Have you ever had smoked meatloaf? It's one of those simple meals that if done right, can have a major wow factor. I mean, how good can a log of ground beef really taste?
Let me tell you - If you haven't made smoked meatloaf yet - you are missing out! This is one of the BEST things I've made on a smoker. The end result is packed full of just the right amount of flavor and takes on a smoky flavor that is unreal.
I had some Wagyu Ground Beef in the freezer, and I wanted to take advantage of that extra fat in the meat. Burgers would have been great, but I wanted to do something different this time.

Table of Contents
How to Make Smoked Meatloaf
Tips For Perfect Meatloaf
Everyone has their favorite meatloaf method, and this one is mine. Before I get into how to make it, I'd like to share what is important to me in a perfect meatloaf.
- Fat is good - I mentioned Snake River Farms ground beef up above - The
best smoked meatloaf uses meat that is high in fat - An 80/20 or 75/25 ratio is great for this. Some people use ground chuck instead of ground beef. The extra fat will render out during the low and slow cooking process but adds much-needed moisture to the end result. - A slice should hold it's own - When the meatloaf is done cooking a single slice should be able to stand on its own. Using vegetables and bread crumbs will help the loaf retain moisture, and keep it from becoming dry and crumbly
- Give it some bark - The outside of the meatloaf should have a little bit of a bark, that is loaded with flavor from seasonings and a glaze.
Smoked Meatloaf Ingredients
What I really like about making meatloaf, is that it is easy to make, and just about everyone loves it. These are the ingredients you need to make the meatloaf:
- 2 lbs Ground Beef
- 1 medium-sized onion
- 2 cloves of garlic
- 1 cup of half and half
- 1 tbsp lemon juice
- 8 ounces of cheese (I like Muenster)
- 1 tbsp of your favorite bbq rub
- 1 tbsp
Worcestershire - 2 eggs
- 1 cup breadcrumbs
One of the most important parts of making the meatloaf is to make sure you don't overwork the meat. The more you play with it, the gummier it will become, and this will hurt the end result.
How to Form the Loaf
Place the ground beef in a large bowl with two cloves of minced garlic, the bbq rub,
Keep the cheese grater out, and after removing the outer layers of the onion, grate the onion into the mixture too. Sure you can just dice the onion, but grating it adds moisture and eliminates the need to cook the onion prior. Just be warned that grating an onion can result in some major tears. It's worth it.
With your hands, gently work the ingredients together until everything is combined. It's gonna be messy and you're going to feel like the mixture is too wet. It's not.
Trust the process, this is gonna be GOOD.
Dump the mixture out onto a large sheet of parchment paper, and then form a loaf with your hands. Use the parchment paper to help. Once the loaf is made, carefully roll the loaf onto a grill rack that is set on top of a cookie sheet lined with foil. Place in the refrigerator to chill.
I like to let the meatloaf chill just to help hold the shape.
Cooking Smoked Meatloaf
After the meatloaf has chilled for 30 minutes turn your smoker on and get it ready to cook at 225 degrees. Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. I used Blackened Saskatchewan for the inside, and Beef Rub for the outside.
When the smoker gets up to temp place the meatloaf inside. Let it smoke for 4-5 hours. The meatloaf is done when the internal temp hits 160 degrees.
Why You Need a Good Instant Read Thermometer
I've said it countless times, but this is another great reason why you need a Thermometer. I use my Thermapen every time I turn on my smoker.
When I first started cooking food on my Traeger, I relied on the built-in temperature probes to determine when my food was done. The probes in the Traeger are good, and I still use those probes to get me close, but when I'm ready to make a decision about whether or not my food is done, I use my Thermapen.
I hate opening the lid on my smoker for too long, and because the Thermapen gives a readout almost instantly, I rarely need to keep my lid open longer than 5-10 seconds.
It's easy to overcook meatloaf, but if you use a Thermapen it's easy to know exactly when the meatloaf is done. (160 degrees internal temp)
Add a Glaze
About 15 minutes before the meatloaf is ready, brush on some bbq sauce to the exterior of the loaf. If you really want to class it up, simmer some bbq sauce with a ¼ cup of whiskey. Let it simmer until the sauce has reduced by half... This will add to the flavor profile of the loaf, and bring home a winning end result.
