Smoked Meatloaf
166 Comments
Posted: 06/10/26
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Every family has it’s go-to meatloaf recipe and this Traeger Smoked Meatloaf recipe my cheesy, flavorful twist on the classic dish. I cook it low and slow on a pellet grill for an unbeatable smoky taste every time.
The Meatloaf My Family Constantly Asks For (And So Will Yours!)
Meatloaf is the most disrespected dinner in America, and I stand by that (I’ll die on this hill). Once you try meatloaf on the smoker with a pink smoke ring you’ll understand what the haters are missing. Plus, between you and me, my husband has requested this at least once a month since 2019. Even our pickiest kid asks for seconds. Trust me, this will be a hit at your dinner table, too.
I realize my meatloaf cooks at a higher temperature of 325 degrees Fahrenheit and most recipes call for a lower temperature and longer smoke time, but I found out the delicious smoke ring is possible even at this higher temperature and lower time, so we embraced it. I like getting meals on the table fast without sacrificing flavor and this meatloaf does exactly that.
My smoked meatloaf recipe is so easy to prep and then all it takes is about an hour and a half on the smoker before it’s time to dig in. This easy meatloaf is so juicy and full of smoky flavor, the whole family is always happy to see it served.
Key Ingredients
- Ground meats – A mix of ground beef and ground pork offers the best flavor, more moisture and an enjoyable texture. If you choose to use ground chicken or ground turkey, add 2 Tablespoons of oil to make up for the lack of fat and cook to 165 degrees Fahrenheit.
- Eggs – These are a great binder that also add some flavor and protein.
- Bread crumbs – Italian Panko crumbs are pre-seasoned for perfect flavor every time. Crushed crackers are also a tasty alternative.
- Milk – Milk binds the meat together and also adds moisture so it doesn’t dry out.
- Cheddar cheese – Grab a block and grate it yourself so it will melt better and have way better flavor.
Find the ingredient list with exact measurements in the recipe card below.
Flavor Variations
- Italian sausage: Replace ground pork with mild Italian sausage.
- Bacon-wrapped: Lay uncooked bacon strips across the top and sides of shaped, uncooked meatloaf in a weave. The bacon fat bastes the meatloaf as it smokes and crisps up beautifully.
- Tex-Mex: Swap cheddar for pepper jack, add a 4-ounce can of diced green chilies to the mix, and use a chipotle BBQ sauce for the glaze.
- BBQ: Double the glaze and brush every 30 minutes. For the full version, see my Cheesy BBQ Smoked Meatloaf for more instructions.
- Mini: Shape meat mixture into 6–8 individual loaves and cook for about 45 minutes at 275 degrees Fahrenheit. See my Mini Smoked Meatloaf for inspiration.
- Wild game: Ground venison or elk works beautifully in place of beef. Keep the pork and bacon in because wild game is lean and needs the added fat.
How to Make Smoked Meatloaf
- Make meat mixture. Combine all ingredients, do not over-mix or your meatloaf will become tough. Shape into a loaf.
- Smoke. Place on smoker and smoke for about 1 1/2 hours.
- Rest and serve. Remove from smoker and allow to rest 5 minutes. Slice and enjoy.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Adding A Glaze
During the last 30 minutes of smoking, brush a delicious glaze overtop of the meatloaf to elevate the flavor. Simply mix together 2/3 cup ketchup, 1/2 cup brown sugar and 1.5 teaspoons prepared yellow mustard and use a basting brush to add it to the meatloaf.
Serving Suggestions
Every meal needs a delicious, carb loaded side and that’s where this Cheesy Grilled Garlic Bread steps in and saves the day. A delicious side salad and a great way to use up leftover corn is a Grilled Corn Salad. It’s filled with juicy tomatoes, avocado, lime juice, red onion and cilantro. My family loves eating potatoes with hearty meatloaf and Best Ever Potato Salad and Smoked Baked Potatoes are two great side potato options that always disappear.
Don’t forget about dessert! If you’ve got a load of farm fresh strawberries (or even if you don’t), Smoked Strawberry Crisp is a must serve!
Storage and Reheating
Fridge: Leftovers will keep for 3-4 days in an airtight container.
Freezer: If you think it will be a while before it’s eaten, just wrap it in aluminum foil, then place it in a freezer safe resealable bag and store it in the freezer for up to three months. When you’re ready for a great Meatloaf Sandwich, you know what to do! Thaw frozen leftovers overnight in the refrigerator.
