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.
John says
Great recipe, made it 5or 6 times on pitboss pellet smoker. Cook it at 250, till internal temp at 165.
Courtney says
Great to hear! Thanks for letting us know! 🙂
JimV says
This tasted quite good. The only downside was at the recommended temperature the shredded cheese melted out of the meatloaf. I think the next time I make it I will try a lower temperature and see how that work. The seasoning for this is nicely balanced.
Courtney says
Thanks for giving it a try! So glad you enjoyed it.
Gina B. says
This was so stinkin’ GOOD!
I was stupid and used 93/7 ground beef thinking that the bacon, pork and the cheese would provide enough fat, but I was wrong. The taste was amazing, but it was a bit dry. Other recipes call for 80/20, or at least 83/17 ground beef, so we’ll use that instead, next time, and there will be a next time.
We did use minced garlic instead of garlic powder. and made our own seasoned salt using Penzey’s Shallot-Pepper Seasoning and added turmeric and smoked paprika. We also added a little horseradish and Worcestershire sauce, as well as a dollop of tomato paste (from my MIL’s favorite recipe).
We had leftover meatloaf sandwiches tonight with mayo and mustard and they were PERFECT!
Courtney says
YUM!! 😍 We are so happy to hear you loved it!!
Jason says
This was delicious!! Ate the leftovers everyday tell it was gone. And it seemed to taste even better after reheating it
the Evinks says
I think it tastes better the next day too. The smoke flavor really comes out! Thanks for rating and commenting on it!
Chris says
I’ve made this recipe a few times and it’s so good! Really the only two things I do differently is I smoke it at 225f for two hours then ramp it up to 325f. I also use venison instead of pork.
Courtney says
That’s great to know for venison! Thanks for sharing your tip!
aaron says
They remove all negative comments folks which is why their rating is so high. There’s so much wrong with this “smoked meatloaf” recipe.
It’s all about money with these people right? Kill the negative comments so your rating LOOKS good.
So now I have to contact the owner of this site and tell them this is not a legit rating. Yes I took screenshots of my posted comments before they were removed.
the Evinks says
I have one, and only one question, have you tried the recipe? It sounds to me in your previous comment which I publish below mine here, that you did NOT try the recipe, you were making quick assumptions. In reply to your comment, we have an electric smoker it goes to 325F. Our meatloaf was not thin it was rather thick, but how can you truly decipher that in a photo? You were concluding this. Now if you’d like to come back and re-rate this recipe after you actually make it go ahead and do that. And if you are an expert in this area, I’d love to see the recipe you have published online after you tested it multiple times, photographed it, researched the recipe etc.
“So many things wrong with this recipe. First, 325f is way too hot for smoking anything, which is why yours finished in 1.5hrs. Do electric smokers even go that high? I’d be shocked if they do.
The correct temp would be 225-235f for 3-4 hours. Also this one is a weird shape and looks thin, most people are going to mold their meatloaf with a loaf pan (make sure you grease it first or you won’t be able to get it back out for smoking) so theirs is going to be 3″ thick or more if you round off the top like I do. The highest you ever want to go for smoking is 275f and I only recommend that for large half chickens because you don’t want to over smoke chicken and they will cook faster, 2.5-3hrs.”
Marcus says
Skill issue.
Don says
Excellent
Courtney says
So great to hear you enjoyed it!
Beth L Buysse says
what if my electric smoker doesn’t go as high as 350?
Courtney says
What temp does it go to?
Ken says
This was a Amazing Recipe simple and it works! This is going to become a staple in the house especially when I’d better than my mom’s recipe 🤣🤣
Courtney says
It always hard to be “mom’s recipe” but we are so glad you enjoyed it!!
Jounayet Rahman says
This was fantastic!!
Randy says
The Best Meatloaf ever ! Have made it about 4 or 5 times. Once I make it, it goes in about 2 days in a house of 3. Going to make two next time.
Courtney says
So great to hear this is a favorite in your household! It makes awesome leftovers too!
Steve says
I like to crush up Ritz crackers instead of Panko crumbs. It adds a little buttery flavor.
Courtney says
Yum! What a great substitution. Thanks for commenting and rating this recipe!
Mark says
amazing ! great flavor, however wife thought it was a little too salty. I didn’t think so at all. Will definitely make again.
Gretchen says
So good, the bacon kept it moist. I did use three pounds of ground meat because I have a large family so that did raise the smoke time by about an hour.
the Evinks says
Great to hear Gretchen! Thanks so much for commenting and rating this recipe!
Brad says
I followed the recipe proportions exactly, however, I made the following 3 substitutions:
1. 1 lb of dry aged 45 day prime rib, ground up: (instead of the ground beef).
2. 1 lb lean ground beef instead of the pork.
3. 2 year old aged cheddar.
The recipe was to die for. I would suggest that you could slice it and serve it as a hamburger. It would be the best burger that you have ever had. Also, super as meatloaf; really no need for ketchup. I cooked it with 2 meat thermometers. 1 end was 172F, the other was 162F. Both ends were excellent.
This piece of meat needs no extra fat when using ground up 45 day aged prime rib + lean ground + bacon + 2 year old cheddar.
the Evinks says
Sounds like amazing ways to change this recipe up. My mouth is watering!!
Don Sturtz says
This is the best meatloaf recipe I ever tried. Have made it many times, even the kids ask for it.
the Evinks says
Wonderful to hear Don! Thanks for rating and commenting on this recipe!
Sheila says
Milk? I’m about to make this recipe and it shows the milk ingredient crossed off? Wasn’t sure why? I’m using the milk so hope it turns out ok lol! I’ll let you know! It looks delicious!
the Evinks says
I’m guessing the square box got checked next to it in the recipe card accidentally which crosses it out. It’s meant to be used as a shopping list.
Emily says
So excited to try this? Milk or no milk? Just want to clarify. Thanks!
the Evinks says
Use milk!
Jenn says
We started making this meatloaf last year and it’s a family favorite for sure!
the Evinks says
That’s awesome to hear Jenn!! Thanks for commenting and rating the recipe!
Virtuelle says
By far the best meatloaf!
the Evinks says
Wonderful to hear!! Thanks for commenting and rating the recipe!
Ctymse says
Very tasty! We will definitely make this again!
the Evinks says
Wonderful to hear!! Thanks so much for commenting and rating the recipe!
Laurie Yammine says
This was awesome. My smoker only goes to 275 so I just cooked it a bit longer. Doubled the recipe and made two loaves and also cooked it in a 9×13 pan for easy cleanup.
the Evinks says
Great idea for easy clean up! So glad you enjoyed these Laurie. Thanks for commenting and rating the recipe!