Smoked Meatloaf Cook Time
110°C (225°F)
2.5–4 hours • Internal: 74°C (165°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| 1 kg meatloaf | 74°C (165°F) | 2.5–3.5 hours | Standard size. Feeds 4–6. |
| 1.5 kg meatloaf | 74°C (165°F) | 3–4 hours | Larger loaf. Feeds 6–8. |
| Bacon-wrapped 1 kg | 74°C (165°F) | 3–3.5 hours | Bacon insulates slightly, adding a bit of time. |
How to BBQ Smoked Meatloaf Cook Time
1
Mix your meatloaf: 1kg beef mince (not too lean — 80/20 is ideal), breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, and pepper.
2
Form into a free-standing loaf shape on a wire rack or directly on the smoker grate. Do not use a loaf pan — you want smoke on all sides.
3
Set smoker to 110°C (225°F). Hickory or cherry wood are excellent choices.
4
Place the meatloaf on the smoker. Insert a probe into the centre.
5
Smoke for 2 hours until the loaf sets and develops a nice bark.
6
Apply a BBQ sauce glaze and continue smoking for another 30–60 minutes until internal temp reaches 74°C (165°F).
7
Rest for 10–15 minutes. The glaze will set during this time. Slice and serve.
Pro Tips
- Free-form the loaf (no pan) for maximum smoke exposure on all sides.
- 80/20 beef mince has enough fat to stay moist through the long cook. Lean mince will dry out.
- Mix in some smoked paprika and chipotle to complement the smoke flavour.
- A bacon weave wrapped around the outside is a popular upgrade — it bastes the meatloaf and adds texture.
- Leftovers make incredible sandwiches — slice cold and grill briefly.
Resting Time
Rest for 10–15 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
Frequently Asked Questions
How long to smoke a meatloaf at 110°C?
A 1kg meatloaf takes 2.5–3.5 hours at 110°C (225°F). A larger 1.5kg loaf takes 3–4 hours. Always check internal temperature — target 74°C (165°F).
Should I use a pan when smoking meatloaf?
No. Free-form the loaf on the grate or a wire rack so smoke can reach all sides. A pan blocks smoke and traps moisture, giving you an oven-baked result instead of smoked.
What goes in a smoked meatloaf?
Standard meatloaf recipe works: beef mince (80/20), breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, and pepper. The smoker adds the magic.