Smoked Meatloaf on a Pellet Grill
Smoked meatloaf takes this classic comfort food to new heights by infusing it with layers of smoky flavor and juicy tenderness.
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I didn’t think my go-to oven baked meatloaf recipe could get any better. That is, until The Husband suggested we smoke it on his pellet grill. I haven’t made a meatloaf the same way since. The infusion of smokey flavor created the most flavorful meatloaf my taste buds have ever tried. Not to mention … is there anything sexier than a perfect smoke ring? Fire up your smoker and prepare to embark on a flavorful journey toward the best meatloaf you’ve ever eaten that will redefine your perception of this timeless comfort food classic.
Meatloaf ingredients and tools you will need
This delicious smoked meatloaf recipe requires the following simple ingredients:
- 5 slices raw bacon, divided
- 2 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons paprika
- 3 tablespoons packed dark brown sugar
- 2 pounds ground beef
- 1/3 cup bread crumbs
- 3/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dry ground mustard
- 1/4 cup of your favorite bbq sauce
- 1/4 cup ketchup
- Food processor or mini chopper
- Pellet grill – we cook on a Traeger Ironwood 650. Learn more about the Ironwood Series here.
- Pellets of your choice
- Meat thermometer probe – Traeger comes with its own digital probe meat thermometers. But if you are in the market, I like this instant read meat thermometer for grilling and cooking.
Forming the meatloaf
- Roughly chop five slices of bacon to prevent the bacon from getting tangled in the food processor blade.
- Combine the chopped bacon with the salt, ground black pepper, garlic powder, onion powder, paprika, and brown sugar.
- Pulse the bacon mixture until it forms a paste-like consistency.
- Transfer the bacon paste to a large mixing bowl.
- Add the ground beef, breadcrumbs, milk, egg, Worcestershire sauce and dry ground mustard to the mixing bowl. Mix everything together, just until the ingredients are evenly incorporated.
- Scoop the ground meat mixture out onto a flat surface and form it into a loaf shape about 12 inches in length and approximately 2 to 2 1/2 inches high.
Smoking the meatloaf
- Preheat the pellet grill to 350 degrees F.
- Carefully transfer the formed meatloaf directly onto the smoker grate. For best results, we cook our meatloaf directly on the grates and allow the grease to drip down on the drip tray liner. Don’t worry, because of the liner, the grease never touches the flame so you don’t have to worry about flare-ups. My husband can usually pick up the meatloaf with both hands and place it on the grates. But if you need a little extra help, try covering the back side of a sheet pan with aluminum foil, spray the foil with non-stick cooking spray, and form your meatloaf. Then using a spatula, carefully slide the meatloaf off the tray and onto the grill.
- If your grill comes with its own meat probe, we recommend inserting it from the side in one of the short ends of the meatloaf. Smoke the meatloaf for one hour, or until the internal temperature reads 150 degrees F on the meat probe.
- Combine the barbecue sauce and ketchup in a small bowl. Spread the mixture over the top of the meatloaf.
- Close the lid and smoke until the internal temperature of the meatloaf reaches 165 degrees F.
- Let the meatloaf rest for 15 minutes before slicing.
Storage, freezing and reheating
Storage: After cooking, store any leftover meatloaf in an airtight container in the refrigerator within two hours of preparation. Consume within 3-4 days for optimal freshness.
Freezing: Whether cooked or uncooked, smoked meatloaf can be frozen for future enjoyment. Wrap the meatloaf in plastic wrap or transfer it to a freezer bag, removing as much air as possible before sealing. Store in the freezer for up to three months.
For uncooked meatloaf, thaw it in the refrigerator for 24 hours. Allow the meatloaf mixture to sit at room temperature for 30 minutes to remove the chill before following the cooking instructions provided in the recipe.
Reheating: Thaw frozen cooked meatloaf in the refrigerator overnight. Preheat the oven to 350 degrees Fahrenheit. Cover the meatloaf with foil and bake for 15 -20 minutes. Remove the foil, return the meatloaf to the oven, and bake for an additional 15-20 minutes or until heated through. The internal temperature of a reheated meatloaf should be 165 degrees F.
For small portions, quickly reheat your meatloaf in the microwave. Place the meatloaf on a microwave-safe dish and cover it with a damp paper towel. Heat for approximately one minute per slice.
Frequently asked questions
When purchasing ground beef, you may encounter labels with numbers like 80/20, 73/27, or 90/10. These figures denote the meat’s lean-to-fat ratio. The first number indicates the percentage of lean beef in the package, while the second represents the added fat content.
While lean ground beef is often associated with healthiness, a moderate amount of fat is essential for flavor and texture in your ground beef. Fat helps prevent the meat from drying out during cooking and contributes to the meatloaf’s cohesion. I recommend opting for at least 80/20 or 85/15 ratios. Lower-fat content can result in a dry, crumbly meatloaf, while higher fat content may yield excessive grease.
Yes! You can prepare the beef mixture up to two days ahead. Simply wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator to prevent drying out. Before baking, allow the beef mixture to sit at room temperature for approximately 30 minutes to remove the chill. Then proceed with the recipe instructions as usual.
Traeger’s Signature Blend pellets are our go-to choice. However, hickory, oak, apple, or maple pellets are also a great option that will compliment the flavor of the ground beef.
Certainly, ground turkey can be used as a substitute for ground beef in this recipe. Due to its lower fat content, ground turkey cooks faster than ground beef. I suggest checking the meatloaf after 30 minutes for an internal temperature of approximately 155°F. Once reached, add the sauce mixture and continue cooking until the internal temperature reaches 165°F. Just like with a ground beef meatloaf, allow it to rest for 15 minutes before slicing.
Favorite side dishes to serve with meatloaf
Smoked Meatloaf
Ingredients
- 5 slices raw bacon divided
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons paprika
- 3 tablespoons dark brown sugar
- 2 pounds ground beef
- 1/3 cup breadcrumbs
- 3/4 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dry ground mustard
- 1/4 cup barbecue sauce
- 1/4 cup ketchup
Instructions
- Preheat the grill to 350 degrees.
- Chop the bacon into small pieces.
- Combine the chopped bacon, salt, pepper, garlic powder, onion powder, paprika and brown sugar in a food processor. Pulse until the mixture forms a thick paste.
- Scrape the paste out into a mixing bowl. Add the ground beef, breadcrumbs, milk, egg, Worcestershire, and mustard. Mix until the ingredients are evenly combined.
- Form the beef mixture into a 12-inch loaf on a flat surface.
- Carefully transfer the formed meatloaf directly onto the smoker grate.
- Smoke the meatloaf for one hour, or until the internal temperature reads 150 degrees F on a meat probe.
- Combine the barbecue sauce and ketchup in a small bowl. Spread the mixture over the top of the meatloaf.
- Close the lid to the grill and smoke until the internal temperature of the meatloaf reaches 165 degrees F.
- Allow the meatloaf to rest for 10-15 minutes before serving.
Video
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