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Smoked Meatloaf

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5 from 3 reviews

This easy smoked meatloaf recipe is the quintessential Sunday night dinner. It’s loaded with familiar flavors of the comfort food you grew up with combined with that signature smoky flavor from the pellet grill.

Ingredients

Units Scale

Meatloaf

  • 2 lbs. ground beef (85/15)
  • 3/4 cup Italian breadcrumbs
  • 3/4 cup whole milk
  • 1/2 cup finely minced yellow onion
  • 1/3 cup chili sauce (or ketchup)
  • 2 eggs, beaten
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Kosher salt
  • fresh cracked pepper

Topping

  • 1/2 cup BBQ sauce
  • 1/4 cup chili sauce or ketchup

Instructions

  1. Turn pellet grill to smoke setting.
  2. Add ground beef, breadcrumbs, milk, onion, chili sauce, eggs, Worcestershire, Italian seasoning, garlic powder, and a couple large pinches of Kosher salt and fresh cracked pepper to a large bowl. Mix just until combined. Do not overmix.
  3. Form into a loaf and place on a parchment-lined pizza pan, wire rack, or grill pan.
  4. Place meatloaf in pellet grill – I love my Z Grill – and smoke for 10 minutes.
  5. Combine topping ingredients.
  6. Turn grill to 250 degrees and smoke for 4 hours, brushing it with a 1/4 cup of the topping every 30 minutes until it’s gone. 
  7. Insert probe into meatloaf after a couple hours and remove meatloaf from the smoker when it reaches 160 degrees internally.
  8. Allow meatloaf to rest for a few minutes, slice, and serve with my air fryer green beans and herb roasted baby potatoes!

Equipment

Notes

  • You might be tempted to skip the step of brushing the glaze on while the meatloaf is smoking. But I promise, it’s worth the extra work! It builds this delicious tangy smoky crust on the outside of the meatloaf.
  • If you like it saucy like me, make a double batch of the topping so you can brush half on the meatloaf and save the rest to serve alongside the sliced meatloaf.
  • If you don’t have a pizza pan or grill pan, you could also place the meatloaf on a parchment-lined baking sheet. However, I prefer a pan that has holes in it so that the smoke can really penetrate all sides of the meatloaf.

Nutrition

Find it online: https://midwestfoodieblog.com/smoked-meatloaf/