Smoked Meatloaf

For the last couple of days, I’ve been craving some comfort food and in particular meatloaf. Not my Mom’s meatloaf (sorry Mom, love your meatloaf, too), but The Collucci Brother’s Meatloaf that was featured on Bobby Flay’s Throwdown. I’ve made it before and the recipe can be found online in a bunch of places (although some say to use carrots which the one in the book doesn’t have), but I’ve never posted it up here. This time I was going to do some tweaking on it to suit my palette.

All the Players


  • Vegetable oil
  • 2 celery stalks, finely chopped
  • 1/2  medium onion, finely chopped
  • 2 lbs 80/20 ground beef (I used 1 lb 80/20, 1lb 90/10)
  • 2 large eggs, lightly beaten
  • dash of hot sauce ( I used Cholula)
  • Dash of Worcestershire sauce
  • kosher salt and fresh ground black pepper
  • 3 slices of white bread, torn into small pieces and soaked in cold water
  • 1/2 cup Italian-seasoned dry bread crumbs
  • 1/2 cup of ketchup

Items I added to the recipe

  • Stubs BBQ rub
  • 1/2 cup Stubb’s BBQ sauce
  • 1/4 cup Cheddar Jack cheese
  • Items pictured but not used A-1 and Shredded Parm cheese


  • Set up your Egg to 400F using the placesetter (legs down) for an indirect cook. Choose whatever wood you like, I used mesquite. If using an oven, preheat to 375.
  • Heat the oil in a medium saute pan over medium-high heat. Add the onion and celery, and saute until tender, about 7 minutes. Set aside to cool.
  • In a large bowl, combine the celery mixture, ground beef eggs, hot sauce, Worcestershire sauce, and season with salt and pepper and BBQ rub. Squeeze the water out of the bread and add to the mixture. Mix in the dry bread crumbs and the cheddar jack cheese.
  • Shape into a firm loaf on a baking sheet covered in aluminum foil (for ease of cleanup)
  • Mix the ketchup and BBQ sauce and spread over the top
  • Transfer the meatloaf to the egg/smoker/oven and cook for 45-55 minutes or until internal temperature reaches 165. (**edit 7/2/14 Just re-read this thread and no way would I take a meatloaf to 165F anymore. What was I thinking? Pull at 155 to 160F max and let rest 10 minutes.)
Meatloaf Ready For The Egg

 I didn’t want the baking sheet on the Egg, so I grabbed a corner of the aluminum foil and slid the meatloaf onto the grate. I then folded up the edges of the foil to prevent the grease from dripping down onto my placesetter and creating a mess.

On the Egg

 I didn’t really time how long it took to cook. I used my Maverick ET-73 remote read thermometer to keep an eye on the internal temp while whipping up some mashed taters and preparing some sides and watching some TV. Hey, it was cold outside, I wasn’t going to sit out there and freeze.

Doesn't that look good?
Doesn’t that look good?

 Sliced it up and plated it.

Final Plate

 As you can see, the meatloaf was nice and juicy, not dry at all. The smoke added a nice touch, as did mixing in the Stubb’s rub and adding Stubb’s BBQ Sauce to the ketchup topping. The cheese, however, did not add anything. In fact, we couldn’t even tell it was there. I think next time, I’ll still add the cheese, but in addition, add a pocket of cheese in the middle. I think that might help out. All in all it was a really great meatloaf. I don’t know why Bobby Flay thought his Roasted Vegetable Meatloaf with Balsamic Glaze would have beat it, but then again, I’m not sure why he would think any of his odd entries to Throwdown would.

Thanks for looking and don’t forget to leave a comment.

30 thoughts on “Smoked Meatloaf

    1. You have to be careful when cooking meatloaf on a smoker. It really absorbs the smoke and its easy to overdue it. A handful on wood chips is just about right.

  1. I like my meatloaf smoky and mesquite fills the bill …
    I also put my loaf on a small rack over a shallow alum pan, so that the smoke can reach the bottom…

      1. Yeah … they never come out the same, but that is what makes them fun & interesting!
        Mushrooms are a nice addition as well.

    1. I also put loaf directly on rack with foil covering the plate setter for easy cleanup and to allow smoke to hit the underside of the loaf.

  2. Learn to give exact directions when giving a recipe. I cooked my meatloaf for 60min or my BGE and the internal temp was 120 deg. I do not see how it possible that you cooked yours at 400deg for 45-55 min.

    1. I am sorry that the recipe did not work for you. The recipe and directions came from Bobby Flay’s Throwdown cookbook. Originally, they called for the meatloaf to be cooked in an oven at 375 for 45-55 minutes. I changed that to 400 degree Farenheit as I find that when using a place setter, 400 degrees dome temperature thermometer generally gives you around 375 at the grate where the meat is cooking. You will notice when reading my post that I did say I was not sure how long it actually took to cook, but it should have been done in less than an hour. I don’t recall all the details of this cook as it was over 8 hours ago, but I’ve done plenty of meatloafs at 400 and they somewhere just under an hour to cook. I don’t know why yours took that long. Have you checked to make sure that your BGE thermometer has been calibrated (both in ice water and boiling water)? What about the thermometer you used to check the meat? Did you make sure to pre-heat your place setter prior to the cook? At least 30 mminutes? Did you set it up legs down with the grate resting on top of it? Like I said, I’m sorry yours took longer to cook, but its BBQ. It’s done when its done. Next time I cook it, I’ll make sure to get an exact time and update that post.

    2. When did cooking on a BGE or any smoker have “exact” times? It is done when it is done. I’ve done them low-n-slow for up to 2 1/2 hrs … have another beer!

  3. i am going to give this a try in a stainless wire meatloaf basket. Have you ever tried one in one of these?

    1. I have not, but then again, I’ve never seen a stainless wire meatloaf basket. Interested to hear how it turns out, please come back and let me know. Hope you enjoy it.

      1. I see no need for a basket … just one more pain in the butt item to clean up afterward ….
        A rack placed over an aluminum pan works great.

      2. I line a loaf pan with plastic wrap, press mixture into that and then in fridge for a couple of hours. Then pop it out onto rack and don’t even have to clean loaf pan ….

  4. I tried this recipe with my stainless steel wire loaf pan. It worked very well, and by spraying with Pam, clean up was a breeze. This is a extremely good recipe, however I did add one other thing. I chopped up three slices of thick cut Applewood Smoked Bacon and mixed into the meatloaf. This added a great additional smokey bacon flavor to it. Great sandwich the next day.

      1. It’s ok to put in raw, but it won’t cook down much and will leave it somewhat greasy. I usually precook bacon for any recipe unless the bacon is just on the outside as in a wrap.

  5. Tried this again last night… This time I mixed in some Smoked Chedder, cut into small cubes. I also mixed everthing and then split it into two halfs. I layed three WHOLE pieces on Bacon ontop of the bottom loaf and then married the top loaf on top of it, leaving a little room around the bacon to create a seal around it with the two loafs. This turned out great and the Smoked Cheddar really made it pop. Give this a try next time… I think you will like it.

    1. Nice. I like a good meatloaf with cheese in it, but the Mrs. turns her nose up when I suggest it. Might need to make one and just not say anything till its done.

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