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Smoked meatloaf – Oh sweet basil

You all know I’m obsessed with sluggishness and smoking, but this smoked meatballs is so juicy and full of smoky flavor from heaven. It’s my new smoked favorite!

We’ve been smoking our meatballs 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 delicious all day, and when 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 right away!

Why do father’s bread 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 meatballs get quite a few votes. No! I love meatloaf! It’s clean comfort food and I order it if it’s on the menu at a restaurant. Give me all the meatloaf, folks!

You will be singing the same tune when you first try this smoked version! Anyone who thought of sticking a meatloaf in a smoker should win a prize! It is so. DANG. LOVELY!!

Can you see it perfectly smoke ring? And glaze is so good that I could drink it. Gah! I just drool by thinking about this meatballs in the smoker!

Ingredients for a smoked meat loaf

You will need a few ingredients for the sauce that you brush on the outside of the meat loaf and then a few more ingredients to make the meat loaf itself, including a wonderful mix of two different kinds of meat. Here’s what you need:

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

For meat loaves

  • Meat Beef (chopped chuck) and Italian sausage
  • Vegetables – onion, carrot, garlic
  • Binders – eggs, Ritz biscuits, milk
  • Spices – thyme, sea salt, black pepper
  • Taste – 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 picture of several thick slices of smoked meatball sitting on a dark gray serving dish.

How to smoke meatloaf

There are two parts to making this homemade smoked meatball – the icing and the meatball. Here are the basic steps:

For the glaze

  1. Mix all ingredients together and set aside.

For meat loaves

  1. Preheat your smoker.
  2. Heat a little oil in a frying pan over medium heat and onions and garlic.
  3. Mix all the ingredients in a large bowl and mix until evenly mixed.
  4. Shape the meat into a loaf pan and place on a piece of baking paper or foil.
  5. Brush the bread all over with the prepared icing. Put the meat loaf in the smoker. Smoke for about 2 hours.
  6. Top with more icing and smoke for a few more hours.
  7. Let the meat loaf rest and cool before slicing.
  8. Heat the rest of the icing and use as desired with the remaining meatballs.

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

A picture of a smoked meatball from overhead with three slices cut from one end.The slices show a beautiful smoke ring and the whole bread sprinkled with chopped fresh parsley.

What meat should be used in meat loaves?

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

What wood should I use in the smoker?

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

How long should one smoke a meat loaf?

This meatloaf ends up weighing just over 2 pounds and it smokes at 225 degrees for about 4 hours.

When is a smoked meat loaf finished?

A smoked meatball is ready and safe to eat when it has an internal temperature of 160 degrees. Most smokers come with temperature probes, but if you do not have one, we recommend this meat thermometer.

a picture of several thick slices of smoked meatball sitting on a charcoal gray serving dish.

What to eat with smoked meat loaf

My favorite things to eat with this meatball are some baked potatoes and a fresh Brussels sprout salad. If you’re not a baked potato fan (shame on you!), 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 in advance

Meat coffee can be made up to a day ahead of time before it is smoked. Mix all the ingredients as indicated in the instructions and shape it into a loaf pan. Store it in an airtight container in the refrigerator until you are ready to smoke it.

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

How to store and reheat smoked meat loaf

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

When you want reheat the meat loaf, thaw the meat loaf in the refrigerator overnight and heat it up in the oven. You can juice it in the microwave, but it gets dried out quite easily. We prefer to reheat it in the oven. Bake it at 250 degrees in an ovenproof dish covered with foil until thoroughly heated.

Once you have smoked a meatball, never cook it in the oven again! The taste of one smoked meatballs will make a meatloaf lover out of anyone!

Several smoked main courses:

A photo of a smoked meatball taken from above with four slices cut from one end of the bread.  the meatballs stand on white baking paper and the juices seep out of the sides.

Preparation time: 10 minutes

Cooking time: 4 timer

Total time: 4 timer 10 minutes

Servings: 8 slices

For the glaze

  • 1/2 Cup Ketchup
  • 1/2 Cup Chili sauce
  • 1 teaspoonful Vinegar Apple cider
  • 1/2 teaspoonful Worcestershire sauce
  • 2 1/2 tablespoon Brown sugar
  • 1 teaspoonful Garlic powder
  • 1 teaspoonful Salt

For meat loaves

  • 1 lb Beef Chuck land
  • 1 lb Italian sausage
  • 2 teaspoonful Vegetable oil
  • 3/4 Cup Onion medium, revet
  • 1/4 Cup Carrot finely shredded
  • 3 cloves Garlic medium, chopped
  • 2 big Egg
  • 1/2 teaspoonful Thyme dried
  • 1 teaspoonful Sea salt
  • 1/2 teaspoonful Black pepper
  • 2 teaspoonful Dijon mustard
  • 2 teaspoonful Ketchup
  • 2 teaspoonful Worcestershire sauce
  • 1/2 Cup Milk whole
  • 2/3 Cup Ritz Crackers Crushed or 1 1/4 cups breadcrumbs
  • 1/4 Cup Parsley fresh, chopped

For meat loaves

  • Heat a smoker to 225 degrees with hickory or oak pills.

  • Heat oil in the pan. 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 the egg mixture to the meat in a large bowl along with the biscuits, parsley and boiled onion and garlic; mix with a fork until evenly mixed and the meat mixture does not stick to the bowl.

  • Form the meat mixture into a loaf pan on a piece of baking paper or foil.

  • Brush the meat with a quarter of the icing. Place the parchment or foil with the meatloaf on a metal pan and place in the smoker. Cook until the icing has set, about 2 hours.

  • Top with another quarter glaze; continue baking until the second layer has set and the bread registers 160 degrees, approx. 2 hours longer.

  • Cool for 10 minutes, while simmering the remaining icing over medium heat until slightly thickened. Cut the meatballs into slices and serve with extra icing, delivered separately.

Nutrition facts

Smoked meatloaf

Quantity per portion (1 slice)

Calories 414
Calories from fat 243

% Daily value *

Fat 27 g42%

Saturated fat 10 g63%

Trans fat 1g

Polyunsaturated fat 4g

Monounsaturated fat 12g

Cholesterol 130 mg43%

Sodium 1524mg66%

Potassium 568mg16%

Carbohydrates 19 g6%

Fiber 2g8%

Sugar 11 g12%

Protein 22 g44%

Vitamin A 1135 IU23%

Vitamin C 9 mg11%

Calcium 75mg8%

Iron 3 mg17%

* Percent daily values ​​are based on a 2000 calorie diet.


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Smoked meat loaf on a slice cut into slices

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