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Traeger Smoked Meatloaf

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 3 hours
  • Yield: Serves 6–8 people 1x
  • Category: Main Course
  • Method: Smoking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Traeger Smoked Meatloaf is packed with smoky flavor, juicy ground beef, and a tangy glaze. Cooking it low and slow on the pellet grill adds a deep, wood-fired taste that takes classic meatloaf to the next level. Perfect for family dinners or meal prep, this recipe is simple to make and packed with rich, comforting flavors.

Ingredients

Units Scale

For the Meatloaf:

  • 2 lbs ground beef (80/20)
  • 1 cup breadcrumbs (panko or regular)
  • 2 eggs
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup whole milk
  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Glaze:

  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika

Instructions

  1. Preheat the Traeger: Set your Traeger (or any pellet grill) to 225°F and use your favorite wood pellets (hickory, mesquite, or cherry work well).

  2. Mix the Meatloaf: In a large bowl, combine the ground beef, breadcrumbs, eggs, diced onion, garlic, milk, ketchup, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper. Mix gently until just combined.

  3. Form the Loaf: Shape the mixture into a loaf and place it on a wire rack over a baking sheet or a grill-safe pan. This allows smoke to circulate evenly.

  4. Smoke the Meatloaf: Place the meatloaf on the Traeger and smoke for 2 hours at 225°F.

  5. Prepare the Glaze: While the meatloaf smokes, mix together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika in a small bowl.

  6. Increase the Heat & Glaze: After 2 hours, increase the Traeger temperature to 350°F. Brush a generous layer of glaze over the meatloaf and continue cooking for another 30–45 minutes, or until the internal temperature reaches 160°F.

  7. Rest & Serve: Remove the meatloaf from the grill and let it rest for 10 minutes before slicing. Serve with mashed potatoes, roasted veggies, or your favorite sides.

Notes

  • For extra smokiness, let the meatloaf sit uncovered in the fridge for 30 minutes before smoking.
  • Try adding crumbled bacon or shredded cheese to the meat mixture for extra flavor.

 

  • If you prefer a spicier glaze, add ½ tsp cayenne pepper or hot sauce.

Find it online: https://quickbiteskitchen.com/traeger-smoked-meatloaf/