Smoked and stuffed meatloaf takes a classic comfort food to the next level by wrapping a savory ground meat blend around a rich, melty filling—usually cheese, vegetables, or bacon—and cooking it low and slow on a smoker to infuse it with deep wood-fired flavor.
Here is a complete guide to making an incredible smoked and stuffed meatloaf, including ingredients, step-by-step instructions, and flavor variations.
Ingredients
The Meat Base
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2 lbs ground chuck (80/20 blend provides great moisture)
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1 lb ground pork or Italian sausage (adds fat and rich flavor)
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1 cup breadcrumbs or panko (or crushed Ritz crackers)
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½ cup whole milk or beef broth
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2 large eggs, beaten
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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2 tbsp Worcestershire sauce
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1 tbsp BBQ rub or your favorite seasoning blend
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1 tsp salt
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½ tsp black pepper
The Stuffing
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8 oz sharp cheddar cheese, shredded (or mozzarella, pepper jack, or provolone)
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1 cup baby spinach or sautéed mushrooms (optional)
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½ cup roasted red peppers, diced (optional)
The Glaze
Instructions
1.Preheat your smoker:Set to 250 degrees Fahrenheit.
Preheat your smoker to 250 degrees Fahrenheit (120 degrees Celsius). Use a fruitwood like apple, cherry, or pecan for a mild, sweet smoke flavor that pairs exceptionally well with beef and pork.
2.Mix the meat base:Combine ingredients gently.
In a large bowl, combine the ground chuck, ground pork, breadcrumbs, milk, eggs, diced onion, minced garlic, Worcestershire sauce, BBQ rub, salt, and black pepper. Mix gently with your hands until just combined—do not overmix, or the meatloaf will become dense and tough.
3.Flatten the meat:Create an even rectangle on parchment paper.
Lay out a large sheet of plastic wrap or parchment paper on your counter. Press the meat mixture out evenly into a rectangle that is roughly 1/2-inch to 3/4-inch thick.
4.Add the stuffing:Layer cheese and vegetables evenly.
Spread your filling ingredients (shredded cheese, spinach, peppers, or mushrooms) evenly across the meat rectangle, leaving about a 1-inch border around all the edges so the filling doesn’t spill out while cooking.
5.Roll the meatloaf:Use the parchment paper to assist rolling.
Using the parchment paper to help lift and guide, carefully roll the meatloaf up tightly like a cinnamon roll, starting from the long side. Pinch the seams and ends closed securely to trap the melted cheese inside.
6.Apply the rub and smoke:Smoke until internal temp reaches 155°F.
Transfer the rolled meatloaf to a wire cooling rack or directly onto the smoker grates. Lightly dust the outside with a bit more BBQ rub. Place it in the smoker and cook for about 2.5 to 3 hours.
7.Glaze and finish cooking:Brush glaze on during the last 30 minutes.
In a small bowl, whisk together the BBQ sauce, ketchup, brown sugar, and apple cider vinegar. During the last 30 minutes of smoking, brush this glaze generously over the meatloaf. Remove from the smoker when the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius).
8.Rest and slice:Let rest for 15 minutes before serving.
Remove the meatloaf from the smoker and let it rest loosely tented with foil for 15 minutes. This allows the juices and melted cheese to settle so it slices cleanly without falling apart.
Popular Filling Variations
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The Cheesesteak: Provolone cheese, sautéed bell peppers, onions, and mushrooms.
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The Bacon-Jalapeño Popper: Cream cheese, shredded cheddar, diced crispy bacon, and minced fresh jalapeños.
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The Italian Style: Mozzarella cheese, fresh basil, sun-dried tomatoes, and a side of warm marinara for dipping.
