Smoked Meatloaf

posted in: Beef, Pork 0
Smoked Meatloaf

Smoked Meatloaf

Have you ever heard the old saying ... "This ain't your Mama's Meatloaf". I've seen it over the years on cooking Forums and I'm still trying to figure out a recipe for my Mama's Meatloaf. I do know that I've developed a descent meatloaf recipe which was good baked in the oven but is great when smoked in my Green Mountain Grills WiFi controlled Davy Crockett wood pellet smoker and grill.

Formed Meatloaves
Meatloaves after 1 hour of smoke
Smoked Meatloaves Resting


  • 1 lb 80/20% Hamburger
  • 1 lb Jimmy Dean Pork Sausage
  • Medium red onion, diced
  • ½ red bell pepper, diced
  • 2 eggs
  • 1 cup Italian breadcrumbs
  • 1 tsp granulated garlic
  • 1 tsp garlic salt
  • 2 tsp black pepper
  • 1 cups tomato sauce


  • Mix all ingredients in a large bowl, separate evenly and shape into two meatloaves (reserve 1 cup tomato sauce)
  • Preheat your wood pellet smoker grill or Green Mountain Grills WiFi Controlled Davy Crockett to 180ºF using Premium Perfect Mix hard wood pellets
  • Smoke the meatloaves at 180ºF for an hour
  • Bump the Davy Crockett pit temperature to 350ºF to finish the cook until the internal temperature reached 160ºF
    • Near the end of the cook top the meatloaves with the remaining tomato sauce
  • Rest the meatloaves loosely under a foil tent for 10 minutes before serving
Sliced Smoked Meatloaf
Smoked Meatloaf with sides

For planning purposes only: It took about 2¾ hours from start to finish. Always cook to internal temperatures. Served with a side of peas & pearl onions and steamed potatoes topped with brown gravy. After I took the picture, I smothered my meatloaf with brown gravy ... can't have meatloaf without gravy - Right!!

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