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.
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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 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!
- 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.
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.
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.
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.
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.
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
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).
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.
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.
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.
What to serve with smoked meatloaf on pit boss pellet grill
Serving the perfect sides with your smoked meatloaf can turn a great meal into an unforgettable one. Here are some of my favorites:
- Twice Baked Mashed Potatoes
- Creamy Coleslaw with Mayo
- Smoked Mac and Cheese on Pellet Grill
- Smoked Baked Beans with Bacon
- Creamy Old-Fashioned Cucumber Salad
- Panera Copycat Tomato Basil Cucumber Salad
More easy smoker recipes
Smoked Meatloaf on Pit Boss Pellet Grill
- Pellet grill (Pit Boss, Traeger, etc.)
- 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 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1½ cups grated cheddar cheese
- fresh parsley for garnish optional
- Preheat your Pit Boss pellet smoker to 250°F.
- Combine ground beef, ground pork, Panko breadcrumbs, eggs, BBQ sauce, dried onion, Worcestershire sauce, garlic powder, smoked paprika, onion powder, sea salt, and black pepper in a large bowl. Mix with clean hands and mix just enough to combine everything evenly. Avoid overmixing to keep the meatloaf tender.
- Spread half of the meat mixture into a loaf shape on a parchment paper-lined baking sheet. Cover this layer evenly with shredded cheese, leaving a margin around the edges.
- Top the cheese layer with the remaining meat mixture. Carefully press and seal the edges to enclose the cheese.
- Place the meatloaf onto a grill tray or wire rack in the smoker. Close the lid and smoke for about 2 hours, or until a meat thermometer inserted into the thickest part reads 160°F.
- Brush the meatloaf with extra BBQ sauce and cook for another 25-30 minutes to create a caramelized outer layer.
- Once done, take the meatloaf out and let it rest for 5-10 minutes. Slice and serve with your favorite side dishes.
- Ensure the thickness of the meatloaf is the same throughout for even cooking.
- Always use a meat thermometer to check doneness. The safe internal temperature for meatloaf is 160°F.
- Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.