42 Comments Smoked Meatloaf
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A delicious smoked meatloaf recipe that is full of smoked flavor and cheese! This Traeger Meatloaf is smoked one your pellet grill and is amazing. It’s a fun twist on your traditional meatloaf recipe that will have you always making yours on your electric smoker! Once you try this you’ll never want it any other way. So simple and delicious. It’s a great easy, beginner recipe, but yet so flavorful that even the seasoned pro will love this!
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Everyone loved these Cheesy BBQ Smoked Meatloaf and Mini Smoked Meatloaf Recipe, in fact, it was so good everyone was asking for more! So I knew it was time for another delicious recipe. I know you’ll like this smoked meatloaf as much as the mini’s!
It’s easy to make so if you’re new to a smoker, or an old pro, you’re going to love this tender meatloaf that is smoked right on your grill!
When my husband took this Smoked Meatloaf off the smoker I couldn’t wait to dig in.
Seriously, you guys, the aroma of it alone had me drooling.
Then I took a bit of it and I will NEVER be making meatloaf another way.
The flavor from it being smoked on our favorite Traeger took it to a whole new level!
Ingredients for Smoked Meatloaf Recipe
- Meat – We mix together ground beef, ground pork and bacon.
- Binder – To hold this meatloaf together we use eggs, Italian Panko bread crumbs and milk.
- Seasonings – A perfect blend of seasoned salt, garlic powder and black pepper to make it mouthwatering.
- Yellow onion – You can use frozen diced onions to save on time.
- Cheddar cheese – Grab a loaf and grate it yourself and it will melt better.
Steps to Prepare
- Preheat the smoker to 325 degrees.
- Combine all ingredients, do not over-mix or your meatloaf will become tough. Shape into a loaf.
- Place on smoker and smoke for about 1 1/2 hours.
- Remove from smoker, slice and enjoy!
Expert Tips!
- You can make this ahead by prepping the meatloaf up to a day before you smoke it. Simply mix the ingredients together, shape into the meatloaf and store in an airtight container in the refrigerator until ready to smoke.
- Sweet fruit woods like apple or cherry are great wood chips for this recipe, but you could also use a competition blend.
- Another option is to freeze the meatloaf before smoking. Make the meatloaf and freeze it raw. Then thaw when you’re ready to cook the loaf.
- If your meatloaf is falling apart there isn’t enough binder i.e. bread crumbs or eggs.
- We recommend using a wireless thermometer to monitor the internal temperature of your meatloaf easily.
- Any easy trick is to buy a rack to place the meatloaf on and then you can place that rack right onto the smoker rack. This means you don’t have to transfer your meatloaf onto the smoker rack and there’s less chance of it falling apart. Then just remove the rack and bring inside to slice when it’s done! You can use any pan you have it just has to have holes on the bottom, like a grill pan, so the smoke can circulate all around the meatloaf.
- Exact cook times will vary depending on the thickness of your meatloaf and smokers. Always cook to temperature, not exact time.
- Leftovers will keel in the refrigerator for four to five days. If you think it will be a while before it’s eaten, just wrap it well and tuck it into the freezer. Well wrapped and sealed, it will last up to three months. When you’re ready for a great meatloaf sandwich, you know what to do!
Smoke Ring
Smoke RingAs we cut into this fabulous Traeger Meatloaf my husband was telling me all about how it had a “smoke ring”.
I was just like whatever that is, I want a piece of deliciousness!
Apparently, it’s good when it has a smoke ring! It’s considered the “hallmark” of great barbecue and is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. You can see it in the picture above!
We now you have the BEST Meatloaf recipe you will ever make and the key is making it on your pellet grill to get the flavor.
I mean, it has a “smoke ring” obviously it’s a winner!
What to serve with Smoked Meatloaf
- Cheesy Grilled Garlic Bread
- Grilled Corn Salad
- Best Ever Potato Salad
- Smoked Baked Potatoes
- Smoked Strawberry Crisp
Don’t forget, comment below and let me know how much you love this meal! Post a picture on Instagram and be sure to tag me so I can see it too!
I’m loving all of your delicious foodie photos! You can find me at @gimmesomegrilling or just #gimmesomegrilling – if you hashtag me, I’ll get to see it that way too!
Smoked Meatloaf
This Traeger Meatloaf is smoked on your electric smoker and full of flavor! It's takes your favorite traditional meatloaf recipe with cheese and gives it an amazing flavor!
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 8 strips bacon cooked and chopped
- 2 eggs whisked
- 1/2 c. Italian Panko bread crumbs
- 1/4 c. milk
- 1 tsp seasoned salt
- 1 tsp garlic powder
- 1/2 c. yellow onion chopped
- 1/2 tsp ground black pepper
- 2 c. cheddar cheese shredded
Instructions
- Preheat and prepare electric smoker to 325 degrees F. according to manufacturer's directions.
- In a large mixing bowl combine all ingredients. Shape into a loaf.
- Place on smoker and smoke until the internal temperature is 165 degrees F which should take about 1 1/2 hours.
- Remove from smoker, slice and serve immediately.
Notes
Expert Tips
- We recommend using a wireless thermometer to monitor the internal temperature of your meatloaf easily.
- Any easy trick is to buy a rack to place the meatloaf on and then you can place that rack right onto the smoker rack. This means you don't have to transfer your meatloaf onto the smoker rack and there's less chance of it falling apart. Then just remove the rack and bring inside to slice when it's done! You can use any pan you have it just has to have holes on the bottom, like a grill pan, so the smoke can circulate all around the meatloaf.