Using the oven to reheat the leftovers helps keep it moist and evenly heated. Preheat the oven to 250 degrees Fahrenheit. Place your leftover meatloaf in an oven safe dish and add a bit of water or broth so it stays moist.
Cover the dish with aluminum foil, place it in the preheated oven and reheat until the center is 165 degrees Fahrenheit. The time it will take to reheat depends on how many leftovers you have.
Pro Tips
- Use a wireless thermometer to easily monitor the internal temperature of the meatloaf.
- If your meatloaf is falling apart, fold in more breadcrumbs or another egg.
- Not interested in heading outside to your smoker during colder winter months? Give my Cheesy Meatloaf a go in the oven.
- An easy trick is to buy a rack to place the meatloaf on so you don’t have to transfer your meatloaf onto the smoker grate and there’s less chance of it falling apart. Remove the rack from the smoker and bring it inside to slice the meatloaf when it’s done. You can also use any pan you have as long as it has holes on the bottom, like a grill pan, so the smoke can circulate all around the meatloaf
Frequently Asked Questions
What is the best flavor of woodchips to use?
For this beef and pork meatloaf, I recommend using hickory, for a classic BBQ flavor; oak for a bit of a milder flavor; or pecan for a nuttier flavor that compliments a sweet glaze. A competition blend will also offer great flavor.
Steer clear of mesquite because it will overpower the meatloaf, while the smoky flavor from fruit-only woods like cherry and apple, will just disappear.
How to keep meatloaf from sticking to the grates or rack?
Spray the rack with oil before the meatloaf goes on, or lay down a piece of parchment or foil with holes poked in it.
Can this meatloaf be prepped ahead of time?
Yes. Mix everything, shape the loaf, wrap it tightly in plastic wrap, and store in the fridgeup to 24 hours. The overnight rest will actually firm up the loaf, making it easier to transfer to the smoker without falling apart.
Can uncooked meatloaf be frozen?
It sure can! Shape, wrap tightly in plastic and then foil, and store in a freezer bag up to 3 months. Thaw in the fridge overnight before smoking and be sure to add 30 minutes to the cook time if smoking straight from mostly-thawed.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
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 smoky flavor!
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 8 strips bacon cooked and chopped
- 2 eggs whisked
- ½ cup Italian Panko bread crumbs
- ¼ cup milk
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- ½ cup yellow onion chopped
- ½ teaspoon ground black pepper
- 2 cups cheddar cheese shredded
Instructions
- Preheat and prepare electric smoker to 325 degrees Fahrenheit 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 Fahrenheit which should take about 1 ½ hours.
- Remove from smoker and allow to rest 5 minutes. Slice and serve.
Tips
Fridge: Leftovers will keep for 3-4 days in an airtight container.
Freezer: If you think it will be a while before it’s eaten, just wrap it in aluminum foil, then place it in a freezer safe resealable bag and store it in the freezer for up to three months. When you’re ready for a great Meatloaf Sandwich, you know what to do! Thaw frozen leftovers overnight in the refrigerator and enjoy.
Using the oven to reheat the leftovers helps keep it moist and evenly heated. Preheat the oven to 250 degrees Fahrenheit. Place your leftover meatloaf in an oven safe dish and add a bit of water or broth so it stays moist.
Cover the dish with aluminum foil, place it in the preheated oven and reheat until the center is 165 degrees Fahrenheit. The time it will take to reheat depends on how many leftovers you have.
Nutrition Information
Calories: 709kcal (35%), Carbohydrates: 13g (4%), Protein: 40g (80%), Fat: 53g (82%), Saturated Fat: 24g (150%), Cholesterol: 199mg (66%), Sodium: 1582mg (69%), Potassium: 497mg (14%), Sugar: 2g (2%), Vitamin A: 670IU (13%), Vitamin C: 1.5mg (2%), Calcium: 490mg (49%), Iron: 3mg (17%)
More Meatloaf Inspired Recipes
- Mouthwatering Mini Smoked Meatloaf are topped with a delicious sauce and a household favorite.
- More cheese and topped with BBQ sauce. You can’t go wrong with this Cheesy BBQ Smoked Meatloaf.
