Pellet Grill Smoked Meatloaf
Pellet Grill Smoked Meatloaf is an easy smoker recipe that's packed with barbecue flavor! With only 7 ingredients, it's ready to pop in your pellet grill in just minutes.
Servings: 8
Calories: 404kcal
Equipment
- 1 wood pellet grill and smoker (or use an oven or gas grill)
- 1 wireless thermometer (or instant read thermometer)
- 1 loaf pan
- 1 spatula
Ingredients
Smoked Meatloaf
- 2 pounds ground beef (80/20 percent)
- 1 cup bread crumbs
- 3 Tablespoons burger seasoning (or bbq dry rub)
- ½ cup sweet peppers (diced)
- 1 cup onion (diced)
- ¼ cup barbecue sauce (I use Sweet Baby Ray's)
- 2 large eggs (beaten)
Barbecue Glaze
- ½ cup barbecue sauce (any flavor)
Instructions
- Add hardwood pellets to smoker. (Mesquite or hickory work well.) Preheat smoker to 225 degrees F.
- In a large bowl, mix all ingredients together with clean hands until well blended.
- Transfer meat mixture to a loaf pan that has been greased with baking spray. Press it down in the pan until it forms a loaf, or form a loaf with your hands.
- Invert pan onto butcher paper and tap on the bottom. Meatloaf should release onto the paper easily if the pan has been sprayed.
- Place the loaf on the grill grate of the smoker with the butcher paper underneath. The paper is porous, so it will allow some of the smoke flavor to come through.
- Smoke until beef's internal temperature reaches 160 degrees F. Open lid of smoker and brush BBQ sauce glaze on top of loaf. Close lid for a few minutes and smoke until the glaze is heated (about 3 minutes).
- Remove loaf with a spatula and place on a serving platter. Allow beef to rest on a cooling rack for at least 15 minutes before serving.
SEE NOTES BELOW TO BAKE IN THE OVEN OR COOK ON A GAS GRILL
Notes
- SMOKER INSTRUCTIONS: A meat thermometer is necessary because it's best to cook to temperature instead of time when smoking meat. The goal is to reach 160 degrees F to ensure the meat is fully cooked.
- LEFTOVERS: Store leftovers in an airtight container in the refrigerator for up to 3 days. If freezing, wrap the loaf tightly in an airtight container and freeze for up to 3 months. To serve, thaw out in the refrigerator overnight.
- REHEATING: The best way to reheat meatloaf is by wrapping it in aluminum foil and baking in a 350 degree oven until it reaches 160 degrees F. You can also place it back on the smoker at 225 degrees, but it will take much longer to reheat than an oven.
- FREEZING: The best way to freeze smoked meat loaf is by doing so before it is cooked. Store it in a loaf pan and wrap tightly. Freeze for up to 3 months. Thaw completely in the refrigerator before smoking meat.
- GAS GRILL INSTRUCTIONS: If you don't have smoker, purchase a smoker box (ad) with wood chips and use it in your gas grill. It's an inexpensive way to add smoky flavor. Do not use butcher paper in a gas grill or it will ignite.
- OVEN INSTRUCTIONS: To bake in the oven, OMIT the butcher paper steps and bake in a loaf pan at 350 degrees for 1 hour, then check to make sure the temp reaches 160ºF. The seasonings and sauce will add a nice smoky flavor without infusing actual smoke.
Nutrition
Calories: 404kcal | Carbohydrates: 20g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Sodium: 288mg | Potassium: 477mg | Fiber: 2g | Sugar: 6g | Vitamin C: 26mg | Calcium: 116mg | Iron: 5mg