Smoked Meatloaf Sandwich

Name: Smoked Meatloaf Sandwich with BBQ Glaze
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs ground beef (80/20); 1 medium yellow onion, diced; 1 green bell pepper, diced; 1 cup panko breadcrumbs; 2 large eggs, lightly beaten; 1/4 cup sweet pork rub; 1 cup BBQ sauce, divided; salt, to taste; black pepper, to taste; 8 slices white bread; 1/2 cup dill pickle slices

This smoked meatloaf sandwich layers thick slices of ground beef infused with sweet pork rub and BBQ glaze, served on white bread with pickles for tangy contrast. The smoky, savory-sweet profile makes it a standout handheld comfort meal.

🌍American 🏷️Smoked meatloaf 🏷️Meatloaf sandwich 🏷️Sandwich 🏷️Comfort food Bbq

🏷️

🏷️Ground beef

-0:00

fireandsmokesocietyonTikTok

Total

2h 45m

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by fireandsmokesociety

-0:00

fireandsmokesocietyonTikTok

Ingredients

2 lbs ground beef (80/20)
1 medium yellow onion, diced
1 green bell pepper, diced
1 cup panko breadcrumbs
2 large eggs, lightly beaten
1/4 cup sweet pork rub
1 cup BBQ sauce, divided
salt, to taste
black pepper, to taste
8 slices white bread
1/2 cup dill pickle slices

11 Ingredients

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Instructions

1
Preheat your smoker to 250°F (120°C).
2
In a large bowl, gently combine the ground beef, diced onion, diced bell pepper, panko breadcrumbs, eggs, and sweet pork rub. Season with salt and pepper. Be careful not to overmix.
3
Form the mixture into a loaf shape and place it on a wire rack set over a baking sheet.
4
Place in the smoker and cook for about 2 hours, or until the internal temperature reaches 150°F (65°C).
5
Brush the top and sides of the meatloaf with about 1/2 cup of the BBQ sauce. Continue to cook for another 30 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is set and tacky.
6
Remove the meatloaf from the smoker and let it rest for 10-15 minutes before slicing.
7
Using a long slicing knife, cut the meatloaf into thick, 'two-finger' slices.
8
To assemble the sandwiches, place a slice of meatloaf on a piece of white bread. Top with dill pickle slices and a drizzle of the remaining BBQ sauce, then add the top slice of bread.

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Tips & Notes

Pro tips

Mix the meatloaf gently with your hands—overworking toughens it. Stop as soon ingredients are just combined.
Apply the sweet pork rub evenly over the loaf before smoking to build a consistent, flavorful crust.
Brush the remaining BBQ sauce on the meatloaf during the last 20–30 minutes of smoking to caramelize without burning.
Let the cooked meatloaf rest 10 minutes before slicing to keep it intact and juicy when plated on bread.

Substitutions

Ground beef (80/20) → 85/15 lean ground beef (leaner but slightly drier) or ground chuck (fattier, more tender)
Sweet pork rub → all-purpose BBQ rub, dry rib rub, or homemade spice blend with paprika and brown sugar
Panko breadcrumbs → regular breadcrumbs or crushed saltines (same ratio)
White bread → brioche, sourdough, or potato rolls (firmer structure for thick slices)

Storage & make-ahead

Refrigerate leftover sliced meatloaf in an airtight container up to 4 days. Reheat slices in a 350°F oven for 10–12 minutes or on the smoker at low heat until warmed through.

Equipment

smoker · meat thermometer

Common Questions

Can I make this meatloaf ahead of time?

Yes. Mix the meatloaf, shape it, wrap tightly, and refrigerate up to 24 hours before smoking. You can also smoke it fully, cool, wrap, and refrigerate up to 4 days; slice and reheat on the smoker or in a 350°F oven.