Smoked meatloaf is a delicious twist on the classic comfort food, bringing out rich, smoky flavors that elevate every bite.
Using a pellet grill not only cooks the meat to perfection but adds a deep smokiness that can’t be beat. If you me at all, you know I love using my Traeger Pellet grill. It doesn’t heat up the how or make a mess of the chicken.
Ground beef is also a great option to get lots of protein for a cheaper price than steak. Follow this recipe to create the perfect smoked meatloaf right at home!
Ingredients
3 lb. of ground beef
2 eggs
1cup grated parmesan cheese
1 cup Ketchup
1 fine chopped Green Bell
1 onion
Generous amounts of your favorite seasonings (salt, pepper, garlic powder, Italian,etc.)
For that signature smoky taste, choose a rich wood pellet like hickory or mesquite to complement the flavors of your meatloaf.
Optional add-ins:
Filler: Most meatloaf recipes call for a filler (oatmeal, rice or breadcrumbs). I like to make a more KETO/Paleo style meatloaf and omit adding fillers. However, if you do want to add a filler use 1 cup of the chosen filler for this recipe, breadcrumbs are my favorite, if used.
Topping:
Ketchup
Worcestershire sauce
Dash of hot sauce
Preparing the Meatloaf
Step 1: Start by combining ground beef, eggs, grated parmesan cheese, ketchup, green bell pepper, and onion in a large bowl.
Step 2: Generously season with your favorite seasonings, like salt, pepper, garlic powder, and Italian seasoning. Don’t be shy with the seasonings! Be careful not to overmix the ingredients; this can make the meatloaf dense. Instead, gently fold everything together until it’s just combined.
Step 4: Once everything is mixed, shape the meat mixture into a loaf, either directly on a tray or bread loaf pan. Now it’s ready for the pellet grill.
Smoking the Meatloaf
Step 5: Preheat your pellet grill to 450°F. Place the meatloaf pan directly on the grill. Smoke the meatloaf low and slow for about 45-1 hour, depending on its size, or until it reaches an internal temperature of 160°F.
Step 6: For an extra layer of flavor, glaze the meatloaf with sauce topping or BBQ Sauce during the last 30 minutes of smoking. This will create a sweet and tangy crust that complements the smoky meat.
Once done, remove the meatloaf from the grill and let it rest for 10-15 minutes before slicing and serving.
