How to Make Barbecue Smoked Meatloaf
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What’s Up, Hungry People
Memorial Day might mark the official start of grilling season, but let me let you in on a little secret—there’s a second season that rides tandem with BBQ: the smoker! Smoking your meats has become the trendy way to cook everything, from chicken and beef tips to, believe it or not, apple pie and cream cheese. With just a little extra patience (meaning you don’t have to stand by a hot grill all day), you can have perfectly cooked meats in a variety of styles.
In the spirit of experimenting with my smoker, I decided to give meatloaf a spin. And to be honest, I might never make meatloaf in the oven again. Packed with cherrywood smoke and topped with a tangy apple barbecue sauce, this meatloaf will have you rethinking everything you thought you knew about this classic dish.

Charcoal vs. Electric Smokers
Before you start smoking your meats, you’ve got to decide what kind of smoker you want to invest in. Fortunately, smokers come in all sizes and prices, so it’s easy to find one that suits your needs. However, there are pros and cons to both charcoal and electric smokers.
Charcoal:
For our wedding, we received a charcoal smoker (affiliate link), and I’ve smoked everything from chicken to apple pie on that bad boy. Trust me, my smoker recipe archives are growing!
Pros: Charcoal smokers add excellent flavor and are often more affordable. Nothing compares to the taste that comes from a charcoal smoker. For those who enjoy a bit of a challenge, maintaining the heat throughout the day and checking temperatures to ensure the food doesn’t stall is part of the fun.
Cons: Refer back to the previous sentence. While some folks love to putter around the grill all day, it can be a bit of a hassle. Charcoal smokers take longer to reach the right temperature, and depending on the weather, the heat can fluctuate. This makes food more likely to “stall”—where the meat sits at a lower temp for too long without actually cooking. Overall, there’s more prep and maintenance involved with charcoal smokers.
Electric:
On the other hand, electric smokers offer convenience over patience. We received a Masterbuilt electric smoker (affiliate link) as a hand-me-down from our in-laws after they upgraded to a Traeger (affiliate link). Like I said, there’s a huge range in prices and sizes!
Cons: The downside to electric smokers is that you only get flavor from the wood chips, not the charcoal. Think of the difference between a hot dog cooked on a grill versus one cooked over a fire—that’s the missing element in an electric smoker. However, you make up for it with more control over the type of wood flavor you want in the end.
Pros: Electric smokers are more of a “set it and forget it” situation, like a slow cooker in grill form. Most of the time, you can find larger electric options for similar prices to charcoal smokers. If you’d rather focus on the food than the fire, electric is the way to go.
Regardless of which option you choose, I’m team smoker from here on out!

Here’s What You Need
To create the ultimate smoke-able meatloaf, here’s a rundown of the ingredients and their roles:
- Ground beef – Your base for the meatloaf, but feel free to swap for a healthier option like ground turkey.
- Panko – Adds texture and helps bind the meatloaf together.
- Eggs & milk – Essential binders to keep the meatloaf intact.
- Honeycrisp apple – An extra-sweet apple to balance the savory flavors.
- Onion & garlic – Bring essential savory notes to the meatloaf.
- Honey – Adds a subtle sweetness to the dish.
- Jalapeño – Provides just the right amount of heat.
- Chipotle peppers in adobo sauce – The canned variety offers the best smoky flavor.
- Unsweetened cocoa powder – Enhances the depth of the savory elements.
Let’s Get Saucy
The best part of any meatloaf? The sauce! Here’s what’s in this tangy concoction:
- Tomato paste – Boosts the tomato flavor, making it richer.
- Ketchup – The classic base for meatloaf sauce.
- Honey – Adds sweetness and thickness to the sauce.
- Peach bourbon jelly – Gives depth and thickness; feel free to sub in your favorite peach jam.
- Worcestershire sauce – Because something had to be hard to pronounce in this dish.

Let’s Cook
Now that you’ve got everything prepped, let’s get to the fun part—cooking this meatloaf in your smoker! Whether you’re using a charcoal or electric smoker, the cooking process is pretty similar.
Prepping the Smoker
Start by prepping your smoker according to the manufacturer’s instructions. If you’re using an electric smoker, go ahead and preheat it to 220°F. This gives you time to get your meatloaf mixture ready while the smoker comes to temp.
Mixing the Meatloaf
In a large bowl, whisk together the panko, milk, and eggs. Let this mixture soak for about 15 minutes—this is key for keeping the meatloaf moist and well-bound. After soaking, add in the ground beef, minced Honeycrisp apple, onion, garlic, and jalapeño. Once combined, mix in the chipotle peppers with some of that adobo sauce and the unsweetened cocoa powder. The cocoa might sound odd, but trust me, it adds a layer of depth that pairs perfectly with the smoky flavors. Let the meatloaf mixture rest for another 15 minutes to let all those flavors meld together.

