This smoked meatloaf is made with a mixture of ground beef, breadcrumbs, aromatic onions, and a medley of spices; this meatloaf is anything but ordinary. Adding tomato paste lends a tangy depth, while Worcestershire sauce adds that umami kick. But the real star here is crumbled, cooked bacon that intertwines with the beef, ensuring every bite is a balanced blend of flavors.

Ingredients

• 2 pounds ground beef (80/20 for best flavor)

• 1 cup cooked bacon, crumbled

• 2 large eggs

• 1 cup soft panko breadcrumbs

• 1 cup onions, finely chopped

• 1 tablespoon tomato paste

• 2 teaspoons garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon Worcestershire sauce

• ½ cup barbecue sauce (divided)

Instructions

1. Mix the Meatloaf Base

• In a large bowl, combine ground beef, crumbled bacon, eggs, panko breadcrumbs, onions, tomato paste, garlic powder, salt, pepper, Worcestershire sauce, and ¼ cup of the barbecue sauce.

• Mix gently with your hands or a wooden spoon — don’t overmix to keep the meatloaf tender.

2. Shape the Loaf

• Place the mixture onto a parchment-lined tray or baking sheet.

• Shape into a firm loaf about 2 inches thick to ensure even cooking.

3. Smoke the Meatloaf

• Preheat your smoker to 250°F (121°C).

• Place the meatloaf directly on the smoker grate or on a wire rack over a pan to catch drippings.

• Smoke for 2 to 2½ hours, or until the internal temperature reaches 160°F (71°C).

4. Glaze and Finish

• Brush the meatloaf with the remaining ¼ cup of barbecue sauce during the last 10–15 minutes of smoking for a sticky, flavorful glaze.

5. Rest and Slice

• Remove from the smoker and tent with foil.

• Let it rest for 15 minutes before slicing — this locks in the juices and keeps the meatloaf moist.

Pro Tips

• Choose the right wood: Hickory or applewood adds a rich, slightly sweet smoke that complements the beef and bacon perfectly.

• Extra tender texture: Add 2 tablespoons of milk to the meat mixture if you like a softer, juicier loaf.

• For a spicy kick: Mix ½ teaspoon of smoked paprika or chili flakes into the glaze.

Time Guide

• Prep Time: 15 minutes

• Cook Time: 2–2½ hours

• Rest Time: 15 minutes

• Total Time: ~2 hours 45 minutes

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1. Meat Medley: While beef is a traditional choice, consider blending it with ground lamb or pork for a richer flavor profile. Ground turkey or chicken can also be used for a leaner version.
2. Herb Infusion: Fresh basil or oregano can be added to the mix for a Mediterranean take. Consider adding a touch of ground cumin or coriander for a more aromatic flavor.
3. Sweet and Spicy: Add a drizzle of honey or maple syrup to the mix for a hint of sweetness. Consider mixing in some diced jalapeños or a dash of cayenne pepper for a kick.
4. Cheesy Core: Stuff the center of your meatloaf with blue cheese or feta cubes. The cheese will melt as it smokes, giving you a gooey, flavorful center.
5. Bacon Wrap: Instead of adding bacon bits, why not wrap the meatloaf in a bacon weave? This not only adds flavor but also keeps the meatloaf moist.
6. Veggie Boost: Mix in finely grated carrots or zucchini. It’s a sneaky way to add veggies and provides moisture to the meatloaf.
7. Global Twist: For an Asian-inspired version, add some soy sauce, ginger, and sesame oil to the mixture. Top with teriyaki glaze instead of BBQ sauce.

Perfect Pairings:

1. Potato Delights:

• Garlic Mashed Potatoes: Creamy potatoes mashed with roasted garlic cloves.
• Sweet Potato Fries: A sweet and savory side baked to perfection.

2. Veggies:

• Brussels Sprouts with Bacon: Roasted Brussels sprouts tossed with crispy bacon bits.
• Honey-Glazed Carrots: Tender carrots glazed with honey and butter.
• Grilled Asparagus with Lemon Zest: Fresh asparagus spears grilled and finished with a drizzle of lemon zest.

3. Breads:

• Herb Focaccia: A soft, olive oil-rich bread aromatized with rosemary and thyme.
• Cornbread Muffins: Sweet and savory muffins that pair flawlessly with the smokiness of the meatloaf.

4. Salads:

• Classic Caesar Salad: Romaine lettuce, croutons, and Caesar dressing.
• Apple Walnut Salad: Mixed greens with sliced apples, walnuts, and a balsamic vinaigrette.

5. Drinks:

• Craft Beers: Opt for a smoky porter or a robust stout to complement the tastes.
• Wines: A full-bodied red wine like a Shiraz or a Malbec pairs beautifully with the rich flavors of the meatloaf.

Ahead-of-Time Preparation:

If you’re a planner, you can mix the meatloaf ingredients and shape the loaf a day before. Store it in the fridge, covered. If you’re considering even further ahead, freeze the uncooked meatloaf. Just ensure you store it in a freezer-safe air-tight container and use it within three months.

Expert Tips for the Best Smoked Meatloaf:

• Don’t Overmix: Mix just enough to incorporate everything while combining the ingredients. Overmixing can make the meatloaf dense.
• Temperature Check: Always use a meat thermometer to ensure the meatloaf is perfectly cooked.
• Direct Grate Cooking: Place your meatloaf directly on the smoker grates for an even smoky flavor.
• Resting is Key: Letting the meatloaf rest after smoking ensures juiciness and makes slicing easier.