Pellet Grill Smoked Meatloaf
This smoked meatloaf turns a comfort-food classic into backyard BBQ with a juicy beef-and-pork loaf, bold rub, optional bacon wrap, and a sticky Jack Daniels BBQ glaze.
Equipment
- Smoker or pellet grill Set up for indirect cooking at 225-250 degrees F
- Wire Rack Keeps the meatloaf free-form and exposed to smoke on all sides
- Foil-lined sheet pan For shaping and transferring the loaf
- Instant-read thermometer or probe thermometer For checking the center of the meatloaf
- Small saucepan For simmering the Jack Daniels glaze
Ingredients
For the Meatloaf
- 2 pounds 80/20 ground beef fat content helps keep the loaf moist during smoking
- 1 pound ground pork for a richer beef-and-pork blend
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 large eggs lightly beaten
- 1/2 cup breadcrumbs or rolled oats binder for moisture and structure
- 2 tablespoons Worcestershire sauce
- 3 tablespoons BBQ rub use a savory beef-friendly rub
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper optional, for mild heat
- 1 cup pepper jack cheese cubed
- 10 slices standard-cut bacon optional, for a bacon wrap or weave
For the Jack Daniels Glaze
- 1 cup BBQ sauce or ketchup-based BBQ sauce
- 2 tablespoons Jack Daniels Tennessee whiskey
- 2 tablespoons brown sugar packed
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat your smoker or pellet grill to 225-250 degrees F using hickory or cherry wood.
- In a large bowl, gently combine the ground beef, ground pork, onion, garlic, eggs, breadcrumbs or oats, Worcestershire sauce, BBQ rub, smoked paprika, cumin, black pepper, cayenne, and pepper jack cheese. Mix only until combined so the loaf stays tender.
- Shape the mixture into a tight free-form loaf about 9-10 inches long and 4-5 inches wide. Place it on a wire rack set over a foil-lined sheet pan.
- If using bacon, wrap the loaf with standard-cut bacon or build a simple bacon weave around the outside.
- Place the wire rack directly on the smoker grates. Smoke with the lid closed until the meatloaf begins to set and develop color, about 2 hours.
- While the meatloaf smokes, combine the BBQ sauce, Jack Daniels, brown sugar, apple cider vinegar, and Worcestershire sauce in a small saucepan. Simmer over medium-low heat for 5-7 minutes until slightly thickened.
- Brush the glaze over the meatloaf during the final 30-45 minutes of smoking so it sets into a sticky, caramelized crust.
- Continue smoking until the center of the meatloaf reaches 160 degrees F on an instant-read thermometer or probe thermometer.
- Transfer the meatloaf to a cutting board, tent loosely with foil, and rest for 10-15 minutes before slicing.
Notes
Cook the meatloaf free-form on a wire rack rather than in a loaf pan so smoke can reach all sides and grease can drip away. Use standard-cut bacon if wrapping; thick-cut bacon may not render fully at 225-250 degrees F. Always verify doneness with a thermometer in the center of the loaf.