15 Flavorful Smoked Meatloaf Recipes Featuring BBQ Glazes

Smoked meatloaf is a cozy dinner favorite, and a good BBQ glaze adds just the right balance of sweet, smoky, and tangy flavor. These 15 recipes offer practical twists, from classic glazed loaves to ideas with bold seasonings and simple add-ins. Whether you’re planning a family meal or a relaxed weekend cookout, you’ll find plenty of inspiration for your next meatloaf.

Helpful Tips for Smoked Meatloaf

A few simple steps help your meatloaf stay moist, smoke evenly, and take on a flavorful BBQ glaze.

Choose the Right Meat

Use ground beef with some fat, such as 80/20, or mix beef with pork for a juicier loaf. Very lean meat can dry out during smoking.

Handle the Mixture Gently

Mix the ingredients just until combined. Overworking the meat can make the finished loaf dense.

Shape for Even Smoking

Form the meatloaf into an even loaf with a little space around it so smoke can circulate. A shallow shape cooks more evenly than a tall, tightly packed one.

Add BBQ Glaze Near the End

Brush on most BBQ glazes during the final 20 to 30 minutes of cooking. This helps the sugars caramelize without burning.

Check the Center Temperature

Use an instant-read thermometer in the thickest part of the loaf. Cook ground beef meatloaf to 160°F, then let it rest before slicing.

Classic Smoked Meatloaf with Tangy Brown Sugar BBQ Glaze

This classic smoked meatloaf pairs a tender ground beef and pork center with a tangy glaze made from brown sugar, ketchup, vinegar, and mustard. Smoking gives the loaf a gentle wood-fired flavor, while the glaze adds a sweet-and-savory finish.

It’s a hearty choice for a relaxed weekend dinner or a backyard cookout. Serve it in thick slices with mashed potatoes or roasted vegetables for a comforting meal.

Classic Smoked Meatloaf with Tangy Brown Sugar BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ½ pound ground pork
• ½ cup plain breadcrumbs
• 1 large egg
• ½ cup finely diced yellow onion
• ¼ cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup ketchup
• 2 tablespoons packed brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon yellow mustard
• ½ teaspoon smoked paprika

fremgangsmåte

 

• Preheat a smoker to 250°F. Use a mild wood such as apple or cherry for a balanced smoky flavor.
• In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, onion, milk, Worcestershire sauce, salt, and black pepper. Mix gently until just combined. Avoid packing the mixture tightly, which can make the meatloaf dense.
• Shape the mixture into a loaf about 8 inches long and place it on a rack or a sheet of smoker-safe foil with room for smoke to circulate.
• In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, mustard, and smoked paprika until smooth.
• Place the meatloaf in the smoker and cook until its center reaches 150°F, about 1½ to 2 hours depending on its shape and the smoker. Brush half of the glaze over the top during the last 30 minutes.
• Continue cooking until the center reaches 160°F. Brush the remaining glaze over the loaf during the final few minutes, then remove it from the smoker.
• Rest the meatloaf for 10 minutes before slicing so it holds together and the juices settle.

merknader

For neat slices, use a sharp knife and wipe it clean between cuts. If the glaze begins to darken too quickly, apply it closer to the end of smoking so the brown sugar stays glossy rather than scorching.

Course: Main Course
Cuisine: American
Equipment: Smoker, Meat Thermometer, Large Mixing Bowl, Small Bowl, Pastry Brush

Bacon-Wrapped Smoked Meatloaf with Smoky Chipotle BBQ Glaze

Smoked meatloaf gets extra savory flavor from a crisp bacon wrap and a sweet, smoky glaze with a gentle chipotle kick. The bacon helps keep the loaf moist while it smokes, and the glaze adds a sticky finish.

Serve it for a relaxed weekend dinner or a backyard barbecue. It slices best after a short rest, with a tender center, smoky edges, and plenty of bold BBQ flavor.

