beef, breadcrumbs, egg, milk, black pepper, garlic powder, and the remaining 1/4 cup BBQ sauce. Mix gently until just combined.
- Shape about half of the meat mixture into a compact loaf on a piece of foil or a smoker-safe pan. Make a shallow groove down the center and fill it with the mozzarella. Cover with the remaining meat mixture and pinch the edges closed so the cheese is enclosed.
- Place the meatloaf in the smoker. Smoke until the center reaches 150°F, then brush the top and sides with the brown sugar BBQ glaze.
- Continue smoking until the center reaches 160°F. Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.
merknader
Cuisine: American
Equipment: Smoker, Mixing Bowl, Small Bowl, Meat Thermometer
Southwest Smoked Meatloaf with Pepper Jack, Corn, and Chipotle Brown Sugar Glaze
Pepper Jack, sweet corn, and smoky chipotle give this meatloaf its Southwest-inspired flavor, while a brown sugar barbecue glaze adds a sweet, tangy finish. Smoking it slowly keeps the loaf tender and gives the edges a savory crust.
It makes a hearty dinner for a relaxed weekend meal or a cozy family night. Serve slices with the corn and cheese visible throughout, and spoon on a little extra glaze from the top.
Southwest Smoked Meatloaf with Pepper Jack, Corn, and Chipotle Brown Sugar Glaze
Ingredienser
- 1 pound ground beef
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup milk
- ½ cup shredded Pepper Jack cheese
- ½ cup drained canned corn
- ¼ cup finely diced red bell pepper
- 2 tablespoons finely diced yellow onion
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup barbecue sauce
- 2 tablespoons packed brown sugar
- 1 teaspoon adobo sauce from a can of chipotle peppers
fremgangsmåte
- Preheat a smoker to 250°F. Set it up for indirect cooking so the meatloaf can cook away from direct heat.
- In a large bowl, stir together the egg, breadcrumbs, and milk. Let the mixture sit for a minute so the breadcrumbs can absorb the milk.
- Add the ground beef, Pepper Jack, corn, red bell pepper, onion, chili powder, cumin, salt, and black pepper. Mix gently with your hands just until combined. Avoid packing the mixture tightly, which can make the loaf dense.
- Shape the mixture into a compact loaf and place it on a smoker-safe pan or a sheet of foil with the edges turned up. Set it in the smoker and cook until the center reaches 150°F.
- While the meatloaf smokes, stir the barbecue sauce, brown sugar, and adobo sauce together in a small bowl. Brush half of the glaze over the loaf once it reaches 150°F.
- Continue smoking until the center reaches 160°F. Brush the remaining glaze over the top during the last few minutes of cooking. Rest the meatloaf for 10 minutes before slicing so it holds together.
merknader
Cuisine: American
Equipment: Smoker, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer
Mushroom Swiss Smoked Meatloaf with Brown Sugar BBQ Glaze
Sautéed mushrooms and melted Swiss cheese give this smoked meatloaf a savory, tender center. A brown sugar BBQ glaze adds a sweet, smoky finish that pairs naturally with the wood-smoked flavor.
It’s a cozy main dish for a weekend dinner or an easy way to make a family meal feel special. Serve it in thick slices so each piece shows off the mushrooms and cheese tucked inside.
Mushroom Swiss Smoked Meatloaf with Brown Sugar BBQ Glaze
Ingredienser
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, finely chopped
- 1 pound ground beef
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 ounces Swiss cheese, cut into small cubes
- ½ cup BBQ sauce, divided
- 2 tablespoons packed brown sugar
fremgangsmåte
- Preheat a smoker to 250°F. Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until tender and their released moisture has evaporated. Set them aside to cool.
- In a large mixing bowl, combine the ground beef, egg, breadcrumbs, milk, salt, pepper, garlic powder, and onion powder. Add the cooled mushrooms and Swiss cheese. Mix gently until combined, taking care not to overwork the meat.
- Shape the mixture into a compact loaf and place it on a smoker-safe tray. Smoke until the center reaches 160°F when checked with a meat thermometer.
- While the meatloaf smokes, stir together the remaining BBQ sauce and brown sugar. Brush the glaze over the meatloaf during the last 20 minutes of cooking.
- Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together and keeps the cheese from spilling out too quickly.
merknader
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Meat Thermometer, Smoker-Safe Tray
Mac and Cheese-Stuffed Smoked Meatloaf with Brown Sugar Glaze
This smoked meatloaf has a creamy macaroni and cheese center wrapped in a savory beef-and-pork mixture. A sweet brown sugar barbecue glaze adds a sticky finish that pairs well with the smoky flavor.
Serve it for a weekend cookout or a cozy family dinner. Let the loaf rest before slicing so the cheesy filling stays tucked inside each portion.
Mac and Cheese-Stuffed Smoked Meatloaf with Brown Sugar Glaze
Ingredienser
- 1 cup cooked elbow macaroni, cooled
- ¾ cup shredded sharp cheddar cheese, divided
- 2 tablespoons milk
- 1 pound ground beef
- ½ pound ground pork
- ½ cup plain breadcrumbs
- 1 large egg
- ¼ cup finely diced onion
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¾ cup barbecue sauce, divided
- ¼ cup packed brown sugar
- 1 tablespoon apple cider vinegar
fremgangsmåte
- Preheat a smoker to 250°F. Combine the cooked macaroni, milk, and ½ cup of the cheddar in a bowl. Set the filling aside.
- In a large bowl, mix the ground beef, ground pork, breadcrumbs, egg, onion, salt, pepper, and smoked paprika. Stir just until combined to keep the meatloaf tender.
- Lay a sheet of parchment on a work surface. Shape the meat mixture into a rectangle about ¾ inch thick. Spoon the macaroni mixture down the center, leaving a border around the edges.
- Use the parchment to help fold the meat mixture over the filling. Pinch the seam and ends closed, then place the loaf seam-side down on a wire rack or smoker-safe tray.
- Stir the brown sugar and apple cider vinegar into ½ cup of the barbecue sauce. Brush half of this glaze over the meatloaf.
- Smoke the loaf until its center reaches 160°F, checking the temperature with an instant-read thermometer. Brush on the remaining glaze during the final 20 minutes of cooking. Sprinkle the remaining ¼ cup cheddar over the top for the last few minutes, until melted.
- Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve with the remaining ¼ cup barbecue sauce on the side.
merknader
Cuisine: American
Equipment: Smoker, Mixing Bowls, Wire Rack or Smoker-Safe Tray, Instant-Read Thermometer
Hawaiian Smoked Meatloaf with Pineapple, Ham, and Monterey Jack
This Hawaiian-inspired smoked meatloaf pairs savory ham and Monterey Jack with sweet pineapple and a brown sugar BBQ glaze. Smoking adds a gentle wood-fired flavor, while the cheese melts into the loaf.
It makes a cozy family dinner and works well for casual cookouts. Serve it sliced with extra glaze on the side for a sweet, smoky finish.
Hawaiian Smoked Meatloaf with Pineapple, Ham, and Monterey Jack
Ingredienser
- 1 pound ground beef
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup milk
- ½ cup finely diced cooked ham
- ½ cup drained crushed pineapple, patted dry
- ¾ cup shredded Monterey Jack cheese, divided
- 2 tablespoons finely minced onion
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup BBQ sauce, divided
- 2 tablespoons packed brown sugar
fremgangsmåte
- Preheat a smoker to 250°F. Use a mild wood such as applewood. Line a small rimmed pan with foil or prepare a sheet of foil for the loaf.
- In a small bowl, stir together the breadcrumbs and milk. Let them sit for a few minutes so the crumbs absorb the milk.
- In a large bowl, combine the ground beef, soaked breadcrumbs, egg, ham, drained pineapple, ½ cup Monterey Jack, minced onion, garlic powder, salt, and pepper. Mix gently just until combined.
- Shape the mixture into a compact loaf on the prepared pan. Avoid packing it too tightly so the meatloaf stays tender.
- Stir the brown sugar into ¼ cup of the BBQ sauce. Brush this glaze over the top and sides of the loaf.
