Masterbuilt Smoked Meatloaf

I remember the first time I tried smoking meatloaf on my Masterbuilt. My buddy Dave had invited us over for a barbecue, and he was showing off his new smoker like it was the latest sports car. You know Dave, always the gadget guy. Anyway, he pulled out this smoked meatloaf, and I kid you not, it was like a culinary revelation. Smoky, juicy, with just the right amount of char. I was hooked.

So, fast forward a few weekends, and I decided to try my hand at it. Now, I’m not exactly a gourmet chef, but I do love a good cooking experiment. Here's how you can make your very own smoked meatloaf on a Masterbuilt, without turning your kitchen into a disaster zone.

How To Make Smoked Meatloaf On Masterbuilt

Ingredients You'll Need

• ground beef (80/20 is perfect)
• breadcrumbs
• eggs
• onion, finely chopped
• bell pepper, finely chopped
• cloves of garlic, minced
• cup of milk
• cup of your favorite barbecue sauce
• Salt and pepper to taste
• Your secret blend of spices (I won’t pry, but I like a mix of paprika, cumin, and a dash of cayenne)

The Prep

1. Mixing the Meat: In a large bowl, combine the ground beef, breadcrumbs, eggs, onion, bell pepper, garlic, and milk. Mix it up good. Use your hands—yeah, it’s a bit messy, but it’s the best way to get everything well combined. Season with salt, pepper, and your secret spices.
2. Forming the Loaf: Shape the mixture into a loaf. You want it tight enough to hold together but not packed so hard it’s a brick. Place it on a piece of aluminum foil or a baking sheet that’ll fit in your smoker.

The Smoking Process

1. Prepping the Smoker: Preheat your Masterbuilt to 225°F. I like to use hickory wood for this recipe, but applewood or pecan also gives a nice, mellow flavor. Fill up the wood chip tray and get it smoking.
2. The Main Event: Place the meatloaf in the smoker. Close the lid and let the smoke work its magic. This is where the magic happens, folks. It’s gonna take about 3 to 4 hours, so grab a cold drink and enjoy the smell wafting through the yard.
3. Glazing Time: After about 2 hours, start brushing the meatloaf with your favorite barbecue sauce. Do this every 30 minutes or so until it’s done. This gives it a nice, sticky, flavorful crust.
4. Checking for Doneness: Use a meat thermometer. You're aiming for an internal temperature of 160°F. Don’t just eyeball it—trust me on this one.

Wood/Pellet Choices

For this recipe, I swear by hickory. It’s strong but not overpowering, giving the meatloaf that classic smoky barbecue flavor. If you’re feeling adventurous, try a blend of applewood and cherry. It gives a sweeter, fruitier smoke that pairs beautifully with the savory beef.

Additional Tips

• Moisture Matters: Keep a pan of water in the smoker to maintain humidity. It helps keep the meatloaf juicy.
• Resting Is Key: Once your meatloaf hits 160°F, take it out and let it rest for 10-15 minutes before slicing. This lets the juices redistribute, making every bite perfection.
• Experiment: Don’t be afraid to tweak the spices or try adding in other ingredients like shredded cheese or jalapeños. Make it your own!

What to Serve

You’ve got this glorious smoked meatloaf—now what? Serve it with some classic sides. I’m talking creamy mashed potatoes, a fresh garden salad, maybe some grilled corn on the cob. And don’t forget the extra barbecue sauce on the side.

Leftover Love

Got leftovers? Lucky you. Smoked meatloaf makes killer sandwiches the next day. Toast some bread, add a slice of meatloaf, a bit of mayo, maybe a pickle or two, and you’ve got a lunch to die for. You can also crumble it up into a hearty pasta sauce or toss it into a salad for a smoky protein kick.

Overall, smoking a meatloaf on a Masterbuilt is one of those things that sounds complicated but is actually pretty simple—and totally worth it. It’s all about the patience and letting the smoker do its thing. So next time you’re looking to impress at a backyard get-together, give this recipe a whirl. You’ll be the hero of the barbecue, guaranteed.

Masterbuilt Smoked Meatloaf

Print Recipe

Masterbuilt smoked meatloaf recipe: easy, flavorful, and perfect for BBQ enthusiasts. Impress with a juicy, smoky meatloaf every time. Try it now!

Course Main Course

Prep Time 30 minutes mins

Cook Time 4 hours hrs

Servings 6

Ingredients

For the Meatloaf:

• 2 pounds of ground beef 80/20
• 1 cup of homemade breadcrumbs recipe below
• 2 farm-fresh eggs
• 1 large onion finely chopped
• 1 red bell pepper finely chopped
• 3 cloves of garlic minced
• ½ cup of whole milk
• ½ cup of homemade barbecue sauce recipe below
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of paprika
• ½ teaspoon of cumin
• ¼ teaspoon of cayenne pepper

For the Homemade Breadcrumbs:

• 4 slices of day-old bread any type
• ½ teaspoon of dried Italian herbs

For the Homemade Barbecue Sauce:

• 1 cup of ketchup
• ½ cup of apple cider vinegar
• ¼ cup of brown sugar
• 2 tablespoons of Worcestershire sauce
• 1 tablespoon of Dijon mustard
• 1 teaspoon of smoked paprika
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• Salt and pepper to taste

Instructions

Preparing the Ingredients

• Preheat your oven to 300°F (150°C).
• Cut the day-old bread into small cubes and spread them on a baking sheet.
• Bake for about 10 minutes or until the bread is dry and crispy.
• Allow the bread to cool, then place in a food processor with the dried Italian herbs and pulse until you have fine breadcrumbs.
• In a medium mixing bowl, combine all barbecue sauce ingredients (ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper).
• Stir well to combine and set aside.

Preparing the Meatloaf

• In a large mixing bowl, combine the ground beef, homemade breadcrumbs, eggs, finely chopped onion, bell pepper, minced garlic, and whole milk.
• Add the salt, black pepper, paprika, cumin, and cayenne pepper.
• Use your hands to mix everything together until well combined.
• Shape the meat mixture into a loaf and place it on a piece of aluminum foil or directly on a baking sheet.

Smoking the Meatloaf

• Preheat your Masterbuilt smoker to 225°F (107°C).
• For the wood, I recommend using hickory for a robust smoky flavor, but applewood or pecan are also excellent choices.
• Place the meatloaf in the smoker.
• Smoke for approximately 3-4 hours, or until the internal temperature reaches 160°F (71°C).
• Brush the meatloaf with the homemade barbecue sauce every 30 minutes during the last 2 hours of smoking.
• Once the meatloaf reaches 160°F, remove it from the smoker and let it rest for 10-15 minutes before slicing.