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Smoked Meatloaf with Beef & Pork

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Classic Meatloaf with Beef and Pork

This is a classic meatloaf, just done right. The mix of beef and pork keeps it tender and juicy, and the smoke adds a layer of flavor you don’t get from the oven. It’s a straightforward recipe that delivers every time.
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meatloaf

Smoked Meatloaf with Beef & Pork

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Description

This meatloaf stays tender, juicy, and full of flavor thanks to a beef and pork blend and a steady cook. Finished with a rich glaze, it’s a dependable recipe that delivers every time.

Ingredients

  • 1lb ground beef 90/10
  • 1lb ground pork
  • 2 eggs – lightly beaten
  • 1 1/2 cup bread crumbs
  • 1 medium onion finely diced
  • 4 cloves minced garlic
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup ketchup
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons Killer Hogs AP Seasoning
  • 1 Tablespoon Malcom’s Italian Stallion Seasoning

Classic Meatloaf Glaze:

  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 Tablespoon Worcestershire sauce
  • pinch white pepper
  • pinch cayenne pepper
  • pinch paprika

Instructions

  1. Combine the ground beef, ground pork, eggs, bread crumbs, onion, garlic, and parsley by hand. Add the ketchup, worcestershire and seasonings and mix thoroughly.
  2. Line a baking sheet with parchment paper and form the meat mixture into a loaf shape.
  3. Cook the meatloaf at 350°F using pecan pellets for 35 minutes – you can cook it in the oven if you prefer.
  4. Combine the glaze ingredients in a small bowl and brush over the top of the meatloaf. Continue to cook for an additional 25 minutes or until the internal temperature reaches 165°F.
  5. Remove the meatloaf from the grill and allow it to rest for 10 minutes before serving.

Notes

  • Don’t overmix – Mix just until combined. Overmixing makes the meatloaf dense instead of tender.
  • Pan vs free-form – Pan = softer, classic texture. Free-form = more surface area and better glaze.
  • Cook to temp – Cook to 160°F internal, not by time, for a juicy, properly set loaf.
  • Rest before slicing – Rest 10–15 minutes so it holds together and slices clean.

This is one of those recipes that proves simple still works best. The beef and pork keep it tender, the glaze finishes it right, and it’s the kind of meal people come back for. Run it once and it’ll earn a spot in your rotation.

Malcom Reed
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