Ultimate Pellet Smoked Meatloaf Recipe – Kid-Friendly
Ever heard of smoked meatloaf? I hadn’t either until I had been smoking bbq for years…
When you think of meatloaf, you probably think of some bland dinners you ate as a kid where the meatloaf was just “blah”. Basically a hunk of meat with some random chunks of veggies and ketchup on the outside.
You probably don’t think of amazing, rich, smooth, smokey goodness…but I’m here to tell you, this pellet smoked meatloaf recipe delivers all of the above.
Even kids and picky eaters are sure to love this recipe as we cracked the code on hiding those chunky veggies (onions in this case).
WARNING: Give this meatloaf recipe a try one time and you may never cook meatloaf another way again.
In this article, we will layout everything you need to know to elevate meatloaf beyond its humble, unexciting reputation. Get ready to get your smoke on…
Why Smoked Meatloaf is Awesome?
I always enjoyed the meatloaf my mother made when I was growing up. Ours was usually coated in spaghetti sauce on the outside instead of ketchup…because we are Italian and we love spaghetti sauce :).
I was truly shocked the first time I smoked a meatloaf. By changing a few ingredients and throwing it on the smoker, meatloaf has transformed into one of the most requested dishes in my entire BBQ arsenal.
Here are some of the reasons to love meatloaf from the smoker:
- Fantastic flavor profile — rub, bbq sauce, and smoke really up the game
- Tender, juicy meat — the right amount of texture and melt-in-your-mouth juiciness
- Pairs well with all BBQ sides — just about any traditional side will work
- Less common BBQ’d item — great conversation starter since not very common
Ingredients for this Smoked Meatloaf Recipe
To create the perfect smoked meatloaf, you’ll need a carefully selected combination of ingredients that contribute to its delicious flavor and texture. Each ingredient plays a crucial role in enhancing the overall taste of the meatloaf.
Ingredients for meatloaf mixture:
- 2 – 2.5 lbs ground beef – use 80/20 for max juiciness
- 1 sleeve Ritz crackers – Adds buttery taste; I use whole grain Ritz since slightly healthier
- 2 eggs – Act as a binder and help hold the meatloaf mixture together
- 1/2 yellow onion – Adds flavor and moisture; I like yellow onion but can use whatever you prefer
- 1 tbsp minced garlic – Because everything needs garlic (Italian guy here)
- 1 tbsp BBQ rub — use what you love!
- 1 tbsp Italian seasoning
- SECRET WEAPON –> 3 tbsp Worcestershire sauce – Adds great depth of flavor and a hint of tanginess.
- OR sub 2 tbsp W sauce — Labeled “America’s Worcestershire”, W Sauce may be the best sauce you’ve never heard of. This stuff is fantastic; thicker and way more complex flavor than regular Worcestershire. I don’t even use the Lea & Perrins stuff anymore.
Ingredients for smoking process:
- BBQ rub (for coating outside of mixture) – apply rub to outside similar to smoked pork or brisket
- BBQ sauce (for basting) – Adds sweet and tangy element; Use a bbq sauce you love!
How To Make Meatloaf on Pellet Smoker
There’s really just a few basic steps. However, each one of those steps has some sub-steps to really nail the cook. Follow this basic outline to cook the best meatloaf of your life…
1. Prepare the meat mixture:
- Place meat (ground beef in this case) in a large mixing bowl
- Crush crackers into small crumbs and place in mixing bowl
- Combine all other ingredients for the mixture into blender, pulse until smooth, add to mixing bowl.
- Time to get dirty! Mix everything together well.
- Be sure to press and knead the mixture as if you were making bread. The goal is to have a smooth consistency inside the loaf.
2. Shape and season the meatloaf:
- Place meat mixture onto parchment paper and shape into loaf.
- Parchment paper gives you a solid base to move meatloaf on and off the smoker. Without it, the loaf is at at risk of sticking to the grates.
- Apply bbq rub liberally to coat all exposed surfaces (top, sides, ends). I love and recommend Killer Hogs The BBQ Rub but use what YOU LIKE!
- Trim parchment paper to the same shape as the meatloaf.
3. Smoke the meat loaf:
- Preheat your smoker to 180°F, or the lowest you can achieve if yours doesn’t have a setting that low. A setting of 225°F would work as well.