Bacon-Wrapped Smoked Meatloaf with Smoky Chipotle BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 80% lean
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup whole milk
• 1/2 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 slices bacon
• 1/2 cup BBQ sauce
• 1 tablespoon adobo sauce from a can of chipotle peppers
• 1/2 teaspoon smoked paprika

fremgangsmåte

 

• Heat the smoker to 250°F. Line a rimmed baking sheet with foil, then set a wire rack on top.
• In a large bowl, combine the breadcrumbs and milk. Let them sit for a minute, then mix in the egg, onion, garlic, Worcestershire sauce, salt, and black pepper.
• Add the ground beef and gently mix until just combined. Shape the mixture into a compact loaf on the prepared rack. Avoid packing it too tightly so the meatloaf stays tender.
• Lay the bacon slices across the loaf, slightly overlapping them. Tuck the ends underneath to hold the bacon in place.
• 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.
• While it smokes, stir together the BBQ sauce, adobo sauce, and smoked paprika. Brush about half of the glaze over the bacon-wrapped loaf.
• Continue smoking until the center reaches 160°F and the bacon is browned, about 20 to 30 minutes more. Brush on the remaining glaze during the last 10 minutes.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together.

merknader

For a milder glaze, use 2 teaspoons of adobo sauce instead of a full tablespoon. If the bacon browns before the center reaches temperature, loosely cover the loaf with foil while it finishes smoking, then let it rest before cutting.

Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Baking Sheet, Wire Rack, Mixing Bowl, Instant-Read Thermometer

Cheddar-Stuffed Smoked Meatloaf with Sweet Bourbon BBQ Glaze

This smoked meatloaf hides a ribbon of sharp cheddar in the center, so every slice gets a gooey, savory middle. A sweet bourbon barbecue glaze adds smoky-sweet flavor and turns glossy as it cooks.

It’s a cozy choice for a weekend dinner or a casual cookout when you want a hearty main that feels a little special. Serve it with simple sides, and let the meatloaf rest before slicing to help keep the cheese tucked inside.

Cheddar-Stuffed Smoked Meatloaf with Sweet Bourbon BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup whole milk
• 1/4 cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 ounces sharp cheddar cheese, cut into a thick stick
• 1/2 cup barbecue sauce
• 2 tablespoons bourbon
• 1 tablespoon brown sugar
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Heat a smoker to 250°F. In a small bowl, stir together the barbecue sauce, bourbon, brown sugar, and apple cider vinegar. Set the glaze aside.
• In a large bowl, combine the breadcrumbs and milk. Let them sit for a minute, then add the ground beef, egg, onion, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until just combined.
• Lay the meat mixture on a sheet of parchment and shape it into a rectangle about 1 inch thick. Place the cheddar stick lengthwise down the center. Fold the meat around the cheese and pinch the seams closed, making sure the cheese is fully enclosed.
• Set the loaf on a smoker-safe pan or rack. Smoke at 250°F until the center reaches 150°F, checking with an instant-read thermometer.
• Brush the top and sides with some of the bourbon barbecue glaze. Continue smoking until the center reaches 160°F and the glaze looks set. Avoid cutting into the loaf while it cooks, so the cheese stays inside.
• Transfer the meatloaf to a cutting board and rest it for 10 minutes. Slice carefully and serve with the remaining glaze.

merknader

Use a firm block of sharp cheddar rather than shredded cheese so the filling stays in a neat center layer. Seal the meatloaf seams thoroughly, and check the temperature from the side to avoid hitting the cheese pocket. If the glaze thickens before serving, stir it well and spoon it over the slices.

Jalapeño Popper Smoked Meatloaf with Creamy Pepper Jack Filling and BBQ Glaze

This smoked meatloaf brings jalapeño popper flavors to a hearty main dish. A creamy pepper jack and cream cheese filling runs through the center, while chopped jalapeños add a gentle kick.

A smoky cook and a tangy BBQ glaze round out each slice. Serve it for a weekend dinner or a casual cookout, with the filling and glaze making it feel special without adding complicated steps.

