Pellet Grill Smoked Meatloaf

  • Cooking Time: 3hours
  • Serving: 6-8
  • Difficulty: Medium

Ingredients:

Meatloaf:
  • 2 lbs ground beef (80/20 for flavor)
  • ½ lb ground pork (optional for richness)
  • 1 cup breadcrumbs (panko or regular)
  • 2 eggs
  • ½ cup milk
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
Glaze:
  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
Estimated Nutrition Values (Per Serving):
Based on a 6 oz serving (with fat trimmed):
  • Calories: ~390 kcal
  • Protein: ~28g
  • Fat: ~26g
  • Saturated Fat: ~10g
  • Carbs: 12g (seasoning may add trace amounts)
  • Fiber: 1g
  • Sugars: 5g
  • Sodium: ~580mg (depends on seasoning level)

Nutrition will vary slightly based on beef/pork ratio, glaze thickness, and portion size.

Instructions:

1. Preheat Pellet Grill:
  • Set your pellet grill to 225°F.
  • Use hickory, oak, or cherry pellets for great flavor.
2. Mix the Meatloaf:
  • In a large bowl, combine all meatloaf ingredients. Don’t overmix—just until combined.
  • Shape into a loaf and place on a wire rack over a foil-lined baking sheet or grill-safe tray.
3. Smoke the Meatloaf:
  • Place the meatloaf in the smoker.
  • Smoke for 2 to 2.5 hours, or until internal temp reaches 150°F.
4. Glaze & Finish:
  • Whisk together glaze ingredients.
  • Raise grill temp to 325°F, brush the glaze over the top, and cook for another 30 minutes or until the internal temp reaches 160–165°F.
5. Rest & Slice:
  • Let meatloaf rest for 10 minutes before slicing for best texture and moisture.

Pro Tips:

  • For extra bark, don’t wrap until you’re happy with the crust.
  • Use a water pan in the smoker for extra moisture.
  • Resting is key—don’t skip it!