If you want to switch up meatloaf night, you’ve got to try my Smoked Barbecue Meatloaf. Smoking the meatloaf gives it a whole new feel, adding that BBQ flair we all know and love. A classic combination of ground chuck and pork keeps the meatloaf juicy and filling, and my signature sauces and rubs keep the flavor coming. 

Instead of baking the meatloaf, we form it into a loaf and smoke it on a sheet pan, ensuring every bite is infused with a rich blend of hickory and charcoal. The final touch is a barbecue sauce topping, which caramelizes to a sticky-sweet glaze. This is meatloaf done right! Serve it for your next family dinner and watch as the compliments start rolling in. 

Smoked Barbecue Meatloaf | Heath Riles BBQ

This Smoked Barbecue Meatloaf recipe is as solid as they come, but you can customize it to fit your preferences. Swap the pork for breakfast sausage or spicy Italian sausage to add a burst of spice to the meatloaf. Be sure to keep a good balance of fat to lean meat so your meatloaf stays moist. You can also swap the bell peppers for spicy peppers, or add breadcrumbs or bread chunks to the loaf instead of crackers. 

If you have leftovers, you can make one of my favorite things, a meatloaf sandwich. Pair a large slice of meatloaf with some mayonnaise and cheese for a one-of-a-kind lunch.

The Ingredients

Here’s what you need to make the perfect Smoked Barbecue Meatloaf. 

• Meat. For this recipe, I combined ground chuck and ground pork. This gave the meatloaf a rich, moist texture, especially when combined with Ritz crackers and eggs. 
• Veggies. I love adding veggies to my meatloaf because it gives the meal a beautiful color and texture. I used diced onion and bell peppers, a classic combination. I also added minced garlic to give the meat a deep, earthy taste. 
• Heath Riles BBQ Beef Rub. This delicious rub is a perfect match for beef. It features a great mix of salt, pepper, and chili powder. You can also use it to top chicken, pork, or veggies. 
• Bear & Burton’s W Sauce. This Worcestershire sauce comes from good buddies of mine, and it’s based on a family recipe. I add a dash to steak sauce, meatloaf, burgers, and just about anything else. 
• Heath Riles BBQ Sweet BBQ Sauce. If you like ketchup-based barbecue sauce, you’ll love this one! When smoked, it creates a beautiful sticky-sweet glaze. Use it solo or paired with a vinegar-based sauce. 
• Heath Riles BBQ Competition BBQ Rub. This rub helped us win 1st place ribs at the 2022 & 2024 Memphis in May World Championship BBQ Cooking Contest! It’s a delicious blend that you can use to top beef, pork, chicken, casseroles, and more. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Pellet grill/smoker. I smoked this decadent meatloaf on the Weber Searwood. This new grill from Weber is the perfect addition to your grill rotation. You can smoke, sear, grill, and roast effortlessly. It even has a rotisserie accessory to turn your grill into a spit! As usual, this is another high-quality grill from Weber.
• Charcoal. I stoked the grill with Royal Oak Hickory-Blended Charcoal Hardwood Pellets. I'm loving this new blend, which features a combination of smoky charcoal and fragrant hickory. This brand burns hot and slow, giving you the most bang for your buck. 

The Process for Making Smoked Barbecue Meatloaf

Check out the video for a visual tutorial. For now, here’s how I made this heavenly Smoked Barbecue Meatloaf. 

1. Fire up the grill. I stoked the Weber Searwood with Royal Oak Hickory-Blended Charcoal Hardwood Pellets and fired it up to 325℉.
2. Make the meatloaf base. I placed the ground chuck, ground pork, onions, crackers, peppers, garlic, and eggs in a large bowl. 
3. Add seasoning. Then, I seasoned the mixture with Heath Riles BBQ Beef Rub and added Bear & Burton’s W Sauce, along with ¼ cup of Heath Riles BBQ Sweet BBQ Sauce. I mixed everything with my gloved hand until the ingredients looked homogeneous. 
4. Form the meatloaf. I lined a baking tray with aluminum foil and then transferred the meatloaf to it. Then, I used my hands to form the meat mixture into a loaf shape. I topped the Smoked Barbecue Meatloaf with a little more Heath Riles BBQ Beef Rub and Heath Riles BBQ Competition BBQ Rub. 
5. Start cooking. I set the Smoked Barbecue Meatloaf on the Weber Searwood and let it cook for an hour and a half undisturbed. At this point, my meatloaf was at 140℉. 
6. Baste the Smoked Barbecue Meatloaf. I basted the top of the meatloaf with the remaining ½ cup of Heath Riles BBQ Sweet BBQ Sauce. I shut the grill’s lid and let the meatloaf set for 20 minutes. The only thing left was to cut the heat and get the meatloaf out of the oven! 

The Results

My Smoked Barbecue Meatloaf was juicy and succulent, studded with tender peppers and onions. The glaze was the perfect complement for my signature seasoning blends. This recipe was simple, yet tasted gourmet! 

Serving Suggestions for Smoked Barbecue Meatloaf

Serve my Smoked Barbecue Meatloaf alongside your favorite macaroni salad or grilled corn. 

Storing Leftovers

You can store any leftovers in the fridge for up to 4 days or freeze them for up to 4 months. 

Equipment and Tools

Weber Searwood, Royal Oak Hickory-Blended Charcoal Hardwood Pellets, cutting board, sheet pan, instant-read meat thermometer, aluminum foil, basting brush, and insulated gloves for handling meat.