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.
Joy says
Have made this smoked meatloaf several times and it’s still a favorite. This time when I pulled it off the Pit Boss, I topped it with Fischer & Wiesers Texas Whiskey Glaze, and wow!! Pushed it over the top!
the Evinks says
Ohhh that glaze sounds epic!!
Britney says
This was delicious. Very unique spin on meatloaf (at least for me.) Every meatloaf I’ve had always has a ketchup/brown sugar glaze on top so I went ahead and made a sauce just in case this one needed something. Nope. Didn’t even touch the sauce it was so good by itself. I followed the directions for the most part. I smoked mine at 350 for just over an hour before it reached temp. My 3 year old had three helpings. I am sharing this with all my meat smoking friends and will definitely be making it again.
Gail says
I don’t have smoker can you use grill or blackstone
Gail says
yes I don’t have smoker can I use gas grill or blackstone grill
Gail says
once again I don’t have smoker can a gas grillnor blackstone grill be used instead of smoker
Sarah Hill says
This recipe is specifically for a smoker but you could possibly make it on the grill!
Shannon says
Gail, I have successfully smoked this recipe on a weber kettle grill using weber’s “snake” or “chain” method. I also subbed the cheddar chese for smoked Gouda. it is delish!
Catherine says
Excellent recipe. Maybe my Traeger runs hot, because 325 is too high. I smoked it at 275 and it was perfect.
Sarah Hill says
I’m glad you were able to adjust and it turned out perfect!
Michelle says
absolutely delicious! Will definitely make again!!
Sarah Hill says
Wonderful! So glad you enjoyed this recipe!
Georgia says
This turned out fantastic. I did substitute the onion with a pouch of onion soup mix. I have never succeeded in making a good meatloaf until trying this!
Sarah Hill says
What a yummy alternative to onions – I’m so glad this turned out well for you!
Laura says
I have never been a meatloaf fan but my husband has recently mentioned wanting it. So I tried this and it was so good! We will be making it again.
Sarah Hill says
I’m so glad you enjoyed it! Thank you!
Gail says
Let me start by saying that I have never been a meatloaf fan. This recipe has converted me. At this moment, I am making this for the 3rd time (second time in a week after hubs request). This is seriously the best ground beef recipe ever. I have shared this with friends & family and will never make meatloaf any other way. Delicious.
Sarah Hill says
Thank you! We’re thrilled you loved it!
Terry Phillips says
Great recipe, make it all the time.
Courtney says
Love it! Thank you!
Matt Phillips says
So my smoker only goes to 275, how long should It in there for at that temp
Courtney says
Only 275? We haven’t tested this recipe at any other temp. You will have to adjust Grill time and temp the meat as you go!
Christy says
Mine also only goes to 275. It cooked in 2 hrs, 10 minutes.
Renee M Bailey says
I made this a couple of months ago on the advice of my sister-in-law. Game changer! I’ve made it a few times since and have 1 on the smoker as I write this. This is the only way to have meatloaf! I use a grill mat that has a grid pattern (Amazon). It’s the only way to do this. Thank you!
Courtney says
So great to hear you enjoyed this! Thank you for sharing!
Kathy. Gintling says
I just deleted my comment. I cook better than I type. My brother said they were so good he was considering licking the turner! They might be the best chops I have ever made. Juicy and tender. It is important to let them rest so the juices redistribute into the meat. Excellent, really, EXCELLENT. My only regret is that I only grilled two chops.
Courtney says
That is so awesome! So great to hear you loved this recipe!
Gene Schwarz says
Never considered smoking meatloaf before. This may be the best I’ve ever had ! Tripled recipe for 14 people and everyone loved it. Including the skeptics
Courtney says
Awesome! So glad you enjoyed this! Definitely levels up the taste of meatloaf.
Richard Papineau says
Easy to make and easy to cook . This is a very delicious recipe and I highly recommend it for everyone.
Courtney says
That is awesome to hear! Thanks Richard!
Denis says
I am smoking my meat loaf as I leave this comment.
my wife wants to know why there was no ketchup for flavor. she has never added milk to her meat loaf. I also added a half cupof diced bell pepper only cause I like that flavor.
will comment again when we taste it. Doing corn on the cob as well.
Courtney says
Hope you enjoyed it! Did she end up dipping hers in ketchup? Adding bell peppers sounds good!
Marisa says
This was so good! We have half a beef in the freezer so I only used ground beef, subbed ground pork rinds for panko and used half-n-half vs milk. I also followed the advice of another comment and put a glaze the last 10 minutes made with sugar free ketchup, no carb brown sugar alternative, a little mustard and Worcestershire sauce. Definitely a keeper.
Courtney says
Interesting alternatives! Thanks for letting us know you enjoyed this recipe!
Thomas says
All I added was a Ketchup, BrownSugar, and a few shakes of Worcestershire glaze on top when its got about 10minutes left… Otherwise there is nothing to change. Awesome just the way it is written.
Courtney says
Thank you, Thomas!
Summer says
Delicious how much is one serving? Like in ounces?
Dave says
This website is a terrible read on a mobile device. First, I have my phone in dark mode and this is the first site that I’ve encountered where I can read anything. I can only catch shadows of the text. Next are the “add-ins” – newsletter, ads, etc. I can’t even squint to read the recipe for all the other bs in the way. I’m sure it has great content and was looking forward to looking through it more, but it’s just not worth the hassle. Hopefully this is received as constructive feedback. Good luck.
Courtney says
What kind of cellphone are you using? We have made sure our websites are mobile friendly and have never heard about these issues you are talking about. We are sorry to her about your struggles.
Tony says
Add right over ingredients
Cortney says
Delicious! Followed the recipe except substituting saltines for bread crumbs and it was perfect. My smoker cooked it a bit faster but using a thermometer helped keep it from being overcooked. Would absolutely make it again.
Courtney says
Yes, the thermometer is a MUST. So glad you enjoyed this meatloaf. Thank you for rating this recipe!