Smoky Meatloaf Cameron's Smoker

Elevate your backyard barbecue game with the irresistible "Smoky Meatloaf Cameron’s Smoker," a hearty, flavor-packed twist on a comfort food classic. This recipe combines ground beef and pork with breadcrumbs, milk, and savory seasonings like smoked paprika, Worcestershire sauce, and garlic for a perfectly balanced loaf. What sets this meatloaf apart is its slow smoking process, using hickory or applewood chips to infuse a deep, smoky aroma into every slice. With just 20 minutes of prep and the smoker doing all the work, you’ll achieve tender, juicy perfection. For an extra layer of flavor, baste with BBQ sauce during the final stretch to create a caramelized, tangy glaze. Serve with mashed potatoes or grilled vegetables for a meal that’s guaranteed to impress at your next cookout. Perfect for family dinners or entertaining, this smoked meatloaf is a must-try recipe for BBQ enthusiasts!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds Ground beef (80/20)
• 1 pound Ground pork
• 1 cup Breadcrumbs
• 0.5 cup Whole milk
• 2 large Eggs
• 1 medium Yellow onion, finely diced
• 3 cloves Garlic, minced
• 0.5 cup Ketchup
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Smoked paprika
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 cup BBQ sauce (optional for basting)
• 2 cups Wood chips (hickory or applewood recommended)

Directions

Step 1

Preheat your smoker to 225°F (107°C). Soak your wood chips in water for about 30 minutes to ensure they release a slow, aromatic smoke.

Step 2

In a large mixing bowl, combine the ground beef and ground pork. Add the breadcrumbs and milk, mixing until evenly moistened.

Step 3

In a smaller bowl, whisk the eggs, then add them to the meat mixture along with the diced onion, minced garlic, ketchup, Worcestershire sauce, smoked paprika, salt, and black pepper. Mix by hand or with a large spoon until thoroughly combined, being careful not to overmix.

Step 4

Shape the meat mixture into a loaf on a sheet of parchment paper or a smoker-safe tray. Try to keep the loaf even in thickness to ensure even cooking.

Step 5

Place the wood chips into the smoker’s wood chip box or directly onto the coals. Place the meatloaf onto the smoker grill grates, directly above the drip pan if possible.

Step 6

Smoke the meatloaf at 225°F (107°C) for approximately 3 hours, or until the internal temperature reaches 160°F (71°C) in the center. Use a meat thermometer to check for doneness.

Step 7

If desired, baste the meatloaf with BBQ sauce during the last 30 minutes of smoking for a caramelized and tangy glaze.

Step 8

Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the meatloaf moist.

Step 9

Slice and serve with your favorite sides, such as mashed potatoes or grilled vegetables. Enjoy!

Nutrition Facts

Serving size	(2634.0g)

Amount per serving	% Daily Value*
Calories	4722.9

Total Fat 298.9g	0%
Saturated Fat 113.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1437.1mg	0%
Sodium 9523.1mg	0%
Total Carbohydrate 200.8g	0%
Dietary Fiber 8.5g	0%
Total Sugars 96.0g
Protein 304.5g	0%

Vitamin D 191.9IU	0%
Calcium 657.7mg	0%
Iron 32.3mg	0%
Potassium 3304.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 25.9%

Carbs: 17.0%