It’s time to up your meatloaf game with this easy smoked meatloaf! Using a mix of ground beef, pork, aromatics and a few herbs, this meatloaf is smoky, juicy and delicious.
How to Cook Meatloaf on a Smoker
Follow these simple steps to get the perfect smoked meatloaf.
- Chop up the garlic, onion and celery
- Add in the ground beef and pork, seasonings and coconut aminos
- Mix it all together (time to get your hands dirty)
- Form the mixture into a loaf shape and transfer to the smoker
- Smoke for and hour and then cook at a higher temp until the meatloaf reaches 155° Fahrenheit
Need a side dish? Check out this listing of healthy BBQ sides!
The Smoked Meatloaf Glaze
I usually don’t like a glaze on my meatloaf. It brings back memories of overcooked meatloaf with ketchup slathered on it.
When meatloaf is smoked, it already has a bunch of savory and smoky flavor, so a glaze is really optional and just adds a nice tangy crust to the meatloaf.
All you need are 3 ingredients:
- Ketchup (sugar free if you’re keeping things low carb)
- Coconut aminos
Just whisk the ingredients together and slather it on top of the meatloaf during the last 20-30 minutes of cooking (exact instructions below).
Looking for more? Check out these mouthwatering summer BBQ recipes!
Any Smoker, but ours is a Traeger Meatloaf
This recipe works with any pellet grill or smoker. We have a Traeger pellet grill, so that’s what we used. It’s great because you can set the probe in the meat and watch the temp rise with an app on your phone. It’s makes cooking this smoked meatloaf recipe very easy.
- The exact cooking times in the recipe are what I experienced. They will vary based on your meatloaf and smoker. Watch the temperature of the meatloaf carefully with an instant read thermometer and cook to the temperature noted.
- You can prep the meatloaf ahead of time if desired. Just mix it all up and cover and refrigerate until you’re ready to cook it.
- Take your time to form the loaf so to minimize cracking and falling apart. You’ll need to smooth out the edges as much as possible.
- Follow the recipe for transferring the meatloaf to the smoker. Alternatively, you could shape the loaf on a grill pan and just set the pan on your grill for cooking.
Your Turn To Make This Easy Smoker Recipe
Fire up your smoker or pellet grill and give this delicious meatloaf a try. You’ll be amazed by the flavor and how easy this recipe is to prep and cook.
If you try it, be sure to leave a rating and comment below and let us know how it goes. Also, take a pic to share on Instagram. Tag us @realsimplegood, we love to see what you’re cooking!
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Unbelievably Easy Smoked Meatloaf
- 3 cloves (3 cloves) garlic, minced
- 1/2 (1/2 ) onion, fine dice
- 2 sticks (226.8 g) celery, fine dice
- 1 lb (907.18 g) ground beef
- 1 lb ground pork
- 2 eggs
- 1/3 cup (60 g) coconut aminos, (see notes) also used in the glaze below
- 2 tsp (2 tsp) ground sage
- 2 tsp (2 tsp) parsley
- 1 tsp (1 tsp) pepper
For the glaze (optional):
- 1/4 cup ketchup
- 1 tbsp coconut aminos
- 1 tsp mustard, (your preference, plain yellow mustard is great)
- Preheat your smoker to 225° Fahrenheit.
- Prep the garlic, onion and celery as noted.
- Place the ground beef, pork, egg, coconut aminos and chopped veggies in a bowl. Add the oregano, parsley and pepper. Mix the ingredients together with your hands to incorporate evenly.
- Add some oil to a baking sheet. Transfer the meatloaf mixture to the sheet and form it into a loaf shape with your hands. Try and make it look like the shape of a small loaf of bread, smoothing the top and edges as much as possible.
- Carry the meatloaf out to the smoker and carefully transfer it to the preheated grill. Simply place the edge of the baking sheet on the grill and slide the loaf off onto the smoker with your hands or a spatula.
- Smoke the meatloaf at 225° for one hour.
- If you are using the optional glaze, make it while the meatloaf is smoking. Add all of the glaze ingredients to a bowl and mix well. Refrigerate.
- After 1 hour of smoking, turn the smoker up to 350°. Continue to cook the meatloaf until it reaches an internal temperature of 130° (about 30-40 minutes of additional cooking after turning the smoker up).
- If using the glaze, brush the glaze all over the meatloaf. Continue to cook the meatloaf until it reaches the final internal temperature of 155° (about 20-30 minutes of additional cooking after adding the glaze).
- Carefully remove the meatloaf from the grill and and allow to rest for at least 15 minutes before slicing and serving. The meatloaf will continue cooking while resting to reach a final internal temperature of 165°.
- As an alternative to coconut aminos, you can make your own using our DIY coconut aminos substitute recipe. Or you can substitute beef broth for the coconut aminos.
- Nutrition amounts are per serving and an estimate provided for those following a Ketogenic or low-carb diet. The amounts listed include the optional glaze for this recipe. See our full nutrition information disclosure here.