Tasty Traeger Meatloaf

Here is my favorite Traeger meatloaf recipe, with a tender, smoky meatloaf made with a blend of ground beef, pork, and veal, barbecue sauce, and classic seasonings that come together perfectly on the grill.

This meatloaf is a game-changer for weeknight dinners at our house. The Traeger gives it an amazing smoky flavor that you just can’t get in the oven, and my family asks for it at least twice a month. Plus, the leftovers make incredible sandwiches the next day!

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What Kind of Meat Should I Use?

The classic meatloaf mix of beef, pork, and veal is what you’re looking for here, and most grocery stores sell it pre-mixed in the meat section. If you can’t find the trio blend, don’t worry – you can use ground beef on its own or mix beef with ground pork in about a 70/30 ratio. The pork adds extra moisture and fat which keeps your meatloaf from drying out, while the veal adds a mild, tender quality. Go for meat with around 80-85% lean content rather than the super lean stuff, since you need that fat to keep everything juicy during the smoking process.

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Options for Substitutions

This meatloaf recipe is pretty forgiving when it comes to swaps:

• Meatloaf mix: Can’t find the beef, pork, and veal blend? You can use all ground beef (80/20 works great), or make your own mix with 1 pound beef and 1 pound ground pork. Ground turkey is an option too, though you’ll want to add an extra tablespoon of oil to keep it moist.
• Bread cubes: Any bread works here – white, wheat, or even stale hamburger buns. You can also use 3/4 cup breadcrumbs or crushed crackers instead of fresh bread cubes.
• BBQ sauce: Use whatever BBQ sauce you like, or swap it for ketchup mixed with a teaspoon of brown sugar for a classic taste.
• Worcestershire sauce: If you’re out, try soy sauce mixed with a splash of vinegar, or use steak sauce in the same amount.
• Onion: Fresh onion adds great flavor, but you can use 2 tablespoons of dried minced onion in a pinch. Just let it sit in a little water for 5 minutes before mixing it in.

Watch Out for These Mistakes While Grilling

The biggest mistake when smoking meatloaf on a Traeger is overmixing the meat, which creates a dense, tough texture – mix just until the ingredients are combined, using your hands with a light touch.

Another common error is not letting your meatloaf rest for 10-15 minutes after it comes off the grill, which causes all those delicious juices to run out when you slice into it.

To avoid a dry meatloaf, pull it off the Traeger when your instant-read thermometer hits 155°F instead of waiting for 160°F, since the internal temperature will continue to rise as it rests.

Finally, don’t skip forming your meatloaf into a freestanding loaf on a sheet pan rather than using a loaf pan – this allows the smoke to circulate around all sides and prevents the bottom from sitting in grease.

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What to Serve With Meatloaf?

Meatloaf is one of those dinners that calls for classic comfort food sides, and mashed potatoes are always my first choice – they’re perfect for soaking up any extra BBQ sauce. Green beans or roasted carrots make great veggie options that balance out the richness of the meat, and they’re easy to throw in the oven or on the Traeger alongside your meatloaf. A simple side salad with ranch dressing keeps things fresh, or you could go with mac and cheese if you’re feeding a crowd that loves their comfort food. Don’t forget some dinner rolls or cornbread for rounding out the plate!

Storage Instructions

Store: Leftover meatloaf is honestly one of my favorite things to have in the fridge. Just wrap it up tightly in foil or keep it in an airtight container for up to 4 days. It makes amazing sandwiches the next day, or you can slice it up and serve it cold with a side salad.

Freeze: Meatloaf freezes really well, either cooked or uncooked. For cooked meatloaf, let it cool completely and wrap individual slices in plastic wrap, then put them all in a freezer bag for up to 3 months. You can also freeze the whole uncooked loaf and smoke it straight from frozen, just add about 30 minutes to the cooking time.

Reheat: To warm up your meatloaf, slice what you need and heat it in the oven at 250°F for about 20 minutes, or microwave individual slices for a minute or two. If you’re using your Traeger, you can even throw the slices back on the grill for a few minutes to get that smoky flavor back.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 170-190 g
• Fat: 130-145 g
• Carbohydrates: 70-85 g

Ingredients

• 3 garlic cloves (minced finely)
• 3 slices bread (torn into small pieces)
• 1/4 cup barbecue sauce (I use Sweet Baby Ray’s)
• 1 egg (room temperature)
• 1/2 small onion (finely diced, about 1/4-inch pieces)
• 2 tsp salt
• 2 lb ground beef, pork, and veal mix (equal parts of each works best)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp Worcestershire sauce (adds depth of flavor)

Step 1: Prepare the Mise en Place and Start the Smoker

• 3 garlic cloves
• 1/2 small onion
• 3 slices bread

Mince your garlic cloves finely and dice the onion into small, even 1/4-inch pieces—this ensures they cook through evenly during smoking and distribute flavor uniformly throughout the meatloaf.

