Smoked Meatloaf
Smoked meatloaf is a beef and pork loaf bound with cream-soaked bread and egg, smoked on a Weber kettle at 250°F and finished with a sweet heat peach glaze.
| Smoker temp | 250°F |
| Pull temp | 161°F, glaze at 155°F |
| Meat | 2 lb beef, 1 lb pork |
| Wood | Pecan |
| Glaze | Peach sauce, hot sauce, rubs |
| Yield | Serves 6 |
This is not your grandma’s meatloaf. Beef and pork, a pecan rub, and a Weber kettle running at 250°F to give it real smoke. A sweet heat peach glaze at the end takes a comfort classic somewhere new.
Watch the full cook on YouTube.
Smoked Meatloaf
Equipment
- Weber kettle
- Slow and Sear or charcoal baskets
- Loaf pan
- Baking rack
- Instant-read thermometer
Ingredients
Meatloaf
- 2 lb ground beef 80/20
- 1 lb ground pork
- 1 sweet onion medium, diced
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 2 slices bread chopped
- 2 eggs
- 1/4 cup pecan rub Smoke and Bros
- Northwood Smokehouse pork rub for the outside
Glaze
- 2 oz peach mango hot sauce for heat
- 6 oz Jimmy Ray’s Sassy Sweet Just Peachy sauce
- 1 tablespoon pecan rub
- 1 tablespoon pork rub
- apple cider vinegar a splash
Instructions
Mix
- Fire the Weber kettle to 250°F with the slow and sear and one chunk of pecan.
- Soak the chopped bread in the heavy cream. Lightly beat the eggs.
- Combine the beef, pork, onion, garlic, eggs, soaked bread and 1/4 cup pecan rub. Mix gently, do not overmix.
Shape
- Pack into a plastic-lined loaf pan, then flip onto a baking rack so air gets underneath.
- Tuck the edges and season the outside all over with the Northwood pork rub.
Smoke
- Smoke at 250°F until the internal hits 155°F.
Glaze and Finish
- Simmer the glaze ingredients until the sugars melt and it thickens slightly, then brush over the meatloaf.
- Cook to about 161°F.
- Rest a few minutes, then slice.
Video
Notes
Pitmaster Notes
Two things make a meatloaf great. Do not overmix, or it turns dense and tight. And soak the bread in heavy cream before it goes in, that is what keeps the whole loaf moist through a long smoke.
Frequently Asked Questions
What temperature do you smoke meatloaf at?
250°F on a Weber kettle. Smoke it to 155°F, glaze it, then finish to 161°F. A chunk of pecan is all the wood it needs.
How do you keep smoked meatloaf from drying out?
Soak the chopped bread in heavy cream before mixing, and do not overmix the meat. The cream-soaked bread holds moisture through the smoke and the gentle mix keeps it tender.
What goes in the meatloaf glaze?
A peach sauce and a peach mango hot sauce for sweet heat, a tablespoon each of the rubs, and a splash of apple cider vinegar. Simmer it down and brush it on near the end.
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