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Smoked Meatloaf recipe

Smoked meatloaf with sweet BBQ glaze

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5 from 5 reviews

  • Author: Jess Pryles
  • Total Time: 4 hours 20 minutes
  • Yield: serves 4-6 1x



2lb ground beef

1 tablespoon olive oil

½ onion, finely diced (about 1 cup)

¾ c bread crumbs

2 tablespoons tomato paste, divided

1 cup milk

2 teaspoons garlic powder

1 tablespoon Worcestershire sauce

2 eggs, beaten

1 teaspoon paprika

2 teaspoons kosher salt

2 teaspoon dried or fresh parsley

½ cup bbq sauce

1 tablespoon cider vinegar

12 tablespoons of Hardcore Carnivore Red seasoning


  1. Pre heat a smoker or pellet grill to 250f.
  2. In a small pan, heat the oil over medium heat and add the onion. Cook until softened, 7-10 minutes. Allow to cool completely.
  3. In a small bowl, combine milk and breadcrumbs to form a thick paste, stirring well. Leave 5 minutes to allow crumbs to absorb all the milk and swell.
  4. In a large bowl, combine the ground beef, cooled cooked onion, breadcrumb mix, eggs, garlic, paprika, Worcestershire, 1 tablespoon of tomato paste, salt and parsley. Work quickly to mix the ingredients thoroughly, but be carefully not to overwork or overmix the meat.
  5. Carefully scrape the meat out onto a wire rack, and shape into a loaf. Sprinkle the top with Hardcore Carnivore red seasoning.
  6. In a bowl, combine remaining tomato paste, BBQ sauce and cider vinegar to make a sauce. Brush meatloaf with the sauce during cooking every 35-40 minutes.
  7. Cook the meatloaf until it reaches an internal temperature of 165f, about 3-4 hours.
  • Prep Time: 20 mins
  • Cook Time: 4 hours
  • Method: BBQ