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.
Nick says
I tried it as is, I only adjusted my temp and time. It rolled about 275 for 2 hours. Beautiful mahogany color, beautiful smoke ring. Fantastic recipe. I added bell peppers the second time and some killer hogs. Still this is a fantastic base for a loaf. Next we try some elk meat and see what happens
the Evinks says
Great ways to change up this recipe. They sound delicious! We are so glad you are enjoying this recipe. Thanks for commenting and rating the recipe!
Jud Barish says
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.
Megan Mitzel says
I’m sorry this recipe didn’t meet your expectations.
John says
Good recipe! I use ground pork rinds for filler! Otherwise the same. Made 3-4 times. I do add some Worcestershire to it.
Megan Mitzel says
Those sound like some great additions! Glad you enjoy this one, thanks for the review!
Grammasue says
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!
Megan Mitzel says
Sounds great! I’m glad you enjoy it!
Cathi says
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!
Megan Mitzel says
You’re welcome! I’m glad you can modify it to your liking, thanks for the review!
Amy Blair says
Cooking this right now! Can’t wait. Have you ever put a barbecue glaze on it?
Megan Mitzel says
I haven’t but I’m sure that would be delicious! I hope you enjoy it!
Deborah says
Tried this recipe tonight and got the most compliments ever on dinner! So good! Thank you for sharing!
Megan Mitzel says
Awesome! So glad it was a hit!
Ashley says
If I substitute the ground pork for more ground beef will all ingredients amount stay the same? Cooking time also?
Megan Mitzel says
I haven’t tried this but I would think keeping everything the same should work out just fine!
Sarah says
Absolutely amazing!!!! I smoked on our traeger, as directed, and it was perfect!! Definitely will make it again!
Megan Mitzel says
Awesome! So happy you enjoyed it!
Mike says
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.
Megan Mitzel says
Awesome! So glad you enjoyed it!
Jeremy Bates says
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.
Julie Evink says
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!
Amy Peacock says
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. :-).
Julie Evink says
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!
Healever says
Do you cook directly on the grates or put in a pan like normal meatloaf?
Julie Evink says
We cooked it directly on the grates. You could also put a piece of tinfoil down and put it on that!
Shawna says
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!!!
Julie Evink says
I’m so glad you are now stalking me 😉 Thanks for commenting and rating this!
Ed says
What type of wood do you generally use to smoke a meatloaf?
Julie Evink says
We use the competition blend!
Ed Matthews says
I believe I would add some whole kernel corn (drained) and some finely chopped green bell pepper.
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Julie Evink says
Sounds like great additions! I would love to hear how it turns out if you try that!
Kevin says
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.
Julie Evink says
So glad you enjoyed it!! We love it too!
Jennifer Farley says
Wow this added such great flavor to the meatloaf!
Julie Evink says
It does! I’ll never have it another way!
Sarah says
I am all about a smoke ring! Such great flavor in this meatloaf.
Julie Evink says
So am I now that I know what it is! 😉
Kailee says
Did you use regular plain ground pork?
Megan Mitzel says
Yep!
Elizabeth K says
How to smoke in an oven..many ppl do not own a smoker!
Julie Evink says
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.
Steve says
What flavor pellet works best for this?
Julie Evink says
We used a competition style blend!