The Best Traeger Pizza Meatloaf Recipe: Smoky, Cheesy, and Irresistible

If you love the rich flavor of a hearty meatloaf and the zesty goodness of pizza, you’re going to fall in love with this Traeger Pizza Meatloaf. It’s everything you enjoy about comfort food with a smoky, cheesy, pizza-style twist—all cooked to perfection on a Traeger grill.

This isn’t your grandma’s meatloaf. Instead, we’re giving it a bold upgrade: juicy ground beef blended with Italian seasoning, gooey mozzarella, and tangy tomato sauce, all kissed by natural wood-fired smoke. It’s simple enough for a weeknight, yet impressive enough for a weekend gathering.

The best part? It brings together the warmth of a home-cooked meal with the excitement of backyard grilling. This dish delivers big on flavor, texture, and comfort—without needing anything fancy. If you’ve never tried a smoked meatloaf with a pizza spin, now’s the time to fire up your Traeger and change that.

Why You’ll Love This Traeger Pizza Meatloaf

There’s a lot to love about this Traeger Pizza Meatloaf, especially if you’re looking for something that’s both satisfying and a little unexpected.

First, it’s packed with pizza flavor: melty cheese, herbs, and that classic tomato richness. Then there’s the texture—crispy edges from the grill, a juicy center, and a cheesy layer throughout. Every bite feels like a comfort-food upgrade.

It’s also incredibly family-friendly. Kids love the pizza taste, adults appreciate the smoky depth, and everyone ends up asking for seconds. Plus, it’s easy to customize with your favorite pizza toppings—just without anything like salami or bacon, of course.

Even better, this meatloaf is great for leftovers. Slice it up for sandwiches, crumble it into pasta, or just reheat it for a no-fuss second meal. It’s a reliable hit with minimal effort.

What You’ll Need

To make this Traeger Pizza Meatloaf a smoky, savory success, you’ll want to gather a mix of pantry staples and fresh ingredients. Nothing complicated—just flavorful components that come together for a crowd-pleasing twist on traditional meatloaf.

Here’s everything you’ll need:

Meatloaf Base:

• 2 pounds ground beef (80/20 preferred) – The fat keeps it juicy and rich.
• 1 cup plain breadcrumbs – Feel free to use gluten-free breadcrumbs if needed.
• 2 large eggs – These help bind everything together.
• 1/2 cup milk – Adds moisture and softness to the loaf.
• 1 teaspoon salt – Brings out the natural meat flavor.
• 1/2 teaspoon black pepper – For just the right amount of kick.
• 1 tablespoon Italian seasoning – A mix of basil, oregano, and more for pizza flavor.
• 1 teaspoon garlic powder – For depth and aroma.
• 1 teaspoon onion powder – To round out the savory base.
• 1/2 cup grated Parmesan cheese – Adds richness without overpowering.
• 1 cup shredded mozzarella cheese – Goes inside the loaf for a cheesy surprise.

Topping and Glaze:

• 1 cup pizza sauce – Choose your favorite brand or homemade.
• 1/2 cup shredded mozzarella (for topping) – For that pizza-like gooey top.
• 1/4 cup diced bell peppers (optional) – Red, green, or yellow for color and crunch.
• 1/4 cup sliced black olives (optional) – For a classic pizza topping vibe.

Equipment:

• Traeger grill or other pellet smoker
• Loaf pan or foil to shape by hand
• Meat thermometer
• Mixing bowls, spoon, and baking sheet

Everything on this list is easy to find at your local grocery store. And since we’re keeping things pork-free and alcohol-free, you won’t find any salami, bacon, or wine in the mix—just clean, comforting ingredients with bold, family-friendly flavor.

How to Make Traeger Pizza Meatloaf

Let’s break this down step by step so you can get that perfect smoky, cheesy loaf with minimal stress.

Step 1: Preheat and Prep the Grill

• Preheat your Traeger grill to 350°F with the lid closed for about 15 minutes. Make sure your pellets are stocked—you’ll want that wood-fired flavor infused throughout.

Step 2: Mix the Meatloaf

In a large mixing bowl, combine the following:

• 2 pounds ground beef
• 1 cup breadcrumbs
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup grated Parmesan

Gently mix everything together with clean hands or a spoon until combined. Avoid over-mixing—it can make the loaf tough.

Step 3: Layer with Cheese

On a sheet of parchment or foil, shape half the meat mixture into a flat oval or rectangle. Sprinkle 1 cup shredded mozzarella over the middle, then cover with the rest of the meat. Seal the edges so the cheese stays inside during cooking.

Step 4: Add Toppings

Spread 1/2 cup of the pizza sauce on top of the loaf. Sprinkle on 1/2 cup shredded mozzarella, and if you’re using toppings like diced bell peppers or olives, add them now.

Step 5: Smoke It

Place the meatloaf directly on the grill grates or in a foil-lined pan. Cook for about 60–75 minutes, or until the internal temperature reaches 160°F.

Step 6: Glaze & Finish

In the last 10 minutes, brush on the remaining 1/2 cup of pizza sauce for a glossy finish. Let it set and bubble slightly.

Step 7: Rest & Slice

Remove the loaf and let it rest for 10 minutes. This helps lock in the juices and makes slicing easier. Cut into thick, hearty slices and serve warm.

You Must Know

Before firing up your Traeger, a few key tips can make or break your meatloaf.

• Use the Right Meat: Go with 80/20 ground beef. It stays moist without being greasy.
• Don’t Skip Binders: Breadcrumbs and eggs help everything hold together. Without them, the loaf can crumble.
• Mix Gently: Overmixing makes meatloaf dense. Combine just until it comes together.
• Seal the Cheese In: Keep mozzarella centered and seal the loaf edges tightly to avoid leaks.
• Shape by Hand: Skip the loaf pan if you want smoky flavor and crispy edges. Foil on a tray works best.
• Use a Thermometer: Aim for 160°F internally. It’s the only way to ensure it’s fully cooked and juicy.

