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Smoked Bourbon Meatloaf

This Smoked Bourbon Meatloaf is a twist on the classic comfort food favorite. It’s smoky, savory, and sweet with the addition of bourbon whiskey.

Smoked Bourbon Meatloaf

Meatloaf got a bad rap for a long time, but ever since pellet grills entered our lives, meatloaf went from meh to WHOA. There’s something about wood fire that compliments the savory beef and makes the glaze so much better than it is when you cook these in the oven.

This time around, we added some bourbon to the mix along with a brand new bbq rub from the Derek Wolf + Spiceology collab that just released, Bourbon Prime.

If you don’t have the Bourbon Prime yet, I recommend picking some up! Don’t skip this recipe though, while you wait. If you need to, you can sub in your favorite bbq rub blend. Our Everything Rub would be great here too.

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Smoked Bourbon Meatloaf shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

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How to make Smoked Bourbon Meatloaf

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1

Preheat

220° is the goal. Get to it!

2

Mix & Stuff

Mix up the meatloaf, prep your pans, and stuff the mixture into it.

3

Smoke it

Smoke for 45ish minutes.

4

Glaze time

While the loaf is smokin’, mix up the glaze. Brush it on after the loaf has smoked for 45ish minutes, turn up the heat to 325°, and keep brushing it on every 5 minutes.

5

Finish it off and eat!

Once you’ve got a few layers of glaze on there and they are nice and caramelized and shiny, pull the loaves and enjoy!

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Smoked Meatloaf on a plate perched on some mashed potatoes

What should I serve with Smoked Meat Loaf?

My favorite with meatloaf is mashed potatoes. Pretty much universally. A big pile of creamy, buttery, salty mashed potatoes is the perfect base for a savory meatloaf and some extra glaze. Buttered Noodles are also a good option if you don’t want to whip up potatoes. A crisp green salad is also great with meatloaf. My Greek Salad Dressing or our Strawberry Salad with Red Wine Vinaigrette.

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Smoked Bourbon Meatloaf Recipe FAQ

Can you sub in other ground meats in to the mix?

Yup! Ground bison and ground pork would be particularly good. So would ground venison. I’d stay away from the ground chicken or turkey though. They don’t have enough fat, and you might end up with a dry meatloaf if you subbed those in.

What’s the best way to store leftovers?

If you are looking to make extras to freeze, I’d freeze them before they are smoked. If you just want leftovers for lunch tomorrow, you can wrap the leftovers tightly in plastic wrap and then seal them in a closeable baggie or reusable storage container.

Yield: 8 servings

Smoked Bourbon Meatloaf

Smoked Bourbon Meatloaf

Delicious homemade meatloaf gets smoked on the pellet grill and coated with a tangy, Carolina-Style BBQ Sauce spiked glaze.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes

Ingredients

Meatloaf

  • 2 pounds ground beef
  • 2/3 cup panko bread crumbs
  • 1 large egg
  • 1/4 cup whole milk
  • 3 tablespoons apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup Carolina style vinegar bbq sauce
  • 1 teaspoon salt
  • 1/2 black pepper
  • 1/2 Teaspoon minced garlic
  • 1/2 teaspoon cayenne pepper powder
  • 2 teaspoons Bourbon Prime Rub (optional)

Sauce

  • 1/2 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1 tablespoon yellow mustard
  • 1/3 cup Carolina-Style BBQ Sauce
  • 2 tablespoons bourbon
  • 1 teaspoon Derek Wolf Bourbon Prime Rub

Instructions

  1. Preheat your smoker to 220°.
  2. Place all the meatloaf ingredients in a large mixing bowl, and mix together with your hands until everything is well incorporated.
  3. Spray the mini loaf pan with cooking spray, and gently fill each cavity with the meat mix.
  4. Place the pan into the smoker and shut the lid. Let smoke for 30-45 minutes.
  5. While the meatloaf is smoking, make the sauce by combining all of the sauce ingredients in a medium-sized saucepot. Bring to a low simmer, and whisk over medium-low heat for 3-4 minutes. Remove from heat and set aside.
  6. After the meatloaf has been on the smoker for 30-45 minutes, baste them with the sauce mixture and turn the heat up to 325°. Cook for another 15-20 minutes, basting (quickly, so you don't lose too much heat).
  7. Remove from the grill and serve with the extra sauce and your favorite meatloaf side.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 467Total Fat: 21gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 125mgSodium: 636mgCarbohydrates: 31gFiber: 1gSugar: 23gProtein: 33g

Nutrition data provided here is only an estimate.

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