- Place meatloaf into pellet grill and roll smoke until the meatloaf’s internal temperature reaches 130°F. Usually about 1.5 to 2 hours.
- Baste with BBQ sauce then continue smoking until internal temp reaches 160°F. For even more rich flavor, you could baste with BBQ sauce every 10 minutes between 130°F and 160°F. I only do this when I have the time.
- Remove from smoker once internal temperature reaches 160°F.
4. Rest, slice, serve:
- Always let your smoked meatloaf rest at least 10-15 minutes. Resting meat allows juices to redistribute, resulting in max moisture and tenderness.
- Slice into 1 inch thick pieces or thicker; any thinner than 1″ and the slices will likely fall apart.
- Serve with sides of your choosing….be prepared to fall in love!
How Long to Smoke a Meatloaf?
Generally, if you smoke meatloaf (2 lbs) at a temperature of 225°F it will take approximately 2 to 2 1/2 hours to reach an internal temperature of 160°F.
However, it’s important to keep in mind that actual smoking time can vary depending on several factors:
| Factor | How it affects smoking time? |
|---|---|
| Size/Weight of Meatloaf | The larger the loaf, the longer it will take to smoke. |
| Smoker Temp | Higher cooking temperatures will reduce total time to smoke, but often at the cost of tenderness. |
| Desired doneness | The lower the desired internal temp, the less time your cook will take. We recommend 160°F to stick with USDA guidelines. |
PRO TIP -> Always use a meat thermometer to accurately monitor internal temp as the meat smokes.
Here’s a quick table to show estimated cooking time based on a smoker temp of 225°F and desired internal temp of 160°F:
| Size/Weight | Estimated Cook Time |
|---|---|
| 1 lb | 1.5 – 2 hours |
| 2 lbs | 2 – 2.5 hours |
| 3 lbs | 2.5 – 3 hours |
Can I expect a smoke ring?
Yes! When you smoke meatloaf low and slow, as in this recipe, you’ll get a beautiful smoke ring.
Without getting too nerdy, a smoke ring is basically a chemical reaction between smoke and a certain type of protein in a given smoked meat. This reaction is most prominent when smoking at lower temperatures.
What are the best pellets for Meatloaf?
After testing all sorts of pellets, I recommend using a blend of pellets. Most places who sell pellets offer blends (sometimes called “Competition Blend”) and often include a mix of Hickory, Oak, etc.
If you’d like to use specific wood types, use the table below as a starting place for your information; but I say experiment with different flavors and go with whatever you prefer.
| Wood Type | Description |
|---|---|
| Mesquite | Offers an intense, earthy flavor. Best for those who prefer a strong, smoky taste |
| Hickory | Delivers a robust, smoky flavor that pairs well with beef, enhancing its natural taste |
| Oak | Provides a medium-smoke flavor, which is more subtle than hickory, but strong enough to complement the beef |
| Apple | Imparts a mildly sweet and fruity flavor |
| Cherry | Known for its slightly sweet and fruity taste, cherry can give a unique flavor twist to any dish |
| Maple | With its subtle, sweet, and smoky flavor, maple is great for a more delicate taste |
What to serve with Smoked Meatloaf?
The rich flavors of the meatloaf can be enhanced by a range of sides, creating a satisfying meal. Here are just a few recommendations:
- Creamy Mashed Potatoes: Smooth and velvety, perfect with the savory meatloaf. Add butter or gravy for extra indulgence.
- Roasted Vegetables: Add depth and color to your plate with roasted carrots, Brussels sprouts, or sweet potatoes.
- Crispy Onion Rings: Crunchy coating for texture, a great match for the meatloaf.
- Coleslaw: Refreshing cabbage with tangy dressing, a burst of freshness.
- Mac and Cheese: Creamy and cheesy, a comforting side dish.
- Baked Beans: Sweet and smoky flavors to complement the meatloaf.
Experiment with these options and enjoy the perfect pairing for your Smoked Meatloaf.
How to Store Leftover Meatloaf?
When it comes to enjoying the deliciousness of smoked meatloaf beyond the initial meal, proper storage is key. By storing leftovers correctly, you can ensure their freshness and safety, allowing you to savor your smoked meatloaf for days to come.
Best practices for storing leftover smoked meatloaf:
Let it cool: Before storing your leftover smoked meatloaf, allow it to cool completely. This prevents condensation from forming inside the container, which can lead to sogginess.
