When it comes to elevated comfort food, few dishes can compete with the classic appeal of a well-crafted meatloaf. But what happens when you take this beloved staple and give it a smoky twist? The result is nothing short of phenomenal. This BBQ smoked meatloaf recipe is a game-changer for pellet grill or Traeger enthusiasts, yielding a rich, meaty flavor that’s simply divine. The addition of garlicky tomato glaze elevates the dish to new heights, making it a true crowd-pleaser. Trust us – once you try this recipe, you’ll be hooked!
Why You’ll Love This
Imagine sinking your teeth into a juicy, flavorful meatloaf that’s bursting with rich, smoky goodness. That’s exactly what you’ll get when you try this incredible Traeger smoked meatloaf recipe. The best part? It’s surprisingly easy to make and requires minimal effort beyond seasoning the meat and letting it cook to perfection.What sets this recipe apart from traditional oven-baked meatloaf is the unmistakable smoky flavor that infuses every bite. Whether you’re a seasoned grill master or just looking for a new twist on a classic comfort food, this smoked meatloaf is sure to impress. And the best part? It’s a crowd-pleaser – everyone will be asking for seconds.This recipe has it all: tender, moist meat, bold flavors, and that unmistakable smoky zing that elevates it from ordinary to extraordinary. So why settle for boring old oven-baked meatloaf when you can have the best of both worlds with this Traeger smoked meatloaf? Trust me, your taste buds (and your guests) will thank you.
How to Make Smoked Meatloaf
This smoker ground beef recipe is a cinch to prepare. Let’s dive into the straightforward steps. For a more detailed guide with precise measurements, refer to the printable recipe card.Before firing up the smoker, start by cooking some of the ingredients. While it heats up, cook the bacon in a pan until crispy, then remove and set aside. Next, sauté the peppers and onion in the same pan until they’re tender. Mix in the softened cream cheese, sour cream, and minced garlic to create a creamy base.Once that’s done, combine the cooked onion mixture with ground beef, beaten eggs, crumbled pork rinds, salt, pepper, paprika, and any other desired seasonings. Shape the mixture into a loaf and place it in a loaf pan.Preheat your smoker to 2 hours of slow-cooked goodness. During this time, prepare the glaze by mixing sautéed onions with ketchup, Worcestershire sauce, minced garlic, and cumin. Use half of the glaze to coat the meatloaf, then apply the remaining mixture for an additional 20 minutes.After that, let the Traeger smoked meatloaf rest before slicing it up and garnishing with parsley. Serve it warm, perhaps with your favorite BBQ sauce on the side.
How to Serve It
Meatloaf is a comfort food staple that screams ‘cozy night in’ to me, and I think it’s perfectly paired with a warm, fluffy serving of mashed potatoes and an abundance of them! The simplicity of green beans on the side or the added flair of veggie kabobs cooked to perfection on my pellet grill or Traeger also make for a satisfying accompaniment. And because you can never have too much BBQ sauce, I like to keep some extra on hand to drizzle over the top for an added layer of flavor.
Tips for Storing and Freezing Meatloaf
For optimal freshness, consider storing any leftover meatloaf in heavy-duty foil and refrigerating it for up to four days. Alternatively, portion out smaller servings and freeze them for up to six months. When reheating, simply place the meatloaf in an oven-safe dish, add a splash of water or beef broth, cover with foil, and let it warm up in a 250°F oven for 20-30 minutes. Just be sure to check the internal temperature before serving. And don’t forget to appreciate the beauty of that incredible meatloaf – its irresistible charm is simply undeniable!