- Exact cook times will vary depending on the thickness of your meatloaf and smokers. Always cook to temperature, not exact time.
Nutrition
Calories: 709kcalCarbohydrates: 13gProtein: 40gFat: 53gSaturated Fat: 24gCholesterol: 199mgSodium: 1582mgPotassium: 497mgSugar: 2gVitamin A: 670IUVitamin C: 1.5mgCalcium: 490mgIron: 3mg
Tried this recipe?Let us know how it was!
How to smoke in an oven..many ppl do not own a smoker!
No they don’t, but people who do need recipes for their smoker. If you did this in the oven I’m guessing 350 degrees for about an hour or internal temp of 165 degrees F.
What flavor pellet works best for this?
We used a competition style blend!
I am all about a smoke ring! Such great flavor in this meatloaf.
So am I now that I know what it is! 😉
Did you use regular plain ground pork?
Yep!
Wow this added such great flavor to the meatloaf!
It does! I’ll never have it another way!
Just made this today. Holy cow! I have found my favorite meatloaf! (Sorry honey) Thanks so much for this amazing recipe. Came out perfect on my pellet smoker. I have the Blueberry strudel on right now. I’ll comment on that later.
So glad you enjoyed it!! We love it too!
I believe I would add some whole kernel corn (drained) and some finely chopped green bell pepper.
77563
Sounds like great additions! I would love to hear how it turns out if you try that!
What type of wood do you generally use to smoke a meatloaf?
We use the competition blend!
I used to hate meatloaf since it was always dry and everything but the kitchen sink went in ours growing up! We just finished supper, and hands down this is the best smoked meatloaf ever! I’m
so glad I found this recipe! Considered your recipes now stalked by me! 😉 Thank you!!!
I’m so glad you are now stalking me 😉 Thanks for commenting and rating this!
Do you cook directly on the grates or put in a pan like normal meatloaf?
We cooked it directly on the grates. You could also put a piece of tinfoil down and put it on that!
I followed your meatloaf recipe almost exactly with a few additions: I chopped and added some bell pepper (my garden has been prolific and I had some that needed to be. used!!), we laid some bacon on top of the meatloaf and did a baste with Carolina gold sauce towards the end. We cooked it on our green egg at the temp and time recommended. Best meatloaf ever, thank you so much for the inspiration! Also, we used a combination of hickory and peach chips in case anyone is wondering. :-).
Hey Amy! That sounds like great additions to this meatloaf. So glad you could put your own twist on it and enjoy it! Thanks for commenting and rating this recipe!
The recipe is so fantastic!!!
Side note: I have the Tailgater grill, or perhaps I shaped my loaf thicker than I should have, but on the smoke setting, this was a good 3.5 hours for it to reach 165 deg. Not complaining.. that smoke ring though!!!!
Thanks so much.
Hey Jeremy! Glad it turned out, sorry the time was a bit incorrect on it. Thanks for leaving a comment and rating this recipe. Gotta love a good smoke ring!
Made this today on my offset stick burner. Ran at about 300* for almost 2 hours using lump charcoal and hickory. The meatloaf came out absolutely amazing! I’m not a fan of meatloaf, but I’ll eat this recipe anytime.
Awesome! So glad you enjoyed it!
Absolutely amazing!!!! I smoked on our traeger, as directed, and it was perfect!! Definitely will make it again!
Awesome! So happy you enjoyed it!
If I substitute the ground pork for more ground beef will all ingredients amount stay the same? Cooking time also?
I haven’t tried this but I would think keeping everything the same should work out just fine!
Tried this recipe tonight and got the most compliments ever on dinner! So good! Thank you for sharing!
Awesome! So glad it was a hit!
Cooking this right now! Can’t wait. Have you ever put a barbecue glaze on it?
I haven’t but I’m sure that would be delicious! I hope you enjoy it!
This is our second time making this meatloaf…. absolutely LOVE it. We are trying to eat healthier, so I made a few modifications, but it still turned out just yummy! I used 1 pound ground turkey, a half pound of pork sausage and a half pound of ground beef. I also substituted turkey bacon for the regular bacon. Looking forward to tonight’s dinner. Thank you so much for this recipe!
You’re welcome! I’m glad you can modify it to your liking, thanks for the review!
My husband smokes our meatloaf on the Weber using hickory chips. We use ground round, onion, garlic, red bell pepper, egg, bread crumbs (soaked in milk, s&p, garlic & onion powders. He basted it at the end with a mixture of: grape jelly, medium Salsa, & bbq sauce. Whisk in bowl or heat in Mic until fully dissolved. It’s our family’s favorite!
Sounds great! I’m glad you enjoy it!
Good recipe! I use ground pork rinds for filler! Otherwise the same. Made 3-4 times. I do add some Worcestershire to it.
Those sound like some great additions! Glad you enjoy this one, thanks for the review!
This was not to my taste. I found it short on flavor and the texture of the loaf was too dense. Maybe even too much cheese. You want a really a fabulous meatloaf recipe, make Dan Marino’s Meatloaf. I have been making it for over two decades. It beats them all. I make it in my smoker in a disposable aluminum pan. That saves the juice and I don’t have that god awful mess on the grates and in the bottom of my smoker. Use the right wood and there is plenty of smoke flavor even if the loaf isn’t directly on the grill grate. I don’t use pellets either. It’s natural mesquite charcoal and red oak wood for flavor. Try it. You’ll love it.
I’m sorry this recipe didn’t meet your expectations.