Smoked Mini Meatloaf | BBQ Meatloaf Recipe on Yoder Pellet Smoker


Smoked Meatloaf Recipe | Barbecue Mini Meatloaf

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Meatloaf is one of those “feel good” meals and I want to share with you how I do individual “smoked mini meatloaf” using a 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.

– 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 AP Rub
– 1 Egg slightly beaten
– 8 Slices Think Cut bacon

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.

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.

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.

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.

Meatloaf Glaze:
– 1 cup Killer Hogs The BBQ Sauce
– 2 Tablespoons Brown Sugar
– 1 Tablespoon Dijon Mustard
– 1 Tablespoon Hot Sauce

I always serve meatloaf with mashed potatoes, and Chelle makes a killer version with Yukon Gold potatoes. Plate up a heaping serving of them along with the meatloaf and top with a pinch of fresh parsley for garnish.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:

smoked meatloaf recipe

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27 replies
  1. Jason Daigle
    Jason Daigle says:

    I'm surprised you didn't mix pork into it like your other meatloaf recipe 🤔 but you kinda did lol, man thoes look fantastic 👌 👏 matter-of-fact I just made the meatloaf last knight and let me tell you what Holly s*** that was next level o ya I'll be making it over and over thank you keep these videos keep coming hell I wish I was your nabor

  2. William Simmons
    William Simmons says:

    I did one big loaf instead of the minis. I also had it in the fridge about an hour between making it and getting it on the grill. But it took 2 hours and 20 minutes to get done. The last 30 minutes I even bumped it up from 350* to 375* and pulled it off at 155* internal instead of 165* because the sides I made were done an hour earlier and we were hungry! Good recipe but for whatever reason it took over twice as long as Malcolm's. Grill was great holding 350*.

  3. Rick Brewer
    Rick Brewer says:

    2 lbs of ground meat = 32 oz of meat, divided by 8 mini loaves is 4 oz each. The finished product looked a lot bigger than 4 oz. I mean those meat loaves were much larger than a Quarter Pound burger. I realize he added a lot of ingredients but still…

  4. Niel Stuccy
    Niel Stuccy says:

    June 2020 –anything new or different you are doing with this recipe? Made them for the first time, yesterday. What hit they were. Thank you –I have learned so much from you. God bless.


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