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Smoked Meatloaf

Follow these steps and you will master meatloaf in no time!
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: condiment, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 4 servings
Calories: 500kcal
Cost: 30


  • 1 Pit Boss Smoker


The Meat:

  • 2 lb ground beef or venison
  • 2 lb ground pork
  • 8 oz bacon cubed and the cooked

The Binder:

  • 4 eggs whisked
  • 1 cup Panko bread crumbs
  • ½ cup milk

The Seasonings:

  • 2 tsp lawrys season salt
  • 2 tsp garlic powder
  • 1 tsp celery salt
  • 1 tsp black pepper ground
  • 1 large yellow onion chopped
  • 1 cup shredded cheddar cheese optional

The Sauce:

  • Cup Barbecue sauce or ketchup
  • Mustard


  • Prepare the mixture.
  • Shape the day before smoking and leave it in the fridge overnight.
  • Combine the ground beef and pork in with the breadcrumbs and beaten eggs and seasonings in a mixing bowl.
  • If it's still looking a little dry, add a squirt of the barbecue sauce to help hold it all together.
  • Mix to blend all the ingredients evenly, but don't over mix or it will become tough.
  • Once the meat mixture is combined, turn it out onto a piece of greaseproof paper on a wire rack and gently shape it into two loaf shapes.
  • Coat it in a barbecue rub or seasoning mix of choice, for some extra smoky flavor.
  • Smoke meatloaf on the temperature between 250°F - 300°F.

Applying the Glaze to the Meatloaf

  •  In a smaller bowl, mix together the sauce and the mustard to form the glaze.
  • After an hour of smoking, or when the internal temperature hits 100F, coat the glaze mix over the entire loaf and increase the heat of the grill to 350F.
  • Coat as many times as needed to the level of flavor desired.