This Smoked Meatloaf cooked on a Pit Boss Pellet Grill is an elevated take on the classic meatloaf. It’s stuffed with gooey cheese and smoked low and slow on a pellet smoker for a deep, savory smoke flavor. This hearty main course is destined to become a family favorite.
If you enjoy this recipe, try my Smoked Meatballs Wrapped in Bacon next!
This Pit Boss meatloaf is one of my go-to dinner recipes. The combination of melty cheese, a pronounced smoke ring, and a tangy BBQ glaze creates a satisfying balance of textures and flavors. Serve it with smoked corn on the cob, smoked baked potatoes, or cheesy smoked potatoes — all of which can be prepared on the pellet grill alongside the meatloaf.
You can cook this stuffed meatloaf on any pellet smoker or electric smoker. I’ve made it on Pit Boss, Traeger, and Masterbuilt smokers with consistently great results. I prefer hickory pellets for a subtle, bacon-like smoke; feel free to experiment with apple, cherry, or pecan for a fruitier profile.
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Why this recipe works
- Rich, smoky flavor. The pellet grill adds a depth that elevates classic meatloaf ingredients.
- Moist and tender. A blend of beef and pork plus BBQ sauce keeps the loaf juicy and flavorful.
- Simple to make. Shape the loaf, put it in the smoker, and let the grill do the work.
Ingredients
- Ground meat. A mix of ground beef and ground pork provides the best flavor and texture.
- Breadcrumbs. Panko adds lightness, but any breadcrumbs will work.
- BBQ sauce. Used in the meat mixture for moisture and again as a glaze for a caramelized finish.
- Onion. Dried onion is convenient and flavorful; substitute a finely chopped fresh onion if preferred.
- Worcestershire sauce. Adds savory depth; adjust to taste.
- Seasonings. Garlic powder, onion powder, smoked paprika, sea salt, and ground black pepper.
- Cheese. Shredded white cheddar melts beautifully for a gooey center.
See the printable recipe card below for exact quantities and the full ingredient list.
How to smoke a meatloaf on a pellet grill
- Preheat. Set your Pit Boss pellet smoker to 250°F (about 121°C).
- Combine. In a large bowl, gently mix the ground meats, eggs, BBQ sauce, breadcrumbs, dried onion, Worcestershire, garlic powder, smoked paprika, onion powder, salt, and pepper. Use clean hands and mix only until combined to avoid a dense meatloaf.
- Layer cheese. Press half of the meat mixture into a loaf shape on parchment paper. Spread a generous layer of shredded cheese over it, leaving a small border.
- Shape. Top with the remaining meat mixture and seal the edges so the cheese stays inside. Make sure the loaf has an even thickness for steady cooking.
- Smoke. Place the meatloaf on a grill tray or wire rack and smoke with the lid closed for about 2 hours, or until an instant-read thermometer in the thickest part reaches 160°F (71°C).
- Glaze. Brush extra BBQ sauce over the loaf and smoke for an additional 25–30 minutes so the sauce can caramelize.
- Rest. Remove the meatloaf and let it rest 5–10 minutes before slicing to retain juices and help it hold together.
Variations and substitutions
Ideas to customize the loaf:
- Swap the protein. Use ground turkey, chicken, or venison for a leaner option.
- Add heat. Mix in diced jalapeño, cayenne, or a splash of hot sauce.
- Bacon-wrapped. Wrap the loaf in bacon strips before smoking for added richness.
- Mini loaves. Make individual portions—reduce cook time accordingly.
- Different cheese. Substitute mozzarella or pepper jack for a milder or spicier melt.
- Gluten-free. Use gluten-free breadcrumbs.
- Low-carb. Replace breadcrumbs with almond flour or crushed pork rinds.
Related Recipes: Classic Meatloaf with BBQ Sauce and Brown Sugar, a collection of smoked beef recipes, and Smoked Venison Meatballs on the pellet grill.
Storage
Refrigerator. Store leftovers in an airtight container for 3–4 days.
Freezer. Wrap tightly and freeze up to two months in a freezer-safe bag or container.
Reheat. Warm in a 350°F (175°C) oven until heated through, or microwave slices for a quick option—avoid overcooking to prevent drying.
Frequently asked questions
Yes. Bake in a conventional oven at 350°F (175°C) until the internal temperature reaches 160°F (71°C).
Yes. Prepare the mixture a day ahead and refrigerate. Bring to room temperature briefly before smoking or baking for even cooking.
Common causes are insufficient binder (eggs or breadcrumbs), overmixing, or slicing too soon. Let it rest before slicing to help it hold shape.
Hickory, mesquite, pecan, maple, apple, and cherry are all excellent choices. Use a blend if you prefer a balanced smoke profile.
What to serve with smoked meatloaf on pit boss pellet grill
Perfect side dishes that complement smoked meatloaf:
- Smoked cauliflower
- Twice-baked mashed potatoes
- Creamy coleslaw
- Smoked mac and cheese
- Smoked baked beans with bacon
- Old-fashioned cucumber salad
- Tomato basil cucumber salad
More easy smoker recipes
- Pellet Grill Smoked Brisket
- Best Smoked Salmon on Pellet Grill Recipe
- Smoked Beer Can Chicken On Pellet Grill
- Easy Smoked Chicken Legs Recipe On Pellet Grill
Printable Recipe
Smoked Meatloaf on Pit Boss Pellet Grill
Equipment
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Pellet grill (Pit Boss, Traeger, etc.)
Ingredients
- 1½ pounds ground beef
- ½ pound ground pork
- 1 cup Panko breadcrumbs
- 2 large eggs
- ½ cup BBQ sauce plus more for glazing
- 2 tablespoons dried onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1½ cups grated cheddar cheese
- fresh parsley for garnish optional
Instructions
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Preheat your pellet smoker to 250°F (121°C).
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In a large bowl, combine the ground beef, ground pork, Panko breadcrumbs, eggs, BBQ sauce, dried onion, Worcestershire sauce, garlic powder, smoked paprika, onion powder, sea salt, and black pepper. Mix gently with clean hands until everything is evenly combined; do not overmix.
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Press half of the meat mixture into a loaf shape on a parchment-lined baking sheet and spread the shredded cheese over it, leaving a small margin around the edges.
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Top with the remaining meat mixture and seal the edges to enclose the cheese.
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Transfer the loaf to a grill tray or rack and smoke for about 2 hours, or until the internal temperature reaches 160°F (71°C).
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Brush with extra BBQ sauce and continue cooking 25–30 minutes to caramelize the glaze.
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Remove from the smoker and let rest 5–10 minutes. Slice and serve.
Video
Notes
- Keep the loaf thickness even for uniform cooking.
- Always use a thermometer for doneness; target 160°F (71°C).
- Store leftovers airtight in the fridge for 3–4 days or freeze up to 2 months.
Nutrition
The provided nutrition information is automatically calculated and is an estimate only.
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