What is cowboy meatloaf?

Cowboy meatloaf is a hearty, rustic dish inspired by frontier-style cooking. It typically uses high-fat ground beef, bold seasonings, and mix-ins like jalapeños, cheese, and crushed crackers. What sets it apart is its smoky preparation—often cooked outdoors using wood for added flavor.

How long does it take to smoke a meatloaf?

On average, a smoked loaf takes 2.5 to 3 hours at a consistent temperature of 225°F to 250°F . Always check for doneness using a thermometer— 160°F internal temperature is the target.

What ingredients should be avoided in meatloaf?

Avoid anything that releases too much liquid or interferes with binding. That includes: Excess milk or broth Large, watery vegetables (like raw tomatoes or zucchini) Soft cheeses that melt out Overuse of sauces inside the mix These can make the loaf fall apart or become soggy, especially during smoking.

How do you keep meatloaf from falling apart?

Use a solid binder combo: eggs and breadcrumbs or crushed crackers . Mix gently—overworking can break the structure. Also, let it rest before slicing; this helps firm up the final texture.

Can I use a smoker to make other types of meatloaf?

Absolutely. Whether you're using turkey, chicken, pork, or wild game, smoking adds depth and complexity to almost any protein base. Just remember to adjust the fat content and cook time depending on the meat.

Is this dish freezer-friendly?

es, very. Let your loaf cool, then slice and wrap each piece individually. Store in a sealed freezer-safe bag or container. It reheats beautifully in the oven or skillet with a little added moisture.

Smoked Cowboy Meatloaf: Best Recipe of 2025 (Ranked #1)

Description

A bold and smoky meatloaf packed with rustic cowboy flavor, slow-cooked to juicy perfection on the smoker.

Ingredients

Scale

2 lbs ground beef (80/20)

1 cup crushed crackers or breadcrumbs

2 large eggs

1 small onion, diced

1 jalapeño or bell pepper, finely chopped

2 garlic cloves, minced

2 tablespoons BBQ sauce

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon chili powder

Optional: 1 cup shredded cheddar

Optional: 6–8 slices of bacon

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Instructions

1. Preheat smoker to 225°F. Use hickory, mesquite, or applewood chips.

2. In a large bowl, mix beef, eggs, breadcrumbs, onion, pepper, garlic, sauces, and spices until just combined.

3. Shape into a firm loaf. For more flavor and texture, wrap it in bacon. Chill for 30 minutes if time allows.

4. Place loaf on a smoker-safe rack or cast iron pan. Insert a meat thermometer if available.

5. Smoke the meatloaf at 225°F for 2.5 to 3 hours, or until internal temperature reaches 160°F.

6. In the last 30 minutes, brush with a glaze of 1/2 cup BBQ sauce, 1 tbsp ketchup, 1 tbsp brown sugar, and 1 tsp mustard.

7. Rest meatloaf for 10–15 minutes before slicing to let juices redistribute.

Notes

You can substitute part of the beef with ground sausage or venison for extra flavor.

To avoid overcooking, use a wireless thermometer and avoid lifting the lid too often.

Leftovers make excellent sandwiches or tacos.

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Category: Dinner
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 6g
Sodium: 740mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 26g
Cholesterol: 110mg