Y’all know I’m obsessed with the Traeger and smoking, but this smoked meatloaf is so juicy and full of smokey flavors from heaven. It’s my new smoked fave!

We’ve been smoking our meatloaf for a few years now and it’s a pretty rare occasion that it ever ends up in the oven now, but for some reason I’ve never shared the recipe with our readers. I think I tend to smoke it, smell it’s deliciousness all day and by the time it’s done it takes everything in me to share it with the family and not just eat it alone. Taking the time to photograph it was just out of the question.

So why is it finally happening?

I made two.

Haha, One to photograph and one to eat immediately!


A photo of a smoked meatloaf taken from above with four slices cut from one end of the loaf. the meatloaf is sitting on white parchment paper and juicys are seeping out of the sides.

Why does meatloaf get such a bad wrap? Every now and then we do a little engagement activity on social media to see what the most hated dish is, and meatloaf gets a fair amount of votes. Nooooooo! I love meatloaf! It’s pure comfort food and I’ll order it if it’s on the menu at any restaurant. Gimme allllllll the meatloaf, people!

You’re going to be singing the same tune once you try this smoked version! Whoever thought of sticking a meatloaf in a smoker should win an award! It is SO. DANG. GLORIOUS!!

Can you see that perfect smoke ring? And the glaze is so good I could drink it. Gah! I’m drooling just thinking about this meatloaf in the smoker!

Ingredients for a Smoked Meatloaf

You will need a few ingredients for the sauce that you brush on the outside of the meatloaf and then a few more ingredients to make the meatloaf itself including a wonderful blend of two different kinds of meat. Here is what you will need:

For the glaze: ketchup, chili sauce, apple cider vinegar, Worcestershire sauce, brown sugar, garlic powder, salt

For the Meatloaf

  • Meat – beef (ground chuck) and Italian sausage
  • Veggies – onion, carrot, garlic
  • Binders – eggs, Ritz crackers, milk
  • Seasonings – thyme, sea salt, black pepper
  • Flavor – ketchup, dijon mustard, worcestershire sauce, parsley

The measurements for each ingredient can be found in the recipe card at the end of this post.


a photo of several thick slices of smoked meatloaf sitting on a dark gray serving platter.

How to Smoke Meatloaf

There are two parts to make this homemade smoked meatloaf – the glaze and the meatloaf. Here are the basic steps:

For the Glaze

  1. Mix all ingredients together and set aside.

For the Meatloaf

  1. Preheat your smoker.
  2. Heat some oil in a skillet over medium heat and the onion and garlic.
  3. Combine all of the ingredients in a large bowl and mix until evenly blended.
  4. Form the meat into a loaf shape and place on a piece of parchment or foil.
  5. Brush the loaf all over with the prepared glaze. Place the meatloaf in the smoker. Smoke for about 2 hours.
  6. Top with more glaze and smoke for a couple more hours.
  7. Let the meatloaf rest and cool before slicing it.
  8. Simmer the rest of the glaze and use as desired with the remaining meatloaf.

All of these instructions in full detail can be found in the recipe card down below.

A photo of a smoked meatloaf taken from overhead with three slices cut off one end. the slices show a beautiful smoke ring and the whole loaf of sprinkled with chopped fresh parsley.

What Meat Should Be Used in Meatloaf?

Our favorite meat for our smoked meatloaf is a combination of ground chuck and Italian sausage. You could go all ground beef if you want, but there’s really something special about the combination of the two.

What Wood Should I Use in the Smoker?

We love to use hickory or oak pellets, but mesquite would also be good or some sort of combination. Sweet woods are also really yummy like apple or cherry.

How Long to Smoke a Meatloaf?

This meatloaf ends up being a little over 2 pounds and it will smoke at 225 degrees for around 4 hours.

When is a Smoked Meatloaf Done?

A smoked meatloaf is done and safe to eat when it has an internal temperature of 160 degrees. Most smokers come with temperature probes, but if you don’t have one, we recommend this meat thermometer.


a photo of several thick slices of smoked meatloaf sitting on a charcoal gray serving platter.

