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Smoked Meatloaf with Sweet BBQ Glaze

Smoked Meatloaf with Sweet BBQ Glaze for Ultimate Comfort

This Smoked Meatloaf with Sweet BBQ Glaze is a comforting classic with a smoky twist.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf Base
  • 1 lb Ground Beef Substitute with turkey or chicken for a leaner version.
  • 1 lb Ground Pork Consider using all beef or another meat if desired.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs can be used for a gluten-free option.
  • 1 cup Milk Almond milk can be a dairy-free substitute.
  • 1 medium Chopped Onion Use shallots or leeks for a milder taste if you prefer.
  • 1 large Egg Ground flaxseed mixed with water works as a vegan alternative.
  • 2 cloves Garlic (minced) Adjust the amount to suit your preference.
  • 2 tbsp Worcestershire Sauce Swap for soy sauce for a similar taste.
  • 1 tsp Dried Oregano Italian seasoning can be used as a swap.
  • to taste Salt
  • to taste Black Pepper
For the Sweet BBQ Glaze
  • 1 cup Barbecue Sauce Homemade versions bring out more flavor, sugar-free or low-sodium varieties can be used.
  • 1/4 cup Brown Sugar Honey or maple syrup make great alternatives.
  • 2 tbsp Apple Cider Vinegar Substitute with white vinegar or lemon juice for similar acidity.

Equipment

  • Smoker
  • Mixing bowl
  • meat thermometer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your smoker to a steady temperature of 225°F (107°C), about 15 to 20 minutes.
  2. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, chopped onion, egg, minced garlic, Worcestershire sauce, oregano, salt, and black pepper. Mix thoroughly until just combined.
  3. Gently shape the meat mixture into a loaf for the smoker's cooking rack or smoker-safe pan.
  4. Place the shaped meatloaf on the smoker and smoke for approximately 2 to 2.5 hours, monitoring the internal temperature to reach 160°F (71°C).
  5. While smoking, prepare the sweet BBQ glaze by mixing barbecue sauce, brown sugar, and apple cider vinegar in a bowl until smooth.
  6. In the last 30 minutes, baste the meatloaf every 10 minutes with the BBQ glaze.
  7. Once cooked, remove the meatloaf from the smoker and let it rest for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 8gVitamin A: 5IUVitamin C: 4mgCalcium: 2mgIron: 15mg

Notes

Leftover smoked meatloaf can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Reheat at 350°F (175°C) for 15-20 minutes, ensuring it stays juicy.

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