Shaping the Loaf
Grease a loaf pan with cooking spray and transfer the meatloaf mixture into the pan. Use a spatula to round over the top so it looks nice and smooth. It’s a little touch, but it helps the meatloaf cook evenly.
Smoking Time
Place the uncovered meatloaf in your smoker and seal it up tightly. Add your cherrywood smoking chips to the chamber—this should give you about 30 minutes of good smoke. Then, smoke the meatloaf for about 45-55 minutes, or until the internal temperature reaches 160°F. Keep an eye on it, but resist the urge to open the smoker too often; you want to keep that smoke in!

Making the Sauce
While the meatloaf is doing its thing in the smoker, start on the sauce. In a large pot over medium-high heat, combine the ketchup, honey, peach jelly, Worcestershire sauce, and tomato paste. Whisk until the sauce is smooth, then bring it to a low simmer. Keep whisking until it starts to thicken, then reduce the heat to medium-low and let it simmer gently.
Finishing Touches
Once the meatloaf hits that magic 160°F mark, take it out of the smoker and tent it with foil. Let it cool for at least 30 minutes before slicing. Trust me, the longer it cools, the easier it will be to slice cleanly. When you’re ready to serve, spoon about a quarter to half a cup of the sauce over the top of the meatloaf.

Tips for the Perfect Smoked Meatloaf
- Don’t Rush the Resting Time: Letting the meatloaf rest for at least 30 minutes makes slicing easier and helps the flavors settle.
- Keep an Eye on the Smoke: If you’re using a charcoal smoker, check the smoke levels periodically. Add more chips if needed to maintain that delicious smoky flavor.
- Adjust the Heat Carefully: If you notice your meat stalling, you can slightly increase the temperature, but be careful not to go too high or you’ll dry it out.

Common Smoked Meatloaf Questions
- Can I freeze leftover meatloaf?
- Yes, you can freeze leftover slices. Wrap them tightly in plastic wrap and foil, then store in a freezer-safe bag. Reheat in the oven or microwave.
- What if I don’t have a smoker?
- You can still make this meatloaf in the oven. It won’t have the smoky flavor, but you can add a few drops of liquid smoke to the meat mixture to mimic it.
- Can I use a different type of wood chips?
- Absolutely! Hickory, applewood, or mesquite would all be great alternatives to cherrywood.
- How do I know when the meatloaf is done?
- Use a meat thermometer to check the internal temperature. It should reach 160°F for safe consumption.

Whether you’re a smoker newbie or a seasoned pro, barbecue smoked meatloaf is a dish worth adding to your rotation. The rich blend of smoky, sweet, and slightly spicy elements will keep everyone coming back for more. Plus, it’s a fun way to switch up your usual grilling routine. So, fire up your smoker, gather your ingredients, and get ready to enjoy a meatloaf like you’ve never had before. You might just find yourself smoking meatloaf more often than you ever expected.

Barbecue Smoked Meatloaf
Equipment
Ingredients
FOR MEATLOAF:
- 3 lb ground beef
- 1 cup panko
- ½ cup milk
- 2 eggs whisked
- 1 honey crisp apple skinned & minced
- 1 cup onion minced
- 1 tablespoon garlic minced
- 1 jalapeno minced
- 2 tablespoons chipotle peppers in adobo sauce
- ½ tablespoon unsweetened cocoa powder
- ½ cup meatloaf sauce recipe follows
- 1 cup cherrywood smoking chips
FOR SAUCE:
- 1 ½ cup ketchup
- ½ cup honey
- 2 tablespoons peach bourbon jelly or favorite equivalent
- 1 tablespoon Worcestershire
- 1 teaspoon tomato paste
Instructions
- Prep the smoker according to the method recommended by the smoker's brand. If using an electric smoker, preheat it to 220°F.
- Meanwhile, in a large bowl, whisk together the panko, milk, and eggs. Let the mixture soak for 15 minutes. Then mix in the ground beef, apple, onion, garlic, and jalapeño. Next, mix in the chipotles in adobo sauce and unsweetened cocoa powder. Let the mixture rest for 15 minutes to develop flavors.
- Grease a loaf pan with cooking spray, then transfer the meatloaf mixture to the pan. Use a spatula to round over the top of the loaf.
- Place the uncovered meatloaf in the smoker and tightly seal the smoker. Add the smoking chips to the chamber. The smoke should last about 30 minutes.
- Smoke the meatloaf for 45-55 minutes, until the internal temperature reaches 160°F.
- While the meatloaf is smoking, start the sauce. In a large pot over medium-high heat, add the ketchup, honey, peach jelly, Worcestershire sauce, and tomato paste. Whisk until smooth, then bring to a low simmer. Continue to whisk until the sauce starts to thicken, then reduce the temperature to medium-low and continue to simmer.
- When the meatloaf reaches an internal temperature of 160°F, remove it from the smoker and tent it with foil. Let it cool for at least 30 minutes for the best results. The meatloaf will be easier to slice the longer it cools.
- When ready to serve, spoon about a quarter to half a cup of sauce over the top. Slice and serve. Enjoy!