Smoked Meatloaf on Pit Boss Pellet Grill

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.

If you love this recipe, make my Smoked Meatballs Wrapped in Bacon next!

This Pit Boss Meatloaf is one of my favorite dinner 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 meat 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. A lot of 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 make it tough.

3. Cheese. Flatten half of the meat 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.

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.