Typically made with a blend of ground beef, pork, or a combination of meats, this gives the meatloaf its juicy, tender texture.
Commonly seasoned with onions, garlic, salt, pepper, Worcestershire sauce, and sometimes barbecue seasoning to complement the smoky taste.
The meat is mixed with breadcrumbs, eggs, and seasonings, then shaped into a loaf before being placed in the smoker.
Wood types like hickory, applewood, or mesquite are often used in smoking, with each type of wood providing its own distinct flavor profile.
Smoked meatloaf is usually cooked at low temperatures (225–250°F) for a longer period of time (2-3 hours) to allow the smoke to penetrate the meat fully.