Jalapeño Popper Smoked Meatloaf with Creamy Pepper Jack Filling and BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup whole milk
• 1/4 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 ounces cream cheese, softened
• 1/2 cup shredded pepper jack cheese
• 1 jalapeño, seeded and finely diced
• 1/3 cup BBQ sauce, divided

fremgangsmåte

 

• Preheat a smoker to 250°F. Set it up for indirect cooking.
• In a small bowl, mix the softened cream cheese, pepper jack, and diced jalapeño until combined. Set the filling aside.
• In a large bowl, combine the ground beef, panko, egg, milk, onion, garlic powder, smoked paprika, salt, and black pepper. Mix gently just until everything is evenly distributed.
• Place the meat mixture on a sheet of parchment and shape it into a rectangle about 1 inch thick. Spread the cheese mixture down the center, leaving a border around the edges. Use the parchment to fold the meat over the filling, then pinch the seams and ends closed. Shape into a loaf with the seam underneath.
• Transfer the loaf to a smoker-safe pan or a piece of foil. Smoke until the center reaches 150°F, about 1 1/2 to 2 hours depending on its shape and the smoker.
• Brush the top and sides with half of the BBQ sauce. Continue smoking until the center reaches 160°F, then brush with the remaining BBQ sauce. Rest the meatloaf for 10 minutes before slicing so the filling can settle.

merknader

Seed the jalapeño for a milder filling, or leave some seeds in for more heat. Seal the meat around the filling carefully to help keep the cheese inside, and slice the rested loaf with a sharp knife for neat portions.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowls, Parchment Paper, Instant-Read Thermometer

Italian-Style Smoked Meatloaf with Marinara BBQ Glaze

Italian sausage, Parmesan, garlic, and herbs give this smoked meatloaf a savory, Italian-inspired flavor. A tangy marinara and barbecue sauce glaze brings the BBQ finish that makes it right at home in a smoked meatloaf recipe collection.

Serve it for a relaxed weekend dinner or a casual family meal. The smoker creates a browned exterior while keeping the center tender, and the glaze adds a sweet, smoky-tomato layer.

Italian-Style Smoked Meatloaf with Marinara BBQ Glaze

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ½ pound mild Italian sausage, casings removed
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup whole milk
• ⅓ cup finely grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup marinara sauce
• ¼ cup barbecue sauce

fremgangsmåte

 

• Preheat the smoker to 250°F. If needed, prepare it according to the manufacturer’s instructions.
• In a large mixing bowl, whisk the egg and milk. Stir in the breadcrumbs and let them sit for a minute to absorb the liquid.
• Add the ground beef, Italian sausage, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined. Avoid squeezing or overmixing, which can make the meatloaf dense.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray or a piece of foil. Leave space around the loaf so smoke can circulate.
• Smoke until the center reaches 145°F, then brush the top and sides with the marinara and barbecue sauce mixed together. Continue smoking until the center reaches 160°F.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This helps the slices hold together and keeps the juices in the loaf.

merknader

For a more pronounced BBQ flavor, save a spoonful of the glaze to serve alongside the slices. Mix the meatloaf gently and check its temperature in the center so it stays tender without being undercooked.

Course: Main Course
Cuisine: Italian-American
Equipment: Smoker, Mixing Bowl, Instant-Read Thermometer, Smoker-Safe Tray or Foil

Korean-Inspired Smoked Meatloaf with Gochujang BBQ Glaze

This smoked meatloaf brings Korean-inspired flavor to a familiar family meal. Gochujang, soy sauce, sesame oil, garlic, and ginger season the beef, while a tangy barbecue glaze adds a sweet-spicy finish.

Serve it for a relaxed weekend dinner or a backyard gathering. Smoking gives the loaf a savory, gently smoky crust, while panko and milk help keep the center tender.

