Smoked Meatloaf

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MileHighSmokerGirl

Smoking Fanatic
Original poster
Nov 29, 2019
380
1,043
Denver, CO
Meatloaf
2 beaten eggs
2/3 cup saltine crackers (about 18 crackers crushed really fine in a baggie)
2 teaspoons worcestershire sauce
1/4 teaspoon salt
1/4 cup finely chopped onions (you can buy them already diced in the freezer section) 1/4 cup finely chopped green peppers (same as with onions)
1 8-ounce can tomato sauce (save 1/3 of this can for the glaze)
2 pounds lean ground beef

Smoker
Combine all the above ingredients and mix well. Put into a 9x13” baking tray. Put meatloaf tray on smoker with the tray uncovered, when smoker temp reaches 225° - 235°.

Smoke meatloaf for 3 hours 40 minutes then out the glaze on for the last 20 minutes.

Drain all excess liquid and spread glaze on meatloaf and put back on the smoker). You want the meat to be done medium.

Note: My meat thermometer was very deceptive. I got readings of 185° F internal temp but the sides and bottom were still pink and mushy. So I disregarded the temps and went a full 4 hours on the smoke and then I pulled it (and I’m glad I did!).

I just couldn’t see this meatloaf being done at 2.5 hrs for 4 lbs of meat when all the other comparable recipes out there were calling for 3.5 - 4 hrs of smoke time. That’s why I chose to let it ride for the full 4 hours.

I let it rest for about 45 minutes after I pulled it with a towel over the tray, then ate a few slices with some green beans. The meatloaf was still moist and the taste was phenomenal and out of this world.

Glaze for Meatloaf
2 teaspoons brown sugar
1 teaspoon worcestershire sauce
1/2 teaspoon prepare mustard (this is a spice - you can find it in the baking aisle) 2/3 cup tomato sauce
I would cut up and put in those plastic containers and freeze.

This is my mom’s meatloaf recipe. I adapted it for the smoker.

FYI: I doubled this recipe for this smoke.

(If you want to try the oven version, do this. Just cutout the smoker part in between the recipe portions and the glaze instructions in the recipe above).

Oven
Combine all the above ingredients and mix well. Shape into two loafs and put in separate glass or metal bread load trays. Bake at 350 degrees for 1hour. Drain all excess liquid and spread glaze on meatloaf and put back in the oven for 15 more minutes.

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About 2.5 hrs in.

Internal temps are reading 184° already but there’s no way this is done. The outer side edges are very pink still and not firm at all.

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So at this point, I’m going to say disregard my instructions on the 135° - 145° internal temp to be done. Having never done of these before, I’m kinda winging it on previous meat smoking/cooking logic. Once this done, I’ll update my original post with the new information.

I did pull it to drain the grease. It’s back on the smoker and the lid is back down.
 
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Could it just be pink from a smoke ring, or is it mushy. I think from your temp and pictures , it looks done. Especially with the open splits in the middle
I agree . If you're over 180 in the center , it's done . The edges and outside will be cooked before the center . The color is a reaction to the salt , and or a smoke ring .
If it doesn't want to hold together , chop it up , add some sauce . That will make a great sloppy Jo .

Edit :
My opinion is your internal temp is good . You want it higher for meat loaf since it's ground meat with other stuff added in . Over 165 is a safe temp .
 
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I mix 1/3 to 1/2 of the beef with italian pork sausage. Seems to stay together better than just beef. I also cook in a bread pan, slices of meatloaf fit a bread slice better for leftover sandwiches.
 
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Thanks for sharing your mom's recipe SmokerGirl. It looks great. If it is reading 185*, I'm sure it is done, and delicious. I have never used a cake pan before. What I use is a 9 x 9" vegetable grilling basket and a drip pan below. It is good for a three lb. loaf.

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I cook it to 165* IT. I have tried several recipes that have been posted on this forum and they have all been really good. Thanks again for yours.
 
it’s mushy on the edges

That could be from the extra juice/grease keeping it moist.
I added the glaze at 3 hrs and 40 mins. Pulled it at exactly 4 hrs.
That looks much better to me. I’ll let it rest under a towel for 20 mins while I finish some other food prep I’m doing for the week.

That looks fantastic, I could go for a slab or two of that. Very nice

David
 
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