Ultimate Smoked Meatloaf on Pellet Grill

Directions

• Begin by preheating your pellet grill to 250°F. While any hardwood works, choosing the right smoked meatloaf wood pellets like hickory or oak will provide the best depth of flavor. Ensure your grill grates are clean to prevent sticking.
• In a small skillet over medium heat, melt the butter and sauté the finely diced onions and bell peppers until softened (about 5-7 minutes). Add the minced garlic during the last minute of cooking. Remove from heat and allow the mixture to cool completely; adding hot vegetables to raw meat can negatively affect the texture.
• In a large mixing bowl, whisk together the eggs, whole milk, Worcestershire sauce, and Dijon mustard. This liquid base ensures the binders are evenly distributed throughout the meat.
• Add the ground beef, pork sausage, panko breadcrumbs, and half of the best smoked meatloaf rub to the liquid mixture. Using your hands or a stiff spatula, fold the ingredients together gently. Do not overwork the meat, as this leads to a dense, tough loaf. Mix only until the ingredients are just incorporated.
• Line a baking sheet with parchment paper. Transfer the meat mixture onto the sheet and shape it into a uniform loaf, approximately 4 inches high and 9 inches long. A uniform shape ensures even cooking and prevents the ends from drying out before the center is done. Apply the remaining dry rub to the exterior, pressing it gently into the surface.
• Place the meatloaf (still on the parchment or transferred to a wire rack for better smoke circulation) into the center of the pellet grill. Close the lid and let the smoke work its magic. The typical pellet grill meatloaf time at this temperature is roughly 2.5 to 3 hours, but always cook to temperature, not just time.
• While the meat is smoking, prepare the glaze by whisking the ketchup, brown sugar, apple cider vinegar, and black pepper in a small saucepan over low heat until the sugar has dissolved. Set aside.
• When the internal pellet grill meatloaf temperature reaches 145°F, use a silicone brush to apply a generous layer of the glaze over the top and sides of the loaf. This allows the glaze to ‘set’ and caramelize during the final 15-20 degrees of cooking.
• Continue smoking until the internal temperature reaches a solid 160°F. Use a reliable instant-read thermometer inserted into the thickest part of the loaf for accuracy.
• Once the target temperature is reached, remove the meatloaf from the grill and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15 minutes. This rest period is vital for the juices to redistribute, ensuring every slice is moist and holds its shape.