Just when you thought meatloaf had reached its peak, a wood-fired Traeger Smoked Meatloaf elevates the classic into something unforgettable—especially with the tangy-sweet glaze that finishes it. This version is simple, smoky, and perfect for feeding a crowd.
Traeger Smoked Meatloaf
This Traeger Smoked Meatloaf is adapted from a classic meatloaf recipe for a wood-pellet grill. The smoke adds a depth of flavor you won’t get in the oven, while a bright, slightly sweet glaze brings the balance. Use a disposable foil grill pan for the easiest prep and cleanup, and be sure to spray it lightly with non-stick cooking spray before pressing in the meat mixture.
If you plan to serve this at a gathering, it’s forgiving and can be prepared ahead of time up to the point of smoking, then finished on the grill when guests arrive.
Check out all of my Traeger recipes for more smoked favorites.
How to Make Smoked Meatloaf
Choose high-quality ground beef — an 85/15 or 82/20 blend works well. You want enough fat to keep the loaf moist without making it greasy. Finely dice a medium onion so it blends into the meat and distributes flavor evenly. Combine the onion and other mix-ins first, then gently incorporate the ground beef. Use your hands or a spoon, but avoid over-mixing to keep the texture tender.
Form the loaf in a lightly sprayed disposable 10×13-inch foil pan and leave a small gap between the edges of the loaf and the pan to allow for airflow and even cooking.
Try a smoked bourbon variation for a richer glaze and deeper flavor.
A note about flipping
When the loaf has cooked long enough to hold together, you’ll flip it out of the pan onto the grill grate for extra smoke exposure and crisped edges. Be careful: the loaf should be firm enough to move without falling apart but not so done that it dries out during the final cook. Use a flat, heat-safe tool and a cookie sheet to help slide it off the pan, and protect your hands from hot juices.
More Traeger beef recipes and smoked classics to explore.
How to Make the Glaze
Make a bright glaze from ketchup, yellow mustard, brown sugar, and apple cider vinegar. Combine the ingredients in a saucepan and bring them to a gentle simmer. Stir frequently until the glaze thickens slightly and the flavors meld. This glaze is meant to be plentiful — reserve some to spoon over the finished slices.
If you prefer, use your favorite BBQ sauce in place of the glaze for a more traditional barbecue flavor, especially in summer cookouts.
Can You Make This Meatloaf in the Oven?
Yes. The base recipe works well in a conventional oven, though you will miss the distinct flavor that real wood smoke provides. If baking, skip the flipping step and roast the loaf in the foil pan until cooked through. Finish with the glaze in the oven for a glossy top.
How Long Does Smoked Meatloaf Last in the Fridge?
Store leftovers in an airtight container and consume within three days. Smoked meatloaf makes excellent sandwiches and reheats well when warmed gently in the oven or microwave.
Sliced meatloaf with extra glaze is especially good on toasted bread with a smear of mayo or mustard.
Can You Skip the Flip?
If you’re concerned about the loaf falling apart, you can leave it in the foil pan for the entire cook. The loaf will still be delicious, though it won’t develop the same smoky crust and crispy edges that occur when it is exposed directly to the grill grates.
Serve This With
Classic sides that pair beautifully with smoked meatloaf include smoked potato salad, creamy garlic mashed potatoes, and smoked mac and cheese. Grilled corn on the cob is a bright, simple side that complements the smoky richness of the loaf. Finish plates with extra glaze spooned over the meat and potatoes for the best experience.
Traeger Smoked Meatloaf
Delicious smoked meatloaf finished with a tangy, sweet glaze. Smoky, moist, and perfect for family dinners or weekend gatherings.
Ingredients
Meatloaf
- 1 small onion, finely diced
- 3 large eggs
- 2 egg yolks
- ¼ cup milk
- ½ cup ketchup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dry mustard
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 tablespoon minced garlic
- ½ cup panko breadcrumbs
- 1 sleeve crushed saltine crackers
- 3 pounds 85/15 ground beef
Sauce / Glaze
- 1 ½ cups apple cider vinegar
- 1 ½ cups light brown sugar
- 1 tablespoon yellow mustard
- ¼ cup ketchup
Instructions
- Preheat your smoker to 325°F following the manufacturer’s directions for your unit.
- Combine all glaze ingredients in a saucepan and stir well. Bring to a gentle simmer and cook, stirring frequently, until the mixture thickens slightly and the flavors combine. Keep warm while you prepare the loaf.
- Finely chop the onion. In a large bowl, mix the onion with eggs, egg yolks, milk, ketchup, salt, pepper, mustard, onion powder, garlic powder, parsley, minced garlic, panko, and crushed saltines. Stir to combine.
- Add the ground beef and gently mix just until combined. Avoid overworking the meat to keep the loaf tender.
- Press the meat mixture into a lightly sprayed disposable 10×13-inch foil pan, leaving a small gap between the meat and the edge of the pan to allow heat and smoke circulation.
- Pour about one-third of the glaze over the top of the loaf, leaving room for juices to mix with the glaze as it cooks.
- Place the pan on the smoker and cook for 30–45 minutes, or until the loaf is firm enough to hold together when flipped onto the grate. Cooking times vary by smoker, so rely on feel and internal temperature rather than time alone.
- Carefully drain excess juices and fat into a heat-safe container. Using a flat, heat-proof surface such as a cookie sheet, flip the loaf out of the pan onto the grill grates.
- Brush more glaze over the exposed surface, close the smoker lid, and cook an additional 10 minutes. Baste again and cook another 10–15 minutes until the internal temperature reaches at least 160°F.
- Remove the meatloaf from the smoker by sliding it onto a cookie sheet or lifting with a spatula. Let rest for 10 minutes to allow juices to redistribute.
- Slice into squares or thick slices and serve with extra glaze.
Notes
There should be extra glaze—reserve it to spoon over slices and mashed potatoes on the plate. If you prefer a spicier glaze, add a dash of hot sauce or a pinch of cayenne while simmering.
Nutrition Information (estimate)
Yield: 12 servings. Serving size: 1. Amount per serving (estimate): Calories 198; Total Fat 5g; Saturated Fat 2g; Cholesterol 90mg; Sodium 316mg; Carbohydrates 32g; Sugar 26g; Protein 7g.
Nutrition data is an estimate. For medical or dietary needs, consult a trusted nutrition resource.
Pin for later: Save this recipe and make it again for your next cookout—smoked meatloaf leftovers make outstanding sandwiches.