STREAMING NOW: Tia Mowry At Home

My Smoked Meat Loaf Recipe

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Meat loaf Into the Smoker: Mix up the meat loaf recipe like you normally would with all of the onions and green bell peppers and ketchup and red pepper flakes and a couple of eggs to help the 80/20 beef stick together better and then formed it into a rectangular shape about 2 inches thick onto a square cookie sheet. Fired up the smoker with some mesquite wood and placed the meat loaf on the grate with a digital meat thermometer stuck into the center of it so I would know when it reached its perfect temp without having to open the smoker. Keep the meatloaf on the cookie sheet while it smokes.. it is a bit too fragile to place directly on the grate.tried it since on a muffin pan to keep the meatloaf up out of the juices while still allowing the juices to collect in a container. It works pretty good if you are not after "pretty" food. Otherwise, it is not a great choice.smoked it at around 250 degrees for 3 to 4 hours until the center registered 160 degrees.”
3hrs 20mins

Ingredients Nutrition


  1. Smoke it at around 250 degrees for 3 to 4 hours until the center registered 160 degrees.
  2. Folks -- that was the best meat loaf I had ever eaten and I have had my share of meat loaf!
  3. I knew right then and there that this would be the meat loaf recipe my family would use for years to come -- possibly for centuries to come.
  4. If you want to try something a little different and blow everyone away then I recommend you give this a try.
  5. I have listed a meat loaf recipe below that you can mix up and of course feel free to add, modify or take away ingredients as you see fit.
  6. Simply form it onto a cookie sheet and smoke it like you would anything else with your favorite wood.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a