This smoked meatloaf is juicy, smoky, and packed with bold BBQ flavor. With crispy bacon, sautéed onions, and your favorite rub on top, it’s a hearty and satisfying dish. Plus, it’s great for meal prep—you’ll make three loaves, so you can freeze extras for later.
Why I Love This Recipe
I have to give a shoutout to Kosmos-Q for the original inspiration behind this meatloaf. Freezing it before cooking? Genius. It helps the loaves keep their shape and makes prep a breeze. I’ve tweaked the recipe slightly to match my style, and it’s now one of my favorite ways to enjoy meatloaf with a smoky twist.
Whether you’re feeding a crowd or prepping for a few weekday meals, this one delivers. It only takes about an hour to cook, and you’ll end up with three tender, flavor-packed loaves.
Prep Ahead
This recipe needs to be prepped a day in advance. Start by cooking chopped bacon in a skillet. While that’s going, dice a large onion. Once the bacon is done, set it aside but leave the grease. Cook the onion in the bacon grease until translucent, then pour the bacon and onions into a bowl to cool slightly.
Add all remaining meatloaf ingredients to the bowl and mix thoroughly. Line three loaf pans with plastic wrap, divide the meat evenly, and press it into each pan. Wrap tightly and freeze overnight.
Thaw and Season
The next day, take out as many loaves as you want to cook and let them sit at room temperature for about an hour. This helps the exterior soften, which allows the rub to stick.
Unwrap the meatloaf, coat it with mustard as a binder, and generously apply your favorite steak rub. I used Meat Church Holy Cow.
Fire Up the Pit
Preheat your smoker or grill to 275°F. Use indirect heat, and if you’re smoking, go with apple or hickory wood for the best flavor. A pizza stone works great to ensure even cooking and avoid sticking.
Place the meatloaf on the stone and onto the smoker or grill. After 30 minutes, rotate the stone 180° to promote even cooking.
Continue cooking until the internal temperature reaches 165°F—this usually takes another 30 minutes.
Final Thoughts
Meat Blend: I recommend not going leaner than 90% ground beef—you need some fat to help everything hold together.
Rub Choice: Use your favorite steak rub, or make a simple blend of equal parts salt, pepper, and garlic powder.
Sauce Tip: I don’t recommend saucing the meatloaf while it cooks; the flavor becomes overpowering. There’s already sauce in the mix.
Pizza Stone Bonus: Helps with even cooking and makes cleanup easier.
Make all three loaves or freeze some for later—this one is a keeper.
This smoked meatloaf is juicy, smoky, and packed with bold BBQ flavor. With crispy bacon, sautéed onions, and your favorite rub on top, it’s a hearty and satisfying dish. Plus, it’s great for meal prep—you’ll make three loaves, so you can freeze extras for later.