Korean-Inspired Smoked Meatloaf with Gochujang BBQ Glaze

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Rett Main Course

Kategori Korean-inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 2 tablespoons finely chopped green onion, plus 1 tablespoon for garnish
• 2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon black pepper
• 1/3 cup ketchup
• 1 tablespoon gochujang
• 1 tablespoon brown sugar
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame seeds, for garnish

fremgangsmåte

 

• Preheat the smoker to 250°F. Set it up for indirect cooking so the meatloaf can cook steadily without sitting over direct heat.
• In a large bowl, stir the panko and milk together. Let them stand for 2 minutes so the breadcrumbs soften.
• Add the egg, chopped green onion, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix until combined, then add the ground beef. Gently mix just until the seasonings are evenly distributed. Avoid packing the mixture too firmly.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray. Smoke until the center reaches 155°F, checking the temperature with an instant-read thermometer.
• While the loaf smokes, combine the ketchup, gochujang, brown sugar, and rice vinegar in a small bowl. Stir until smooth.
• Brush the glaze over the meatloaf when its center reaches 155°F. Continue smoking until the center reaches 160°F and the glaze looks glossy and set.
• Carefully remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Garnish with the reserved green onion and sesame seeds.

merknader

For a milder glaze, reduce the gochujang slightly and add an equal amount of ketchup. Let the loaf rest before slicing so the tender center holds together, and serve extra glaze alongside the slices if you like a stronger sweet-spicy finish.

Course: Main Course
Cuisine: Korean-Inspired
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Hawaiian Smoked Meatloaf with Pineapple Teriyaki BBQ Glaze

This smoked meatloaf brings together savory beef, sweet pineapple, and the salty-sweet flavor of teriyaki-style BBQ glaze. A little ginger and garlic in the loaf echo the glaze without overpowering the smoky flavor.

It’s a cozy choice for a weekend dinner or a casual cookout. The loaf stays tender inside, while the pineapple glaze becomes glossy and lightly caramelized on the outside.

Hawaiian Smoked Meatloaf with Pineapple Teriyaki BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/4 cup finely diced yellow onion
• 1/4 cup finely diced pineapple, patted dry
• 1 tablespoon soy sauce
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup BBQ sauce
• 1/4 cup teriyaki sauce
• 1/4 cup pineapple juice
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 tablespoons sliced green onions, for serving

fremgangsmåte

 

• Heat a smoker to 250°F. Use a mild wood such as applewood if available. Line a rimmed tray with foil and set a wire rack on top.
• In a large bowl, combine the ground beef, egg, panko, onion, diced pineapple, soy sauce, ginger, garlic, salt, and black pepper. Mix gently just until evenly combined. Shape the mixture into a compact loaf on the rack.
• In a small saucepan, stir together the BBQ sauce, teriyaki sauce, pineapple juice, and rice vinegar. Bring to a gentle simmer over medium heat. In a small cup, mix the cornstarch with the cold water, then stir it into the saucepan. Cook, stirring, until the glaze thickens. Remove it from the heat.
• Place the meatloaf in the smoker and cook until the center reaches 150°F, about 1 hour 30 minutes to 2 hours depending on the loaf’s shape and the smoker. Check the temperature with an instant-read thermometer.
• Brush a generous layer of the pineapple teriyaki BBQ glaze over the meatloaf. Continue smoking until the center reaches 160°F, about 10 to 15 minutes more.
• Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. Serve with the remaining glaze and sliced green onions.

merknader

Pat the diced pineapple dry before mixing it into the loaf so it adds flavor without making the mixture too wet. For a thicker, stickier finish, brush on one more light layer of glaze during the final few minutes in the smoker, and serve any extra glaze alongside the slices.

Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Tray, Wire Rack, Large Mixing Bowl, Small Saucepan, Instant-Read Thermometer

Cajun Smoked Meatloaf with Spicy Andouille and Creole BBQ Glaze

Spicy andouille, Cajun seasoning, and a tangy Creole-style BBQ glaze give this smoked meatloaf a bold, savory flavor. The sausage adds little pockets of smoky spice, while the glaze brings a sweet-and-tangy finish.

This recipe is a cozy choice for a weekend dinner or a casual backyard meal. Smoking it over indirect heat keeps the loaf tender and gives the outside a gently set, smoky crust.

