Fire up the pellet grill and come along with us as we show you how to make one of our kids’ favorite recipes, the Traeger Pizza Meatloaf! All the flavor of pizza, in a smokey meatloaf form.
Traeger Pizza Meatloaf
Meatloaf used to be a bad word around here. Historically, I think it has gotten a bad rap. The first meatloaf I ever ate, willingly, and enjoyed (a LOT!) came out of my husband’s family cookbook. We adapted it for the pellet grill and changed up a few of the ingredients to make it our own, and it is one of my favorites in the “comfort foods” category. (Click the blue box below to see that recipe!)
Try our original Traeger Smoked Meatloaf too!
Smoked Pizza Meatloaf shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- ground beef
- Italian sausage
- Italian breadcrumbs
- Italian seasoning
- fresh mozzarella
- San Marzano tomatoes
- fresh basil
- olive oil
- fresh garlic
Serve this with our Garlic Mashed Potatoes
How to make a Traeger Pizza Meatloaf
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Preheat the grill
We’re aiming for around 275°F.
Mix it up
Mix the meatloaf up, split in two, and form the bottom loaf. Stuff with the pizza stuffing and top with the remaining meat. Seal the edges.
Make the sauce
While the meatloaf is smoking, whip up the sauce on the stovetop by sauteing the garlic and then adding the rest of the sauce ingredients and simmering it while the meatloaf finishes cooking.
Smoke the meatloaf at 275° for an hour, and then increase the temperature to 300°. Paint the meatloaf with some of the marinara during this final portion of the cook. The meatloaf is done when it reaches 160°F.
Rest and slice
Rest for 10-15 minutes before slicing.
More great Traeger Beef Recipes here!
Smoked Pizza Meatloaf FAQ
Leftovers can be stored covered in the refrigerator for 3-4 days, or vacuum sealed and frozen for 1-2 months.
The microwave works great for reheating meatloaf. Throw some extra sauce on for good measure!
More great recipes to try
- Mozzarella Stuffed Chicken Breast from Stay Snatched
- Grilled Dinner Rolls
- Perfect Grilled Asparagus
- Garlic Bread Sticks
- Smoked Cream Cheese
- Smoked Ham
- Traeger Funeral Potatoes
- Prime Rib Roast
- Smoked Beef Tenderloin
- Smoked Baked Potato
- Homemade Sour Mix
- Smoked Over the Top Chili
- Traeger New York Steak
- 2 pounds ground beef (80/20)
- 1 pound Italian sausage
- 2 eggs
- 1/2 cup Italian breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 12 pepperoni
- 4 slices fresh mozzarella
- 1 - 28oz can San Marzano tomatoes, separated
- 4 leaves fresh basil
- 1/8 cup olive oil
- 1 tablespoon fresh garlic
- San Marzano tomatoes
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon sugar (optional)
- Preheat your pellet grill to 275°
- Place the ground beef and Italian sausage into a large bowl, along with the eggs, breadcrumbs, Italian seasoning, and salt. Gently mix them together until everything is evenly incorporated into the mix.
- Split the meat into two parts. Take one part and form it into a round circle, about 6" across, and place onto a parchment lined baking sheet.
- Layer the pepperoni, mozzarella, 3 San Marzano tomatoes, and the fresh basil leaves inside.
- Take the other half of the meatloaf mixture and form it into a disc and place on top of the other half. Seal the sides together well.
- Cook at 275° for an hour. While the meatloaf is cooking, make your sauce by heating the olive oil in a medium saucepan over medium-low heat. Put the minced garlic in and cook for 30-60 seconds. Add your tomatoes, salt, oregano, and sugar (if using), mash up the tomatoes, and let cook over low heat, stirring occasionally.
- After an hour on the grill, raise the temperature to 300°, paint with some of the marinara you just made, and cook until the internal temperature is 160°.