When we think of comfort food, classic meatloaf comes to mind. Meatloaf is nostalgic. It reminds us of family dinners and helps us feel connected to our past. It just makes us feel good.
Made with simple ingredients found in most pantries, meatloaf became a dinner staple during the depression as an inexpensive way to feed an entire family. Later, meatloaf became an expected menu item at diners all across America taking its rightful place alongside fried chicken and macaroni and cheese.
Add a delicious brown sugar and barbecue glaze to classic meatloaf and then cook it in a smoker and you have Texas-style comfort food. Whether you’re serving it for family dinners, or making meatloaf sandwiches for lunch, this Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze will become a family favorite. It’s tender, juicy and distinctly Texan. Welcome home.
Try my recipes for King Ranch Chicken Casserole, Creamy Potato Leek Soup with Truffle Oil and Chicken Pot Pie with Morel Mushrooms.
Ingredients
Meatloaf
- Vegetable oil
- Yellow onions
- Fresh garlic
- Fresh parsley
- Low-sodium chicken stock
- Worcestershire sauce
- Tomato paste
- Paprika
- Dry mustard
- Kosher salt
- Black pepper, freshly ground
- Eggs
- Panko bread crumbs
- Ground beef
Homemade BBQ Glaze
- Barbecue sauce
- Brown sugar
- Tomato paste
- Apple cider vinegar
- Honey
- Worcestershire sauce
- Dry mustard
See recipe card for quantities.
Instructions
Preparations
Setup your grill for indirect heat and preheat to 225F.
For the best results, you will need to modify an aluminum pan that will maximize the smoke and minimize the grease. A traditional baking dish will not drain away the excess grease as the meatloaf cooks and a standard two-part meatloaf pan will prevent smoke from reaching all four sides of the meatloaf.
Cut a few holes in the bottom of an aluminum pan. If you are using grill where you cannot put a water pan directly below the meatloaf, place the water pan elsewhere inside the grill. Then, make 5 or 6 small balls of aluminum foil about ½-inch in thick. Place those in the bottom of another aluminum pan and then place the pan containing the holes directly on top of the aluminum foil balls. The balls will create a gap between the pans to catch the grease.
Make holes in the bottom of an aluminum pan to allow excess grease to drain.
Place wads of foil in the bottom of another pan. Place the pan with the holes inside this pan.
If you are using a Big Green Egg or Kamado Joe, place the other aluminum pan on the deflector plate directly below the grill grate and half filled with cold water. Place the pan with the meatloaf directly above the water pan. As the meatloaf cooks, the excess grease will drain into the water pan.
Smoked Meatloaf
Heat the oil in a medium sauté pan. Add the chopped onions and cook over medium-low heat, stirring occasionally, for about 8 minutes. The onions should be soft and translucent. Add the garlic and parsley and cook for 1 additional minute. Do not let the garlic burn. Remove from the heat.
Add the chicken stock, Worcestershire sauce, tomato paste, paprika, dry mustard, salt and pepper. Stir to combine.
In a large mixing bowl, add the eggs and panko breadcrumbs. Stir to combine. Then, add the ground beef and onion mixture. Using clean hands with gloves, gently mix to combine. Do not overwork the mixture or the meatloaf will be dense. Transfer the meatloaf mixture to the aluminum pan with holes and shape it into a loaf.
Mix the panko bread crumbs with the eggs.
Add the onion mixture to the panko and eggs.
Add the ground meat to the onion, egg and panko mixture.
Gently mix with clean, gloved hands.
Transfer the meat mixture to the prepared aluminum pan.
Meatloaf is very porous and will easily absorb smoke. Good lump charcoal will produce enough smoke to flavor the meatloaf. For extra flavor, add a small handful of wood chips that have been soaked in water for 30 minutes.
Place the meatloaf pan directly on the smoker. Allow it to smoke for 3-4 hours, or until an instant-read meat thermometer reads a minimum internal temperature of 160°F.
While the meatloaf smokes, combine the barbecue sauce, tomato paste, apple cider vinegar, honey, Worcestershire sauce, and dry mustard in a small saucepan. Heat on medium heat until smooth and slightly thickened.
During the last 30 minutes of cook time, brush the tangy BBQ glaze generously over the top of the meatloaf. The glaze will caramelize, creating a rich, bold flavor that complements the smoky meat.
Once the meatloaf reaches the desired internal temperature, remove it from the smoker and let it rest for 10 minutes. This allows the juices to redistribute, ensuring the cooked meatloaf stays moist. Slice and serve with sides like mashed potatoes and green beans for a classic comfort food experience.
