How Long to Cook Smoked Meatloaf (2.5 lb 80/20 beef + pork blend) in the smoker
Specification: 2 lb 80/20 ground beef + 1/2 lb ground pork, mixed with 1 cup panko soaked in 1/2 cup milk, 2 eggs, aromatics; formed into a 4x9-inch loaf on a foil-lined half sheet pan, smoked over hickory or cherry, glazed with ketchup-brown-sugar in the final 15 minutes
3-Step Execution Protocol
Preheat smoker to 250°F (121°C) — smoker temperature with your choice of wood. Prepare smoked meatloaf (2.5 lb 80/20 beef + pork blend) (2 lb 80/20 ground beef + 1/2 lb ground pork, mixed with 1 cup panko soaked in 1/2 cup milk, 2 eggs, aromatics; formed into a 4x9-inch loaf on a foil-lined half sheet pan, smoked over hickory or cherry, glazed with ketchup-brown-sugar in the final 15 minutes).
Cook for 2.5–3 hrs (with 15-min glaze at end). Do not flip; allow surface to develop undisturbed.
The top has developed a mahogany bark with visible glaze caramelisation; the loaf springs back gently when pressed and is no longer soft or squishy. A probe pushed into the geometric centre reads 160°F. Sliced, the interior is uniformly greyish-pink from the smoke ring, with no red raw core. Confirm internal temperature reaches 160°F at the geometric centre — USDA safe minimum for ground meats. Rest for 15 minutes before serving.
USDA FSIS 160°F ground meat safe minimum internal temperature (non-negotiable for beef/pork mixtures); smoking meatloaf profile per Steven Raichlen "Barbecue Bible" and Weber Smokey Mountain Cooking Guide. Tested with ThermoWorks Smoke X2 for probe accuracy.