Smoked meatloaf elevates this timeless comfort dish with smoky depth and tender, juicy texture.
I thought my oven-baked meatloaf was unbeatable until we tried smoking it on a pellet grill. The smoky infusion transforms a familiar favorite into something extraordinary — rich in flavor with a beautiful smoke ring. Fire up your smoker and discover how a little smoke can redefine this classic.
Easy sides to serve with this meatloaf include southern potato salad, a bacon, lettuce, and tomato wedge salad, or air-fryer roasted carrots for a simple, flavorful meal.
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
- Roughly chop five slices of bacon so it processes evenly and won’t tangle the blade.
- Mix the chopped bacon with salt, pepper, garlic powder, onion powder, paprika, and brown sugar.
- Pulse the bacon and spice mixture in a food processor until it becomes a paste.
- Transfer the bacon paste to a large bowl.
- Add the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, and dry mustard. Gently combine until evenly mixed — avoid overworking the meat.
- On a flat surface, shape the mixture into a 12-inch loaf about 2–2½ inches high.
Smoking the meatloaf
- Preheat the pellet grill to 350°F (175°C).
- Place the formed meatloaf directly on the grill grates. Cooking directly on the grates lets drippings fall to a drip tray; if you prefer, form the loaf on a foil-lined sheet pan and slide it onto the grill for easier handling.
- Insert a meat probe from the side into one of the short ends of the loaf. Smoke for about one hour or until the internal temperature reaches 150°F.
- Mix the barbecue sauce and ketchup, then brush the mixture evenly over the top of the meatloaf.
- Close the lid and continue smoking until the meatloaf reaches an internal temperature of 165°F.
- Remove and let the meatloaf rest for 10–15 minutes before slicing to retain juices.
Storage, freezing and reheating
Storage: Refrigerate leftovers in an airtight container within two hours of cooking and use within 3–4 days.
Freezing: Cooked or uncooked meatloaf can be frozen up to three months. Wrap tightly in plastic wrap or place in a freezer bag, removing as much air as possible.
Thaw uncooked meatloaf in the refrigerator for 24 hours before cooking. Let it sit 30 minutes at room temperature before smoking.
Reheating: Thaw cooked meatloaf overnight in the refrigerator. Reheat in a 350°F oven covered with foil for 15–20 minutes, then remove foil and heat another 15–20 minutes until the internal temperature reaches 165°F. For single slices, microwave on a microwave-safe plate covered with a damp paper towel for about one minute per slice.
Frequently asked questions
Choose a ground beef with enough fat to keep the meatloaf moist. An 80/20 or 85/15 lean-to-fat ratio works well — leaner blends risk a dry, crumbly loaf while very fatty mixes can be greasy.
Yes. You can form the loaf up to two days ahead. Keep it tightly wrapped or in an airtight container in the fridge and let it sit at room temperature about 30 minutes before cooking.
Mild fruitwoods like apple or maple, or classic woods like hickory or oak, pair nicely with beef. Choose pellets based on how pronounced you want the smoke flavor to be.
Yes. Ground turkey cooks faster and is leaner, so check the internal temperature earlier — around 155°F — before glazing, then finish to 165°F. Allow it to rest before slicing.
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
Smoked Meatloaf
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Ingredients
- 5 slices raw bacon
- 2 ½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¾ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons paprika
- 3 tablespoons 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
Instructions
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Preheat the grill to 350 degrees F.
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Chop the bacon into small pieces.
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Combine the chopped bacon, salt, pepper, garlic powder, onion powder, paprika and brown sugar in a food processor. Pulse until the mixture forms a thick paste.
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Scrape the paste into a mixing bowl. Add the ground beef, breadcrumbs, milk, egg, Worcestershire, and mustard. Mix until combined.
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Form the beef mixture into a 12-inch loaf on a flat surface.
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Carefully transfer the formed meatloaf directly onto the smoker grate.
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Smoke the meatloaf for one hour, or until the internal temperature reads 150°F on a meat probe.
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Combine the barbecue sauce and ketchup in a small bowl and spread over the top of the meatloaf.
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Close the lid and smoke until the internal temperature reaches 165°F.
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Allow the meatloaf to rest for 10–15 minutes before serving.
Video
Notes
Freezing: Cooked or uncooked meatloaf freezes well for up to three months when wrapped tightly or placed in a freezer bag with excess air removed.
Reheating: Thaw cooked meatloaf overnight in the fridge. Reheat covered with foil in a 350°F oven for 15–20 minutes, remove foil and heat another 15–20 minutes until 165°F. Microwave single slices covered with a damp paper towel for about one minute per slice.