Recipe Video: Smoked BBQ Meatloaf Recipe with Meat Mitch and Sticky Fingers

Watch pitmaster Sammy Bromberg make this recipe:

Every box we build has a personality, and the Sticky Situation box is all about that irresistible, finger-licking, hard-to-put-down quality that great barbecue sauce brings to the table. Meat Mitch Steer Season Rub and Sticky Fingers Classic Original BBQ Sauce anchor this box's lineup, and this Sticky BBQ Meatloaf is the recipe that shows off exactly what they can do together. It takes a familiar weeknight dinner and turns it into something worth firing up the smoker for. If you want a low-effort, high-payoff way to break in your new box, start here.

There's a reason meatloaf has held a spot at the dinner table for generations, but this version from our Sticky Situation box takes it somewhere your grandmother's oven never could. By trading the loaf pan for the smoker, you expose every side of the meat to low, slow heat and clean wood smoke, building a savory bark that a conventional bake just can't touch. It's comfort food with a backyard pit master's fingerprints all over it.

The flavor foundation starts with Meat Mitch Steer Season. Worked generously into the ground beef alongside onion, Worcestershire, and a handful of pantry staples, it seasons the loaf all the way through rather than just sitting on the surface. As the meatloaf smokes at 275°F over hickory or cherry, that rub settles in and does its work, giving you a base of beefy, smoky depth before the sauce ever enters the picture.

Then comes the part that earns this recipe its name. Once the loaf hits 145°F internal, you brush on your first coat of Sticky Fingers Classic Original BBQ Sauce, working it into every crack and crevice. A second coat goes on during the final stretch of the cook, and that double glaze is the whole trick. Each layer caramelizes against the smoke and heat until the exterior turns into a sticky, glossy crust with real chew and bite to it. This is where the sweet, tangy character of the sauce shows up and ties the whole thing together.

Give it a proper rest under loose foil before you slice, and spoon those reserved drippings back over each portion when you plate it. Serve it up with your favorite sides and watch how fast a smoked meatloaf disappears. It's proof that the classics have plenty of room to grow when you bring them out to the smoker.

BBQ

|

Grill or Smoker

Sticky BBQ Meatloaf Recipe

Author:

Gary - Grill Masters Club

No ratings yet

Print RecipeShare recipe

Servings

6-8

Prep Time

20 minutes

Cook Time

2 hours

Meatloaf just got a backyard upgrade. Seasoned with Meat Mitch Steer Season and smoked low and slow, this comfort food classic gets finished with a double glaze of Sticky Fingers Classic Original BBQ Sauce that caramelizes into a rich, sticky crust. Every slice is smoky, bold, and anything but ordinary.

Ingredients

• Get both featured products in our Sticky Situation box - available while supplies last
• Meat Mitch Steer Season Rub
• Sticky Fingers Classic Original BBQ Sauce
• 2 lb Ground Beef
• 1 cup Breadcrumbs
• 2 Eggs
• ½ cup Diced Onion
• 2 Tbsp Worcestershire Sauce

Directions

1. Preheat your smoker to 275°F using your preferred wood. Hickory or cherry both pair beautifully with beef (hickory for bold, smoky depth, cherry for a slightly sweeter finish).

2. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, diced onion, Worcestershire sauce, and a generous seasoning of Meat Mitch Steer Season. Mix until just combined. Overworking the meat will make the loaf dense and tough.

3. Form the mixture into a tight, even loaf shape on a clean surface. A uniform shape ensures consistent cooking from end to end.

4. Place the loaf directly on a wire rack set over a foil drip pan to catch rendered fat and keep your smoker clean. Set the rack on the smoker grates and close the lid. Smoke for approximately 90 minutes, resisting the urge to open the lid frequently. Every peek adds time.

5. Once the internal temperature reaches 145°F, apply your first generous glaze of Sticky Fingers Classic Original BBQ Sauce using a basting brush. Work it into any cracks in the surface for full coverage.

6. Continue cooking with the lid closed, allowing the glaze to set and the internal temp to climb toward 160°F.

7. During the final 15 minutes, apply a second layer of sauce. This double-glaze is what builds that deep, sticky, caramelized crust the recipe is known for.

8. Pull the meatloaf from the smoker at 160°F internal and tent loosely with foil. Rest for at least 10 minutes before slicing. This allows the juices to redistribute and keeps every slice moist and clean.