12 Juicy Smoked Meatloaf Recipes for Pellet Grills

Smoked meatloaf is a simple way to add rich, smoky flavor to a familiar family favorite. These pellet grill recipes offer plenty of options, from classic comfort food to fresh twists with tasty glazes and seasonings. Whether you’re planning a weeknight dinner or a relaxed weekend meal, you’ll find practical ideas to try at home.

Helpful Tips Before You Start

A few simple choices can help your smoked meatloaf stay juicy and cook evenly on a pellet grill.

Choose the Right Meat Blend

Ground beef with some fat, such as 80/20, helps keep meatloaf moist during smoking. If you use leaner meat, consider mixing in ground pork or another source of moisture.

Mix Gently

Combine the ingredients just until they come together. Overmixing can make the loaf dense and firm.

Shape for Even Cooking

Form the mixture into a uniform loaf so it cooks at a steady rate. A loaf that is too thick may take longer to reach a safe internal temperature.

Use a Meat Thermometer

Check the temperature in the center of the loaf, away from the pan or grill grates. Cook ground meatloaf to 160°F, then let it rest briefly before slicing.

Add Glaze Near the End

Brush on sugary barbecue sauce during the final part of cooking so it has time to set without burning.

Classic Hickory-Smoked Meatloaf with Tangy Tomato Glaze

This classic meatloaf gets its smoky flavor from hickory pellets and stays tender with a simple mix of beef, breadcrumbs, milk, and egg. A tangy tomato glaze adds a familiar sweet-and-savory finish without overpowering the smoke.

It’s a cozy main dish for a weekend dinner or an easy meal to share with family. Let the loaf rest before slicing so it holds together and keeps its juices.

Classic Hickory-Smoked Meatloaf with Tangy Tomato Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 80% lean
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• 1 large egg
• ¼ cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ cup ketchup, divided
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• Hickory pellets, for the pellet grill

fremgangsmåte

 

• Preheat the pellet grill to 250°F using hickory pellets. Set it up for indirect cooking so the meatloaf can smoke without sitting over direct heat.
• In a large bowl, stir together the breadcrumbs and milk. Let them stand for a minute, then mix in the egg, diced onion, Worcestershire sauce, salt, pepper, and garlic powder.
• Add the ground beef and 2 tablespoons of the ketchup. Mix gently with your hands just until combined. Avoid packing the mixture tightly, which can make the loaf dense.
• Shape the mixture into a loaf on a sheet of foil or a grill-safe tray, leaving the top and sides exposed to the smoke. Place it on the grill and smoke until the center reaches 150°F on an instant-read thermometer.
• While the meatloaf smokes, stir together the remaining ketchup, apple cider vinegar, and brown sugar in a small bowl. Brush the glaze over the top and sides of the loaf.
• Continue cooking until the center reaches 160°F. Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing.

merknader

For a more pronounced tang, add a little extra apple cider vinegar to the glaze before brushing it on. Use a thermometer to check the center rather than relying on the outside color, and slice the rested loaf with a sharp knife for neat portions.

Course: Main Course
Cuisine: American
Equipment: Pellet Grill, Large Mixing Bowl, Small Bowl, Instant-Read Thermometer

Bacon-Wrapped Beef Meatloaf with Smoky Barbecue Sauce

Smoked beef meatloaf gets an extra-savory finish from a crisp bacon wrap and a tangy barbecue glaze. A pellet grill keeps the loaf gently smoky while the bacon bastes the beef as it cooks.

This hearty recipe works well for a relaxed weekend dinner or a casual cookout. Each slice is tender inside, with smoky edges and a sticky sauce that pairs nicely with simple sides.

