What temperature should I smoke meatloaf at?

The best temperature for smoked meatloaf is 225 degrees F. This low-and-slow cooking method keeps the meatloaf juicy while adding smoky flavor.

How do I know when smoked meatloaf is done?

Use a meat thermometer and cook until the internal temperature reaches 165 degrees F.

Can I make smoked meatloaf without cheese?

Absolutely. The cheese adds richness and flavor, but the recipe still works great without it.

What’s the best wood for smoked meatloaf?

Hickory and oak are my top picks for bold BBQ flavor, but cherry and apple wood also work beautifully.

Smoked Meatloaf Recipe

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Smoked Meatloaf Recipe

Recipe by meat and melt

This smoked meatloaf recipe is juicy, cheesy, and packed with rich BBQ flavor. Made with ground beef, pepper jack cheese, smoky seasoning, and a sweet spicy glaze, this easy smoker dinner is perfect for backyard cookouts and cozy family meals.

Total Time4 hours 15 minutes
Yield6 servings 1x

Ingredients

Scale

2 pounds ground beef (85/15 recommended)
1/2 cup panko breadcrumbs
1/2 medium red onion, grated
2 cloves garlic, minced
2 eggs, lightly beaten
2 tablespoons Jack Daniels whiskey
2 tablespoons beef rub or steak seasoning
1 tablespoon Worcestershire sauce
1/4 cup milk
6 ounces pepper jack cheese, cut into strips
1/2 cup ketchup
1/3 cup brown sugar
1/4 cup Jack Daniels whiskey
2 teaspoons red pepper flakes

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Instructions

Preheat your smoker to 225 degrees F using hickory or oak wood.
In a large mixing bowl, combine the ground beef, breadcrumbs, onion, garlic, eggs, whiskey, seasoning, Worcestershire sauce, and milk.
Mix gently until just combined. Do not overmix.
Spread half the meat mixture into a loaf shape on a grill basket or wire rack.
Layer the pepper jack cheese in the center, leaving space around the edges.
Top with the remaining meat mixture and seal the edges completely.
In a small bowl, whisk together the ketchup, brown sugar, whiskey, and red pepper flakes.
Pour the glaze over the meatloaf.
Place the meatloaf in the smoker and cook for about 4 hours.
Smoke until the internal temperature reaches 165 degrees F.
Remove from the smoker and rest for 5 to 10 minutes before slicing.
Serve warm with your favorite BBQ side dishes.

Notes

Use 85/15 ground beef for the juiciest texture. Hickory wood gives the boldest smoky flavor. Always use a meat thermometer for accurate cooking. Seal the edges well to keep the cheese inside. Leftovers make amazing sandwiches the next day. You can prepare the meatloaf ahead of time and refrigerate until ready to smoke.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Smoked
Cuisine: American BBQ

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 11g
Sodium: 890mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 15g
Fiber: 1g
Protein: 36g
Cholesterol: 145mg

Find it online: https://meatandmelt.com/smoked-meatloaf-recipe/