This incredibly juicy and flavorful smoked meatloaf is a game-changing twist on the classic comfort food. Infused with a perfect blend of smoky goodness and melty cheese, this recipe transforms your pellet grill into a flavor-making machine. After countless tests in my outdoor kitchen, I’ve perfected this recipe that even convinced my meatloaf-skeptic husband to ask for seconds!
Why You’ll Love This Smoked Meatloaf
- Incredibly moist and tender – never dry or crumbly
- Beautiful smoke ring that will make your BBQ friends jealous
- Perfect blend of beef, pork, and bacon for maximum flavor
- Melty pockets of cheddar cheese throughout
- No-fuss prep – just mix, shape, and let the smoker work its magic
- Makes amazing leftovers (perfect for a hearty sandwich the next day!)
Let me tell you – this isn’t your average meatloaf recipe. The secret lies in the three-meat blend and that gorgeous smoke ring that develops as it cooks. Sweet fruit woods like apple or cherry create the most magical flavor profile, while the cheese melts into perfect little pockets throughout the meat. And those crispy edges? Pure heaven!
My favorite part about this recipe is how forgiving it is. As long as you don’t overmix (nobody wants tough meatloaf!) and include enough binding ingredients, you’ll end up with a perfectly smoky, cheese-studded masterpiece. I love placing mine on a rack with holes so the smoke can circulate completely around the meatloaf – trust me, it makes such a difference in the final flavor!
The blend of seasonings here is absolutely perfect – just enough to enhance the meat without overwhelming it. And when you cut into that first slice to reveal that stunning pink smoke ring? That’s when you know you’ve mastered backyard smoking. It’s become such a family favorite that my traditional oven-baked version hasn’t seen the light of day in months!
Ingredients You’ll Need & Why
Let’s break down what makes this smoked meatloaf absolutely incredible! Each ingredient plays a crucial role in creating that perfect texture and flavor we’re after.
- Ground Meat Blend – I use a combination of 80/20 ground beef and ground pork. The fat content is crucial here – it keeps our meatloaf juicy and tender, similar to how I make my creamy mushroom sauce rich and velvety. The pork adds extra flavor and moisture.
- Bacon – Finely chopped bacon adds smoky depth and little pockets of flavor that melt into the meat. Trust me, this is a game-changer!
- Eggs & Milk – These are our binding champions! The eggs provide structure while the milk helps keep everything tender. I learned this trick from my grandmother – the proteins in both help hold everything together.
- Italian Panko Breadcrumbs – These aren’t just filler! They absorb and retain moisture while adding texture. The Italian seasoning gives us an extra flavor boost without extra work.
- Fresh Grated Cheddar – Please skip the pre-shredded stuff! Fresh-grated cheese melts beautifully and creates amazing pockets of gooey goodness, just like in my favorite comfort foods.
Essential Success Tips
After testing this recipe countless times (my family definitely wasn’t complaining!), here are my non-negotiable tips for the perfect smoked meatloaf:
- Don’t Skip the Temperature Check – A wireless meat thermometer is your best friend here. We’re aiming for 165°F at the center. This ensures food safety while preventing overcooking.
- The Mixing Method Matters – Mix just until combined! Over-mixing will make your meatloaf dense and tough. Use your hands and think of it like gently tossing a salad rather than kneading bread.
- Perfect Your Loaf Shape – Form a loaf that’s even in thickness throughout. This ensures even cooking and that beautiful smoke ring we’re after. I aim for about 2 inches high all the way across.
- Let It Rest – Give your meatloaf 10-15 minutes to rest after smoking. This allows the juices to redistribute, making every slice perfectly moist.
Step-by-Step Smoked Meatloaf Instructions
Let me walk you through making the most incredible smoked meatloaf – it’s almost as easy as making my favorite creamy chicken alfredo recipe!
Prepare the Meat Mixture
- In a large bowl, combine 1 pound ground beef, 1/2 pound ground pork, and 4 chopped bacon slices
- Add 2 beaten eggs, 1 cup Italian Panko breadcrumbs, and 1/2 cup milk
- Mix in 1 tablespoon seasoned salt, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper
- Fold in 1 diced yellow onion and 1 cup shredded cheddar cheese
Pro Tip: Use your hands to gently combine ingredients – just like making banana pudding, overmixing leads to tough results!