While you’re prepping, tear the bread into small pieces (about the size of peas) to help bind the meat mixture and keep it moist.

Preheat your Traeger smoker to 225°F, which gives the meatloaf time to develop a subtle smoke ring and cook gently through to the center without drying out the exterior.

Step 2: Mix the Meatloaf Binding and Season

• 1 egg
• bread mixture from Step 1
• garlic and onion from Step 1
• 1 tbsp Worcestershire sauce
• 1/4 cup barbecue sauce
• 2 tsp salt
• 1/2 tsp black pepper

In a large bowl, crack your room-temperature egg and whisk it lightly to break the yolk.

Add the torn bread pieces to the egg and let them absorb the moisture for about a minute—this creates a binder that helps keep your meatloaf tender and juicy rather than dense and crumbly.

Stir in the minced garlic, diced onion, Worcestershire sauce, barbecue sauce, salt, and black pepper, mixing these seasonings and binders together until well combined.

This is your flavor base, so make sure everything is evenly distributed.

Step 3: Combine Meat and Form into Shape

• seasoning and binding mixture from Step 2
• 2 lb ground beef, pork, and veal mix

Add the 2 pounds of ground meat mixture (equal parts beef, pork, and veal) to your seasoning mixture in the bowl.

Using your hands, gently fold and combine the ingredients until just mixed together—avoid overmixing, which can make the meatloaf tough and dense.

I prefer to form my meatloaf into an oval shape rather than a loaf, as this allows more surface area for smoke penetration and creates a better texture throughout.

Once formed, it should hold together firmly but not feel compressed.

Step 4: Smoke and Monitor to Temperature

• formed meatloaf from Step 3

Place your formed meatloaf oval directly on the smoker grate at 225°F.

Smoke for approximately 2 hours, or until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the thickest part of the meatloaf.

I always check the temperature starting around the 90-minute mark to avoid overcooking—every Traeger burns slightly differently, so timing can vary.

Once it hits 160°F, remove it from the smoker and let it rest for 5-10 minutes before slicing, which helps the juices redistribute and makes for cleaner, more tender slices.

Tasty Traeger Meatloaf

Delicious Tasty Traeger Meatloaf recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 4

Calories 2150 kcal

Ingredients

  

• 3 garlic cloves (minced finely)
• 3 slices bread (torn into small pieces)
• 1/4 cup barbecue sauce (I use Sweet Baby Ray's)
• 1 egg (room temperature)
• 1/2 small onion (finely diced, about 1/4-inch pieces)
• 2 tsp salt
• 2 lb ground beef, pork, and veal mix (equal parts of each works best)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp Worcestershire sauce (adds depth of flavor)

Instructions

 

• Mince your garlic cloves finely and dice the onion into small, even 1/4-inch pieces—this ensures they cook through evenly during smoking and distribute flavor uniformly throughout the meatloaf. While you're prepping, tear the bread into small pieces (about the size of peas) to help bind the meat mixture and keep it moist. Preheat your Traeger smoker to 225°F, which gives the meatloaf time to develop a subtle smoke ring and cook gently through to the center without drying out the exterior.
• In a large bowl, crack your room-temperature egg and whisk it lightly to break the yolk. Add the torn bread pieces to the egg and let them absorb the moisture for about a minute—this creates a binder that helps keep your meatloaf tender and juicy rather than dense and crumbly. Stir in the minced garlic, diced onion, Worcestershire sauce, barbecue sauce, salt, and black pepper, mixing these seasonings and binders together until well combined. This is your flavor base, so make sure everything is evenly distributed.
• Add the 2 pounds of ground meat mixture (equal parts beef, pork, and veal) to your seasoning mixture in the bowl. Using your hands, gently fold and combine the ingredients until just mixed together—avoid overmixing, which can make the meatloaf tough and dense. I prefer to form my meatloaf into an oval shape rather than a loaf, as this allows more surface area for smoke penetration and creates a better texture throughout. Once formed, it should hold together firmly but not feel compressed.
• Place your formed meatloaf oval directly on the smoker grate at 225°F. Smoke for approximately 2 hours, or until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the thickest part of the meatloaf. I always check the temperature starting around the 90-minute mark to avoid overcooking—every Traeger burns slightly differently, so timing can vary. Once it hits 160°F, remove it from the smoker and let it rest for 5-10 minutes before slicing, which helps the juices redistribute and makes for cleaner, more tender slices.