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Pellet Grill Smoked Meatloaf Recipe

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4.1 from 22 reviews

This Pellet Grill Smoked Meatloaf recipe combines the smoky flavors from hardwood pellets with a juicy, seasoned ground beef mixture. Perfectly smoked at low temperatures, this meatloaf is tender, flavorful, and glazed with a savory barbecue sauce for an irresistible finish.

Ingredients

Main Ingredients

  • 2 pounds ground beef (80/20 percent)
  • 1 cup bread crumbs
  • 3 tablespoons burger seasoning (or BBQ dry rub)
  • 1/2 cup sweet peppers, diced
  • 1 cup onion, diced
  • 2 large eggs, beaten

Sauce

  • 1/4 cup barbecue sauce (Sweet Baby Ray's recommended)
  • 1/2 cup barbecue sauce (any flavor for glazing)

Instructions

  1. Prepare the Smoker: Add hardwood pellets, such as mesquite or hickory, to your pellet grill smoker and preheat it to 225°F to create the perfect low and slow smoking environment.
  2. Mix Ingredients: In a large bowl, combine ground beef, bread crumbs, burger seasoning, diced sweet peppers, diced onion, beaten eggs, and 1/4 cup barbecue sauce. Use clean hands to mix everything thoroughly until evenly blended.
  3. Shape the Meatloaf: Grease a loaf pan with baking spray. Press the meat mixture firmly into the pan to form a loaf, or shape it by hand if preferred.
  4. Release the Loaf: Invert the pan onto a sheet of butcher paper and gently tap the bottom. The meatloaf should slide out easily due to the sprayed pan.
  5. Smoke the Meatloaf: Place the meatloaf on the grill grate of the smoker with the butcher paper underneath. This allows smoke to penetrate for enhanced flavor. Smoke until the internal temperature of the beef reaches 160°F, indicating it is fully cooked.
  6. Apply Barbecue Glaze: Open the smoker lid and brush the top of the meatloaf with the remaining 1/2 cup barbecue sauce. Close the lid and smoke for an additional 3 minutes to let the glaze heat and set.
  7. Rest and Serve: Use a spatula to carefully remove the meatloaf from the smoker and place it on a serving platter. Let it rest on a cooling rack for at least 15 minutes before slicing and serving to lock in juices.

Notes

  • Using mesquite or hickory pellets adds a strong smoky flavor, but mild fruit woods like apple can be used for a subtler taste.
  • Ensure the internal temperature reaches 160°F for safe beef consumption according to USDA guidelines.
  • Letting the meatloaf rest allows the juices to redistribute for a moist and tender result.
  • Greasing the loaf pan thoroughly helps prevent sticking and makes removal easier.
  • Use butcher paper under the meatloaf while smoking to protect it and retain moisture while permitting smoke infusion.

Find it online: https://recipethrive.com/pellet-grill-smoked-meatloaf-recipe/