Easy Smoked Meatloaf
A pellet grill elevates this juicy, flavor-packed, and satisfying comfort food: smoked meatloaf. Get ready for an irresistible twist on this timeless classic.
Meatloaf wasn’t a thing in Cameroon, but I sure learned about it soon after moving to the States. While many people won’t admit it, it is a top comfort food. Easy dump-and-bake, economical, versatile, and great leftovers tick all the comfort-food boxes.
So, of course, I had to see if it smoked as well as it bakes back when I was playing with my new toy, a pellet grill smoker. The mix of apple wood, pecan, and oak infused it with flavor an oven can’t match, and the ketchup glaze caramelized perfectly. Since it was in the open air instead of a loaf pan, it formed that delicious crust all the way around and kept the moisture in for juicier results.
Which Wood Chips to Use
Much depends on your personal tastes. Applewood is one of my standbys because it’s mild and doesn’t overpower the meat. Pecan is another good choice as it provides a pleasant nuttiness that pairs well with beef. And then cherry is a popular choice because it gives a deep mahogany color and light fruitiness.
Hickory (with bacony vibes) and oak have a stronger Texas BBQ feel, but their flavor can sometimes overwhelm what you’re smoking. Mesquite is great in small doses and short smoking times because it can get bitter if you overdo it. A blend of milder woods with a hint of the stronger flavors creates a tasty balance.
How to Smoke Meatloaf
- Sauté the aromatics, mix the breadcrumbs with the wet ingredients, then add the ground beef and seasonings and mix well.
- Form into a loaf and smoke it. While it’s smoking, mix the glaze ingredients and glaze the meatloaf 30-45 minutes before it’s done. Glaze again about 20 minutes later. Enjoy!
Recipe Notes
- This meatloaf, smoked at 225℉ (110℃), took 2½ hours to reach 160°F (70°C). A good instant-read thermometer is your best friend in this case.
- Ground turkey and chicken make a lower-calorie alternative.
- Adding a thin layer of shredded cheddar cheese to the middle of the meatloaf is amazing.
Make-Ahead and Storage Instructions
You can either prep the raw meatloaf a day ahead and smoke it the next day or smoke it, let it cool, and store it in the fridge. It also freezes well for 3-4 months; let it thaw overnight in the refrigerator and smoke it without needing it to come to room temperature. The chilling helps it keep its shape, and the smokiness is more pronounced because it takes a few minutes longer to cook.
Slice leftover meatloaf and store it in an airtight container for up to 4-5 days in the fridge or 3-4 months in the freezer. It makes great sandwiches, whether cold or hot. We love heating up slices in the skillet, then using them instead of hamburger patties.
What Pairs Well With Smoked Meatloaf
Take advantage of the extra space in your smoker with cabbage or Brussels sprouts. Garlic mashed potatoes are a must, but smoked sweet potatoes are also great. We usually offer honey BBQ sauce on the side for drowning the meatloaf.
More Set-it-and-Forget-it Pellet Grill Recipes to Try
By Imma
Easy Smoked Meatloaf
Ingredients
The Meatloaf
- 1 tablespoon (15g) cooking oil
- 1 medium onion, diced
- 2 teaspoons (10g) minced garlic
- 2 teaspoons (2g) fresh thyme
- ½ cup (75g) diced green bell peppers
- 1½ pounds (680g) ground beef
- ¾ cup (75-80g) breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons (30g) ketchup
- 1-1½ teaspoons (5-8g) salt
- 1 teaspoon (2-3g) black pepper
- 1 tablespoon (15ml) Worcestershire sauce
- ½ tablespoon (3g) beef bouillon powder or 1 cube (optional)
- ½ cup (120ml) milk
- ¼-½ teaspoon (<1g) cayenne pepper (optional)
The Meatloaf Glaze
- ½ cup (170g) ketchup
- 1 tablespoon (15g) Dijon mustard
- 2 tablespoons (25g) firmly packed brown sugar
Instructions
- Preheat the smoker per the manufacturer's instructions to 225-250°F (107-121°C).
- Line a baking sheet with aluminum foil (easier cleanup), then top it with a wire rack and set it aside.
- Heat the oil in a small-medium saucepan over medium heat.
- Add the onions, garlic, thyme, and bell pepper. Sauté for a minute or two so the flavors bloom, being careful not to burn it. Set it aside to cool.
- Mix the ground beef, breadcrumbs, egg, ketchup, salt, black pepper, Worcestershire sauce, optional bouillon, milk, and cayenne (if using) in a medium bowl.
- Add the cooled onion mixture and mix gently until everything is thoroughly combined. Please avoid overmixing.
- Form the ground beef mixture into a loaf on a smooth surface, then transfer it to the wire rack.
- Place it in the smoker or pellet grill and smoke it until an instant-read thermometer inserted into the center registers 140°F (60°C). It may take 2-3 hours.
- Mix the glaze ingredients: ketchup, Dijon mustard, and sugar. Then glaze the meatloaf with about ⅔ of it, and reserve the rest for later.
- Continue smoking for 30 minutes more or until the internal temperature reads 150°F (65°C). Brush the meatloaf with the remaining glaze and continue smoking for 10-15 more minutes so the glaze caramelizes and it reaches the desired internal temperature; 165°F (70°C) is standard.
- Remove it from the smoker and let it rest for about 10 minutes before slicing and serving.
Tips & Notes:
- Avoid overmixing so the final product doesn’t become tough.
- If your meatloaf tends to fall apart, try adding an extra egg and an extra tablespoon or two of breadcrumbs.
- Double glazing creates a thicker, more flavorful crust. But feel free to single-glaze it when the internal temperature reaches 150°F (65°C).
- A tablespoon of BBQ sauce added to the glaze adds even more flavor.
- Please remember that the nutritional data is an estimate and depends greatly on the ingredients used in the recipe.
OMG. Can’t wait to try this! Your meatloaf recipe is so juicy and flavorful.