Bacon-Wrapped Beef Meatloaf with Smoky Barbecue Sauce

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, 80% lean
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup whole milk
• ½ small yellow onion, finely diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 8 slices thin-cut bacon
• ½ cup smoky barbecue sauce, divided

fremgangsmåte

 

• Preheat the pellet grill to 250°F. Set it up for indirect cooking, and lightly oil a grill-safe meatloaf pan or perforated grill tray.
• In a large bowl, combine the egg, breadcrumbs, and milk. Let the mixture stand for 2 minutes so the breadcrumbs can soften.
• Add the ground beef, diced onion, Worcestershire sauce, salt, black pepper, and smoked paprika. Mix gently just until combined. Avoid compacting the mixture, which can make the meatloaf dense.
• Shape the mixture into a compact loaf on the prepared pan or tray. Lay the bacon slices across the top, tucking the ends underneath the loaf so they stay in place.
• Place the meatloaf on the grill. Smoke until the center reaches about 150°F, checking with an instant-read thermometer.
• Brush the top and sides with half of the barbecue sauce. Continue cooking until the center reaches 160°F and the bacon is browned, about 10 to 15 minutes more. If the bacon needs more color, raise the grill temperature briefly while watching closely.
• Transfer the meatloaf to a cutting board and let it rest for 10 minutes. Brush with the remaining barbecue sauce, then slice and serve.

merknader

Thin-cut bacon cooks more evenly around the loaf than thick-cut bacon. If the bacon browns before the meatloaf reaches temperature, loosely cover the top with foil. Resting before slicing helps the smoky beef hold together and keeps the juices in each piece.

Course: Main Course
Cuisine: American
Equipment: Pellet Grill, Grill-Safe Meatloaf Pan or Perforated Grill Tray, Large Mixing Bowl, Instant-Read Thermometer

Italian-Style Smoked Meatloaf Stuffed with Mozzarella and Spinach

This Italian-style meatloaf has a savory beef and pork base seasoned with garlic, Parmesan, and Italian herbs. A layer of spinach and mozzarella tucked inside gives every slice a tender, cheesy center.

Smoke it on a pellet grill for a relaxed weekend dinner or a family meal with a little extra character. Let the loaf rest before slicing so the filling stays neatly in place.

Italian-Style Smoked Meatloaf Stuffed with Mozzarella and Spinach

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 pound ground pork
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1/3 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup fresh baby spinach, roughly chopped
• 4 ounces low-moisture mozzarella, cut into small cubes
• 1/3 cup marinara sauce

fremgangsmåte

 

• Preheat the pellet grill to 250°F. Set it up for indirect cooking, and place a drip pan beneath the cooking area if needed.
• In a small bowl, stir together the breadcrumbs and milk. Let them sit for a few minutes until the crumbs are softened.
• In a large bowl, combine the ground beef, ground pork, egg, softened breadcrumb mixture, Parmesan, garlic, Italian seasoning, salt, and black pepper. Mix gently just until combined.
• Lay a large sheet of parchment paper on the counter. Pat the meat mixture into a rectangle about 1 inch thick. Leave a small border around the edges. Scatter the chopped spinach and mozzarella cubes over the center of the rectangle.
• Use the parchment to help roll the meat around the filling, starting from a long side. Pinch the seam and both ends closed so the cheese is enclosed. Shape the loaf evenly, then place it seam-side down on a grill-safe tray.
• Transfer the tray to the pellet grill. Smoke until the center of the meatloaf reaches 160°F on an instant-read thermometer, checking the temperature in the meat rather than the cheese filling.
• Spoon the marinara over the top during the final 15 minutes of cooking. Remove the meatloaf when it reaches temperature, then let it rest for 10 minutes before slicing.

merknader

Low-moisture mozzarella helps keep the filling from becoming watery, and sealing the ends well helps prevent cheese from escaping as it melts. Slice the rested loaf with a sharp knife, and serve with extra marinara from the ingredient list if you like.

Course: Main Course
Cuisine: Italian
Equipment: Pellet Grill, Grill-Safe Tray, Mixing Bowls, Instant-Read Thermometer

Tex-Mex Smoked Meatloaf with Black Beans, Corn, and Pepper Jack

This pellet-grill meatloaf brings together smoky beef, tender black beans, sweet corn, and pockets of melted pepper jack. Chili powder, cumin, and salsa give it a Tex-Mex flavor, while breadcrumbs help keep each slice moist and easy to serve.

