🖨 PRINT RECIPE

This ain't the meatloaf they served at the mess hall.

Mess Hall Meatloaf takes the old-school classic outside and puts it where it belongs—on the smoker. Beef and pork get seasoned with Rub & Tug, smoked low and slow, then finished with a sticky Smokin’ Soldier glaze. Want more heat? Swap in Blazin’ Battle and turn up the firepower.

What You’ll Need

• Pellet grill or smoker
• Hickory, oak, competition-blend, or cherry pellets
• Large mixing bowl
• Wire rack, grill mat, or peach paper
• Instant-read or leave-in meat thermometer
• Basting brush
• Sharp slicing knife

Ingredients

Meatloaf

• 2 lb 80/20 ground beef, cold
• 1 lb ground pork, cold
• 1 cup panko or breadcrumbs
• ½ cup milk
  or ⅓ cup milk + 2 Tbsp BBQ sauce
• 2 large eggs, beaten
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 Tbsp Worcestershire sauce
• 2 Tbsp Smokin’ Soldier™ or Blazin’ Battle™ BBQ Sauce
• 2 Tbsp Rub & Tug™
• 1 tsp kosher salt
  Cut back if your seasoning is already salty.
• ½ tsp black pepper
• Optional: 1 cup shredded cheddar
• Optional: 4–6 slices cooked bacon, chopped

Glaze

• 1 cup Smokin’ Soldier™ or Blazin’ Battle™ BBQ Sauce

Instructions

1. Build the Binder

Combine the panko or breadcrumbs with the milk and let it sit for 5 minutes.

For a softer onion texture, sauté the diced onion for a couple of minutes before adding it to the meat mixture. Let it cool first.

2. Mix It Up

Add the ground beef, ground pork, eggs, Worcestershire sauce, BBQ sauce, Rub & Tug™, salt, black pepper, and optional cheese or bacon.

Mix everything just until combined.

Don't beat the hell out of it. Overmixing compacts the meat and can leave you with a tight, dry meatloaf.

3. Shape & Chill

Shape the mixture into a loaf approximately 9 x 4 inches and 2–2½ inches tall.

Refrigerate for 20–30 minutes. Chilling helps the loaf hold its shape once it hits the smoker.

4. Start Low

Preheat your pellet grill to 225°F.

Place the meatloaf on a wire rack, grill mat, or peach paper.

Skip the loaf pan if you want smoke reaching the sides instead of just the top.

Smoke for 1 hour at 225°F.

5. Bring the Heat

After the first hour, increase the smoker temperature to 325°F.

Continue cooking until the center of the meatloaf reaches approximately 145–150°F.

6. Glaze It

Brush the meatloaf generously with Smokin’ Soldier™ for a smoky, balanced finish.

Want more heat? Deploy Blazin’ Battle™ instead.

Return the meatloaf to the smoker and let that glaze tighten up.

7. Finish the Mission

Continue cooking until the coolest spot in the center reaches 160°F.

For an extra-sticky finish, brush on another coat of sauce during the final 10 minutes.

Use a meat thermometer rather than relying on color or cooking time to determine doneness.

8. Rest, Slice & Serve

Remove the meatloaf from the smoker and let it rest for 15 minutes.

Slice it up and serve.

Yeah. Meatloaf just got promoted.

Straight 250°F Method

Don't feel like changing smoker temperatures?

Run your pellet grill at 250°F for the entire cook.

When the center reaches 145–150°F, brush on your glaze. Continue smoking until the coolest spot in the center reaches 160°F.

For this 3-pound meatloaf, plan on approximately 2½–3 hours, but smoker conditions and loaf thickness vary.

Cook to internal temperature, not the clock.

Barracks Tip

For the smoke profile, hickory or oak gives Mess Hall Meatloaf that classic BBQ character. A competition blend is an easy all-around choice, while cherry adds a slightly sweeter smoke and can help develop a darker exterior.

For the glaze, Smokin’ Soldier™ keeps things smoky and balanced. Swap in Blazin’ Battle™ when you want more heat.

And whatever you do, don't use a loaf pan if bark is the objective. Let the smoke get around the meat.

Frequently Asked Questions

What temperature should smoked meatloaf reach?

Cook meatloaf made with ground beef and ground pork until the coolest part of the center reaches 160°F. Check it with a reliable meat thermometer.

How long does smoked meatloaf take on a pellet grill?

Using our 225°F-to-325°F method, plan on approximately 1 hour 45 minutes to 2 hours 15 minutes.

Actual cooking time varies with the thickness of the loaf, outdoor temperature, smoker performance, and other conditions. Internal temperature determines when it's done.

What pellets are best for smoked meatloaf?

Hickory and oak are excellent choices for a traditional BBQ smoke profile. A competition blend also works well.

For a slightly sweeter smoke profile and darker exterior, try cherry.

Should I smoke meatloaf in a loaf pan?

You can, but we don't recommend it for this recipe.

Putting the loaf on a wire rack, grill mat, or peach paper exposes more of its surface to smoke and allows the exterior to develop better.

Why use both ground beef and ground pork?

The 80/20 beef provides plenty of beef flavor and fat, while ground pork adds additional richness and moisture. Together, they make a killer smoked meatloaf without needing to drown it in sauce.

Can I make Mess Hall Meatloaf ahead of time?

Yes. Mix and shape the meatloaf, cover it, and refrigerate it until you're ready to smoke.

Starting with a chilled loaf also helps it maintain its shape on the smoker.

Can I use Blazin’ Battle™ instead of Smokin’ Soldier™?

Absolutely.

Use Smokin’ Soldier™ for a smoky, balanced BBQ glaze or Blazin’ Battle™ when you want a hotter cayenne-and-chipotle finish.