Cajun Smoked Meatloaf with Spicy Andouille and Creole BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 ounces spicy andouille sausage, casing removed and finely diced
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ½ small yellow onion, finely diced
• 1 celery stalk, finely diced
• 1 garlic clove, minced
• 1 tablespoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup barbecue sauce
• 1 tablespoon Creole mustard
• 1 teaspoon hot sauce
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Heat a smoker to 250°F. Set it up for indirect cooking, following the manufacturer’s instructions.
• In a small bowl, stir together the breadcrumbs and milk. Let them stand for a few minutes so the crumbs absorb the liquid.
• In a large bowl, combine the ground beef, diced andouille, egg, soaked breadcrumbs, onion, celery, garlic, Cajun seasoning, Worcestershire sauce, salt, and black pepper. Mix gently until evenly combined. Avoid packing the mixture tightly, which can make the meatloaf dense.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray or a sheet of foil. Set it in the smoker and cook until the center reaches 150°F, checking with an instant-read thermometer.
• While the meatloaf smokes, stir together the barbecue sauce, Creole mustard, hot sauce, and apple cider vinegar in a small bowl.
• Brush the glaze over the meatloaf. Continue smoking until the center reaches 160°F and the glaze looks tacky, about 10 to 15 minutes more.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Serve with any remaining glaze on the side.

merknader

Dice the andouille and vegetables finely so they blend well into the loaf and the slices hold together. For a milder finish, reduce the hot sauce in the glaze, or add a little more for extra heat. Let the meatloaf rest before slicing to help keep each serving tender and neat.

Course: Main Course
Cuisine: American
Equipment: Smoker, Smoker-Safe Tray, Mixing Bowls, Instant-Read Thermometer

Turkey Smoked Meatloaf with Cranberry-Apple BBQ Glaze

This smoked turkey meatloaf pairs lean ground turkey with a tangy-sweet glaze made from cranberry sauce, apple, and barbecue sauce. It brings cozy holiday flavors to an easy weeknight main dish.

Smoking keeps the loaf tender while adding gentle wood-fired flavor. Serve it for a fall dinner or a festive meal, with extra glaze brushed on near the end for a glossy finish.

Turkey Smoked Meatloaf with Cranberry-Apple BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/3 cup finely diced yellow onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup whole-berry cranberry sauce
• 1/4 cup barbecue sauce
• 1/3 cup finely grated apple
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Preheat a smoker to 250°F. Use a mild wood such as applewood so the smoke complements the fruit-forward glaze.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, onion, garlic powder, thyme, salt, and black pepper. Mix gently just until combined. Overmixing can make the meatloaf dense.
• Shape the mixture into a compact loaf and place it on a sheet of foil or a smoker-safe tray. Leave room around the loaf so smoke can circulate.
• In a small bowl, stir together the cranberry sauce, barbecue sauce, grated apple, and apple cider vinegar. Spoon about half of the glaze over the meatloaf and reserve the rest.
• Smoke the meatloaf until its center reaches 165°F on an instant-read thermometer, about 1 1/2 to 2 hours depending on its shape and the smoker. Brush the reserved glaze over the top during the final 15 minutes.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Resting helps the slices hold together.

merknader

Grate the apple finely so it blends into the glaze, and keep the meatloaf loaf-shaped rather than too tall for more even cooking. If the cranberry sauce is especially tart, add a little more barbecue sauce to the glaze before brushing it on.

Course: Main Course
Cuisine: American
Equipment: Smoker, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer

Mushroom and Swiss Smoked Meatloaf with Coffee BBQ Glaze

Sautéed mushrooms and nutty Swiss cheese give this smoked meatloaf a savory, tender center. A coffee-spiked BBQ glaze adds a gentle roasted bitterness that balances the richness without overpowering the beef.

It makes a cozy weekend dinner and is easy to serve with simple sides like roasted vegetables or mashed potatoes. Let the loaf rest before slicing so the cheese stays tucked into each piece.