It’s a hearty choice for a weekend cookout or a cozy family dinner. Serve the slices warm with your favorite simple sides for a satisfying meal with a little heat.

Tex-Mex Smoked Meatloaf with Black Beans, Corn, and Pepper Jack

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Rett Main Course

Kategori Tex-Mex

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/3 cup salsa
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup corn kernels, thawed if frozen
• 1/2 cup shredded pepper jack cheese
• 2 tablespoons finely chopped red bell pepper
• 2 tablespoons finely chopped yellow onion
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup barbecue sauce

fremgangsmåte

 

• Preheat a pellet grill to 250°F. Use a mild wood pellet, such as oak or pecan, for a balanced smoky flavor.
• In a large bowl, whisk the egg with the salsa, chili powder, cumin, salt, and black pepper.
• Add the ground beef, breadcrumbs, black beans, corn, pepper jack, red bell pepper, and onion. Mix gently until everything is evenly combined. Avoid compacting the mixture, which can make the meatloaf dense.
• Shape the mixture into a compact loaf on a small sheet of foil or in a grill-safe meatloaf pan. Leave space around the loaf so smoke can circulate.
• Place the meatloaf on the grill and smoke at 250°F until the center reaches 150°F. Brush the top and sides with the barbecue sauce, then continue cooking until the center reaches 160°F.
• Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. This helps the slices hold together around the beans, corn, and melted cheese.

merknader

Drain the black beans well and thaw and drain frozen corn before mixing them in, so the loaf does not become watery. For milder heat, choose a mild pepper jack, and slice the rested meatloaf with a sharp knife to keep the cheese and vegetables in place.

Course: Main Course
Cuisine: Tex-Mex
Equipment: Pellet Grill, Mixing Bowl, Meat Thermometer, Grill-Safe Meatloaf Pan or Foil

Smoked Turkey Meatloaf with Cranberry-Apple Glaze

This turkey meatloaf gets its juicy texture from grated apple mixed into the meat, while a gentle smoke adds savory depth. The tart-sweet cranberry glaze gives each slice a bright finish without overpowering the turkey.

It works well for a relaxed weekend dinner or a festive meal when you want something lighter than beef meatloaf. Serve it in thick slices with roasted vegetables or mashed potatoes.

Smoked Turkey Meatloaf with Cranberry-Apple Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 small apple, peeled and grated
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup finely diced yellow onion
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup whole-berry cranberry sauce
• 2 tablespoons apple cider
• 1 teaspoon Dijon mustard

fremgangsmåte

 

• Preheat a pellet grill to 250°F. Use a mild wood pellet, such as applewood, for a gentle smoke flavor.
• In a large bowl, combine the ground turkey, grated apple, breadcrumbs, egg, onion, thyme, salt, and pepper. Mix gently just until combined so the meatloaf stays tender.
• Shape the mixture into a compact loaf and place it on a sheet of foil or a grill-safe tray. Leave space around the loaf for smoke to circulate.
• In a small bowl, stir together the cranberry sauce, apple cider, and Dijon mustard. Spoon about half of the glaze over the top of the loaf, reserving the rest for later.
• Place the loaf on the grill and smoke until the center reaches 160°F, checking with an instant-read thermometer. Brush the remaining glaze over the top during the final 15 minutes of cooking.
• Remove the meatloaf from the grill and let it rest for 10 minutes. Slice gently so the tender loaf holds together.

merknader

Grated apple adds moisture, so squeeze out any excess juice if the apple is especially wet. For a tangier glaze, stir a little extra Dijon mustard into the reserved cranberry mixture before brushing it on.

Course: Main Course
Cuisine: American
Equipment: Pellet Grill, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Cajun Andouille-Smoked Meatloaf with Creole Tomato Sauce

Smoky andouille sausage, Cajun seasoning, and a tangy Creole tomato sauce give this meatloaf a bold Louisiana-inspired flavor. It cooks on a pellet grill, so the loaf picks up a gentle wood-smoke aroma while staying tender inside.

