Yoribang
DinnerSmokingFree to use

Smoked Meatloaf

A classic meatloaf with a smoky crust and a sweet tomato glaze.

Serves 6

Prep 20 min

Cook 2 hr

Smoked Meatloaf
Photo: cyclonebill from Copenhagen, Denmark, CC BY-SA 2.0, via Wikimedia Commons
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Ingredients

  • 2 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/2 cup milk
  • 2 eggs
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon BBQ dry rub
  • 1 teaspoon salt
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon mustard

Steps

  1. Step 1. Soak the breadcrumbs in the milk for 5 minutes. Mix with the beef, eggs, onion, garlic, Worcestershire, rub, and salt.

  2. Step 2. Shape into a loaf on a rack set over a pan. Heat the smoker to 250°F.

  3. Step 3. Smoke for 1 hour. Stir the ketchup, sugar, and mustard and brush over the loaf.

  4. Step 4. Smoke 45 to 60 minutes more, until the center reaches 160°F and the beef is cooked through with no pink. Rest 10 minutes.

Where this recipe comes from

Yoribang smoking recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups for a smoker or a grill set up for indirect heat. Always cook by internal temperature, not time: smoking times vary with weather, cut, and smoker. Use a probe thermometer. Poultry should reach 165°F, pork and fish 145°F, and brisket, pork shoulder, and ribs are cooked far past that until tender.