Fun Meatloaf Facts
As you savor each bite of your succulent BBQ smoked meatloaf, you might be surprised to learn that this beloved dish has a rich history. In medieval Europe, home cooks added spices, nuts, and fruit to their recipes, creating a flavorful medley. Fast-forward to ancient Rome, where meatloaf made its debut in the 5th century, with Roman cooks incorporating wine-soaked bread into their versions.The international appeal of meatloaf is evident, with various cultures putting their own twist on the classic dish. Greek, Hungarian, German, Filipino, and Italian recipes often feature boiled eggs as a key ingredient. Meanwhile, during the Great Depression, meatloaf proved to be a practical solution for stretching limited meat supplies by incorporating oats or breadcrumbs.Today, meatloaf has evolved from humble beginnings to become a staple on menus at top-rated restaurants, where gourmet versions featuring exotic ingredients are all the rage. Yet, it remains just as beloved in homes across the country, where families gather around the table to enjoy their own signature meatloaf recipes, whether they’re classic or creatively inspired by BBQ sauce and other add-ins.
Smoked Meatloaf FAQs
When it comes to ensuring that your meatloaf doesn’t dry out, there are two crucial elements to consider. First, it’s essential to choose ingredients that will help keep the loaf moist. In this recipe, pork rinds, bacon, egg, and vegetables all contribute to the overall juiciness. These ingredients not only add flavor but also provide fat and liquid content, which are vital in preventing drying out. The second key factor is cooking time – overcooking can easily lead to a dry, unappetizing meatloaf. To achieve optimal results, it’s crucial to strike a balance between cooking the loaf long enough to ensure food safety and not so long that it becomes desiccated.As for creating a smoked meatloaf without a smoker, the answer is a resounding yes! In fact, some of the most mouthwatering meatloaves are cooked in an oven or on a covered grill every day. While you may not be able to replicate the exact same smoky flavor (unless you add a few drops of liquid smoke!), these cooking methods can still yield outstanding results. By using a combination of high-quality ingredients and careful cooking techniques, it’s entirely possible to create a delicious, satisfying meatloaf that rivals its smoked counterpart.
BBQ Smoked Traeger Meatloaf Recipe
BBQ Smoked Meatloaf with Glaze
Indulge in the rich flavors of a BBQ smoked meatloaf, expertly crafted for your pellet grill or Traeger. The aromatic combination of garlic and tomatoes in the glaze will transport you to a culinary paradise, where the tender meat, savory BBQ sauce, and other delectable ingredients meld together in perfect harmony. With a mere 15 minutes of prep time, this mouthwatering dish can be yours in just under three hours, serving nine generous portions.
Instructions
As you prepare to infuse your dish with that signature smoky flavor, preheat your smoker to a steady 225 degrees Fahrenheit with the lid closed for at least 15 minutes. Meanwhile, blend pork rinds in a food processor until they reach a fine crumb texture. The savory aroma of cooking bacon is sure to fill the air as you cook it to a crispy perfection, then mince it and set it aside. Don’t discard the rendered bacon grease just yet – you’ll need it for the next step. Reduce the heat and add diced onions and bell peppers to the pan, allowing them to soften and brown in the savory mixture. Remove ⅛ cup of this caramelized onion mix and reserve it for the glaze later on. Stir in minced garlic, cream cheese, and sour cream until well combined, then remove from heat. In a large mixing bowl, combine the onion mixture with beef, sausage, eggs, pork rinds, crispy bacon, salt, pepper, smoked paprika, and any other desired seasonings. Form this flavorful mix into a loaf shape and place it in a loaf pan, ready to be enveloped by the gentle heat of your smoker for 2 hours. When there’s just 20 minutes left on the timer, use a food processor to purée the reserved caramelized onions until smooth. In a small bowl, whisk together this puréed onion mix with ketchup, Worcestershire sauce, garlic powder, and cumin. Use half of this glaze to give your meatloaf a rich coating during its final 20 minutes of cooking, then carefully transfer it from the loaf pan to a baking sheet. Finish by drizzling the remaining glaze over the top and letting it cook for another 20 minutes before removing it from the smoker and allowing it to rest for 10 minutes. Slice into thick slabs and garnish with fresh parsley for a dish that’s sure to impress.