Package it right: Place the cooled meatloaf in an airtight container or wrap it tightly in aluminum foil. This helps to maintain its moisture and prevent it from drying out.
Refrigerate promptly: Place the packaged meatloaf in the refrigerator within two hours of cooking. Keeping it stored at proper refrigeration temperatures (below 40°F or 4°C) is essential to prevent bacterial growth.
Maximize shelf life: To maximize the shelf life of your leftovers, aim to consume it within 3-4 days of refrigeration. This is when the smoked meatloaf is at its freshest and most flavorful.
How to Reheat Leftovers
Reheating leftover smoked meatloaf is a great way to enjoy its delicious flavors and textures all over again. With a few simple steps, you can restore the meatloaf to its mouthwatering state and savor every bite.
Here are some methods and tips for reheating smoked meatloaf:
Oven: Preheat to 350°F (175°C). Place smoked meatloaf in an oven-safe dish, cover with foil to prevent drying, and heat for 15-20 minutes or until internal temp reaches 160°F. This retains moisture while warming.
Microwave: Slice meatloaf into portions and place on a microwave-safe plate. Cover with microwave-safe lid or wrap. Reheat in short intervals, stirring to ensure even heating. Microwave times may vary, but a general guideline is 1-2 minutes on medium power.
Skillet: Slice meatloaf and heat skillet over medium heat. Add oil/butter, place slices in pan, and cook for 2-3 minutes on each side or until heated through and slightly browned.
NOTE -> Monitor internal temp with a meat thermometer to ensure it reaches 160°F for food safety.
More from New Creation Food:
- Tips for BBQ Beginners
- What type of meat is brisket?
- How Long to Smoke Brisket at 225 degrees
- How Long to Smoke Pork Butt at 225 degrees
- Easy Smoked Queso Dip
- Best Starter Smokers
- Best Grill Smoker Combo
Other Meatloaf Recipes:
- Baked meatloaf
- Jack’d Up Smoked Meatloaf with Pepper Jack Cheese
FAQ – Pellet Smoked Meatloaf Recipe
Does meatloaf stall on the smoker?
Yes, meatloaf can stall during smoking, like other large cuts of meat. The stall is a temporary temperature plateau caused by moisture evaporation, leading to a cooling effect. Stay patient and let it cook until it reaches the desired internal temp.
What is the secret to moist meatloaf?
Moist meatloaf is a product of the right ingredients (fatty-ish meat, small amount of liquid, etc) AND cooking to the right internal temperature (160 degrees Farenheit).
Can I use other meats than ground beef?
Yes…some other options include ground pork, turkey or chicken. Also, it’s fairly common to use sausage as part of the meat mixture; but usually mixed with another meat.
Can I prepare the meatloaf in advance and keep it in the fridge until grilling time?
Absolutely! Prepare the meatloaf ahead of time and refrigerate until grilling. Shape the meat mixture into a loaf, wrap tightly with plastic wrap or foil, and store in the refrigerator for up to 24 hours. This allows flavors to meld and ensures a quick and easy cooking process when ready.
Can you make this meatloaf in the oven?
Yes, you can bake this meatloaf in the oven. Pellet grills add smoky flavor, but the recipe works in an oven too. Preheat the oven, bake the meatloaf on a rack or in a loaf pan until done. Note: no smoky flavor, but still tasty and moist.
Can you freeze meatloaf before cooking?
Freezing meatloaf before cooking is a convenient option for meal prep. Form the meat mixture into a loaf, wrap it tightly, and freeze for up to 3 months. Thaw it in the refrigerator overnight before cooking according to the recipe instructions.
How long does smoked meatloaf last in the fridge?
Properly stored, meatloaf can last in the refrigerator for up to 4 days. Ensure that it is tightly wrapped or stored in an airtight container to prevent drying out and maintain its freshness. If you have leftovers, they can be enjoyed within this timeframe or frozen for future enjoyment.
How long to smoke a meatloaf at 225°F?
When smoking a meatloaf at 225°F, the cooking time can vary based on its size and thickness. As a general guideline, expect around 2 to 2.5 hours of smoking time for a 2 pound meatloaf. Use an instant-read meat thermometer to monitor the internal temperature. The meatloaf is ready when it reaches 160°F internally.
