Smoked Meatloaf

Smoked Meatloaf recipe, meatloaf, beef, pork, meatloaf recipe for smoker, the saucy southerner

Smoked Meatloaf

This Smoked Meatloaf recipe combines ground beef and pork for a delicious, smoky-flavored version of a traditional favorite. Don’t have a smoker? Just bake this loaf in your oven. 

Every evening Mr. Saucy and I sit on our front porch, listening to the quiet of the mountains, enjoying a glass of wine and talking about the day. We call it “Cocktail Hour” and it’s our favorite time. Recently, food was a topic of conversation and Mr. Saucy was naming off, like Bubba Blue from Forrest Gump, all foods he loved.

When he got to meatloaf, he said jokingly, “The only thing that would make meatloaf better is if you smoked it. Can you smoke meatloaf?” Well, that set off some bells in my head! And I replied, “I don’t see why not!”

Once I did some searching, it seems that Mr. Saucy’s idea wasn’t original, and meatloaf can certainly be smoked. It’s not at all hard, just make up the meatloaf, place it on a greased pan (or as in my case, a piece of heavy-duty foil with folded up sides) and smoke it. The smoking temperature is 225°F for two hours (for a 2.5 pound loaf). Of course, you could bake this in your oven at the same temperature for the same amount of time, you just wouldn’t get the smoky flavor.

My meatloaf combines ground beef and ground pork. The two meats are a match made in heaven for meatloaf; each bringing its own unique flavor element. I add onion and sweet red pepper, marjoram and sage, bread crumbs, milk and eggs. After smoking for about an hour, I brushed on some barbecue sauce and let it caramelize on the top for the remaining hour of cooking time.

It was fantastic! I hope you’ll try it!


Smoked Meatloaf
Prep time
Cook time
Total time
This Smoked Meatloaf recipe combines ground beef and pork for a delicious, smoky-flavored version of a traditional favorite. Don't have a smoker? Just bake this loaf in your oven.
Serves: 6-8
  • 1 pound ground beef
  • 1½ pounds ground pork
  • 1 cup bread crumbs (I used Panko)
  • 1 cup milk
  • ½ cup diced onion
  • 2 tablespoons small dice sweet red bell pepper
  • 2 teaspoons salt
  • 1 teaspoon dry parsley flakes
  • ½ teaspoon ground sage
  • ½ teaspoon ground marjoram
  • ¼ teaspoon ground black pepper
  • 2 eggs
  • ⅓ cup barbecue sauce for basting.
  1. Preheat the smoker (or your oven) to 225°F.
  2. Prepare a piece of heavy-duty foil, doubled, with the sides folded up (or a small baking sheet) coated with a bit of cooking spray.
  3. Place all of the ingredients, except the barbecue sauce, in a large bowl mix well. I use my hands and squish the ingredients together.
  4. Form a loaf, packing the meat tightly, and place the loaf on the prepared foil.
  5. Place the foil on a rack in the preheated smoker (or oven) and smoke (I used apple wood) for one hour.
  6. After an hour, brush on the barbecue sauce, and continue smoking for another hour, or until the internal temperature reaches 160°F.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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