Smoked Meatloaf with Glaze

Name: Smoked Meatloaf with Glaze
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb ground beef (80/20); 1 1/4 cups breadcrumbs; 2 whole eggs; 3/4 whole yellow onion; 2.6 tbsp Worcestershire sauce; 1 3/4 tbsp kosher salt; 7/8 tbsp black pepper; 5/8 cup ketchup; 1/4 cup brown sugar; 1 3/4 tbsp apple cider vinegar

Individual smoked loaves with sweet-spicy ketchup glaze for ten

Prep: 25 min
Cook: 90 min
Serves 8
Difficulty: easy

Ground beef loaves are formed into individual portions, smoked until set, then glazed until sticky and caramelized. Each loaf slices cleanly and holds well on the line without crumbling.

Why crews like it: Meatloaf is familiar comfort that feels like home cooking, not cafeteria food. Individual loaves mean no fighting over the end piece and faster service when the tones drop mid-meal.

420Cal

32gProtein

22gCarbs

24gFat

Ingredients

4 lb ground beef (80/20)
1 1/4 cups breadcrumbs
2 whole eggs
3/4 whole yellow onion
2.6 tbsp Worcestershire sauce
1 3/4 tbsp kosher salt
7/8 tbsp black pepper
5/8 cup ketchup
1/4 cup brown sugar
1 3/4 tbsp apple cider vinegar

Instructions

Mix the meatloaf base: Combine ground beef, breadcrumbs, eggs, onion, Worcestershire, salt, and pepper until just mixed—overworking makes dense, tough loaves instead of tender slices.
Shape individual loaves: Divide into ten equal portions and shape into mini loaves about 5 inches long. Place on a perforated rack or foil-lined pan with space between each loaf.
Smoke until nearly set: Heat smoker to 275°F. Smoke loaves until internal temperature reaches 140°F and the exterior takes on light smoke color, about 45–60 minutes. Target oven/smoker temperature: 275°F.
Glaze and finish: Whisk ketchup, brown sugar, and vinegar. Brush loaves and continue smoking until internal temp hits 160°F and glaze turns tacky and lightly charred at the edges. Target oven/smoker temperature: 275°F.
Rest and serve: Rest loaves 10 minutes before slicing into half-inch portions. Serve with mashed potatoes or mac and cheese, keeping extra glaze warm for second passes at the line.

Tonight's spread

Sliced meatloaf on a tray with warm glaze, garlic mashed potatoes, and buttered green beans.
Soft dinner rolls and jarred pepper relish for quick meatloaf sliders at the end of the line.

Hall tips

Soak breadcrumbs in a splash of milk for 5 minutes before mixing for a softer crumb.
Insert a small cube of cheddar in the center of each loaf for a surprise melt if you want extra crew hype.
If loaves threaten to fall apart, chill shaped loaves 30 minutes before smoking to help them set.

Meal prep

Mix and shape loaves the night before on sheet pans lined with parchment. Glaze can be mixed ahead in squeeze bottles. Smoke loaves early shift and reheat slices in a 325°F oven if needed.

Leftovers

Crumble cold meatloaf into a breakfast hash with diced potatoes and fried eggs.
Slice thin for grilled meatloaf sandwiches with melted provolone and sautéed onions.

Smoker
Perforated smoking rack
Instant-read thermometer
Mixing bowls
Sheet pans