Traeger Smoked Meatloaf

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Meatloaf is the ultimate comfort food. But imagine how much it is smoked. That is why you’ll love this Traeger smoked meatloaf recipe. This twist on the traditional meatloaf recipe will have your mouth watering! With a hint of smoky flavor and a delicious glaze, it will become one of your favorite dishes.

Easy Traeger Meatloaf

This is my favorite meatloaf recipe. It comes together so easily that you just need to throw it on the smoker. It’s also pretty easy. Prepare it ahead of time and then cook it when you’re ready! While regular meatloaf is perfectly fine, changing things up a bit is always fun! The slight smoke flavor adds a fun twist.

 What You Need for Smoked Meatloaf

• Ground Beef: Use 80/20 ground beef for the perfect balance of flavor and moisture. The fat content helps keep your meatloaf juicy during the smoking process.
• Ground Pork: Adding ground pork brings a softer texture and milder flavor that complements the beef perfectly. It also adds moisture to prevent the meatloaf from drying out.
• Onion: Choose a medium yellow onion for a balanced sweetness.
• Bread Crumbs: Panko bread crumbs offer the best texture, absorbing moisture while maintaining structure. They’re lighter than traditional breadcrumbs for a less dense meatloaf.
• Eggs
• Worcestershire Sauce: This adds umami depth and tanginess, enhancing the meat flavor. Always use a high-quality brand for the best results.
• For the Glaze
• Ketchup
• Brown Sugar
• Apple Cider Vinegar
• Garlic Powder
• Smoked Paprika

Ingredient Substitutes

Don’t have everything on hand? No problem! Here are some easy swaps:

• Ground Turkey can replace beef and pork for a lighter option, though it will result in a different flavor profile.
• Rolled Oats work well instead of bread crumbs for a gluten-free alternative.
• Milk-soaked Bread can replace bread crumbs for a more traditional, softer texture.
• Barbecue Sauce can substitute for ketchup in the glaze for a smokier finish.
• Honey works well in place of brown sugar if you prefer a different sweetness.

How to Make Traeger Smoked Meatloaf

Step 1: Prepare the Meatloaf

Combine 2 pounds of ground beef and 1 pound of ground pork in a large bowl. Use your hands to gently mix them, being careful not to overwork the meat, which can make your meatloaf tough.

Add diced onion, garlic cloves, panko breadcrumbs, beaten eggs, Worcestershire sauce, ketchup, dijon mustard, salt, black pepper, and dried thyme.

Mix everything with your hands until just combined. The mixture should hold together but still feel somewhat loose, ensuring a tender final product.

Step 2: Shape the Meatloaf

Line a baking sheet with parchment paper or aluminum foil. Transfer the meat mixture to the baking sheet and shape it into a loaf approximately 9 inches long and 5 inches wide.

Instead of using a loaf pan, forming your meatloaf freestanding on a baking sheet allows more surface area to be exposed to the smoke, resulting in better flavor development and that delicious outer crust.

Step 3: Prepare the Glaze

In a small bowl, whisk together ½ cup ketchup, 3 tablespoons brown sugar, one tablespoon apple cider vinegar, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika until well combined.

Reserve about two-thirds of the glaze for later, and brush the remaining third over the entire surface of the meatloaf.

Step 4: Preheat and Smoke

Preheat your Traeger grill to 225°F according to the manufacturer’s instructions. Once the grill has reached temperature, place the meatloaf directly on the grill grates.

Smoke the meatloaf for approximately 1 hour, or until the internal temperature reaches 135°F.

Step 5: Apply Glaze and Finish Cooking

When the meatloaf reaches 135°F internal temperature of 135°F, brush the remaining glaze over the entire surface. Increase the Traeger temperature to 350°F and continue cooking for 30-45 minutes longer.

Meatloaf is done when it reaches an internal temperature of 160°F. A meat thermometer is crucial for perfectly cooked meatloaf—don’t rely on cooking time alone.

Step 6: Rest Before Serving

Remove the meatloaf from the grill and let it rest for 10-15 minutes before slicing. This critical step allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.

Slice into thick portions and serve with your favorite sides.

How To Store Leftovers and Reheat

Smoked meatloaf might be even better the next day! Here’s how to properly store and reheat your leftovers:

Allow the meatloaf to cool completely before refrigerating. Slice the leftover meatloaf and store it in an airtight container in the refrigerator for up to 4 days.

For longer storage, wrap individual slices tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Label with the date so you know when it was made.

To reheat refrigerated meatloaf, place slices in a microwave-safe dish, cover with a damp paper towel, and heat for 1-2 minutes until warmed. Alternatively, reheat in a 325°F oven for about 15 minutes.

For frozen meatloaf, thaw overnight in the refrigerator before reheating. You can also make a fresh batch of glaze to add moisture and flavor when reheating.

My Favorite Wood Chips for Meatloaf

The type of wood pellets you use can dramatically impact the flavor of your smoked meatloaf. Here are my top recommendations:

Hickory pellets provide a classic, strong, smoky flavor that pairs beautifully with beef and pork. This is my go-to choice for a traditional-tasting smoked meatloaf.

Cherry wood offers a milder, slightly sweet smoke profile that complements the savory meat and tangy glaze without overpowering.

Apple wood pellets impart a subtle, fruity sweetness that works wonderfully with the brown sugar in the glaze.

For a balanced approach, try a competition blend that typically combines maple, hickory, and cherry for a well-rounded flavor profile.

Avoid mesquite for meatloaf as its intense flavor can overwhelm the dish during the long smoking time.

What To Serve With Smoked Meatloaf

Some of my favorite things to serve with meatloaf are;

• Mashed Potatoes
• Macaroni and Cheese
• Garlic Bread
• Sweet Potatoes

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Smoke On!

Charlie

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