This hearty recipe works well for a weekend dinner or a relaxed cookout. Serve slices with rice, potatoes, or a simple green salad to make an easy meal for four.

Cajun Andouille-Smoked Meatloaf with Creole Tomato Sauce

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Rett Main Course

Kategori Cajun

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 4 ounces andouille sausage, finely diced
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/3 cup whole milk
• 1/2 cup finely diced yellow onion
• 1/4 cup finely diced green bell pepper
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Cajun seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 cup crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon hot sauce

fremgangsmåte

 

• Preheat the pellet grill to 250°F. Lightly oil a skillet with the olive oil and warm it over medium heat. Add the onion and green bell pepper, then cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds. Set the vegetables aside to cool.
• In a large bowl, combine the ground beef, diced andouille, breadcrumbs, egg, milk, cooled vegetables, parsley, Cajun seasoning, salt, black pepper, and Worcestershire sauce. Mix gently with your hands just until combined. Avoid packing the mixture tightly, which can make the meatloaf dense.
• Shape the mixture into a loaf on a shallow foil-lined grill pan or in a grill-safe pan. Leave space around the loaf so smoke can circulate. Place it on the pellet grill and cook until the center reaches 150°F, about 1 1/2 to 2 hours.
• While the meatloaf smokes, stir together the crushed tomatoes, tomato paste, apple cider vinegar, and hot sauce in a small saucepan. Bring the sauce to a gentle simmer over medium-low heat. Cook for 10 minutes, stirring occasionally, then remove it from the heat.
• Brush about half of the Creole tomato sauce over the meatloaf when the center reaches 150°F. Continue cooking until the center reaches 160°F, checking with an instant-read thermometer.
• Transfer the meatloaf to a cutting board and let it rest for 10 minutes before slicing. Serve with the remaining Creole tomato sauce.

merknader

Finely dice the andouille so its smoky, spicy flavor spreads through each slice without making the loaf crumbly. If the Cajun seasoning is especially salty, reduce the added kosher salt slightly. Keep the sauce warm while the meatloaf rests so it is ready to spoon over the slices.

Course: Main Course
Cuisine: Cajun
Equipment: Pellet Grill, Grill-Safe Pan, Skillet, Mixing Bowl, Small Saucepan, Instant-Read Thermometer

Mediterranean Lamb Meatloaf with Feta, Olives, and Herbed Yogurt

This pellet-grill meatloaf brings together savory ground lamb, briny olives, and tangy feta in every slice. A gentle smoke adds depth without overpowering the Mediterranean flavors.

Serve it for a relaxed weekend dinner or a casual gathering. Cool herbed yogurt spooned over the warm meatloaf adds a fresh, creamy contrast.

Mediterranean Lamb Meatloaf with Feta, Olives, and Herbed Yogurt

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/4 cup finely diced red onion
• 1/3 cup crumbled feta cheese
• 1/4 cup pitted Kalamata olives, chopped
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• 1 tablespoon olive oil, for greasing the pan

fremgangsmåte

 

• Preheat the pellet grill to 275°F. Use a mild wood pellet, such as apple, and set a small loaf pan aside.
• In a large bowl, gently combine the ground lamb, egg, breadcrumbs, red onion, feta, olives, parsley, oregano, salt, and black pepper. Stop mixing as soon as the ingredients are evenly distributed so the meatloaf stays tender.
• Lightly coat the loaf pan with olive oil. Shape the lamb mixture into a compact loaf in the pan, then place the pan on the grill.
• Smoke until the center reaches 160°F on an instant-read thermometer, checking the thickest part of the loaf. Remove the pan from the grill and let the meatloaf rest for 10 minutes before slicing.
• While it rests, stir together the Greek yogurt, lemon juice, and dill in a small bowl. Spoon the herbed yogurt over the slices or serve it on the side.

merknader

Use a light hand when mixing and avoid pressing the loaf too firmly into the pan, which helps keep the lamb tender. For a little more briny flavor, keep the olives in small, distinct pieces rather than chopping them into a paste.