- Place the meatloaf in the smoker and cook until the center reaches 160°F, checking with an instant-read thermometer. Cooking time can vary with the loaf’s shape and the smoker.
- Sprinkle the remaining ¼ cup Monterey Jack over the top during the final few minutes of smoking. Once the cheese has melted, remove the meatloaf and let it rest for 10 minutes.
- Warm the remaining ¼ cup BBQ sauce and serve it alongside the sliced meatloaf.
merknader
Cuisine: American
Equipment: Smoker, Rimmed Pan, Mixing Bowls, Instant-Read Thermometer
Blue Cheese and Caramelized Onion Smoked Meatloaf with Brown Sugar BBQ Glaze
Caramelized onions bring a mellow sweetness to this smoky meatloaf, while blue cheese adds a savory, tangy bite throughout. A brown sugar BBQ glaze ties it all together with a sticky finish.
This hearty recipe works well for a weekend dinner or a casual cookout. Let the loaf rest before slicing so it holds together and the melted cheese stays nestled inside each slice.
Blue Cheese and Caramelized Onion Smoked Meatloaf with Brown Sugar BBQ Glaze
Ingredienser
- 1 tablespoon olive oil
- 2 medium yellow onions, thinly sliced
- 1 ½ pounds ground beef
- ½ cup panko breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¾ cup crumbled blue cheese
- ½ cup BBQ sauce
- 2 tablespoons packed brown sugar
fremgangsmåte
- Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until soft and deeply golden, about 25 to 30 minutes. Set aside to cool.
- Preheat a smoker to 250°F. In a large mixing bowl, combine the ground beef, panko, egg, milk, Worcestershire sauce, salt, black pepper, and smoked paprika. Mix gently until just combined.
- Fold the cooled onions and crumbled blue cheese into the meat mixture. Shape it into a loaf and place it on a piece of parchment paper or a suitable smoker-safe tray.
- In a small bowl, stir together the BBQ sauce and brown sugar. Brush about half of the glaze over the meatloaf, reserving the rest for later.
- Smoke the meatloaf until its center reaches 160°F, checking with an instant-read thermometer. Brush on the remaining glaze during the last 20 minutes of cooking.
- Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices stay intact and gives the cheese time to settle.
merknader
Cuisine: American
Equipment: Smoker, Large Skillet, Mixing Bowl, Small Bowl, Instant-Read Thermometer
Turkey Smoked Meatloaf with Smoked Cheddar and Maple-Brown Sugar BBQ Glaze
This turkey meatloaf stays tender with a savory center of smoked cheddar, while a maple and brown sugar BBQ glaze adds a sweet, smoky finish. Smoking it gives the loaf a gentle wood-fired flavor that pairs especially well with the cheese.
Serve it for a relaxed weekend dinner or a backyard meal. The glaze is brushed on near the end, so it coats the meatloaf without burning, and the loaf slices neatly after resting.
Turkey Smoked Meatloaf with Smoked Cheddar and Maple-Brown Sugar BBQ Glaze
Ingredienser
- 1 pound ground turkey
- 1 large egg
- ½ cup plain breadcrumbs
- ½ cup finely diced yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 ounces smoked cheddar, cut into small cubes
- ½ cup BBQ sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon packed brown sugar
- ½ teaspoon apple cider vinegar
fremgangsmåte
- Preheat a smoker to 250°F. Line a small rimmed baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, egg, breadcrumbs, diced onion, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined.
- Fold in the smoked cheddar cubes, distributing them through the mixture without overworking it. Shape the mixture into a compact loaf on the prepared baking sheet.
- In a small bowl, stir together the BBQ sauce, maple syrup, brown sugar, and apple cider vinegar until the sugar is dissolved.
- Place the meatloaf in the smoker and cook until the center reaches 150°F, about 1½ to 2 hours depending on the loaf’s shape and the smoker. Brush the top and sides with about half of the glaze.
- Continue smoking until the center reaches 165°F, brushing on the remaining glaze during the final 10 minutes. Check the temperature in the center without touching a pocket of cheddar.
- Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve with any glaze left on the baking sheet.
merknader
Cuisine: American
Equipment: Smoker, Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Small Bowl, Instant-Read Thermometer
