This Pit Boss smoked meatloaf recipe is a classic! We love it at our house!
That juicy middle and delicious BBQ sauce glaze, how could it get better? Follow my simple steps for a delicously smoked meatloaf below.
Table of contents
Why You’ll Love This Smoked Meatloaf Recipe?
Not only do you get that deliciously smoky flavor in the meat, the smoke flavor infuses into the glaze as well. It is always the most this a popular dish at all our cookouts and one of the first dishes to run out.
You need to be careful though, some people do overcook their meatloaf. But if you follow my simple steps below and you’ll master meatloaf in no time!
Another great thing about meatloaf is the ease, all you need to do is mix all the ingredients, placing it in a pan, then putting it all in the smoker. Leave it to smoke, let it rest then enjoy!
What You Need for Smoked Meatloaf
Ground Beef or Venison
Ground Pork
Bacon Cubed
Eggs
Bread Crumbs
Milk
Lawrys Season Salt
Garlic Powder
Celery Salt
Black Pepper Ground
Yellow Onion Chopped
Shredded Cheddar Cheese (optional)
BBQ Sauce
Mustard
How to Make Pit Boss Meatloaf
- Combine the ground beef and pork in with the breadcrumbs and beaten eggs and seasonings in a mixing bowl.
- If it’s still looking a little dry, add a squirt of the barbecue sauce to help hold it all together.
- Mix to blend all the ingredients evenly, but don’t over mix or it will become tough.
- Once the meat mixture is combined, turn it out onto a piece of greaseproof paper on a wire rack and gently shape it into two loaf shapes.
- Coat it in a barbecue rub or seasoning mix of choice, for some extra smoky flavor.
- Smoke meatloaf on the temperature between 250°F – 300°F.
- In a smaller bowl, mix together the sauce and the mustard to form the glaze.
- After an hour of smoking, or when the internal temperature hits 100F, coat the glaze mix over the entire loaf and increase the heat of the grill to 350F.
- Coat as many times as needed to the level of flavor desired.
- Once the meatloaf has reaches an internal temperature of around 160°F, you can take it off the grill. Wrap it in aluminum foil and allow let it rest for a 5-10 minutes
- Now, slice it up, and get ready to enjoy.
Should You Prepare Meatloaf the Night Before?
For best results, prepare the mixture and shape the day before smoking and leave it in the fridge overnight. This will help the meatloaf mixture bind together and hold while smoking, with the added advantage of infusing all the flavors together.
Combining Your Ingredients for Meatloaf
Combine the ground beef and pork in with the breadcrumbs and beaten eggs and seasonings in a mixing bowl. If it’s still looking a little dry, add a squirt of barbecue sauce to help hold it all together.
Mix to blend all the ingredients evenly, but don’t over-mix or it will become tough.
Can You Smoke Meatloaf In A Pan?
You sure can smoke your meatloaf in a pan. This can help give you a more uniform shape. However, you don’t get the same smoky flavor you would if you didn’t use a pan.
What Temperature to Smoke Meatloaf At?
To smoke meatloaf you want to keep the temperature between 250°F – 300°F. Keep the lid closed for even heat distribution.
Should You Use a Loaf Pan for Smoked Meatloaf?
Ideally, the meatloaf mixture should hold its shape so it doesn’t crumble on the grill. Placing it in a loaf pan will defeat the purpose of smoking as the smoke won’t be able to circulate and permeate the meat.
It’s natural for the meat load to crumble a bit during smoking, so place it on a cookie tray or disposable aluminum foil loaf with short sides. The last thing you want to do is have a big clean-up job on your grill.
Just make sure the smoke can reach as much of the meatloaf as possible.
How Long Should You Cook Smoked Meatloaf?
The cooking time for meatloaf is 2 hours until it reaches an internal temperature of 160°F. You should always monitor with a meat temperature probe, rather than an exact time frame. After an hour, start monitoring to be on the safe side.
How Long Does It Take to Smoke a Meatloaf on A Pellet Grill
It takes around 2 hours to smoke a meatloaf. You want to get an internal temperature of 160°F.
Wood Pellet Flavors for Meatloaf?
Meatloaf pairs well with stronger flavors of oak, hardwood, or mesquite. Equally as good with subtle flavors of the fruit and nut timbers such as apple, maple, or cherry.
As with any meat dish, the flavor of wood chips is really a very personal preference. Go wild and experiment until you find your favorite.
What to Serve With Smoked Meatloaf?
Below are some of my favorite sides for meatloaf
Mash Potato
Smoked Broccoli
Cauliflower
Brussel Sprouts
Here are some more ideas of what to serve with smoked meatloaf.
What to Do With Leftover Meatloaf?
There is so much you can do with leftover meatloaf.
Leftover Meatloaf Sandwiches. Start by slicing it thinly and layering with fresh greens, tomatoes, and your favorite condiments.
Meatloaf Pasta Sauce. Crumble it into a hearty pasta sauce
Meatloaf Pizza. Use as a flavorful topping for pizzas.
Smoked Meatloaf
Equipment
- 1 Pit Boss Smoker
Ingredients
The Meat:
- 2 lb ground beef or venison
- 2 lb ground pork
- 8 oz bacon cubed and the cooked
The Binder:
- 4 eggs whisked
- 1 cup Panko bread crumbs
- ½ cup milk
The Seasonings:
- 2 tsp lawrys season salt
- 2 tsp garlic powder
- 1 tsp celery salt
- 1 tsp black pepper ground
- 1 large yellow onion chopped
- 1 cup shredded cheddar cheese optional
The Sauce:
- Cup Barbecue sauce or ketchup
- Mustard
Instructions
- Combine the ground beef and pork in with the breadcrumbs and beaten eggs and seasonings in a mixing bowl.
- If it’s still looking a little dry, add a squirt of the barbecue sauce to help hold it all together.
- Mix to blend all the ingredients evenly, but don’t over mix or it will become tough.
- Once the meat mixture is combined, turn it out onto a piece of greaseproof paper on a wire rack and gently shape it into two loaf shapes.
- Coat it in a barbecue rub or seasoning mix of choice, for some extra smoky flavor.
- Smoke meatloaf on the temperature between 250°F – 300°F.
- In a smaller bowl, mix together the sauce and the mustard to form the glaze.
- After an hour of smoking, or when the internal temperature hits 100F, coat the glaze mix over the entire loaf and increase the heat of the grill to 350F.
- Coat as many times as needed to the level of flavor desired.
- Once the meatloaf has reaches an internal temperature of around 160°F, you can take it off the grill.
- Wrap it in aluminum foil and allow let it rest for a 5-10 minutes. Now, slice it up, and get ready to enjoy.
The traditional meatloaf done in the smoker grill takes a family favorite to an amazing dish full of smoky goodness.
You’ll want to enjoy time and time again!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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