Mushroom and Swiss Smoked Meatloaf with Coffee BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 1 pound ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ½ cup finely shredded Swiss cheese
• ¼ cup finely diced yellow onion
• 1 teaspoon garlic powder
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup BBQ sauce
• 1 tablespoon brewed strong coffee, cooled
• 1 teaspoon Worcestershire sauce

fremgangsmåte

 

• Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms and cook for 6 to 8 minutes, stirring often, until their moisture has cooked off and they are lightly browned. Set aside to cool.
• In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Swiss cheese, onion, garlic powder, salt, pepper, and cooled mushrooms. Mix gently until just combined. Avoid compacting the mixture.
• Shape the mixture into a loaf and place it on a rimmed sheet pan or in a smoker-safe loaf pan.
• Preheat the smoker to 250°F. Add the meatloaf and smoke until the center reaches 150°F, about 1½ to 2 hours. Cooking time can vary, so use a meat thermometer.
• While the meatloaf smokes, stir together the BBQ sauce, cooled coffee, and Worcestershire sauce in a small bowl.
• Brush the glaze over the meatloaf when its center reaches 150°F. Continue smoking until the center reaches 160°F.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing.

merknader

Cook the mushrooms until they are no longer watery so the loaf holds together and stays tender. For a more pronounced coffee note, stir an extra teaspoon of cooled coffee into the glaze before brushing it on.

Course: Main Course
Cuisine: American
Equipment: Smoker, Skillet, Mixing Bowl, Rimmed Sheet Pan or Smoker-Safe Loaf Pan, Meat Thermometer

Mexican-Style Smoked Meatloaf with Corn, Black Beans, and Adobo BBQ Glaze

This smoked meatloaf brings together ground beef, sweet corn, and black beans with warm Mexican-inspired spices. A tangy adobo BBQ glaze adds smoky heat and helps keep each slice moist.

It’s a hearty choice for a weekend cookout or an easy family dinner. Serve it in thick slices, with the corn and beans tucked right into the tender loaf.

Mexican-Style Smoked Meatloaf with Corn, Black Beans, and Adobo BBQ Glaze

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/3 cup finely diced yellow onion
• 1/2 cup corn kernels, drained if canned
• 1/2 cup black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup BBQ sauce
• 1 tablespoon adobo sauce from a can of chipotle peppers in adobo
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Heat a smoker to 250°F. Line a rimmed baking sheet with foil or use a grill-safe meatloaf pan.
• In a large bowl, gently mix the ground beef, panko, egg, onion, corn, black beans, cilantro, cumin, chili powder, salt, and black pepper. Stop mixing as soon as everything is evenly combined so the meatloaf stays tender.
• Shape the mixture into a compact loaf about 8 inches long and place it on the prepared baking sheet or in the meatloaf pan.
• In a small bowl, stir together the BBQ sauce, adobo sauce, and apple cider vinegar. Brush about half of the glaze over the top and sides of the loaf.
• Place the meatloaf in the smoker and cook until the center reaches 160°F, about 2 to 2 1/2 hours. Brush with 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 hold together around the corn and beans.

merknader

Drain the corn and rinse and drain the black beans well so extra moisture doesn’t make the loaf soft. For a milder glaze, use half a tablespoon of adobo sauce, or add the full amount for more heat. Leftover slices reheat well in a covered skillet over low heat.

Course: Main Course
Cuisine: Mexican
Equipment: Smoker, Rimmed Baking Sheet or Grill-Safe Meatloaf Pan, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Greek-Inspired Smoked Meatloaf with Feta, Spinach, and Oregano BBQ Glaze

This smoked meatloaf brings Greek-inspired flavors to a familiar BBQ favorite. Crumbled feta and chopped spinach add salty, savory bites, while oregano gives the glaze a bright herbal note.

Serve it for a weekend dinner or a relaxed backyard meal. Smoking gives the loaf a tender texture and gentle wood-fired flavor, and the glaze adds a sweet, tangy finish.