Course: Main Course
Cuisine: Mediterranean
Equipment: Pellet Grill, Loaf Pan, Mixing Bowl, Instant-Read Thermometer

Smoked Meatloaf Wellington with Puff Pastry and Mushroom Duxelles

This pellet-grill take on Beef Wellington wraps smoky meatloaf in buttery puff pastry with a savory layer of finely chopped mushrooms. It makes a special main course for a holiday meal or a relaxed weekend dinner.

The meatloaf stays tender inside while the pastry turns crisp and golden. Let the mushroom mixture cool and the meatloaf chill before wrapping so the pastry is easier to handle and bakes up flaky.

Smoked Meatloaf Wellington with Puff Pastry and Mushroom Duxelles

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 2 tablespoons milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon Dijon mustard
• 8 ounces cremini mushrooms, finely chopped
• 1 small shallot, finely chopped
• 1 tablespoon unsalted butter
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten

fremgangsmåte

 

• Preheat the pellet grill to 225°F. Use a mild wood pellet, such as apple or maple, for a gentle smoky flavor.
• In a mixing bowl, combine the ground beef, egg, breadcrumbs, milk, salt, pepper, and smoked paprika. Mix gently until just combined. Shape the mixture into a compact loaf about 8 inches long.
• Place the meatloaf on a sheet of foil or a grill-safe tray and smoke it until the center reaches 150°F. Transfer it to a plate and let it cool, then refrigerate until chilled. This helps it hold its shape when wrapped.
• While the meatloaf smokes, melt the butter in a skillet over medium heat. Add the mushrooms and shallot. Cook, stirring often, until the mushrooms have released their liquid and the mixture is dry. Spread the mushroom duxelles on a plate and cool completely.
• Unfold the puff pastry on a lightly floured surface. Spread the Dijon mustard over the center, leaving a border around the edges. Spoon the cooled mushroom mixture over the mustard, then set the chilled meatloaf on top.
• Fold the pastry over the meatloaf and seal the edges underneath. Place it seam-side down on a parchment-lined baking sheet. Brush the top and sides with the beaten egg. If the pastry has become warm or soft, chill the wrapped loaf briefly before baking.
• Raise the pellet grill temperature to 400°F. Bake the Wellington on the baking sheet until the pastry is puffed and golden and the center of the meatloaf reaches 160°F. Rest for 10 minutes before slicing with a sharp serrated knife.

merknader

Cook the mushroom mixture until no liquid remains, since excess moisture can make the pastry soggy. For neat slices, let the Wellington rest before cutting and use a gentle sawing motion through the pastry.

Course: Main Course
Cuisine: American
Equipment: Pellet Grill, Mixing Bowl, Large Skillet, Baking Sheet, Meat Thermometer

Hawaiian-Style Smoked Meatloaf with Pineapple and Teriyaki Glaze

Pineapple, teriyaki, and a little fresh ginger bring sweet-savory Hawaiian-inspired flavor to this pellet-grill meatloaf. Finely chopped pineapple keeps the loaf moist, while a sticky glaze adds a bright finish.

Serve it for a relaxed family dinner or a backyard cookout. The meatloaf has a tender center, lightly smoky edges, and plenty of flavor without being too sweet.

Hawaiian-Style Smoked Meatloaf with Pineapple and Teriyaki Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup panko breadcrumbs
• 1/4 cup finely chopped fresh pineapple, patted dry
• 1/4 cup finely chopped yellow onion
• 2 tablespoons teriyaki sauce, divided
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup teriyaki sauce, for glazing
• 1 tablespoon pineapple juice
• 1 teaspoon rice vinegar
• 1 tablespoon sliced green onion, for garnish

fremgangsmåte

 

