Smokey sweet, tender and with little effort on your part, you can deliver this BBQ Smoked Meatloaf made right on your grill and not heat up the kitchen! Who said a meatloaf is only made in the oven? Did I mention there’s bacon inside, too? 🙂
BBQ Smoked Meatloaf
Sure you could have a baked meatloaf, but grill it and even better add some smoke to it and you have an amazingly tender meatloaf that’s perfect for outdoor gatherings and you don’t need to heat up your kitchen.
What’s in a smoked meatloaf?
Keeping to a basic recipe I also add sautéed bacon and onion. I don’t care for diced, uncooked onion in my meatloaf. It’s that extra step that elevates this smoked meatloaf.
The other ingredients include a pork sausage that has the casing removed. I like a sweet pork sausage, but feel free to choose a hot one if you prefer. The usual suspects like beaten eggs, breadcrumbs and milk along with some spices round the meatloaf out.
How to cook a Smoked Meatloaf
Place meatloaf on grill and cover. Cook/smoke for 2 hours or until internal temperature reaches 160°F. Baste with your favorite BBQ sauce 2 times in last 30 minutes.
What kind of wood chips or pellets to smoke a meatloaf?
I prefer the sweet fruit woods for this like apple or cherry, but feel free to experiment and use whatever you prefer. Preheat your gas grill or smoker to 225°F. Add smoker chips per manufacturer’s instructions if using.
Direct or indirect heat?
Set you grill using indirect heat: For gas grill do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature.
If you’re going to grill using indirect heat on a charcoal BBQ or smoker, ignite the charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups, but the pan the meatloaf is on should do nicely.
The flavors from the chili powder and sautéed onion and bacon inside the meatloaf along with the savory BBQ sauce and smokey exterior are fantastic!
Watch how to make this below!
BBQ Smoked Meatloaf
- 2 lbs ground beef 80/20
- 1 sweet pork sausage link 1/4 lb
- 1/2 yellow onion diced (1 cup)
- 6 slices bacon chopped
- 2 eggs beaten
- 2 tsp kosher salt
- 2 tsp chili powder
- 1 cup breadcrumbs
- 1 cup milk
- BBQ sauce of choice
- Apple wood chips or any fruit wood of choice
- In a skillet sauté bacon over medium-high heat. After 2 minutes add the diced onion and cook until onion is translucent, about 4 minutes. Remove from pan, set aside to cool and save the bacon fat for another use.
- Preheat gas grill or smoker to 225°Add smoker chips per manufacturer's instructions if using. Set up the grill for indirect grilling (See Note 1).
- In a large mixing bowl add the ground beef, cooled bacon and onion mixture, pork sausage (casing removed), eggs, salt, chili powder, breadcrumbs and milk. Mix with hands to incorporate thoroughly. Dump onto a lined baking sheet and form into a large loaf in middle of pan with your hands.
- Place meatloaf on grill and cover. Cook/smoke for 2 hours or until internal temperature reaches 160°F. Baste with your favorite BBQ sauce 2 times in last 30 minutes.
- Remove from grill and allow to rest 10 minutes before slicing. Serve with more BBBQ sauce on side.
- Grill using indirect heat: For gas grill do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature.