Smoked Meatloaf with Bacon Mixed In & Sticky BBQ Glaze
With a perfect smoke ring and loads of flavor, this Smoked Meatloaf with Bacon & Sticky BBQ Glaze recipe is one of my family’s favorites. Plus, it’s low on prep time, and it turns out moist, meaty, juicy, and delicious. Hungry for flavor? This is the only smoked meatloaf recipe you’ll ever need!
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Need some dinner inspiration, but at the same time want something hearty and delicious? This smoked tender meatloaf recipe is your answer, but it is NOT a traditional meatloaf! It’s meaty, easy, and the home-made BBQ sauce on top is just right! It’s one of my all-time favorite meatloaf recipes!
This full-color ebook cookbook features more than 50 of Chef Jenn’s tried, tested, and favorite smoker recipes! Enjoy:
- Smoked Beef Kabobs
- Smoked Chicken Thighs
- Smoked Bacon-Wrapped Pork Stuffed Jalapeno Poppers
- Smoked Spaghetti Squash with Herbs and so much more!
Sure, you can wrap your meatloaf in bacon, but for real flavor and moisture, chop the bacon and add it to the meat mixture. Now you’re talking serious bacon!
Ingredients
- Ground beef – I use 80/20 ground beef to make this flavorful meatloaf. Anything leaner won’t smoke well and will dry out. Don’t worry; we’re adding fat with the bacon and pork.
- Ground pork – Ground pork adds essential flavor and moisture. Don’t skip it, or the meatloaf will be too lean and dry.
- Bacon – Look for bacon ends and pieces, or ask your butcher for them. They’re cheaper and work perfectly for mixing into the meatloaf. Regular sliced bacon works too if you can’t find ends.
- Eggs – Large eggs. They bind the meatloaf together. Don’t skip them or it’ll fall apart.
- Milk or cream – Whole milk works best. Heavy cream makes it richer, but it isn’t necessary. The bread soaks up the liquid and keeps the meatloaf moist.
- Sliced bread – White or wheat bread both work. Remove the crusts if you want a smoother texture, but it’s not required.
- Italian seasoning – I look for a salt-free, sugar-free blend, but use what you have on hand.
- Garlic powder – Not garlic salt, or the meatloaf will be too salty.
- Dehydrated onion flakes – Fresh minced onion works too, but dehydrated onion flakes are more convenient and distribute evenly.
- Salt and pepper – I use kosher salt. Freshly cracked black pepper tastes best, but pre-ground works.
For the sauce:
- Ketchup – Use regular ketchup. Don’t use low-sugar ketchup; it won’t caramelize the same way.
- Cider vinegar – Apple cider vinegar. White vinegar works in a pinch but doesn’t have the same tang.
- Brown sugar – Light or dark brown sugar both work. Dark adds a deeper molasses flavor.
- Onion powder – Not onion salt, or the sauce will be too salty.
- Mustard powder – Ground mustard powder. Don’t substitute with prepared mustard—it’ll make the sauce watery.
- Garlic powder – Not garlic salt, or the sauce will be too salty.
Step-by-Step Instructions
Scroll down for the full recipe card with step-by-step instructions.
Fill the pellet hopper according to the manufacturer’s directions and preheat the Traeger to 180°F. Set up a grill pan or have a loaf pan ready so the meatloaf is easy to transfer to the smoker.
Add the bread slices and milk to a small bowl and let them soak for a minute or two until softened. Set aside.
Meanwhile, add the ground beef, ground pork, eggs, chopped bacon, and spices to a medium bowl. Add the soaked bread, along with any milk that hasn’t absorbed. Mix gently with your hands just until combined, being careful not to overmix.
Form the mixture into a loaf shape and carefully transfer it to the grill pan, or place it into a loaf pan. Set the meatloaf on the smoker and cook at 180°F for 30 minutes to absorb the smoke.
Increase the Traeger temperature to 350°F and continue cooking for about 40 minutes. While the meatloaf cooks, mix the sauce ingredients together in a small bowl.
