Smoked Meatloaf on a Masterbuilt Smoker

I remember the first time I tried smoking meatloaf on my Masterbuilt. A friend invited me to a backyard barbecue and brought out a smoked meatloaf that changed how I thought about this humble dish. It was smoky, moist, and had a caramelized glaze that made every bite satisfying. After that, I spent a few weekends experimenting until I landed on a reliable method that works great on a Masterbuilt smoker.

If you want to smoke a meatloaf that’s juicy, flavorful, and a showstopper at a cookout, this straightforward approach will get you there without fuss. Below is a tested recipe and step-by-step instructions tailored for the Masterbuilt smoker.

How To Make Smoked Meatloaf On Masterbuilt

Ingredients You’ll Need

• 2 pounds ground beef (80/20 recommended)
• 1 cup breadcrumbs (homemade or store-bought)
• 2 eggs
• 1 large onion, finely chopped
• 1 red bell pepper, finely chopped
• 3 cloves garlic, minced
• ½ cup whole milk
• ½ cup barbecue sauce (homemade or your favorite)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper (optional, for heat)

The Prep

1. Mixing the Meat: In a large bowl combine the ground beef, breadcrumbs, eggs, onion, bell pepper, garlic, and milk. Mix gently with your hands until everything is evenly distributed. Season with salt, pepper, paprika, cumin, and cayenne.
2. Forming the Loaf: Shape the mixture into a loaf about 9–10 inches long. It should hold together without packing it too tightly. Place the loaf on a sheet of aluminum foil or on a baking tray that fits in your smoker.

The Smoking Process

1. Prepping the Smoker: Preheat your Masterbuilt to 225°F. Hickory works well for a classic barbecue flavor; applewood or pecan will add a sweeter, fruitier smoke.
2. Smoking: Place the meatloaf on the smoker rack and close the lid. Smoke for about 3 to 4 hours. The low-and-slow approach allows smoke to penetrate while keeping the meatloaf tender.
3. Glazing: Begin brushing the loaf with barbecue sauce after the first two hours, then glaze every 30 minutes during the final two hours. This builds a glossy, flavor-packed crust.
4. Doneness: Use a reliable meat thermometer. Remove the meatloaf when it reaches an internal temperature of 160°F. Always check temperature rather than relying on time alone.

Wood and Pellet Choices

Hickory is the go-to for this recipe because it delivers a robust smoke that complements beef. If you prefer a milder, sweeter profile try applewood or cherry, or blend woods to discover a taste you love.

Additional Tips

• Keep Moisture in Check: Placing a small pan of water in the smoker helps maintain humidity and prevents the meatloaf from drying out.
• Let It Rest: After removing from the smoker, allow the meatloaf to rest 10–15 minutes before slicing. Resting lets juices redistribute for cleaner slices and better texture.
• Customize: Add shredded cheese, chopped jalapeños, or fresh herbs to the mix. Adjust spices to match your taste—smoked paprika is a good swap for regular paprika if you want more smoke complexity.

What to Serve

Smoked meatloaf pairs beautifully with classic sides: creamy mashed potatoes, roasted or grilled vegetables, a crisp garden salad, or grilled corn. Offer extra barbecue sauce on the side for dipping.

Leftover Ideas

Leftover smoked meatloaf is excellent for sandwiches—layer slices on toasted bread with mayo and pickles—or crumble it into pasta, use it as a salad topping, or reheat as a simple weeknight dinner option.

Smoking meatloaf on a Masterbuilt is approachable and rewarding. With modest prep and a little patience, you’ll get a dish that stands out at any barbecue. Experiment with wood choices and seasonings to make a version that becomes your signature.