Smoked Glazed Meatloaf

Smoked Glazed Meatloaf

This smoked and glazed meatloaf stays incredibly juicy while cooking.


  • 2lb ground beef (80/20)
  • 1 tablespoon oil
  • ½ onion, finely diced
  • ¾ c bread crumbs
  • 2 tablespoons tomato paste, divided
  • 1 cup milk
  • 1 tablespoon Worcestershire sauce
  • 2 eggs, beaten
  • 3 tablespoons Hardcore Carnivore Red seasoning
  • 2 teaspoon dried or fresh parsley
  • ½ cup bbq sauce
  • 1 tablespoon cider vinegar


  1. Pre heat a smoker or pellet grill to 250f.
  2. In a small pan, heat the oil over medium heat and add the onion. Cook until softened then cool.
  3. Combine milk and breadcrumbs, stirring to form a paste. Leave 5 minutes to allow crumbs to absorb the milk.
  4. In a separate bowl, combine the ground beef, cooled cooked onion, breadcrumb mix, eggs, 1 tablespoon of Hardcore Carnivore Red, Worcestershire, 1 tablespoon of tomato paste and parsley. Work quickly to mix the ingredients thoroughly, but do not overwork the meat.
  5. Carefully push the mix out onto a wire rack, and form a loaf shape. Cover with remaining seasoning.  Place into the smoker and cook for 45 minutes. 
  6. In a bowl, combine remaining tomato paste, BBQ sauce and cider vinegar to make a glaze.
  7. Brush meatloaf with glaze, then brush again every 30 minutes.
  8. Cook the meatloaf until it reaches an internal temperature of 165f, about 3-4 hours.