Smoking Instructions
- Preheat smoker to 325°F
- Shape mixture into a uniform loaf on a rack with holes
- Place on smoker and cook for about 1 1/2 hours until internal temperature reaches 165°F
- Let rest 10 minutes before slicing
Recipe Variations & Serving Ideas
Creative Twists
- BBQ Glazed: Brush with your favorite BBQ sauce during the last 30 minutes
- Cheese Stuffed: Create a well in the center, fill with cheese, and seal
- Mini Loaves: Shape into individual portions, perfect for serving like my tender carnitas
Perfect Pairings
- Garlic-buttered corn on the cob
- Crispy smoked potato wedges
- Fresh garden salad with ranch dressing
- Warm, crusty sourdough bread
Make-Ahead Tip: Shape your meatloaf up to 24 hours in advance and keep refrigerated until ready to smoke. Just remember to bring it closer to room temperature about 30 minutes before cooking.
FAQs & Final Thoughts
Frequently Asked Questions
While the smoker gives this meatloaf its signature flavor (just like my creamy marry me chicken pasta), you can bake it in a regular oven at 350°F. You’ll miss the smoky flavor, but try adding a dash of liquid smoke to capture a hint of that taste.
If your meatloaf isn’t holding together, you likely need more binding ingredients. Make sure you’re using enough eggs and breadcrumbs – they’re the glue that holds everything together. Also, avoid overmixing, which can make the texture tough.
Your meatloaf should reach 165°F in the center for food safety. I always recommend using a meat thermometer – it takes the guesswork out completely!
Absolutely! Let it cool completely, wrap it tightly in foil, then pop it in a freezer bag. It’ll keep beautifully for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge.
Final Thoughts
Oh my goodness, friends – this smoked meatloaf is truly something special! Every time I make it, my family practically races to the dinner table. There’s something magical about how the smoke infuses the meat with incredible flavor, while the cheese adds that perfect touch of indulgence. Trust me, even if you’ve never been a meatloaf fan before, this version will change your mind!
Remember to take your time mixing the ingredients – gentle hands make for tender meatloaf! And don’t skip that resting time at the end – it makes all the difference in keeping those beautiful slices intact. I’d love to hear how this recipe turns out in your kitchen – every time someone tells me they’ve tried it, it makes my day!
Smoked Meatloaf
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 8 strips bacon cooked and chopped
- 2 eggs whisked
- 1/2 cup Italian Panko bread crumbs
- 1/4 cup milk
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1/2 cup yellow onion chopped
- 1/2 teaspoon ground black pepper
- 2 cups cheddar cheese shredded
Instructions
- Preheat and prepare electric smoker to 325 degrees F. according to manufacturer’s directions.
- In a large mixing bowl combine all ingredients. Shape into a loaf.
- Place on smoker and smoke until the internal temperature is 165 degrees F which should take about 1 1/2 hours.
- Remove from smoker, slice and serve immediately.
Notes
Any easy trick is to buy a rack to place the meatloaf on and then you can place that rack right onto the smoker rack. This means you don’t have to transfer your meatloaf onto the smoker rack and there’s less chance of it falling apart. Then just remove the rack and bring inside to slice when it’s done! You can use any pan you have it just has to have holes on the bottom, like a grill pan, so the smoke can circulate all around the meatloaf.
Exact cook times will vary depending on the thickness of your meatloaf and smokers. Always cook to temperature, not exact time.
Make Ahead Tips! Absolutely! You can make it in the morning and just tuck it into the refrigerator until you’re ready to cook in the afternoon. Can you freeze meatloaf before cooking? You can do that too! Make the meatloaf and freeze it raw. Then thaw when you’re ready to cook the loaf.
Why does my meatloaf fall apart? It will fall apart because there isn’t enough binder i.e. bread crumbs or eggs. Either will result in a loaf that falls apart.
Wood Chips or Pellet Flavors Sweet fruit woods like apple or cherry are great for this recipe, but you could also use a competition blend.
Leftovers Meatloaf will keep in the refrigerator for four to five days. If you think it will be a while before it’s eaten, just wrap it well and tuck it into the freezer. Well wrapped and sealed, it will last up to three months. When you’re ready for a great meatloaf sandwich, you know what to do!
Leave a Reply