Smoked Meatloaf  recipe provided by the Certified Angus Beef® brand.

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Smoked Meatloaf

Serves 8
Cuisine: American
Category: Casseroles, Low-Carb/Keto/High Protein
Beefy and smoky, moist but not greasy, this meatloaf has a loose texture, balanced heat and a sweet glaze. Sure, a classic meatloaf has its place for us in the Test Kitchen—right behind this new favorite!
Prep Time
30 mins
Other Time
6 hrs
Cook Time
2 hrs 40 mins
Total Time
9 hrs 10 mins
  • 2 pounds Certified Angus Beef ® 80% lean ground beef
  • 1 small yellow onion, finely diced (1 cup)
  • 2 jalapenos, seeded and finely diced
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup barbecue sauce (like Sweet Baby Rays)
  • 2 chipotles in adobo, finely diced with sauce (2 tablespoons)
  • 2 tablespoons cider vinegar
  • 2 teaspoons smoked paprika
  • 2 teaspoons Worcestershire sauce
  • 3 cups cornflakes, crushed (to yield 1 1/2 cups)
  • 1/2 cup half and half
  • 2 eggs
  1. In a sauté pan, sear onion and jalapeno with butter over medium heat until onions are translucent, 2 minutes Stir in garlic, salt and pepper; remove from heat, allow to cool.
  2. Create the glaze. In a small mixing bowl combine barbecue sauce, diced chipotles, vinegar, paprika and Worcestershire; whisk to combine and set aside.
  3. In a large mixing bowl combine beef, cooled onion mixture, cornflakes, half and half, eggs and 1/2 cup of glaze (reserving remaining glaze for later). Mix by hand, lifting and turning ingredients to evenly combine. Lay out a large sheet of plastic wrap, transfer meatloaf blend to center and roll into a tight round log, about 10 inches long; refrigerate at least 6 hours, overnight if you can.
  4. Prepare smoker (to 275°F). A grill set up for indirect cooking will also work.
  5. Set a cooling rack in a sheet tray, remove plastic from meatloaf roll and center on rack. (Broiler pan setup will also work) Place in smoker or cool side of grill. Smoke 45 minutes.
  6. Evenly brush meatloaf with a thick coat of glaze. Smoke 1/2 hour and reglaze. Repeat glazing every 30 minutes until no glaze remains and until internal temperature reaches 160°F, 3 to 3 1/2 hours total cook time.
  7. Allow meatloaf to cool and set 10 minutes, transfer to cutting board and slice with a sharp slicing knife to serve.
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