Smoked Meatloaf with Glaze
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If you’re craving a hearty, smoky twist on a classic comfort dish, this Smoked Meatloaf with Glaze is a game-changer. I love making this when I’m in the mood for something filling and flavorful, and it’s perfect for weekends when you have a little more time to enjoy the cooking process. The combination of ground pork and beef creates a juicy, tender meatloaf, while the smoky flavor from the smoker adds a unique depth. The glaze—made from ketchup, Worcestershire sauce, and brown sugar—gets a little caramelized, giving the meatloaf an irresistible sweet and tangy finish. It takes just about an hour to prep and cook, making it an ideal choice for a family dinner. Trust me, the extra effort of making the glaze is totally worth it for that glossy, flavorful topping!
Why You’ll Love Smoked Meatloaf with Glaze
- Smoky Flavor: The smoker adds a rich, smoky depth to the meatloaf that takes it to a whole new level.
- Sweet and Tangy Glaze: The homemade glaze, with its blend of ketchup, brown sugar, and Worcestershire sauce, gives a perfect sweet and tangy kick.
- Juicy and Tender: The mix of ground pork and beef ensures each bite is juicy and tender, making it a hit with everyone.
- Comfort Food Classic: This recipe takes the classic meatloaf and elevates it with smoky flavors and a delicious glaze, perfect for cozy dinners.
- Easy Prep and Cook Time: With just an hour to prep and cook, it’s a relatively quick meal that doesn’t skimp on flavor or satisfaction.
Ingredients Needed To Make Smoked Meatloaf with Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Ground pork
- Ground beef
- Eggs
- Onion
- Olive oil
- Bread crumbs
- Ketchup
- Milk
- Oregano
- Thyme
- Basil
- Black pepper
- Paprika
- Kosher salt
- Garlic powder
- Mustard
- Worcestershire sauce
- Amino acids or soy sauce
- Brown sugar
- Apple cider vinegar
- Onion powder
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Smoked Meatloaf with Glaze
- Preheat the smoker to 375°F (190°C) or your oven to the same temperature. Spray a loaf pan with nonstick spray or prepare a baking pan if shaping the meatloaf.
- In a skillet, heat olive oil and sauté diced onion until translucent, then remove from heat.
- In a large bowl, mix together ground pork, ground beef, eggs, sautéed onions, breadcrumbs, ketchup, milk, mustard, oregano, thyme, basil, black pepper, paprika, kosher salt, and garlic powder until well combined.
- Transfer the meatloaf mixture to the loaf pan or shape into a loaf and place on the baking pan.
- Bake or smoke the meatloaf for 45-55 minutes, or until it reaches an internal temperature of 160°F (71°C). Let it rest for 5 minutes.
- While the meatloaf cooks, combine ketchup, Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, onion powder, and garlic powder in a pot. Cook over medium heat for about 10 minutes, stirring occasionally, until the glaze thickens.
- Spread some of the glaze over the meatloaf and return it to the smoker or oven for 5 more minutes.
- Let the meatloaf rest for a few minutes before slicing. Serve with the remaining glaze on the side.
Commonly Asked Questions
Can I use ground turkey or chicken instead of ground pork and beef?
Yes, you can substitute ground turkey or chicken for the pork and beef if you prefer a lighter option. Just make sure to adjust the cooking time as leaner meats might cook faster.
How long should I let the meatloaf rest before slicing?
Let the meatloaf rest for about 5 minutes after baking. This helps it firm up and makes slicing easier without falling apart.
Can I make the meatloaf ahead of time?
Absolutely! You can prepare the meatloaf mixture a day in advance and store it in the refrigerator until you’re ready to bake or smoke it. Just be sure to add a few extra minutes to the cooking time if it’s cold from the fridge.
What’s the best way to store leftover meatloaf?
Store leftover meatloaf in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. For longer storage, you can freeze it for up to 3 months.
How do I reheat leftover meatloaf?
To reheat meatloaf, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also reheat individual slices in the microwave for about 1-2 minutes, but the oven method will help keep it from becoming soggy.
Can I make the glaze in advance?
Yes, you can make the glaze ahead of time. Just store it in an airtight container in the refrigerator for up to a week. Reheat it gently before serving to restore its consistency.
Smoked Meatloaf with Glaze
Equipment
- Sauté pan
- Stock Pot
- Measuring spoons and cups
- Nonstick spray
- Wooden spoon or spatula
Ingredients
For the Meatloaf
- 1 lb ground pork
- 2 lbs ground beef
- 3 eggs
- 1 large onion diced
- 1 tbsp olive oil
- 1 cup breadcrumbs
- ¾ cup ketchup
- ½ cup milk
- ½ tsp oregano
- ¼ tsp thyme
- ¼ tsp basil
- ½ tsp black pepper
- 1 tsp paprika
- 2 tsp kosher salt
- ¾ tsp garlic powder
- 1 tbsp mustard
For the Glaze
- 1 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp amino acids or soy sauce
- ⅓ cup brown sugar
- 2 tbsp apple cider vinegar
- 1 ½ tsp onion powder
- 1 tsp garlic powder
Instructions
Prepare Smoker and Loaf Pan
- Preheat the smoker to 375°F (190°C). Spray a 9×5 loaf pan with nonstick spray, or prepare a baking pan if shaping the meatloaf on it.
Cook Onions
- In a saute pan, add olive oil and diced onion. Saute until the onions are translucent, about 5 minutes. Remove from heat.
Prepare Meatloaf Mixture
- In a large bowl, combine ground pork, ground beef, eggs, sautéed onions, breadcrumbs, ketchup, milk, mustard, oregano, thyme, basil, black pepper, paprika, kosher salt, and garlic powder.
- Mix until all ingredients are well incorporated.
Cook Meatloaf
- Transfer the meatloaf mixture to the prepared loaf pan or shape into a loaf and place on a baking pan.
- Bake or smoke for 45-55 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove from heat and let rest for 5 minutes.
Prepare Glaze
- While the meatloaf cooks, add all glaze ingredients (ketchup, Worcestershire sauce, amino acids or soy sauce, brown sugar, apple cider vinegar, onion powder, and garlic powder) to a stock pot.
- Cook over medium heat for 10 minutes, stirring occasionally, until the glaze is well combined and slightly thickened.
Apply Glaze and Finish Cooking
- Spread some of the glaze over the meatloaf.
- Return to the smoker or oven and bake for an additional 5 minutes.
Serve
- Remove the meatloaf from the oven or smoker. Let it rest for a few minutes before slicing.
- Serve with the remaining glaze on the side.
Nutrition
I hope you enjoy making this smoked meatloaf as much as I do—it’s such a crowd-pleaser! The smoky flavor combined with that sweet and tangy glaze is irresistible. Perfect for a cozy dinner or a fun weekend cookout, this recipe never fails to impress. Give it a try and let me know how it turns out!
