smoked meatloaf

Smoked Meatloaf Minis Recipe

Smoked Meatloaf Recipe

Meatloaf is one of those “feel good” meals and I want to share with you how I do individual “Smoked Meatloaf Minis” using my pellet smoker. For this recipe I’m starting with 2lbs of 80/20 ground beef. Place the ground beef in a large bowl and add chopped onion, tomato, pimento peppers, parsley, garlic, bread crumbs, and 1 egg. Combine this mixture by hand and season with a good dose of Salt, Pepper, and Garlic… my Killer Hogs AP Rub works great here. smoked mini meatloaf recipe To create individual size portions I’m using a mini loaf pan, and to add an extra touch of goodness, line each cavity with a slice of bacon. Portion out the meatloaf into 4-5oz servings and add to each cavity of the mini loaf pan. bacon in pan I’m using my Yoder YS640 for this cook, but any smoker/grill set up for indirect cooking will do the job. Run the pit at 350⁰ using Apple pellets from BBQr’s Delight. You can add any type wood you like for smoke flavor; I like the mild fruity flavor apple gives this recipe. mini meatloaf in pan Once the smoker is up to temp, place the mini loaf pan on the center of the cooking grate, and cook until the internal temperature reaches 160⁰ or about 45 minutes. smoked mini meatloaf in smoker At this point remove the pan from the smoker and carefully transfer each portion to a wire cooking rack (my Killer Hogs Pork Rack works great here). Brush each with Meatloaf Glaze and return to the smoker for 15 minutes or until internal temp reaches 165. BBQ Glaze Recipe glazing smoked mini meatloaf One of my favorite meals is a good meatloaf and mashed potatoes, and doing it on the smoker just takes it to that next level. You gotta serve this for a family meal! Print
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Smoked Meatloaf Minis Recipe

  • Yield: 8


  • 2lbs Ground Chuck 80:20
  • 2 cups Bread Crumbs
  • 1 cup Onion diced
  • 1 cup Tomato diced
  • ¼ cup Pimento Peppers diced
  • ¼ cup Parsley chopped
  • 2 cloves Garlic minced
  • 1 Tablespoon Killer Hogs The AP Rub (or any high quality all purpose seasoning)
  • 1 Egg slightly beaten
  • 8 Slices Thick Cut bacon

BBQ Glaze:


  1. Prepare Yoder Pellet Smoker or other BBQ grill/smoker for indirect cooking at 350⁰.
  2. In a large bowl combine ground beef, bread crumbs, onion, tomato, peppers, parsley, garlic, egg, and AP Rub. Mix well by hands to evenly distribute ingredients.
  3. Spray mini loaf pan with vegetable cooking spray and line each cavity with a slice of bacon.
  4. Fill each cavity with meat mixture.
  5. Place pan in smoker and cook for 45 minutes or until internal temperature reaches 160⁰.
  6. Carefully remove each mini meat loaf from pan and place on wire rack. Glaze with warm BBQ Glaze and return to the smoker for 15 minutes or until internal temp reaches 165⁰ minimum.
  7. Remove from smoker and serve with mashed potatoes garnished with a pinch of finely chopped parsley.
  • Cuisine: Barbecue
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Smoked Meatloaf

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10 responses to “Smoked Meatloaf Minis Recipe”

  1. Scott Becktin says:

    I’ve been getting into smoking and you are helping me look good!
    Scott Beckton

  2. Susan Graham says:

    Thanks for this recipe, Malcolm! I found it on YouTube and traced you here. We tried it on our Traeger this evening and it was amazing!

  3. Jim Lovelace says:

    This was my first smoked meatloaf, and also my first with tomatoes in it. It is a different consistency than I am used to, but man was it good and a hit with the family. Thanks Malcom.

  4. Jay curtis says:

    I made these last night and they were so awesome. Even made mashed potatoes country gravy and asparagus but the mini meatloaf was a big hit.

  5. Brenda says:

    Made this meat loaf with a little changes on it. It’s so good. Thanks for the great recipes

  6. Karel Jack says:

    I have an electric smoker that only goes up to 300 degrees. Would it be ok for me to try this bit with a longer cook time?

  7. Kevin Hickey says:

    I would think it would help to pre-cook the bacon a bit before lining the cavities to ensure it’s doneness.

  8. M F J says:

    Just made yesterday followed the directions as best I could, was awesome. Thanks for the superb direction.

  9. Scott F Hoke says:

    As always these were awesome!! Best bbq channel ever! Thank you

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