Smoked Barbecue Meatloaf

READY IN: 4hrs 10mins
Recipe by mightyro_cooking4u

From Diner, Drive-ins and Dives cookbook. Courtesy of Pat Barber of Pat's BBQ, South Salt Lake, Ut.

Top Review by French Tart

This was part of our Boxing Day lunch Ro - the day after Christmas, 26th December! I made it last night, yes I know, on Christmas day, and then we had it for lunch today, sliced with bread and pickles! It is a FABULOUS recipe! I halved the quantities for 5 people, I would have made the whole lot normally for seconds, but we have SO MUCH turkey and ham left!!! I used 2 small eggs and everything else was exactly half the original quantities listed. Made for Make my recipe in the Aussie/NZ Forum, thanks for a keeper. (Photos to follow later.) FT:-)

Ingredients Nutrition

  • 5 lbs ground beef, 80/20
  • 3 large eggs
  • 2 12 cups breadcrumbs, dried seasoned
  • 2 12 cups milk
  • 1 cup barbecue sauce, plus more for serving
  • 3 ounces onion soup mix, Lipton
  • onion, grilled, for garnish


  1. Heat a smoker to 225°F.
  2. Combine the meat, eggs, bread crumbs, milk, barbecue sauce, and soup mix. Shape the mixture into a tube or loaf and place it inside a tin baking pan. Place the pan inside the smoker for 4 hours. Pat uses cured applewood in the smoker.
  3. Serve with a ribbon of your favorite barbecue sauce with grilled onions on top.

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