Smoked Meatloaf

4.74 from 78 votes

Posted: 06/10/26

This post may contain affiliate links. Please read our disclosure policy.

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.

Easy Traeger Smoked Meatloaf on electric smoker

PIN IT FOR LATER!

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.

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.