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Traeger Pizza Meatloaf: The Ultimate Smoked Comfort Food Recipe

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Classic meatloaf meets pizza, smoked to perfection on a Traeger.

Ingredients

Scale
  • 2 lbs Ground Beef (80/20 blend recommended)
  • 1 lb Ground Italian Sausage (sweet or mild)
  • 1 cup Breadcrumbs (plain or Italian seasoned)
  • 1/2 cup Milk (any kind)
  • 1 large Egg, lightly beaten
  • 1/2 cup Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1/4 cup Parmesan Cheese, grated
  • 2 tablespoons Olive Oil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 (15 ounce) can Pizza Sauce
  • 1 1/2 cups Mozzarella Cheese, shredded
  • 1/2 cup Pepperoni slices
  • 1/4 cup Black Olives, sliced
  • 1/4 cup Green Bell Pepper, diced (optional)
  • 1/4 cup Red Onion, thinly sliced (optional)
  • Fresh Basil leaves, for garnish (optional)

Instructions

  1. Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  2. Combine Wet Ingredients: In a large mixing bowl, combine the milk and the beaten egg. Whisk them together until well combined.
  3. Soak the Breadcrumbs: Add the breadcrumbs to the milk and egg mixture. Let them soak for about 5 minutes to soften.
  4. Combine Dry Ingredients: In a separate small bowl, combine the dried oregano, dried basil, salt, and black pepper.
  5. Mix Everything Together: Add the ground beef, ground Italian sausage, sautéed onion and garlic mixture, Parmesan cheese, and the spice mixture to the bowl with the breadcrumb mixture. Gently mix everything together with your hands until just combined. Be careful not to overmix!
  6. Prepare the Pan: Lightly grease a loaf pan (approximately 9×5 inches) with cooking spray or line it with parchment paper.
  7. Shape the Meatloaf: Gently transfer the meatloaf mixture to the prepared loaf pan. Press it down evenly to fill the pan.
  8. Spread the Sauce: Spread the pizza sauce evenly over the top of the meatloaf.
  9. Add the Cheese: Sprinkle the shredded mozzarella cheese generously over the pizza sauce.
  10. Arrange the Toppings: Arrange the pepperoni slices, black olives, and any other desired toppings (like diced green bell pepper and thinly sliced red onion) over the cheese.
  11. Preheat the Traeger: Preheat your Traeger grill to 250°F (121°C).
  12. Place the Meatloaf on the Grill: Carefully place the loaf pan with the meatloaf directly on the grill grates.
  13. Smoke the Meatloaf: Smoke the meatloaf for approximately 2.5 to 3 hours, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to ensure accurate temperature readings.
  14. Increase the Temperature (Optional): For the last 15-20 minutes of cooking, you can increase the grill temperature to 350°F (177°C) to help the cheese melt and brown nicely. Keep a close eye on it to prevent burning.
  15. Rest the Meatloaf: Once the meatloaf reaches 160°F (71°C), remove it from the grill and let it rest for at least 10-15 minutes before slicing.
  16. Remove from Pan: If you used parchment paper, lift the meatloaf out of the loaf pan using the overhang. If you didn’t use parchment paper, carefully run a knife around the edges of the meatloaf to loosen it from the pan before inverting it onto a cutting board.
  17. Slice and Serve: Slice the meatloaf into thick slices and serve immediately. Garnish with fresh basil leaves, if desired.

Notes

  • Cheese Variations: Feel free to experiment with different types of cheese, such as provolone, cheddar, or a blend of Italian cheeses.
  • Meat Variations: You can substitute ground turkey or ground chicken for the ground beef, but keep in mind that these leaner meats may result in a drier meatloaf. Consider adding a little extra olive oil or milk to compensate.
  • Vegetable Additions: Add finely diced vegetables like carrots, celery, or zucchini to the meatloaf mixture for added nutrients and flavor.
  • Spicy Kick: Add a pinch of red pepper flakes to the meatloaf mixture or pizza sauce for a spicy kick.
  • Bacon Topping: For an extra decadent treat, top the meatloaf with cooked bacon slices before baking.
  • Gluten-Free Option: Use gluten-free breadcrumbs to make this recipe gluten-free.
  • Wood Pellet Choice: Experiment with different wood pellet flavors to find your favorite combination. Applewood pellets can add a subtle sweetness, while mesquite pellets can add a bolder, smokier flavor.
  • Internal Temperature is Key: Always use a meat thermometer to ensure the meatloaf is cooked to a safe internal temperature of 160°F (71°C).
  • Make Ahead: You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to bring it to room temperature for about 30 minutes before placing it on the Traeger.

Find it online: https://mmmflavors.com/traeger-pizza-meatloaf/