Mouthwatering Meatloaf on Pellet Grill: Easy Pit Boss Recipe with Sweet BBQ Glaze
A pit boss meatloaf Slice of Comfort You’ll Crave Again and Again
There’s a special kind of joy that comes with cooking meatloaf on pellet grill—especially when it’s smoked low and slow on your pellet grill. If you’ve only ever baked it in the oven, you’re missing out on a deeper, richer flavor that only wood-fired grilling can deliver. That comforting aroma of savory meat mingling with sweet barbecue glaze and a hint of smoke turns this classic dish into something unforgettable.
Maybe you’re searching for a new way to impress at your next backyard gathering, or perhaps you’re just tired of the same old oven-baked meatloaf. Either way, you’re in for a treat. This guide walks you through every step of creating a perfect meatloaf on a Pit Boss pellet grill—complete with tips, tricks, and a finger-licking BBQ glaze you’ll want to use on everything.
Table of Contents
Let’s fire up the smoker and get started.
Why Smoke Your Meatloaf on a Pellet Grill?
If you’ve never tried meatloaf on a pellet grill, it’s time to discover why it’s quickly becoming a staple in outdoor cooking.
1. Amplified Flavor
Unlike oven-baking, smoking meatloaf infuses every bite with a rich, natural smokiness. When you add your favorite BBQ rub and a caramelized glaze, the flavor depth goes off the charts.
2. Moist, Tender Texture
Pellet grills like the Pit Boss use indirect heat and steady airflow, which helps retain moisture in the meatloaf. No more dry or crumbly slices—just juicy, well-cooked perfection.
3. Outdoor Cooking with a Twist
Think beyond burgers and ribs. Smoking meatloaf gives you variety in your grilling routine and makes a homey meal feel gourmet.
4. The Pit Boss Advantage
Pit Boss pellet grills are user-friendly, reliable, and consistent—ideal for anyone from weekend warriors to seasoned pitmasters. Their digital controls and wide temperature range make smoking meatloaf nearly foolproof.
Ingredients You’ll Need for Pit Boss Meatloaf with BBQ Glaze
Creating the perfect meatloaf starts with quality ingredients. Here’s everything you need, separated into two simple categories.
Meatloaf Base Ingredients
| Ingredient | Quantity |
|---|---|
| Ground beef (80/20) | 2 lbs |
| Ground pork (optional) | 1/2 lb |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Eggs | 2 |
| Milk | 1/2 cup |
| Breadcrumbs | 1 cup |
| Worcestershire sauce | 1 tbsp |
| Salt and pepper | To taste |
| BBQ rub (your favorite) | 1–2 tbsp |
Sweet BBQ Glaze Ingredients
| Ingredient | Quantity |
|---|---|
| BBQ sauce (store-bought or homemade) | 1 cup |
| Brown sugar | 2 tbsp |
| Apple cider vinegar | 1 tbsp |
| Smoked paprika (optional) | 1 tsp |
Pro Tip: Go with a sweeter BBQ sauce if you like a classic glaze or a spicy one if you prefer a little kick.
Step-by-Step: How to Make Meatloaf on a Pit Boss Pellet Grill
1. Preheat Your Pit Boss Pellet Grill
Start by setting your grill to 225°F. This low temperature allows the smoke to infuse deep into the meat. For wood pellets, hickory, apple, or cherry are all excellent choices depending on your flavor preference.
Make sure your grill is clean and the hopper is filled with pellets to avoid interruptions during the cook.
2. Mix the Meatloaf Ingredients
Grab a large bowl and combine the ground beef, pork (if using), chopped onions, garlic, eggs, milk, breadcrumbs, Worcestershire, and BBQ rub.
Key Tip: Mix everything just until combined. Overworking the meat can lead to a dense, chewy loaf.
3. Form the Loaf
Shape the mixture into a loaf either by hand or using a loaf pan as a mold. Then, place it on a grill-safe baking rack or foil-lined tray. Avoid cooking it in a pan—exposing the surface directly to the smoke creates that beautiful outer bark and better texture.
