Description
This Best Smoked Meatloaf recipe delivers a flavorful, juicy twist on a classic comfort food by incorporating a rich blend of seasonings, smoky sweetness from molasses and honey, and a perfectly balanced glaze. Smoked low and slow, this meatloaf comes out tender with a deep smoky flavor and a deliciously sticky glaze, perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Meatloaf Mixture
- 1 tbsp all-purpose seasoning
- 1 cup milk
- 1 head garlic (minced, about 2 tbsp)
- 2 lbs ground beef (80/20 blend works best)
- 1/2 cup breadcrumbs (panko for better texture)
- 1 tbsp Worcestershire sauce (I use Lea & Perrins)
- 2 eggs (room temperature)
- 1 yellow onion (finely diced, about 1/2-inch pieces)
- 1/4 cup fresh parsley (finely chopped)
- 1 tbsp horseradish mustard
Glaze
- 1/4 cup Worcestershire sauce
- 2 tbsp yellow mustard
- 1/2 cup honey
- 1/4 cup molasses (gives deep smoky flavor)
- 1 tbsp all-purpose seasoning
- 1 tbsp hot sauce
- 1.5 cups brown sugar (packed)
- 1/4 cup apple cider vinegar (adds tanginess)
- 1.5 cups ketchup (I prefer Heinz)
Instructions
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, all-purpose seasoning, milk, minced garlic, breadcrumbs, Worcestershire sauce, eggs, finely diced yellow onion, chopped fresh parsley, and horseradish mustard. Mix thoroughly but gently with your hands or a spoon until well incorporated to avoid compacting the meat too much.
- Shape the Meatloaf: Transfer the mixture into a loaf shape on a large piece of foil or a meatloaf pan. Make sure it’s evenly shaped for uniform cooking.
- Preheat the Smoker: Prepare your smoker to maintain a steady temperature of around 225°F (107°C). Use wood chips like hickory or applewood for a nice smoky flavor.
- Smoke the Meatloaf: Place the shaped meatloaf onto the smoker rack and smoke low and slow for about 3 hours (180 minutes), or until the internal temperature reaches 160°F (71°C). This slow smoking infuses the meat with rich flavor while keeping it moist.
- Prepare the Glaze: While the meatloaf is smoking, mix together Worcestershire sauce, yellow mustard, honey, molasses, all-purpose seasoning, hot sauce, brown sugar, apple cider vinegar, and ketchup in a bowl until smooth and well combined.
- Apply the Glaze: About 30 minutes before the meatloaf finishes cooking, brush a generous layer of the glaze over the top of the meatloaf to create a sticky, flavorful crust. Return the meatloaf to the smoker to let the glaze set and caramelize.
- Rest and Serve: Once the meatloaf reaches the desired internal temperature and the glaze is set, remove the meatloaf from the smoker. Let it rest for 10–15 minutes to allow juices to redistribute before slicing and serving.
Notes
- Use an 80/20 ground beef blend to ensure the meatloaf stays moist and flavorful.
- Room temperature eggs help the mixture bind better.
- Smoking low and slow is key to infusing the perfect flavor and maintaining juiciness.
- Adjust the hot sauce quantity in the glaze based on your preferred spice level.
- Panko breadcrumbs are recommended for better texture and aeration.
- Resting the meatloaf before slicing helps keep it juicy and prevents crumbling.
- If you don’t have a smoker, you can bake at 350°F (177°C) for about 1 hour, applying the glaze similarly.
