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.
Servings: 8 servings
Calories: 399kcal
Equipment
- Pellet grill (Pit Boss, Traeger, etc.)
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 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
Instructions
- Preheat your Pit Boss pellet smoker to 250°F.
- Combine 1½ pounds ground beef, ½ pound ground pork, 1 cup Panko breadcrumbs, 2 eggs, ½ cup BBQ sauce, 2 tablespoons dried onion, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon sea salt, and ¼ teaspoon 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 1½ cups of 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.
Video
Notes
- 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.
Nutrition
Calories: 399kcal | Carbohydrates: 15g | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 639mg | Potassium: 492mg | Fiber: 1g | Sugar: 7g | Vitamin A: 445IU | Vitamin C: 2mg | Calcium: 197mg | Iron: 3mg