Add a drip tray underneath to catch any fat drippings and maintain cleanliness.
4. Smoke Low and Slow
Place your meatloaf on the Pit Boss and close the lid. Let it smoke at 225°F for approximately 1.5 to 2 hours or until the internal temperature reaches 145°F.
This slow cook time allows maximum smoke penetration and results in a tender interior.
5. Apply the BBQ Glaze and Raise the Heat
Once the meatloaf hits around 145°F, brush it generously with the BBQ glaze. Then, bump up the temperature to 275°F and continue smoking until the internal temp reaches 160°F. This final stage caramelizes the glaze for a sticky-sweet finish.
Use a meat thermometer to monitor temperature accurately. Don’t rely on guesswork.
6. Rest, Slice, and Serve
Remove the meatloaf from the grill and let it rest for about 10 minutes. This step locks in the juices and makes slicing easier. Cut into thick, satisfying slices and serve with your favorite sides.
Pit Boss Pellet Grill Tips for Smoking Meatloaf
Even if you’re new to pellet grills, these tips will help you pull off a flawless smoked meatloaf every time.
- Use a meat thermometer – Essential for perfect doneness.
- Don’t overmix the meat – Light hands = tender texture.
- Shape your loaf evenly – Ensures even cooking throughout.
- Let it rest after cooking – Prevents juices from escaping.
- Keep your pellets dry – Moisture can ruin smoke quality.
Flavor Variations to Try
Looking to change things up? Here are a few meatloaf variations that work great on your Pit Boss.
Stuffed Cheddar Meatloaf
- Insert chunks or a layer of sharp cheddar into the center before shaping the loaf.
Spicy Chipotle Glazed Meatloaf
- Add chipotle in adobo to your glaze for a smoky heat punch.
Turkey & Cranberry Meatloaf
- Use ground turkey and a cranberry-infused glaze for a seasonal spin.
Perfect Sides to Pair With Smoked Meatloaf
A great main deserves great sides. These pair beautifully with your smoked meatloaf:
- Smoked Mac and Cheese – Creamy, cheesy, and just a little smoky.
- Grilled Corn on the Cob – Brushed with garlic butter and charred to perfection.
- Coleslaw – Adds crunch and a touch of tang.
- Garlic Mashed Potatoes – Because comfort food deserves a proper partner.
- Grilled Green Beans with Bacon – Smoky, savory, and simple.
Common Mistakes to Avoid
Here’s what to watch out for when smoking meatloaf:
- Not checking internal temperature – This leads to under- or over-cooking.
- Applying glaze too early – It can burn. Wait until the final stretch.
- Skipping the rest time – Results in dry, crumbly slices.
- Using too lean meat – You’ll miss out on moisture and flavor.
FAQ: Meatloaf on Pellet Grill
How long does it take to cook meatloaf on a pellet grill?
At 225°F, expect to cook the meatloaf for about 1.5 to 2 hours. Then, after applying glaze and increasing the temp to 275°F, cook for another 20–30 minutes until it hits an internal temp of 160°F.
What’s the best wood for smoking meatloaf?
Hickory provides a bold smoke flavor, while applewood and cherry are milder and sweeter. Choose based on your glaze and rub profile.
Can I use just ground beef?
Yes, but mixing in ground pork adds richness and moisture. If using only beef, opt for 80/20 ground meat for the best results.
Do I need a water pan?
A water pan can help keep moisture levels consistent, but it’s not required. Resting your meatloaf properly after cooking achieves similar results.
Final Thoughts: Bring the Comfort, Bring the Smoke
If you’re ready to take your comfort food to the next level, this Pit Boss meatloaf with BBQ glaze is the way to go. It’s easy enough for a weeknight and impressive enough for guests. With a juicy center, a smoky outer crust, and that sticky-sweet glaze, you’ll wonder why you ever made meatloaf any other way.