• Preheat a pellet grill to 250°F. Use a mild wood pellet, such as applewood, for a gentle smoky flavor. Line a rimmed baking sheet with foil.
• In a large mixing bowl, combine the ground beef, egg, panko, chopped pineapple, onion, 2 tablespoons teriyaki sauce, ginger, garlic powder, and black pepper. Mix gently just until combined so the meatloaf stays tender.
• Shape the mixture into a compact loaf on the lined baking sheet. Leave a little space around it so smoke can circulate.
• Place the baking sheet on the grill and smoke the meatloaf until its center reaches 150°F. Check the temperature with an instant-read thermometer inserted into the thickest part.
• While the meatloaf smokes, stir together the remaining 1/4 cup teriyaki sauce, pineapple juice, and rice vinegar in a small bowl.
• Brush the glaze over the meatloaf. Continue cooking until the center reaches 160°F and the glaze looks glossy and lightly set.
• Remove the meatloaf from the grill and let it rest for 10 minutes before slicing. Sprinkle with sliced green onion just before serving.

merknader

Pat the chopped pineapple dry before mixing it in, since extra juice can make the loaf too soft. For clean slices, let the meatloaf rest fully and use a sharp knife. Serve with rice or grilled vegetables to round out the meal.

Course: Main Course
Cuisine: American
Equipment: Pellet Grill, Rimmed Baking Sheet, Foil, Mixing Bowl, Instant-Read Thermometer

Smoked Meatloaf-Stuffed Bell Peppers with Quinoa

These bell peppers bring the smoky flavor of meatloaf together with hearty quinoa in a tidy, filling package. The pepper softens on the pellet grill while the meatloaf mixture cooks inside, making each half easy to serve.

They work well for a relaxed weekend dinner or a casual cookout. Quinoa adds a light, nutty texture, while barbecue sauce and smoked paprika give the filling a savory, gently smoky finish.

Smoked Meatloaf-Stuffed Bell Peppers with Quinoa

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 4 large bell peppers
• 1 pound ground beef
• 1 cup cooked quinoa, cooled
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/3 cup barbecue sauce, divided
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

fremgangsmåte

 

• Preheat the pellet grill to 275°F. Cut the tops off the bell peppers and remove the seeds and membranes. Set the pepper halves aside.
• In a large bowl, combine the ground beef, cooked quinoa, egg, panko, diced onion, minced garlic, 2 tablespoons of the barbecue sauce, smoked paprika, salt, and black pepper. Mix gently until just combined.
• Divide the meatloaf mixture evenly among the bell peppers. Set the filled peppers upright in a grill-safe pan, leaving a little room between them.
• Place the pan on the grill and smoke until the filling reaches 160°F in the center, about 1 1/2 to 2 hours. Check the temperature with an instant-read thermometer.
• Brush the remaining barbecue sauce over the tops of the filling. Sprinkle the cheddar over each pepper and continue cooking for about 10 minutes, until the cheese melts.
• Carefully remove the pan from the grill. Let the peppers rest for 5 minutes before serving.

merknader

Use peppers with flat bottoms so they stay upright as they cook, or nestle them close together in the pan for support. If the tops brown before the filling reaches 160°F, loosely cover the pan with foil for the rest of the smoking time.

Course: Main Course
Cuisine: American
Equipment: Pellet Grill, Grill-Safe Pan, Large Mixing Bowl, Instant-Read Thermometer

Korean-Inspired Smoked Meatloaf with Gochujang Glaze and Sesame Slaw

This pellet-grill meatloaf pairs smoky, tender beef with a sweet-spicy gochujang glaze and a crisp sesame slaw. Ginger, garlic, soy sauce, and scallions bring Korean-inspired flavors to every slice.

It makes a cozy dinner for a weekend cookout or an easy change from classic meatloaf. Serve the warm loaf with the cool, tangy slaw for a satisfying mix of smoky, savory, and fresh.

