Smoked meatloaf is a straightforward smoker classic: shape an all-beef loaf, cook it at 250°F, and use a thermometer to take it to 160°F in the center. A dose of Brunk Garlic King All Purpose Garlic Seasoning seasons every bite, while a tangy ketchup glaze sets into a smoky, sticky crust.

Ingredients

  • 2 pounds 85/15 ground beef
  • 1 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 small yellow onion, finely grated
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup ketchup, for the meatloaf
  • 1 tablespoon Brunk Garlic King All Purpose Garlic Seasoning
  • 1 teaspoon coarse black pepper
  • 1/2 cup ketchup, for the glaze
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon Brunk Garlic King All Purpose Garlic Seasoning, for the glaze
  • Apple or cherry wood chunks or pellets for the smoker

Instructions

  1. Heat the smoker to 250°F for indirect cooking and add apple or cherry wood. Set a wire rack over a foil-lined rimmed pan and lightly oil the rack to catch drips while letting smoke reach the loaf.
  2. Stir the panko and milk together in a large bowl and let stand for 5 minutes. Mix in the egg, grated onion, Worcestershire, 1/4 cup ketchup, 1 tablespoon Garlic King, and black pepper. Add the ground beef and gently mix just until combined; don't compact or overwork it.
  3. Shape the mixture into an even 9-by-5-inch oval loaf, about 2 1/2 to 3 inches thick, on the prepared rack. Insert a leave-in probe into the center, away from the rack.
  4. Smoke with the lid closed. Begin checking the center temperature after about 90 minutes; a 2-pound loaf often takes roughly 2 1/2 to 3 1/2 hours, depending on its thickness and the smoker. Use temperature, not the clock, to judge doneness.
  5. Whisk together the glaze ketchup, cider vinegar, brown sugar, and 1/2 teaspoon Garlic King. When the meatloaf reaches about 140°F in the center, brush a thin coat over the top and sides. Repeat once after 15 to 20 minutes, then continue smoking until the center reaches 160°F.
  6. Transfer the meatloaf to a board and rest for 10 minutes before slicing with a sharp knife.

Brunk tip

For clean slices and a juicy center, let the loaf rest for the full 10 minutes before cutting. Brunk Garlic King brings savory garlic flavor to both the meat and glaze, so taste before adding extra salt.