Traeger Meatloaf
Published August 22, 2021 • Updated March 9, 2026
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Cooking this meatloaf on a pellet grill adds a subtle smoky flavor and tender texture that I wasn't able to achieve in the oven. My family asked me to make it again the very next night, and it's been our go-to low-carb dinner ever since.
I started making this on my Traeger after years of oven meatloaf, and the difference convinced me on the first try. Smoking at 225°F lets the smoke actually penetrate the meat instead of just coating the outside, which is something I never got from the oven no matter how long I cooked it.
Why this version stays juicy (without breadcrumbs)
The biggest challenge with keto meatloaf is finding a binder that doesn’t wreck the texture. I tested almond flour early on and the loaf came out dense and gummy. Pork panko fixed that completely. It absorbs moisture the way breadcrumbs would, but without turning the mixture heavy or adding carbs. If you’ve tried my keto BBQ cheeseburger meatloaf, you already know pork panko works. It works even better here because the long smoke gives it time to meld into the meat.
I use a 50/50 split of ground beef and ground pork. Beef alone is fine, but the pork adds fat that acts as insurance against drying out during the 2-3 hour cook. Heavy cream and one egg bind everything without making it spongy, and finely diced onion melts into the mixture instead of leaving chunks behind.
If you like meatloaf in general, I have a few other low-carb versions worth trying. My pizza meatloaf is a fun weeknight spin, and keto shepherd’s pie scratches the same comfort-food itch when I want something different.
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Ingredients
1 pound ground beef (90/10) -
1 pound ground pork
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2 cups pork panko
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1/3 cup diced yellow onion
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1/3 cup heavy cream
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1 large egg
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1/4 cup chopped parsley
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2 cloves garlic, minced
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2 teaspoons salt
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1 teaspoon ground black pepper
Step by Step Instructions
Step by Step Instructions
Preheat Traeger
Preheat pellet grill to 225 degrees F with lid closed to capture smoke.
Meatloaf mixture
Add ground beef, ground pork, pork panko, egg, onion, parsley, heavy cream, garlic, salt and pepper to a large bowl. Mix with a spoon or clean hands until combined.
- 1 pound ground beef
- 1 pound ground pork
- 2 cups pork panko
- 1 egg
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon pepper
Grill
Place grill tray with meatloaf in the Traeger with the lid closed and grill for 2-3 hours or until the internal temperature of the meatloaf reaches 160 degrees F.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What's the best wood pellet for meatloaf on a Traeger?
I've tried several and keep coming back to Traeger's signature blend (hickory, maple, cherry). The blend gives a rounder, deeper smoke than any single wood. Fruitwood alone tastes fine but the flavor sits on the surface instead of working into the meat. For a milder profile, apple pellets are my second pick. I'd avoid mesquite for this recipe because it can overpower the pork.
Should I cook meatloaf directly on the grate or use a perforated tray?
I use a perforated grill tray every time. Early on I tried a solid loaf pan and the bottom came out greasy and soft because the fat and steam had nowhere to go. The perforated tray lets air circulate underneath so you get a light bark on all sides. If you only have a solid pan, set a wire rack inside it to lift the loaf off the surface.
Can I freeze and reheat smoked meatloaf?
I freeze slices individually wrapped in plastic wrap, then store them in a freezer bag. They keep well for about two months. To reheat, I thaw in the fridge overnight and warm slices in a 300°F oven for 10-12 minutes loosely covered with foil. The microwave works in a pinch, but you lose some of the bark texture. I've reheated this way dozens of times and the smoke flavor holds up.
Can I swap the heavy cream for something else?
I've had readers try beef broth with a tablespoon of cream cheese and report great results (the cream cheese melts right in and adds fat without thinning the mix). I've also tested it with sour cream, which works but makes the texture slightly denser. The heavy cream gives the most neutral result, so I keep it as my default.
Should I pull the meatloaf at 160 or 165 degrees?
I pull mine at 160°F because it continues to climb a few degrees while resting. By the time I slice it (after a full 10 minutes of resting), it's right at 163-165°F. If you pull at 165 and then let it rest, you're looking at closer to 170 internal, which starts to dry out the edges. My thermometer is the most important tool for this recipe.
Can I make mini meatloaves on the Traeger?
I've done this when I want faster cook times. I shape them into 4 smaller loaves and they finish in about 60-75 minutes at 225°F instead of 2-3 hours. The smoke-to-meat ratio is actually better with minis because more surface area is exposed. I still use the perforated tray and pull at 160°F.
Can I add extra garlic or other mix-ins?
More garlic is always right. I do 3 cloves minimum and sometimes push to 4. For mix-ins, I've added diced bell peppers and blocks of cheddar cheese (both work). The key is dicing everything small so it melts into the mixture rather than creating pockets that break the loaf apart. I'd avoid anything too wet like tomatoes unless you reduce the heavy cream slightly to compensate.
Switched to hickory pellets and the smoke ring you get after the first hour is legitimately beautiful. One note if you are using a probe thermometer: pull it at 155 and let carryover do the rest. Much juicier.
Burned through four or five keto meatloaf recipes trying to find one that didn't taste like a substitution project. Pork panko fixes that. You get binding and texture that almond flour never quite manages. Smoking at 225 gives every slice that low-and-slow depth you won't get from the oven. My go-to now, though I might nudge the glaze a touch sweeter next time.
Yeah the glaze leans savory. Extra ketchup or a small drizzle of sugar-free maple syrup gets it there without adding carbs.
I've tried probably four keto meatloaf recipes. Every single one was a letdown. This one finally isn't. The pork panko is doing something I haven't seen in other recipes, the texture holds without getting dense, and cooking low at 225 lets the smoke actually work into the meat instead of just coating the outside. Made it Sunday night when it was freezing out and it was exactly right. Only thing I'd do differently is add more garlic, but that's a me problem.
More garlic is always right. I do 3 cloves minimum. And the 225 thing is the whole reason the smoke actually gets into the meat instead of just sitting on the surface.
I swapped the heavy cream for a couple tablespoons of beef broth and a little cream cheese (had both open in the fridge), and honestly the texture came out even more tender than I expected. Did half beef, half pork like the recipe says, and that combo is doing a lot of work. The fat ratio from the pork keeps it from drying out at 225, which I was a little worried about since I usually run my Traeger hotter. Let it smoke for the full time and pulled it at 165 internal. My husband came in from shoveling and ate two slices standing over the pan, which is basically his highest endorsement. Putting this in the regular winter rotation, probably with a double batch so we actually have leftovers.
Cream cheese in place of heavy cream is actually brilliant here, it melts right in and adds fat without thinning the mix. The pork ratio was already doing moisture duty at 225 so that swap probably pushed it over the top.