Greek-Inspired Smoked Meatloaf with Feta, Spinach, and Oregano BBQ Glaze

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup fresh spinach, finely chopped
• 4 ounces feta cheese, crumbled
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely chopped red onion
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup BBQ sauce
• 1 teaspoon dried oregano

fremgangsmåte

 

• Preheat the smoker to 250°F. In a small bowl, stir together the BBQ sauce and dried oregano. Set the glaze aside.
• In a large mixing bowl, combine the ground beef, chopped spinach, crumbled feta, breadcrumbs, egg, red onion, garlic powder, salt, and black pepper. Mix gently until evenly combined, taking care not to overwork the meat.
• Shape the mixture into a compact loaf and place it on a smoker-safe tray or directly on the smoker grate. Keep the loaf even in thickness so it cooks consistently.
• Smoke until the center reaches 155°F, checking with an instant-read thermometer. This usually takes about 2 to 2 1/2 hours, but the internal temperature is the best guide.
• Brush the top and sides with the oregano BBQ glaze. Continue smoking until the center reaches 160°F and the glaze looks set, about 10 to 15 minutes more.
• Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. Resting helps the slices hold together and keeps the loaf juicy.

merknader

Chop the spinach finely so it spreads evenly through the loaf, and mix gently to keep the meatloaf tender. If the feta is especially salty, reduce the added salt slightly. Serve slices with extra BBQ sauce on the side, if desired.

Course: Main Course
Cuisine: Mediterranean
Equipment: Smoker, Mixing Bowl, Instant-Read Thermometer, Small Bowl

Coffee-Rubbed Smoked Meatloaf with Molasses Espresso BBQ Glaze

A bold coffee rub gives this smoked meatloaf a savory crust, while the espresso and molasses glaze adds deep, balanced sweetness. The coffee flavor is present but not overpowering, and a touch of smoked paprika ties it all together.

This is a cozy choice for a weekend dinner or a casual backyard meal. The loaf stays tender inside as it smokes, and the glaze turns glossy and slightly sticky on the outside.

Coffee-Rubbed Smoked Meatloaf with Molasses Espresso BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 80% lean
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1/3 cup finely diced yellow onion
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon finely ground coffee
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 cup ketchup
• 2 tablespoons molasses
• 1 tablespoon brewed espresso, cooled
• 1 teaspoon apple cider vinegar
• 1 teaspoon brown sugar
• 1/2 teaspoon Dijon mustard

fremgangsmåte

 

• Heat a smoker to 250°F. Line a small rimmed baking sheet with foil, then set a wire rack on top. This lets smoke circulate around the meatloaf while catching drips.
• In a large bowl, combine the ground beef, egg, breadcrumbs, milk, onion, parsley, Worcestershire sauce, salt, and black pepper. Mix gently with your hands just until combined. Overmixing can make the meatloaf dense.
• Shape the mixture into a compact loaf about 8 inches long and place it on the rack. In a small bowl, stir together the ground coffee, smoked paprika, and garlic powder. Pat the mixture evenly over the top and sides of the loaf.
• Place the meatloaf in the smoker and cook until the center reaches 145°F, about 1 hour and 30 minutes. Use an instant-read thermometer and check the center without touching the rack.
• While the meatloaf smokes, whisk together the ketchup, molasses, espresso, apple cider vinegar, brown sugar, and Dijon mustard in a small bowl.
• Brush about half of the glaze over the meatloaf once it reaches 145°F. Continue smoking until the center reaches 160°F, then brush on the remaining glaze during the final few minutes so it turns glossy without scorching.
• Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. Resting helps the slices hold together and keeps the juices in the loaf.

merknader

Use finely ground coffee so the rub sticks evenly and does not feel gritty. If the glaze tastes especially strong from the espresso, stir in a little extra ketchup before brushing it on. Slice the rested loaf thickly and serve with any remaining glaze on the side.

Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Baking Sheet, Wire Rack, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer

Stuffed Smoked Meatloaf with Spinach, Sun-Dried Tomatoes, and Balsamic BBQ Glaze

This smoked meatloaf has a savory spinach and sun-dried tomato filling tucked inside a tender beef-and-pork loaf. A balsamic BBQ glaze adds a tangy, gently sweet finish that pairs well with the rich smoked flavor.

Slice it for a cozy weekend dinner or serve it as a standout main course at a casual gathering. Letting the loaf rest before cutting helps keep the filling in place and gives each slice a neat, colorful center.

