Smoked Meatloaf with Sweet BBQ Glaze
Juicy and smoky meatloaf with a sticky-sweet glaze that’s perfect for weeknights and gatherings alike.
Ingredients
Meat and Binders
- 1 pound 80/20 ground beef You can substitute for all beef.
- 1 pound ground pork Adds moisture and richness.
- 2 large eggs
- 3/4 cup plain breadcrumbs Panko works well too.
- 1/2 cup milk To soften breadcrumbs and keep moist.
Flavor Base
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Seasonings
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Additional Ingredients
- 1/2 cup BBQ sauce Plus more for glazing.
- 1 tablespoon Worcestershire sauce For savory depth.
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Instructions
Preparation
- Preheat the smoker to 225 to 250°F. Add your wood of choice.
- Sweat the onion and garlic in a little oil over medium heat for 3 to 4 minutes until soft, then cool slightly.
- In a large bowl, whisk eggs, milk, Worcestershire, salt, pepper, paprika, thyme, and 1/2 cup BBQ sauce. Stir in breadcrumbs, then the cooled onion and garlic. Add the beef and pork, and combine with your hands gently.
- Line a sheet pan or rack with parchment. Shape the meat into a loaf approximately 9 inches long and 2.5 to 3 inches tall.
Smoking
- Set the loaf in the smoker and close the lid. Cook for about 2.5 to 3 hours.
- Glaze with BBQ sauce when the internal temperature reaches about 140°F and again at 150°F.
- Finish cooking until the internal temperature is 160°F. Rest for 10 to 15 minutes before slicing.
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Note
Keep meat mixture cold until shaping to maintain structure. Taste the raw mixture before cooking and adjust seasonings if necessary. Let the meatloaf sit for at least 10 minutes after cooking for best results.