Can I make this Traeger pizza meatloaf without Italian sausage?

Yes, you can use all ground beef if you prefer. Choose an 80/20 blend and consider adding a little extra Italian seasoning or garlic to replace the flavor the sausage normally brings. The texture will still be tender, just slightly less rich.

How do I keep the cheese from leaking out of the meatloaf?

Make sure you leave a clean border around the filling and seal the edges of the meatloaf really well before cooking. It also helps not to overfill the center. A short resting time after cooking allows the cheese to set before slicing.

What pellets work best for a Traeger pizza meatloaf recipe?

Mild to medium woods like hickory, oak, or a competition blend work best. They add smoke flavor without overpowering the tomato sauce and cheese. Avoid very strong woods if you want the pizza flavors to shine.

Is it normal for the meatloaf to look slightly pink inside?

Yes, a light pink color can be normal in smoked meatloaf, especially near the center. As long as the internal temperature reaches 160°F, it is fully cooked and safe to eat. The smoke and meat juices can affect the color without meaning it’s underdone.

Can I prepare this pizza meatloaf ahead of time?

You can assemble the meatloaf up to a day in advance and keep it covered in the refrigerator. Let it sit at room temperature for about 20 minutes before placing it on the Traeger so it cooks evenly. This makes it easier to manage when hosting or planning ahead.

Traeger Pizza Meatloaf Recipe – Easy Smoked Comfort Dinner

Name: Traeger Pizza Meatloaf Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds ground beef (80/20); 1 pound Italian sausage; 2 large eggs; 1/2 cup Italian breadcrumbs; 1 teaspoon Italian seasoning; 1 teaspoon salt; 12 slices pepperoni; 4 slices fresh mozzarella; 1 (28-ounce) can San Marzano tomatoes, separated; 4 fresh basil leaves; 1/8 cup olive oil; 1 tablespoon garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon sugar (optional)

Description

This Traeger Pizza Meatloaf combines classic meatloaf comfort with pizza flavors, slow-smoked until juicy and filled with melted mozzarella and pepperoni for a cozy family dinner.

Ingredients

Scale

2 pounds ground beef (80/20)
1 pound Italian sausage
2 large eggs
1/2 cup Italian breadcrumbs
1 teaspoon Italian seasoning
1 teaspoon salt
12 slices pepperoni
4 slices fresh mozzarella
1 (28-ounce) can San Marzano tomatoes, separated
4 fresh basil leaves
1/8 cup olive oil
1 tablespoon garlic, minced
1 teaspoon dried oregano
1/2 teaspoon sugar (optional)

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Instructions

Preheat your Traeger pellet grill to 275°F.
In a large bowl, gently mix the ground beef, Italian sausage, eggs, breadcrumbs, Italian seasoning, and salt until just combined.
Divide the meat mixture in half and shape the first half into a round disc about 6 inches wide on a parchment-lined baking sheet.
Layer the pepperoni, mozzarella, chopped tomatoes, and basil evenly over the meat, leaving a border around the edges.
Shape the remaining meat into a second disc, place it on top, and seal the edges well to enclose the filling.
Place the meatloaf on the grill and smoke at 275°F for about 1 hour.
While the meatloaf cooks, heat olive oil over medium-low heat, add garlic, then tomatoes, oregano, salt, and sugar; simmer gently.
Increase grill temperature to 300°F, brush the meatloaf with sauce, and continue cooking until the internal temperature reaches 160°F.
Remove from the grill and rest for 10 minutes before slicing and serving.

Notes

Seal the edges of the meatloaf carefully to prevent cheese from leaking.
Use mild wood pellets like hickory or oak for balanced smoke flavor.
Let the meatloaf rest before slicing to keep it juicy and hold the filling together.