These essentials will help you avoid common pitfalls and serve up a perfectly textured, flavorful meatloaf every time.

Perfecting the Cooking Process

The Traeger adds serious flavor, but the right technique takes it to the next level.

• Preheat to 350°F: Let the grill come up to temp with the lid closed—this ensures even cooking.
• Cook Indirectly: Keep the loaf away from direct flame to prevent burning.
• Choose Your Pellets: Hickory, maple, or cherry pellets give a great smoky flavor without overpowering.
• Add Sauce Late: Glaze during the last 10 minutes to avoid burnt sauce.
• Watch the Temp: Internal temp should hit 160°F. Don’t guess—use a meat thermometer.
• Let It Rest: Give it 10 minutes after cooking so the juices settle and it slices cleanly.

These simple steps guarantee a tender, smoky, pizza-inspired meatloaf every time.

Add Your Touch

One of the best things about this Traeger Pizza Meatloaf is how customizable it is. Whether you’re cooking for picky eaters or food lovers with a flair for bold flavors, there’s room to make it your own.

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1. Cheese Choices

Mozzarella is classic for that gooey center, but feel free to experiment. Provolone adds a sharper bite, cheddar gives a comforting richness, and dairy-free mozzarella-style shreds work well for plant-based diets. Just make sure the cheese melts well and doesn’t release too much moisture.

2. Sauce Variations

While pizza sauce is a go-to, you can switch it up with:

• A roasted garlic tomato sauce for depth
• A basil pesto (oil-based) for a fresh, herby twist
• A dairy-free Alfredo-style sauce if you want a creamy version

Make sure to only brush the sauce on toward the end of cooking so it doesn’t burn.

3. Seasoning Boost

Want to elevate the flavor? Add crushed red pepper flakes for a spicy edge or Italian seasoning for a herbal boost. A little smoked paprika enhances that grilled flavor. Garlic and onion powder are must-haves.

4. Veggie Add-ins

Add finely diced bell peppers, mushrooms, or spinach to the meat mix for added nutrition and flavor. Be sure to sauté watery veggies like zucchini before adding them to avoid sogginess.

5. Make It Mini

Instead of one large loaf, shape into individual mini-loaves or patties. These cook faster and are perfect for meal prepping or entertaining.

This meatloaf is a solid foundation you can build on. Just keep the balance of meat, binder, and moisture consistent, and you’re free to experiment.

Storing & Reheating

Leftovers of this Traeger Pizza Meatloaf are not just good—they might be even better the next day. Here’s how to store and reheat for maximum flavor and freshness.

Storing

• Fridge: Place cooled slices in an airtight container. Store up to 4 days.
• Freezer: Wrap individual slices in foil or plastic wrap and store in a freezer bag. Good for up to 3 months.

If freezing, it helps to write the date on the bag so you can keep track. For best texture, avoid freezing meatloaf with a lot of watery veggies or soft cheese.

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Reheating

• Microwave: Place a slice on a plate, cover with a damp paper towel, and heat for 60–90 seconds. This keeps it moist.
• Oven: Wrap slices in foil and bake at 325°F for 15–20 minutes until heated through.
• Air Fryer: For a crispy edge, reheat at 350°F for 5–7 minutes.

To keep the texture right, avoid high heat and long cook times during reheating. If your meatloaf has sauce on top, you can brush a little fresh sauce before reheating for added moisture and flavor.

Chef’s Helpful Tips

• Keep it Cold: Chill the shaped loaf before grilling for better texture.
• Foil Helps: Use heavy-duty foil for easier cleanup and even cooking.
• Don’t Overpack: Gently shape the meat—too tight makes it dense.
• Score the Top: Light cuts help sauce stick and create crispy edges.
• Glaze Twice: Brush on sauce twice—once mid-cook and again at the end.
• Watch the Temp: Always use a thermometer. Aim for 160°F inside.

These quick tips make the difference between a good and a great meatloaf.

FAQ

Can I bake instead of grill?
Yes! Bake at 350°F for 45–55 mins. Use a thermometer to ensure it hits 160°F.

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No pizza sauce?
Use marinara, tomato sauce, or BBQ sauce (non-alcoholic).

Dairy-free option?
Use dairy-free cheese and breadcrumbs. It still melts great!

Why did it fall apart?
Use enough binder (eggs + breadcrumbs), and let it rest before slicing.

Gluten-free version?
Yes—just swap for gluten-free breadcrumbs and sauce.

Can I prep it ahead?
Shape and chill up to 24 hrs ahead, or freeze it raw for up to 2 months.

Conclusion

Traeger Pizza Meatloaf isn’t just a fun twist on a comfort food classic—it’s a smoky, cheesy, flavor-packed dish that’s perfect for weeknight dinners, weekend grilling, or impressing guests at your next cookout. It blends the familiar coziness of meatloaf with all the bold, crowd-pleasing flavors of your favorite pizza.

What makes this recipe stand out is its versatility. Whether you follow it to the letter or add your personal spin—different cheeses, sauce styles, or extra veggies—it’s guaranteed to be satisfying. It’s also easy to prep ahead, meal-prep friendly, and reheats beautifully.

Even if you’re new to pellet grill cooking, this recipe is beginner-friendly and forgiving. And with the tips, tricks, and FAQs we’ve covered, you’ll be able to pull off a perfectly juicy and flavorful meatloaf every single time.

So fire up your Traeger, gather your ingredients, and give this Pizza Meatloaf a try. It’s one of those recipes that will quickly become a family favorite—and one you’ll come back to over and over again.

Happy grilling!