- Spruce up your family’s regular meatloaf with an Italian Meatloaf. Your favorite comfort food, but taken up a notch with Italian seasonings and sauce.
Stephen Kapusta says
Made this a dozen times. Great for tailgating and family BBQ’s. Always a crowd favorite. Tastes great and relatively simple to make.
Brooke Kill says
I’m so happy to hear that!
Rebecca Daily says
loved this recipe. simple yet perfect for my husband and I
Brooke Kill says
I’m so happy to hear that!
James M Simmons says
if I do it I’m the oven, same time and temperature?
Brooke Kill says
No, bake it at 350°F for 50–70 minutes, until the internal temperature reaches 160°F. Add the glaze during the last 15 minutes and let it rest 10 minutes before slicing.
Melanie says
What is the glaze? Sounds amazing but I don’t see it anywhere.
Brooke Kill says
No glaze is needed! The ingredients come together during smoking to form a naturally developed glaze.
Rachel says
best meatloaf ever!! so yummy!!
Brooke Kill says
Thank you!
Michelle says
I made this recipe as stated and needed to throw it out. It was WAY too salty. I cut the bacon back by 1/2, no salt (the bacon and 1 cup of cheese are more than enough) and I used 80/20 ground beef the 2nd round since the first was too dense. I decided the 2nd time to smoke the meatloaf for 45 minutes on just the smoke setting. I cooked it the rest of the way in the oven on 325. I did add Mrs. Dash no salt onion/herb seasoning, a bit of Worcestershire (maybe 5 drops) for flavor. Much better.
Brooke Kill says
Thanks for the feedback! Cutting back the salty ingredients and adding no-salt seasonings sounds like a great fix, and smoking it first was a smart.
Dave says
Don’t let childhood memories of dry/ketchup-based meatloaf stop you from trying this. Turned out so moist and flavorful!
Brooke Kill says
Thank you Dave!
Teresa says
This is a great recipe!!!
Brooke Kill says
Thank you!
Bill in StL says
This is a great recipe and will be my go-to from here on out. I didn’t have any ground pork in the house but did have a 1 lb. package of mild Italian sausage that I needed to use up so substituted it instead … otherwise I followed the recipe exactly. Boy, did that sausage infuse an additional flavor bomb into an already super flavorful dish … to the point that I’m going to experiment with reducing the amount of bacon because the introduction of all the seasoning of the Italian sausage made me think that in some ways it’s an overlap (we’ll see). Thanks again for posting.
Brooke Kill says
So glad you loved it—and great call on the Italian sausage! It definitely adds a flavor boost. Let me know how it turns out with less bacon. Thanks for trying it and sharing your tweak!
Kristin says
I will never eat meat loaf another way again. This was amazing! Even our toddler wanted seconds!
Brooke Kill says
Thank you!! Thats so great to hear!
Barb Johnson says
Love this recipe, I’ve only made it in the oven, I don’t use my smoker in the winter in MN. I can’t wait to try smoking it. I make it about every two weeks, the leftovers are as good as the first meal.
Brooke Kill says
I’m so happy you enjoyed Barb! Let us know how it goes when you use the smoker!
Ana says
Delicious !!!
Brooke Kill says
Thank you Ana!
Liz Remsberg says
This is so good; I will never use another meatloaf recipe. Ever!
Brooke Kill says
That’s so great to hear, Liz!
Gail says
I have never been a meatloaf fan but this has converted me. So much flavor.
I found that the meat tagged through the rack and became difficult to cut & serve so covered the rack in foil & poked some holes in it to allow for the grease to drip off then put the rack on a cookie sheet to avoid scorching the bottom.
Brooke Kill says
I’m so happy to hear you enjoyed this recipe, Gail! Thank you for sharing!
Michelle says
I smoked this and just did it in oven, because too wet and cold today! Terrific recipe, like it better smoked, but delicious in oven too. A keeper!
Brooke Kill says
Happy to hear you enjoyed the recipe Michelle!
Jay says
fantastic
absolutely delicious
Brooke Kill says
Yay! I’m so happy to hear you enjoyed the recipe!
Michelle says
Don’t think I’ll make meatloaf any other way. Delicious!!
Brooke Kill says
Yay! I’m happy to hear you enjoyed!
Vonnie says
Loved this meatloaf. We put the bacon around the meatloaf..
Brooke Kill says
Oh that sounds delicious!