How to make Cheesy Smoked Meatloaf on Traeger
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Traeger Meatloaf Recipe: Welcome to a yummy experience where smoky flavors meet gooey cheese, and a hearty classic gets a fun twist.
Recipe Overview: Cheesy Smoked Meatloaf on Traeger
- ⏱ Prep Time: 20 minutes
- 👩🏻🍳 Baking Time: 2 hours 30 minutes
- ⏳ Total Time: 2 hours 50 minutes
- 🍞 Serving: 8
- ⚡ Calories: 569 calories per serving
- 🍂 Flavor Profile: Savory, smoky, and rich, with juicy ground meat and melty cheese infused with a deep wood-fired flavor.
- 👌 Difficulty: Medium — requires seasoning, shaping, and smoking meatloaf for optimal texture and flavor
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Chill Saturdays at home are the perfect time to pull out the Traeger and smoke a piece of meat, no matter the season. It effortlessly elevates an ordinary cut—whether it’s chicken, salmon, or meatloaf—to the next level. I used to believe smoking was reserved for pricier cuts like brisket or ribs, but I’ve since learned that nearly anything can be smoked to create delicious, flavorful results. In this post, I’ll show you just how easy it is to whip up the easiest smoked meatloaf.
Why you will love this traeger meatloaf recipe:
- Rich Flavor Combination: The melding of smoky, savory meat with gooey, melted cheese creates a rich and irresistible flavor that everyone’s taste buds will love. Plus, the combination of textures makes each bite even more satisfying.
- Juicy Texture: Smoking the meatloaf not only keeps it incredibly moist and juicy but also infuses it with a deep, smoky flavor. Meanwhile, the cheese melts beautifully, adding a creamy, gooey twist to every bite for an irresistible combination.
- Comfort Food Appeal: Meatloaf is a classic comfort food, and the addition of cheese takes it up a notch, making it even more satisfying and indulgent.
- Versatility: You can customize your meatloaf with different types of cheese—cheddar, mozzarella, or even a spicy pepper jack to suit your taste.
- Perfect for Gatherings: It's a crowd-pleaser! Whether for a family dinner or a summer bbq, cheesy smoked meatloaf is a great option to make without breaking the bank.
- Leftovers: If you somehow manage to have any leftovers, they make for fantastic sandwiches the next day!
- Easy to make: While it sounds gourmet, cheesy smoked meatloaf is surprisingly easy to prepare.
Meatloaf Ingredients:
- 2 lbs. ground beef
- 1 medium onion, chopped
- ¾ cup bread crumbs (or oatmeal for gluten free)
- ½ cup tomato sauce
- 2 eggs
- 2 tablespoon Worcestershire sauce
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon parsley
- 1 tablespoon oregano
- 8 oz cheese (Swiss, mozzarella, cheddar, or pepper jack cheese)
- BBQ sauce for brushing
Instructions on how to make Traeger Meatloaf Recipe
- Heat Traeger grill up to 250 degrees F.
- In a large mixing bowl, combine ground beef, onions, breadcrumbs, tomato sauce, eggs, worcestershire sauce, salt, pepper, parsley and oregano. Mix well.
- Line a loaf pan with plastic wrap to make shaping easier (don’t worry, this gets removed before cooking).
- Scoop half of the meat mixture into the plastic-lined loaf and pat it down well.
- Place the cheese in the middle of the meatloaf and press it down.
- Pack remaining meat around and on top of cheese and pat it down really well to make sure the cheese is sealed in.
- Invert the loaf pan onto the smoker rack and quickly remove the plastic and the pan.
- Insert the temperature probe into the meat making sure you're not hitting the cheese. Smoke for 2-3 hours until internal temperature reads 165 degrees F.
- At this point, brush top of the meatloaf heavily with your favorite BBQ sauce and let that smoke for another 20-30 minutes.
- Transfer the meatloaf to a cutting board and cut into slices and serve immediately.
FAQ's:
No, a loaf pan is optional. It helps create a uniform shape, but you can also shape the meatloaf by hand on foil and place it directly on the grill or smoker. Any oven-safe or grill-safe dish will also work.
It’s not required, but sautéing onions beforehand can deepen their flavor and soften their texture. If you’re short on time, you can also add them raw.
Yes, using a drip pan or lining the grill grates with foil makes cleanup much easier and helps catch juices as the meatloaf cooks.
The meatloaf is ready when the internal temperature reaches 160°F. A meat thermometer is the most reliable way to check doneness.
Yes, you can mix and shape the meatloaf a day in advance. Keep it covered in the refrigerator until you’re ready to smoke it.
Absolutely. You can use barbecue sauce, a classic meatloaf glaze, or your own favorite sauce. It’s easy to adjust based on your flavor preferences.
Mashed potatoes, roasted vegetables, corn on the cob, coleslaw, or a simple salad all pair well and balance the smoky flavor.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven or microwave, or enjoy cold in sandwiches.
Yes. You can mix ground beef with pork or other ground meats without changing the recipe. It adds extra flavor and richness.
No. You can use any smoker or grill setup, including charcoal, gas, electric smokers, or pellet grills.
Hickory gives a bold, classic smoky flavor. Applewood and cherrywood are milder and slightly sweet, while oak offers a balanced, medium smoke flavor.
Other Ground Beef Recipes You Will Enjoy:
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How to make Cheesy Smoked Meatloaf on Traeger
Equipment
- 1 Traeger grill
- 1 Large mixing bowl
- 1 loaf pan
- 1 Plastic wrap
Ingredients
- 2 lbs. ground beef
- 1 medium onion chopped
- ¾ cup bread crumbs or oatmeal for gluten free
- ½ cup tomato sauce
- 2 eggs
- 2 tablespoon Worcestershire sauce
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon parsley
- 1 tablespoon oregano
- 8 oz cheese Swiss, mozzarella, cheddar, or pepper jack cheese
- BBQ sauce for brushing
Instructions
- Heat Traeger grill up to 250 degrees F.
- In a large mixing bowl, combine ground beef, onions, breadcrumbs, tomato sauce, eggs, worcestershire sauce, salt, pepper, parsley and oregano. Mix well.
- Line a loaf pan with plastic wrap (don't worry, this gets removed).
- Scoop half of the meat mixture into the plastic-lined loaf and pat it down well.
- Place the cheese in the middle of the meatloaf and press it down.
- Pack remaining meat around and on top of cheese and pat it down really well to make sure the cheese is sealed in.
- Invert the loaf pan onto the smoker rack and quickly remove the plastic and the pan.
- Insert the temperature probe into the meat making sure you're not hitting the cheese. Smoke for 2-3 hours until internal temperature reads 165 degrees F.
- At this point, brush top of the meatloaf heavily with your favorite BBQ sauce and let that smoke for another 20-30 minutes.
- Transfer the meatloaf to a cutting board and cut into slices and serve immediately.
Notes
- Slice after letting it rest 5–10 minutes to keep juices in.
- Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
This was absolutely AMAZING! Smoking meatloaf absolutely levels it up, and baking it will never be the same again. So delicious!!
This was so easy to make on the grill, and the cheese makes it extra good! Thank you.