The BEST Smoked BBQ Meatloaf

There's no way that's a 9x13 pan

Dang man, stop the glove waste - just wash your hands, you'll be fine

We make about 40-50 lbs of meatloaves (2.5-3 lb each) every summer in the smoker and vacuum seal packs of 2 for the freezer for the cold Wisconsin winters when we can't smoke. We NEVER have any left come spring, as well as burgers, chicken and turkey.

Line the pan with parchment paper

This is the meatloaf Will Ferrell was yelling about

When you really think about it there is noting better than your mother's meatloaf.

Been smoking meats from Kansas City since 96. You are losing so much flavor not smoking it in a loaf pan. I love your content and have cooked several of your recipes. Most recently tried the chicken brine you sell and it was amazing. The sacrifice of bark to flavor isn’t worth it. I had a 20 year vegan eat two slices and was talking about how he dreams of it years later.

Thanks again and again! Making this today, 6-30-2024 on the Traeger. It's always Fantastic! This recipe never fails! ❤
Mine is using 1.5lbs Elk burger, 1lb Jimmy Dean sausage. I call it Elkloaf. 😂 Everyone else just calls it The Best meatloaf they've ever had. YUM!

That meat loaf needs some green olives and a layer of mozzarella cheese in the middle. Waaaay better than

Nice bro!

I never knew I wanted smoked meatloaf until I read the title of this video

Did you place it in the smoker still frozen?

I just came across this video and made the meatloaf. WOW!! Amazing! Everyone loved it! Thank you for the share!

That BBQ Sauce sounds great. but a single 8 dollar bottle on their website cost 40 dollars to ship to NH. Ouch

Making this again today 7-21-2024.
ALWAYS A WINNER!! ❤ 😋
Edit: The loaf I made was a tad on the dry side. I noticed as I was cutting it up to serve that it was a bit crumbly, then I remembered my ratios were off from other Elkloafs that I've made. Today's Elkloaf was 2-lbs straight Elk, and 1-lb sausage. I normally make 1.5lb Elk, 1-lb sausage. I think that extra half pound of Elk made my loaf on the dry side. I remember not being able to find a half pound package of burger. It was still delicious, but next time I'll keep my ratios in proper order. I also often use 1-lb Elk, 1-lb sausage and a half pound of beef burger, that would have made the difference I believe.

Best meatloaf ever. Made it on my traeger. Only way the family will eat it now

$15 two years ago. Calculate biden-flation = $30 today...

Word of advice- make sure to remove the plastic wrap before putting on the smoker…. I actually did a mustard binder and holy voodoo with plastic still on 😢

Some good garlic mash potatoes with it and garlic bread,

I forgot the eggs and it still turned out amazing. If i freeze one how long should I defrost before smoking it?

Great video! Great recipe!!

Worcestershire sauce... Even the experts don't agree how to pronounce it. An old friend, the late great Greg " Sparks" Hatfield called it "what's dis here sauce". Every one knows what you mean.

I am a meatloaf lover! I have always used oatmeal instead of bread. I always use pork sausage as well. This looks good! Gonna have to try it.

Awesome recipe

Where did you get the MEAT sign?

PLEASE for the love of god get commercial clingwrap its 1000% better and cheaper. it makes clingwrap a lot easier to handle

You put the meatloaf in the smoker still frozen ?

Matt if you didn't do a thing to it why did it change directions when you went back in the smoker to get it out

MILK!

Made this last weekend and it was delicious! Used a sweeter BBQ sauce as the binder and it really added to the flavor

I made this it was on an Oklahoma Joe Smoker Competion Logs and Hickory! It was phenomenal!! Thanks Matt

The engineer in me compels me to make a correction about one thing...
Not trying to be a nit picker here, but I think that loaf pan was a 5 X 9 pan instead of a 9 X 13 pan - that is, unless, you have exceptionally wide hands and you can magically build up 2 pounds of ground meat to an inch and a half thickness over 121 sq. inches instead of 45 sq. inches.

You put your foot in that lol 😁👍🏾

2 year later, my guy still getting comments about that not being a 9 x 13 pan.

Could someone tell me where to find that spatula

Love your videos, Matt. I made this exact recipe and it was great. I made this again last night but instead of the ground beef I ground up brisket trimmings from the one I cooked last weekend and it kicked up the flavor up to something else. Worth a try if you have saved brisket trimmings!

Costco shrink wrap is the best

I feel like you should probably beat the eggs first

I love the ends

What's your favorite side with this dish

I love onion so much in addition to a chopped onion, I add a few 😢whole Pearl Onions as well. If that's too much for ya, chop the Pearl Onions in half! Adds onion crunchiness. ♥️

It looks fabulous I just want bigger pieces, I'll be there in a sec

All that needs is some sweet and creamy coleslaw, cheese and a couple pieces of toast…

All of the people who keep commenting that this isn’t a 9x13 pan, should probably not be allowed to own anything that involves cooking with any sort of open flame. It’s obviously a loaf pan, FFS. Why not thank the guy for an awesome recipe, instead of butting in with comments that make it obvious you don’t cook much?

Thanks for the vid, just found it. Question, about making two and saving/freezing one. What reheat method sod you recommend? Oven, maybe? If so how long? Thank you.

Sorry bro - that is NOT a 9"x13" pan! A sheet of paper is 8.5"x11" - that pan is not larger than a sheet of paper, and you do NOT have hands that are 9"x13" as they fit snug in the pan. LMFAO - 8x4 and 9x5 are the most common sizes of loaf pan.

Amazing recipe and instructions! On my second attempt, I added diced jalapenos and cheese cubes. Wowzers that’s good!!

Can I do this on a pellet grill?

Did you mean to say 5x9 pan? I used a 9X13 like you said and it's not even close