Can I make this without a smoker?

Absolutely! You can achieve similar results in your oven at 325°F. Add some liquid smoke to the mixture and use a wood chip packet for that smoky flavor. It won't be exactly the same, but it'll still be delicious.

What's the best wood for smoking meatloaf?

I prefer apple or cherry wood for their mild, sweet smoke that complements the meat without overpowering it. Hickory works too if you want a stronger smoke flavor, but start with milder woods if you're new to smoking.

How do I know when it's done without a thermometer?

While a thermometer is really the best way, you can check by pressing the center gently – it should feel firm and spring back slightly. The juices should run clear, not pink.

Can I double this recipe?

Yes! Just make two separate loaves rather than one giant one. They'll cook more evenly and you'll have better portion control.

Why did my meatloaf fall apart?

This usually happens from too little binding (eggs and breadcrumbs) or overmixing. Make sure your mixture holds together when you squeeze it gently before shaping.

The Ultimate Smoked Meatloaf Recipe

Name: The Ultimate Smoked Meatloaf Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs. lean ground beef; ½ lb. mild Italian sausage meat; ½ onion finely chopped; ½ green pepper finely chopped; 3 cloves of garlic minced; 1 cup breadcrumbs; 2 eggs lightly beaten; ½ cup ketchup; ¼ cup milk; 1 Tbsp. hot sauce (like Franks); ½ cup of your favorite BBQ sauce

Description

This Smoked Meatloaf is a flavorful twist on a classic comfort food, combining ground beef and Italian sausage with a smoky BBQ finish. Perfect for a hearty dinner, it’s tender, juicy, and packed with savory goodness!

Ingredients

Scale

2 lbs. lean ground beef
½ lb. mild Italian sausage meat
½ onion finely chopped
½ green pepper finely chopped
3 cloves of garlic minced
1 cup breadcrumbs
2 eggs lightly beaten
½ cup ketchup
¼ cup milk
1 Tbsp. hot sauce (like Franks)
½ cup of your favorite BBQ sauce

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Instructions

In a large bowl combine the ground beef, sausage meat, onion, bell pepper, garlic, breadcrumbs, eggs, ketchup, milk, and hot sauce.
Mix by hand until well blended, being careful not to over mix.
In a single-use aluminum pan or baking sheet, form the mixture into a loaf shape approximately 3-4 inches thick and 12 to 14 inches.
Allow the loaf to sit on the counter for 15 – 20 minutes to come to room temperature while you prepare your smoker.
Preheat your smoker to 225 – 250 degrees F.
Once your smoker is heated place the pan into the smoker, I used a continuous read digital thermometer with an alarm. If you don’t have one you will want to check the internal temperature of the meatloaf after 2 hours.
Brush the meatloaf with the BBQ sauce after about 2 hours.
Smoke the meatloaf until the center reaches an internal temperature of 160 degrees F. It will take, in total, 2 1/2 to 3 hours to reach this temperature.
Remove from the smoker and transfer the loaf to a cutting board, slice, and serve right away.

Notes

Avoid overmixing the meat to keep the loaf tender. Use a digital thermometer for precise cooking. Serve with mashed potatoes or roasted vegetables for a complete meal.

Nutrition

Serving Size: 6
Calories: 732 kcal
Sugar: 23 g
Sodium: 1318 mg
Fat: 34 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 61 g