Place the meatloaf in the smoker.
Brush the meatloaf with the BBQ sauce glaze.
Variations
This recipe uses ground chuck (80/20). You can change the kind of meat used by adding lean ground beef, ground pork or ground turkey to the meat mixture.
Storage
Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and warm in a 300°F oven until heated through. Leftover meatloaf makes for a delicious meatloaf sandwich that’s perfect for lunch the next day.
Top Tip
For flavorful ground beef, choose a mix with a lean-to-fat ratio of about 80/20. Cooking the meatloaf in a smoker adds flavor, but you can also bake the it in an oven at 350°F for 1 hour. For extra flavor, reserve some of the BBQ glaze for dipping.
Final Thoughts
This smoked barbecue meatloaf is more than just an easy dinner; it’s a delicious dish that combines bold flavors, smoky notes and a tangy BBQ glaze. Whether you’re making it for a special occasion or simply craving the ultimate comfort food, this Texas-style meatloaf recipe will become a favorite. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Texas Comfort Food: Smoked Meatloaf with Brown Sugar and BBQ Sauce Glaze
Equipment
- 1 Smoker Big Green Egg, Kamado Joe, Weber, pellet grill or similar device that can cook low and slow.
Ingredients
Meatloaf
- 1 tablespoon vegetable oil
- ¾ cup yellow onions diced small
- 2 cloves fresh garlic diced
- ½ cup fresh parsley chopped
- ½ cup low-sodium chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 2 teaspoons dry mustard
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 eggs beaten
- ¾ cup panko bread crumbs
- 2 pounds ground beef 80%
Homemade BBQ Glaze
- ½ cup barbecue sauce
- ¼ cup brown sugar
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- ½ teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
Instructions
Preparations
- Setup your grill for indirect heat and preheat to 225F.
- For the best results, you will need to modify an aluminum pan that will maximize the smoke and minimize the grease. A traditional baking dish will not drain away the excess grease as the meatloaf cooks and a standard two-part meatloaf pan will prevent smoke from reaching all four sides of the meatloaf.
- Cut a few holes in the bottom of an aluminum pan. If you are using grill where you cannot put a water pan directly below the meatloaf, place the water pan elsewhere inside the grill. Then, make 5 or 6 small balls of aluminum foil about ½-inch in thick. Place those in the bottom of another aluminum pan and then place the pan containing the holes directly on top of the aluminum foil balls. The balls will create a gap between the pans to catch the grease.
- If you are using a Big Green Egg or Kamado Joe, place the other aluminum pan on the deflector plate directly below the grill grate and half filled with cold water. Place the pan with the meatloaf directly above the water pan. As the meatloaf cooks, the grease will drain into the water pan.
Meatloaf
- Heat the oil in a medium sauté pan. Add the chopped onions and cook over medium-low heat, stirring occasionally, for about 8 minutes. The onions should be soft and translucent. Add the garlic and parsley and cook for 1 additional minute. Do not let the garlic burn. Remove from the heat.
- Add the chicken stock, Worcestershire sauce, tomato paste, paprika, dry mustard, salt and pepper. Stir to combine.
- In a large mixing bowl, add the eggs and panko breadcrumbs. Stir to combine. Then, add the ground beef and onion mixture. Using clean hands with gloves, gently mix to combine. Do not overwork the mixture or the meatloaf will be dense. Transfer the meatloaf mixture to the aluminum pan with holes and shape it into a loaf.
- Meatloaf is very porous and will easily absorb smoke. Good lump charcoal will produce enough smoke to flavor the meatloaf. For extra flavor, add a small handful of wood chips that have been soaked in water for 30 minutes.
- Place the meatloaf pan directly on the smoker. Allow it to smoke for 3-4 hours, or until an instant-read meat thermometer reads a minimum internal temperature of 160°F.
- While the meatloaf smokes, combine the barbecue sauce, tomato paste, apple cider vinegar, honey, Worcestershire sauce, and dry mustard in a small saucepan. Heat on medium heat until smooth and slightly thickened.
- During the last 30 minutes of cook time, brush the tangy BBQ glaze generously over the top of the meatloaf. The glaze will caramelize, creating a rich, bold flavor that complements the smoky meat.
- Once the meatloaf reaches the desired internal temperature, remove it from the smoker and let it rest for 10 minutes. This allows the juices to redistribute, ensuring the cooked meatloaf stays moist. Slice and serve with sides like mashed potatoes and green beans for a classic comfort food experience.
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