Stuffed Smoked Meatloaf with Spinach, Sun-Dried Tomatoes, and Balsamic BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ½ pound ground pork
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup milk
• ½ small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 cup fresh spinach, finely chopped
• ⅓ cup oil-packed sun-dried tomatoes, drained and finely chopped
• ½ cup shredded mozzarella
• ½ cup BBQ sauce
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard

fremgangsmåte

 

• Preheat a smoker to 250°F. Set it up for indirect cooking, and prepare a rimmed sheet pan or shallow smoker-safe pan for the meatloaf.
• In a small bowl, stir together the BBQ sauce, balsamic vinegar, and Dijon mustard. Set this balsamic BBQ glaze aside.
• In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, onion, garlic, salt, black pepper, and smoked paprika. Mix gently with your hands until just combined.
• In a separate bowl, mix the chopped spinach, sun-dried tomatoes, and shredded mozzarella. Set the filling aside.
• Lay a large piece of parchment on the counter. Pat the meat mixture into a rectangle about ½ inch thick. Spread the spinach filling down the center, leaving a border around the edges. Use the parchment to bring the long sides of the meat over the filling, then pinch the seam and ends closed. Place the loaf seam-side down in the prepared pan.
• Smoke the meatloaf until the center reaches 150°F, about 1½ to 2 hours depending on its shape and the smoker. Brush the top and sides with some of the balsamic BBQ glaze.
• Continue smoking until the center reaches 160°F. Brush with the remaining glaze during the final 10 minutes, then remove the meatloaf from the smoker.
• Rest the meatloaf for 10 minutes before slicing. Cut gently so the spinach, tomato, and cheese filling stays centered in each piece.

merknader

Drain the sun-dried tomatoes well so their oil does not make the filling slippery, and avoid overfilling the loaf so it seals easily. If the glaze thickens before you brush it on, stir it briefly to loosen it. Serve the slices with any remaining glaze on the side.

Course: Main Course
Cuisine: American
Equipment: Smoker, Rimmed Sheet Pan, Mixing Bowls, Parchment Paper, Instant-Read Thermometer

Mini Smoked Meatloaf Loaves with Honey Mustard BBQ Glaze

These mini loaves bring classic meatloaf flavor to the smoker, with a sweet, tangy glaze that caramelizes on the outside. Their smaller size helps them cook evenly and gives each serving plenty of glazed edges.

Make them for a casual family dinner or an easy backyard cookout. The meat stays tender, while Dijon mustard and honey add a bright, balanced finish to the smoky BBQ sauce.

Mini Smoked Meatloaf Loaves with Honey Mustard BBQ Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground beef
• ½ cup plain breadcrumbs
• 1 large egg
• ¼ cup finely diced yellow onion
• 2 tablespoons milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ cup BBQ sauce, divided
• 2 tablespoons honey
• 1 tablespoon Dijon mustard

fremgangsmåte

 

• Preheat the smoker to 250°F. In a small bowl, stir together the honey, Dijon mustard, and ¼ cup of the BBQ sauce. Set the glaze aside.
• In a large mixing bowl, combine the ground beef, breadcrumbs, egg, diced onion, milk, Worcestershire sauce, salt, pepper, and the remaining ¼ cup of BBQ sauce. Mix gently until just combined.
• Divide the mixture into four equal portions. Shape each portion into a small loaf, about 1½ inches thick, and arrange the loaves on the smoker grate with space between them.
• Smoke the loaves until the centers reach 150°F, about 1 to 1½ hours. Brush the tops and sides with the honey mustard BBQ glaze.
• Continue smoking until the glaze is tacky and the centers reach 160°F. Let the mini loaves rest for 5 minutes before serving.

merknader

Shape the loaves to a similar thickness so they finish cooking at about the same time. For a tangier glaze, add a little more Dijon mustard, and save any remaining glaze for serving rather than brushing it on raw meat.

Course: Main Course
Cuisine: American
Equipment: Smoker, Mixing Bowl, Small Bowl, Meat Thermometer