Juicy Smoked Meatloaf Recipe for Your Pellet Grill

Smoked meatloaf elevates this classic comfort dish by adding layers of smoky depth while keeping the interior moist and tender.

I thought my oven-baked meatloaf was hard to improve until my husband suggested smoking it on his pellet grill. The result was a richer, more complex flavor and a tender, juicy texture I couldn’t stop slicing into. That signature smoke ring is a bonus. Light your smoker and you’ll discover a smoked meatloaf that changes your idea of this timeless comfort food.

If you want side dish ideas, try southern potato salad, a bacon-lettuce-tomato wedge salad, or air fryer roasted carrots for simple, delicious pairings.

Meatloaf ingredients and tools you will need

This smoked meatloaf uses straightforward ingredients and basic tools:

• 5 slices raw bacon, divided
• 2 ½ teaspoons kosher salt
• 1 teaspoon ground black pepper
• ¾ teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons paprika
• 3 tablespoons packed dark brown sugar
• 2 pounds ground beef
• ⅓ cup breadcrumbs
• ¾ cup milk
• 1 large egg
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dry ground mustard
• ¼ cup barbecue sauce
• ¼ cup ketchup
• Food processor or mini chopper
• Pellet grill and pellets of your choice
• Meat thermometer probe

Forming the meatloaf

1. Roughly chop five slices of bacon so it won’t tangle in the food processor blade.
2. Combine the chopped bacon with salt, black pepper, garlic powder, onion powder, paprika, and brown sugar.
3. Pulse the bacon and seasonings in the food processor until they form a paste-like consistency.
4. Transfer the bacon paste to a large mixing bowl.
5. Add the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, and dry mustard. Mix gently until evenly combined—avoid overworking the meat.
6. Turn the mixture out onto a flat surface and shape into a loaf about 12 inches long and 2–2½ inches high.

Smoking the meatloaf

1. Preheat your pellet grill to 350°F (175°C).
2. Carefully place the formed meatloaf directly on the smoker grates. Cooking it directly lets grease drip to the tray; if you prefer, form the loaf on a foil-covered sheet pan and slide it onto the grates.
3. Insert a meat probe from the short end into the center of the loaf if your grill has one. Smoke for about one hour, or until the internal temperature reaches 150°F (65°C).
4. Mix the barbecue sauce and ketchup in a small bowl and spread it evenly over the top of the meatloaf.
5. Close the lid and continue smoking until the internal temperature reaches 165°F (74°C).
6. Remove the meatloaf and let it rest for 10–15 minutes before slicing to allow juices to redistribute.

Storage, freezing and reheating

Storage: Refrigerate leftover meatloaf in an airtight container within two hours of cooking. Use within 3–4 days for best quality.

Freezing: Cooked or uncooked meatloaf freezes well. Wrap tightly in plastic wrap and a layer of foil or place in a freezer bag with excess air removed. Freeze up to three months. Thaw uncooked meatloaf in the refrigerator for 24 hours; bring to room temperature for about 30 minutes before cooking.

Reheating: For cooked frozen meatloaf, thaw overnight in the fridge. Preheat oven to 350°F. Cover with foil and bake 15–20 minutes, remove foil and bake another 15–20 minutes until heated through and internal temperature reaches 165°F. For single slices, microwave on a microwave-safe dish covered with a damp paper towel for about one minute per slice.

Frequently asked questions

Favorite side dishes to serve with meatloaf

• Smoked baked beans with ground beef and bacon
• Sweet corn hush puppies
• Southern skillet fried corn
• Twice-baked potatoes