Smoked Meatloaf on Pit Boss Pellet Grill

Name: Smoked Meatloaf on Pit Boss Pellet Grill
Prep time: 10 min
Cook time: 170 min
Total time: 180 min
Ingredients: 1½ pounds ground beef; ½ pound ground pork; 1 cup Panko breadcrumbs; 2 large eggs; ½ cup BBQ sauce (plus more for glazing); 2 tablespoons dried onion; 1 tbsp Worcestershire sauce; 1 tsp garlic powder; 1 tsp smoked paprika; ½ tsp onion powder; ½ tsp sea salt; ¼ tsp black pepper; 1½ cups grated cheddar cheese; fresh parsley for garnish (optional)

This Smoked Meatloaf on Pit Boss Pellet Grill is a delicious spin on the classic meatloaf. Stuffed with gooey cheese and cooked low and slow on a pellet smoker, it has fantastic smoke flavor. This main dish is sure to become a new family favorite.

The barbecue glazed stuffed meatloaf on a wooden cutting board, garnished with fresh parsley.

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This Pit Boss Meatloaf is one of my favorite meatloaf recipes. This is one amazing dish, whether it's the melty cheese, the perfect smoke ring, or the sauce on top of the meatloaf. Pair it with Smoked Traeger Corn on the Cob and Smoked Baked Potatoes on Pellet Grill or Smoked Cheesy Potatoes for a meal everyone will love. Plus, they can all be cooked at the same time!

You can make this delicious smoked meatloaf recipe on any type of smoker. I have made this particular recipe on a Pit Boss smoker, a Traeger grill, and a Masterbuilt electric smoker, all with excellent results. I used hickory pellets for a subtle bacon flavor.

Why this recipe works

Flavor explosion. This recipe combines the taste of a traditional meatloaf recipe with the rich, smoky flavor from the pellet grill.
Juicy. The blend of beef and pork with BBQ sauce ensures you get a tender and juicy meatloaf. No more dry, overcooked meatloaf!
Easy recipe. The pellet smoker makes it so easy to make. Just shape the meatloaf and let the smoker do the rest!

Ingredients

Ground meat. I used a combination of ground beef and ground pork for the best flavor.
Breadcrumbs. I used Panko breadcrumbs - but any kind will work.
BBQ sauce. This is my secret ingredient. Many meatloaf recipes call for milk to add moisture, but I use barbecue sauce instead. It is also used as a nice BBQ glaze on top at the end of the smoking time.
Onion. I used dried onions - they have a ton of flavor. But you can also chop up a fresh onion.
Worcestershire sauce. I used just one tablespoon, but you can add more if you like a stronger flavor.
Seasoning. I used garlic powder, onion powder, smoked paprika, sea salt, and ground black pepper.
Cheese. I used shredded white cheddar cheese.

See the printable recipe card below for quantities and a complete list of ingredients.

How to smoke a meatloaf on a pellet grill

1. Preheat. Preheat your Pit Boss pellet smoker to 250 degrees F.

2. Combine. Combine the ground meat, eggs, BBQ sauce, bread crumbs, onion, garlic powder, Worcestershire sauce, smoked paprika, salt, and black pepper in a large bowl. I prefer to use my hands to mix it up. Just make sure you start with clean hands. 😉 Mix until just combined. Overmixing can result in a tough meatloaf.

The ingredients for the smoked meatloaf in a large mixing bowl.

The ingredients for the meatloaf combined in the large mixing bowl.

3. Cheese. Flatten half of the meatloaf mixture onto a baking sheet lined with parchment paper or wax paper. Spread a generous layer of cheese on the meat, leaving a small border around the edges.

4. Shape. Add the remaining meat mixture on top and seal the edges to seal in the cheese. Ensure the meatloaf is the same thickness throughout.

Half of the meat mixture formed into a loaf shape with shredded cheese on top.

The stuffed meatloaf on a grilling sheet.

5. Smoke. Place the meatloaf on a grill tray or wire rack. Close the lid and smoke meatloaf for a couple of hours, or until the internal temperature reaches 160 degrees F when measured with a meat thermometer.

The prepared meatloaf on the Pit Boss pellet grill.

The meatloaf after two hours of smoking, just before the glaze is applied.

6. Glaze. Glaze the meatloaf with additional barbecue sauce and smoke for 25-30 minutes more. This sauce will caramelize as it continues to cook.

7. Rest. Let the meatloaf rest for 5-10 minutes before slicing and serving.

A red silicone basting brush adding barbecue sauce as a glaze to the smoked meatloaf.

The smoked meatloaf garnished with fresh parsley.

Variations and substitutions

Here are a few ideas to switch things up:

Change the meat. Use ground turkey, chicken, or ground venison for a leaner option.
Make it spicy. Add a kick of spice by adding diced jalapeno peppers, cayenne pepper, or a dash of hot sauce into the meat mixture.
Bacon-wrapped. Wrap the meatloaf in bacon strips before smoking for extra flavor.
Mini meatloaves. Create individual servings by shaping the mixture into smaller loaves - just make sure to reduce the cooking time.
Cheesy center. Stuff with mozzarella or pepper jack cheese instead of cheddar cheese.
Gluten-free. Use gluten-free breadcrumbs for a gluten-free version.
Low-carb. Replace breadcrumbs with almond flour or crushed pork rinds to reduce the carb content.

The smoked meatloaf cut into slices for serving.

Storage

Refrigerator. Store leftover smoked meatloaf in an airtight container in the fridge for 3-4 days.

Freezer. Wrap the leftover meatloaf tightly in aluminum foil or plastic wrap and store it in a freezer-safe bag or container for up to two months.

Reheat. Reheat in the oven at 350°F (175°C) until warmed through, or microwave slices for a quick option. Be careful not to overcook as it can dry out the meatloaf.

Frequently asked questions

Can I make this meatloaf without a pellet grill?

Yes, you can. While a pellet grill adds a unique smoky flavor, you can also bake the meatloaf in a conventional oven. Cook it at 350°F (175°C) until the internal temperature reaches 160°F (71°C).

Can this recipe be made ahead of time?

Absolutely. You can prepare the meatloaf mixture a day in advance and store it in the refrigerator. Just bring it to room temperature before smoking or baking.

Why did my meatloaf fall apart?

This can happen if there's not enough binding agents (like eggs and breadcrumbs) or if it's overmixed. Also, let the meatloaf rest before slicing to help it hold together.

What are the best wood pellets for smoking meatloaf?

My favorite wood pellets for smoking meatloaf are hickory, mesquite, pecan, maple, apple, and cherry. You can also use the Competition blend from Pit Boss.