Smoked Meatloaf
Ingredients
- 2 lbs Ground Beef
- 1 medium-sized onion grated
- 2 cloves garlic minced
- 1 cup half and half
- 1 tbsp lemon juice
- 8 ounces cheese I like Muenster
- 1 tbsp favorite bbq rub
- 1 tbsp Worcestershire
- 2 eggs
- 1 cup breadcrumbs
Instructions
- Place the ground beef in a large bowl, along with two cloves of minced garlic, the bbq rub, Worcestershire, breadcrumbs and egg. Mix the half and half with the lemon juice, and then pour that in, followed by the 8 ounces of shredded cheese.
- Keep the cheese grater out, and after removing the outer layers of the onion, grate the onion into the mixture too. Sure you can just dice the onion, but grating it adds moisture and eliminates the need to cook the onion prior.
- With your hands, gently work the ingredients together until everything is combined. It's gonna be messy and you're going to feel like the mixture is too wet. It's not.
- Dump the mixture out onto a large sheet of parchment paper, and then form a loaf with your hands. Use the parchment paper to help. Once the loaf is made, carefully roll the loaf onto a grill rack that is set on top of a cookie sheet lined with foil. Place in the refrigerator to chill.
- After the meatloaf has chilled for 30 minutes turn your smoker on and get it ready to cook at 225 degrees.
- Remove the meatloaf from the refrigerator and sprinkle the outside with more of your favorite bbq rub. I used Blackened Saskatchewan for the inside, and Beef Rub for the outside.
- When the smoker gets up to temp place the meatloaf inside. Let it smoke for 4-5 hours. The meatloaf is done when the internal temp hits 160 degrees
- About 15 minutes before the meatloaf is ready, brush on some bbq sauce to the exterior of the loaf. This will add to the flavor profile of the loaf, and bring home a winning end result.
I made my usual, I think delicious meatloaf. This is the 1st meal on our new treager. I also put on some johnsonville brats. So I'll let you know how things turn out. It smells wonderful.
d
This was really very good. My husband said it was one of the best I'd ever made and jokingly asked if I finally used his mom's recipe. His mom is a great cook, but believe me, this is not his mother's recipe.
I didn't have time to slow smoke it but will do that next time. It still turned out delicious at 300F for just over an hour. I had mozzarella on hand and it was good but I look forward to trying a cheese with a stronger flavor profile, like the suggested Muenster.
Ha! That's so good to hear. Definitely give the smoke session and muenster cheese a try - it really adds some great flavor. BUT remember, Mom's meatloaf recipe is always the best if she asks...
So you still smoked it but at a higher temp for shorter time?
Yes, Sarah, that's correct. I have made this several times now, smoking it long and low is better but not absolutely necessary. I've even baked it now that the weather is cold around here and I smoke/grill less. The whole family eats it up. Even my sister-in-law who is not a meatloaf person liked it. It's become my go-to meatloaf recipe!
What is half & half???
It’s a common coffee creamer, made from half cream and half milk put together
Thanks for the comment on cooking it in the oven. Sometimes (bad me), just to lazy (or too cold) to go out and get the smoker going. Sounds delicious and can't wait to make it.
Try adding some half cooked bacon cut into 1” pieces. I also use pork rinds instead of bread crumbs. It’s my favorite meatloaf for sure. I also use 1 lb hamburger 1lb ground pork. Delicious is an understatement. It also makes a tasty ham loaf smoked.
Nice way to make it Keto and Low Carb friendly. How did it turn out.
Does it have to be on a grill plate ?
I wouldn't do without
Has anyone made a large batch of this and froze several loaves raw? With the grated onion I wondered when you cooked it after being thawed if the onion wasn’t to overly strong and it smoked tasty and moist?
I have the same question, Nina. I hope we get a reply!
I have not tried to freeze this one. If you do, let us know how it turns out.
I tried your recipe using 1 1/2 pounds of 80-20 beef and 1/2 pound of uncased Italian sausage. My family loved it. Low and slow on my ZGrill did the trick.
Mine did not bind together well, even after a longer chill. I made 3 loaves and they did fall apart during smoke time.
Hands down best smoked meatloaf recipe EVER!!!!
Used 1/2 italian sausage 1/2 lean hamburger turned out great, cant wait to eat the rest today, putting this in the vault for sure!!