What to Eat with Smoked Meatloaf

My favorite thing to eat with this meatloaf is some baked potatoes and a fresh brussels sprouts salad. If you aren’t a baked potato fan (shame on you!), then go with mashed potatoes or roasted.

Here are some other great options: green beans, corn on the cob, macaroni and cheese or potato rolls.

Making Meatloaf Ahead of Time

Meatloaf can be made up to a day ahead of time before smoking it. Combine all the ingredients as stated in the instructions and shape it into a loaf form. Store it in an airtight container in the refrigerator until you are ready to smoke it.

You can also freeze an uncooked meatloaf. Let it thaw in the fridge overnight before smoking it.

How to Store and Reheat Smoked Meatloaf

Store in the refrigerator in an airtight container. It will keep for 3-5 days. It also freezes really well. Wrap either a whole loaf or cut slices in plastic wrap and then in an airtight container. It will keep in the freezer for up to 3 months.

When you want to reheat the meatloaf, thaw the meatloaf in the fridge overnight then warm it up in the oven. You could sap it in the microwave, but it gets dried out pretty easily. We prefer to reheat it in the oven. Bake it at 250 degrees in a baking dish covered with foil until warmed through.


Once you’ve smoked a meatloaf, you’ll never cook it in the oven again! The flavor of a smoked meatloaf will make a meatloaf lover out of anyone!

More Smoked Main Dishes:


Smoked Meatloaf

5 from 5 votes
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes


For the Glaze

  • 1/2 Cup Ketchup
  • 1/2 Cup Chili Sauce
  • 1 teaspoon Vinegar, apple cider
  • 1/2 teaspoon Worcestershire Sauce
  • 2 1/2 tablespoon Brown Sugar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt

For the Meatloaf

  • 1 lb Beef Chuck, ground
  • 1 lb Italian Sausage
  • 2 teaspoon Vegetable Oil
  • 3/4 Cup Onion, medium, grated
  • 1/4 Cup Carrot, finely shredded
  • 3 cloves Garlic, medium, minced
  • 2 large Eggs
  • 1/2 teaspoon Thyme, dried
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoon Dijon Mustard
  • 2 teaspoon Ketchup
  • 2 teaspoon Worcestershire Sauce
  • 1/2 Cup Milk, whole
  • 2/3 Cup Ritz Crackers, Crushed, or 1 1/4 Cups bread crumbs
  • 1/4 Cup Parsley, fresh, chopped


For the Glaze

  • Mix all ingredients together and set aside.

For the Meatloaf

  • Heat a smoker to 225 degrees with hickory or oak pellets.
  • Heat oil in skillet. Add onion and garlic; sauté until soft, about 5 minutes. Set aside to cool.
  • Mix eggs with thyme, salt, pepper, mustard, ketchup, Worcestershire sauce, and milk in a small bowl. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. 
  • Form the meat mixture into a loaf shape on a piece of parchment or foil.
  • Brush the meat with one-quarter of glaze. Place the parchment or foil with the meatloaf on a metal pan and place in the smoker. Cook until glaze is set, about 2 hours.
  • Top with another one-quarter of glaze; continue to bake until second coat has set and loaf registers 160 degrees, about 2 hours longer.
  • Cool for 10 minutes and meanwhile, simmer remaining glaze over medium heat until thickened slightly. Slice meatloaf and serve with extra glaze passed separately.


Serving: 1sliceCalories: 414kcalCarbohydrates: 19gProtein: 22gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 130mgSodium: 1524mgPotassium: 568mgFiber: 2gSugar: 11gVitamin A: 1135IUVitamin C: 9mgCalcium: 75mgIron: 3mg
Author: Sweet Basil
Course: 100 + BEST Easy Beef Recipes for Dinner, All of the Best Pork Recipes on the Internet, Over 500 Family Dinner Recipes Ideas
Cuisine: American

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Smoked Meatloaf on a trager cut into slices