Smoked Meatloaf

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Easily made on a pellet grill with a combination of beef and pork, this smoked meatloaf is cooked at a low temperature to infuse it with extra smoky flavor and glazed. This meatloaf recipe is a sweet, barbecue twist on the classic comfort food that will take you from summer to fall, and can be served with a multitude of sides.



For the meatloaf:


    2 pounds lean ground beef (94/6)

  • 1 pound ground pork
  • 2 cups panko breadcrumbs
  • 2 large eggs
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons barbecue sauce
  • 2 tablespoons ketchup

For the sauce:

  • 1/4 cup barbecue sauce
  • 2 tablespoons ketchup


  1. Preheat smoker to 225˚F.
  2. In a large bowl, gently mix all ingredients together until combined. Divide mixture in half and form into two loaves. Place on a grill topper before transferring to the smoker.
  3. Smoke for 2 1/2 – 3 hours. After about 2 hours (at about 140˚F), brush glaze onto the meatloaf.
  4. When internal temperature reaches 165˚F, glaze again and remove meatloaf from the smoker.
  5. Allow meatloaf to rest for at least 10 minutes before slicing.