Korean-Inspired Smoked Meatloaf with Gochujang Glaze and Sesame Slaw

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 80% lean
• 1/2 cup panko breadcrumbs
• 1 large egg
• 2 tablespoons whole milk
• 2 scallions, thinly sliced, divided
• 2 cloves garlic, minced
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons soy sauce, divided
• 1 teaspoon toasted sesame oil, divided
• 1/4 cup gochujang
• 2 tablespoons honey
• 1 tablespoon rice vinegar, divided
• 3 cups finely shredded green cabbage
• 1 medium carrot, peeled and cut into thin matchsticks
• 1 teaspoon toasted sesame seeds

fremgangsmåte

 

• Preheat a pellet grill to 250°F. Line a rimmed baking sheet with foil or use a grill-safe tray.
• In a large bowl, combine the panko and milk. Let them sit for 2 minutes, then mix in the egg, half of the sliced scallions, garlic, ginger, 1 tablespoon soy sauce, and 1/2 teaspoon sesame oil.
• Add the ground beef. Mix gently with your hands just until the ingredients are combined. Shape the mixture into a compact loaf on the prepared tray. Avoid packing it too tightly so the meatloaf stays tender.
• Stir the gochujang, honey, remaining 1 tablespoon soy sauce, and 1/2 tablespoon rice vinegar together in a small bowl. Brush half of the glaze over the meatloaf, reserving the rest.
• Place the tray on the grill and smoke the meatloaf until its center reaches 150°F, about 1 1/2 to 2 hours. Brush on the remaining glaze and continue cooking until the center reaches 160°F. Check the temperature with an instant-read thermometer.
• While the meatloaf cooks, combine the cabbage and carrot in a bowl. In a small bowl, whisk together the remaining 1/2 tablespoon rice vinegar and 1/2 teaspoon sesame oil. Toss the dressing with the vegetables, then fold in the remaining scallions and sesame seeds.
• Rest the meatloaf for 10 minutes before slicing. Serve with the sesame slaw alongside.

merknader

For a milder glaze, use a little less gochujang and keep the rest of the glaze mixture as written. Slice the meatloaf after resting, and serve the slaw just before eating so it stays crisp.

Course: Main Course
Cuisine: Asian
Equipment: Pellet Grill, Rimmed Baking Sheet, Mixing Bowls, Instant-Read Thermometer

Smoked Meatloaf Meatball Subs with Provolone and Marinara

These subs turn smoked meatloaf into tender, bite-size meatballs, tucked into toasted rolls with marinara and melted provolone. Smoking the meatballs gives them a savory, lightly smoky flavor that pairs well with the tangy tomato sauce.

They’re a hearty choice for a casual dinner, game day, or an easy meal to share. Make the meatballs on a pellet grill, then finish the assembled subs under the broiler so the cheese melts and the rolls turn crisp at the edges.

Smoked Meatloaf Meatball Subs with Provolone and Marinara

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1/4 cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup marinara sauce, divided
• 4 hoagie rolls
• 8 slices provolone cheese

fremgangsmåte

 

• Preheat the pellet grill to 250°F. Line a rimmed baking sheet with foil for carrying the meatballs to and from the grill.
• In a large bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently until everything is evenly combined. Avoid packing the mixture tightly.
• Shape the mixture into 16 meatballs, about 1 1/2 inches wide. Arrange them on the prepared baking sheet with a little space between each one.
• Place the meatballs on the pellet grill and smoke until their centers reach 160°F, checking with an instant-read thermometer. Transfer them carefully to a plate.
• Pour half of the marinara into a saucepan and warm it over medium-low heat. Add the smoked meatballs and turn them gently to coat. Keep the remaining marinara for the rolls.
• Heat the broiler. Split the hoagie rolls and arrange them cut side up on a baking sheet. Spoon the reserved marinara over the inside of each roll, then add four meatballs to each one. Top each sub with two slices of provolone.
• Broil the subs until the provolone is melted and lightly browned in spots, watching closely so the rolls do not burn. Serve warm.

merknader

Keep the meatball mixture loose when shaping so the meatballs stay tender after smoking, and use a thermometer to avoid overcooking them. If your hoagie rolls are especially soft, toast them briefly under the broiler before adding the marinara and meatballs.

Course: Main Course
Cuisine: American
Equipment: Pellet Grill, Rimmed Baking Sheet, Large Bowl, Saucepan, Instant-Read Thermometer, Broiler