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–+ servings
smoked meatloaf on a plate
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5 from 1 vote

Easy Smoked Meatloaf

Meatloaf is a classic, hearty dish and adding smoke and BBQ flavors brings a whole new dimension of flavor.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main Dishes
Cuisine: American
Keyword: best meatloaf, delicious meatloaf, easy meatloaf, easy smoker recipes, meatloaf, smoked meatloaf, smoker
Servings: 8
Calories: 450kcal
Author: Courtney O'Dell

Equipment

Ingredients

  • Meatloaf Sauce Ingredients
  • 1 12 oz can of Dr. Pepper
  • ¾ cup ketchup
  • 2 tbsp of your favorite barbecue sauce
  • 1 ½ tsp white vinegar
  • 2 ½ Tbsp brown sugar
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ground black pepper
  • ¼ tsp salt

Meatloaf Ingredients

  • 2 lbs ground beef
  • 1 yellow onion minced
  • 2 large eggs
  • 3 garlic cloves minced
  • 3 tbsp ketchup
  • 3 Tbsp fresh parsley finely chopped
  • ¾ cup Panko breadcrumbs
  • ⅓ cup milk
  • 1 ½ tsp salt or to taste
  • 1 ½ tsp Italian seasoning
  • ¼ tsp ground black pepper
  • ½ tsp ground paprika

Instructions

  • Bring your clean smoker to temperature, targeting 275-300?.  Prepare a water pan and the smoking wood of your choice. 
  • In a medium, heavy bottom saucepan, combine all the ingredients for the sauce. Whisk together thoroughly and cook on low to reduce.  The sauce is done when it is thick enough to coat the back of a spoon.
  • In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine evenly.
  • Shape your meat mixture into a loaf shape on a parchment covered baking sheet.
  • Place the baking sheet and meatloaf in your smoker and cook for 45 minutes, minding the temperature and the smoke. 
  • After 45 minutes, glaze your meatloaf with the Dr. Pepper sauce, every 10-15 minutes until the meat reaches an internal temperature of 165?.  Depending on your smoker, the outside temperature, and other factors that could take between 15-30 minutes.
  • When your meatloaf has reached 165? internal temperature, remove it from your smoker and loosely tent with foil.
  • Let your tented meat rest for 10-20 minutes before slicing. 
  • Slice in 1” to 1.5” slices and serve warm. Drizzle additional Dr. Pepper glaze over meatloaf to taste.

Nutrition

Serving: 1g | Calories: 450kcal | Carbohydrates: 28g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1022mg | Fiber: 1g | Sugar: 13g