After about 40 minutes, or when the internal temperature reaches around 130°F, spread about two-thirds of the sauce evenly over the top of the meatloaf using a silicone spatula. Reserve the remaining sauce for serving.
Continue cooking for another 20 minutes, or until the internal temperature reaches 165°F.
Remove the meatloaf from the smoker and let it rest for 15 minutes before slicing. Serve warm.
Chef Jenn’s Recipe Notes
- What kind of pellets should you use to make this Traeger smoked meatloaf recipe? I like hardwood pellets, but you can use what you’ve got.
- You can use white bread, wheat bread, or your favorite bread to soak with the milk. Just avoid anything that’s too crusty (like the heels of the bread or a bun) as the crust doesn’t absorb quite as well as the inside of the bread.
- A 1/4 tsp of chipotle or cayenne powder will add a bit of zip to this recipe if you like it spicy, and add some to the sauce, too!
- I love using dehydrated onion flakes in recipes where fresh onion is too much, and onion powder isn’t enough. Find these in the spice section at your grocery store. If you do opt for fresh onion, grate it or chop it very finely so it cooks in through, or sautee it before adding it to the meatloaf.
- Don’t skip the bacon! It adds loads of needed fat to this easy smoked meatloaf recipe, and a subtle flavor.
Make it a Meal
Since you’ve already got the smoker smoking, opt for some smoked sides. Check out Smoked Asparagus or Smoked Jalapenos, and for dessert, Smoked Peaches with Spiced Rum Whipped Cream. Round out your meal with this cheesy Smoked Mac & Cheese.
Milder woods like hickory, apple, or cherry work best because they add smoke flavor without overpowering the meat. Strong woods like mesquite can be too aggressive for a dish like meatloaf.
Use a proper binder like eggs and breadcrumbs, and let the meatloaf rest after cooking so it firms up before slicing. Cooking it on a rack instead of foil also helps maintain structure.
Yes, you can assemble the meatloaf in advance and refrigerate it for up to a day before smoking. You can also fully cook it, then reheat slices gently without drying them out.
Traeger Smoked Meatloaf with Bacon Mixed In
Ingredients
- 2 slices bread
- 1/4 cup milk
- 1 pound ground beef lean
- 1 pound ground pork lean
- 4 slices bacon finely chopped
- 2 eggs
- 1 tbsp dehydrated onion flakes
- 1 tsp garlic powder
- 1 teaspoon Italian seasoning
- 1 tsp salt
- 1/4 tsp ground black pepper
For the sauce:
- 1 cup ketchup
- 2 tbsp cider vinegar
- 2 tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp mustard powder
Instructions
- In a small bowl, tear the sliced bread into small pieces and add the milk. Set aside for 5 minutes.
- Add the ground beef, pork, bacon, eggs, and spices to a medium-sized bowl. Add the soaked bread and any leftover milk. Mix well without over-mixing.
- Form the meatloaf into a loaf and lift it carefully to the grill pan.
- Smoke the meatloaf at 180-F for 30 minutes, then turn up the heat to 350-F and smoke for an additional 40 minutes, or until it reaches an internal temperature of 130-F.
- When the meatloaf has reached 130-F, top it with about 1/2 of the sauce. Reserve the rest of the sauce for adding at the table.
- Continue to smoke at 350-F for an additional 20 minutes or until the internal temperature reaches 165-F.
- Let rest for 15 minutes then slice and serve.
To make the sauce:
- To make the sauce, combine the ketchup, brown sugar, cider vinegar, and spices in a small bowl.
Notes
Chef Jenn’s Tips
- I use hardwood pellets for this recipe, but you can use what you’ve got.
- A 1/4 tsp of chipotle or cayenne powder will add a bit of zip to this recipe if you like it spicy, and add some to the sauce, too!
- Regular sliced bacon is best for this recipe, and avoid any flavored bacon (like maple).
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
