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.
Why You’ll Love This Smoked Meatloaf Recipe
This is my favorite meatloaf recipe. It comes together so easily and then you just need to throw it on the smoker.
It’s also a pretty easy recipe. Prepare it ahead of time and then cook it when you’re ready!
While regular meatloaf is perfectly fine, it’s always fun to change things up a bit! The slight smoke flavor adds a fun twist.
What You Need for Smoked Meatloaf
- Lean ground beef or venison
- Ground pork
- Bacon cubed and then cooked
- Eggs whisked
- Panko bread crumbs
- Milk
- Lawry’s season salt
- Garlic powder
- Celery salt
- Black pepper ground
- Large yellow onion chopped
- Shredded cheddar cheese (optional)
- Barbecue sauce or ketchup
- Mustard
Traeger Smoked Meatloaf
1 Prepare the Meatloaf
Mix all the meatloaf ingredients the day before cooking it. If it seems a bit dry, add some barbecue sauce. Do not over-mix the ingredients. Shape the meat mixture into two loaves. Cover and refrigerate for up to 24 hours.
2 Smoke the Meatloaf
Preheat the smoker between 250°F – 300°F.
Optional: add barbecue rub or seasoning mix to the outside of the meatloaf.
3 Finish the Meatloaf
Mix the sauce and mustard. After an hour of smoking, coat the meatloaf with the glaze. Then increase the heat to 350°F.
You can add more meatloaf glaze as many times as you’d like.
Smoke the meatloaf until it reaches an internal temperature of 160°F. Use a meat thermometer to measure. Then remove from heat and serve.
What Temperature to Smoke Meatloaf
You can cook this meatloaf at 250°F – 300°F. About halfway through, we’ll increase the temperature to 350°F.
This recipe has so much flavor that we don’t need to cook it low and slow. There will be plenty of flavors even if you only cook it for a couple of hours.
How Long to Smoke Meatloaf
You need to smoke the meatloaf for about 2 hours. The meat will cook about halfway through, then we’ll increase the cooking temperature. The important thing is that it reaches a safe temperature of 160°F.
Wood Chips For Meatloaf
Oak, hickory, and mesquite wood chips are great for smoking a juicy meatloaf. These hardwoods have bold flavors that compliment the meatloaf ingredients well.
What To Serve With Smoked Meatloaf
Some of my favorite things to serve with meatloaf are;
How To Store Leftover Smoked Meatloaf
Refrigerate the leftover meatloaf in an airtight container for up to a week. You can also freeze the leftovers in a freezer-proof container for longer.
How To Reheat Leftover Meatloaf
You can reheat leftover meatloaf in a variety of ways. The easiest method is to use the microwave.
However, you can use the air fryer, oven, stovetop, or even the grill. Do whatever is most convenient for you!
How to Use Leftover Meatloaf
You can eat the leftover meatloaf plain. Or you can make meatloaf sandwiches. This is an amazing way to use up leftovers!
While there’s nothing wrong with classic meatloaf recipes, this recipe is worth trying. It may be a bit different from what you’re used to, but you’ll love it!
Traeger Smoked Meatloaf
Equipment
- Traeger Grill
- Wood Chips of choice
Ingredients
- 2 lb lean ground beef or venison
- 2 lb ground pork
- 8 oz bacon cubed and then cooked
- 4 eggs whisked
- 1 cup Panko bread crumbs
- ½ cup milk
- 2 tsp Lawry’s season salt
- 2 tsp garlic powder
- 1 tsp celery salt
- 1 tsp black pepper ground
- 1 cup Barbecue sauce or ketchup
- 1 tbsp mustard
Instructions
- Mix all the meatloaf ingredients the day before cooking it. If it seems a bit dry, add some barbecue sauce.
- Do not over-mix the ingredients. Shape the meat mixture into two loaves. Cover and refrigerate for up to 24 hours.
- Preheat the smoker between 250°F – 300°F.
- Optional: add barbecue rub or seasoning mix to the outside of the meatloaf.
- Mix the sauce and mustard. After an hour of smoking, coat the meatloaf with the glaze.
- Increase the heat to 350°F.
- You can add more meatloaf glaze as many times as you’d like.
- Smoke the meatloaf until it reaches an internal temperature of 160°F. Use a meat thermometer to measure. Then remove from heat and serve.
Smoke On!
Charlie
Author: Charlie Reeves
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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