Traeger Pizza Meatloaf

If you’re torn between meatloaf and pizza for dinner, this recipe delivers the best of both worlds. Traeger Pizza Meatloaf is a smoky, cheesy, pepperoni-stuffed masterpiece that takes the classic comfort food to a bold new level. Cooked low and slow on a Traeger or pellet grill, this meatloaf is infused with wood-fired flavor and layered with irresistible pizza-inspired ingredients—mozzarella, pepperoni, basil, and a homemade tomato sauce.

The exterior gets a flavorful crust while the inside stays juicy and tender, bursting with gooey melted cheese and the savory essence of Italian sausage and herbs. This dish isn’t just dinner—it’s a showstopper, ideal for weekend cookouts, game days, or when you want to impress guests with a meatloaf that’s anything but ordinary. Whether you’re a die-hard pizza fan or just love smoky, cheesy comfort food, this recipe is guaranteed to hit the spot.

And the best part? It’s surprisingly simple to make. With a few fresh ingredients and the smoky power of a Traeger grill, you can create a dish that brings together the satisfaction of meatloaf and the crave-worthy flavors of a classic pizza—all in one bite.

Why You’ll Love This Recipe

1. Smoky and Flavor-Packed – The Traeger infuses the meatloaf with unbeatable wood-fired taste.
2. Pizza Inside a Meatloaf – Melty mozzarella, basil, and pepperoni make this a pizza-lover’s dream.
3. Homemade Sauce – San Marzano tomatoes, garlic, and herbs create a rich, vibrant topping.
4. Crowd Favorite – Hearty, cheesy, and satisfying—perfect for feeding a hungry group.
5. Meal Prep Friendly – Makes generous portions and reheats beautifully for leftovers.

Ingredients

Meat Mixture

• Ground beef
• Italian sausage
• Eggs
• Italian breadcrumbs
• Italian seasoning
• Salt

Filling

• Pepperoni
• Fresh mozzarella
• San Marzano tomatoes (separated)
• Fresh basil

Sauce

• Olive oil
• Fresh garlic
• San Marzano tomatoes
• Salt
• Oregano
• Sugar (optional)

Variations

• Spicy Kick: Add crushed red pepper flakes or hot Italian sausage for extra heat.
• Veggie Boost: Mix in finely chopped mushrooms or spinach to the meat mixture.
• Cheese Swap: Try provolone or shredded pizza cheese blend instead of mozzarella.
• BBQ Twist: Use BBQ sauce instead of marinara for a smoky barbecue-style meatloaf.
• Low-Carb Version: Replace breadcrumbs with almond flour or crushed pork rinds.

How to Make the Recipe

Step 1: Prepare the Sauce

In a skillet over medium heat, sauté garlic in olive oil until fragrant. Add crushed San Marzano tomatoes, salt, oregano, and a touch of sugar if desired. Simmer for 15–20 minutes, then set aside.

Step 2: Make the Meatloaf Mixture

In a large bowl, combine ground beef, Italian sausage, eggs, breadcrumbs, Italian seasoning, and salt. Mix until just combined—don’t overwork it.

Step 3: Shape and Fill the Meatloaf

On a sheet of parchment paper or plastic wrap, flatten the meat mixture into a rectangle. Layer the center with pepperoni slices, fresh mozzarella, 4 basil leaves, and a few spoonfuls of crushed San Marzano tomatoes.

Step 4: Roll and Seal

Carefully roll the meatloaf jelly-roll style, sealing the edges and ends to keep the filling inside. Shape into a firm loaf and transfer to a grill-safe pan or foil-lined tray.

Step 5: Preheat the Traeger

Set the Traeger or pellet grill to 275°F (135°C) and allow it to preheat for 15 minutes.

Step 6: Smoke the Meatloaf

Place the meatloaf on the grill and smoke for 2 to 2.5 hours, or until the internal temperature reaches 160°F (71°C).

Step 7: Top with Sauce and Finish

During the last 20 minutes of cooking, spoon the prepared tomato sauce over the meatloaf. Optionally, add more mozzarella or pepperoni on top.

Step 8: Rest and Serve

Let the meatloaf rest for 10–15 minutes before slicing. Garnish with chopped basil and serve.

Tips for Making the Recipe

• Use a meat thermometer to ensure the loaf is cooked through without drying out.
• Drain excess grease during cooking by placing the loaf on a wire rack over a tray.
• Use parchment or foil to help roll and transfer the meatloaf.
• Let the meat rest before slicing to keep it juicy.
• Don’t skip the homemade sauce—it’s key to the pizza flavor.

How to Serve

• Serve in thick slices with extra tomato sauce on the side.
• Pair with garlic bread, roasted vegetables, or a simple Caesar salad.
• Make meatloaf sandwiches with leftover slices and melted provolone.
• Serve with pasta for a hearty Italian-inspired meal.
• Drizzle with chili oil or balsamic glaze for a gourmet finish.

Make Ahead and Storage

Storing Leftovers

Wrap cooled meatloaf tightly in foil or store in an airtight container. Refrigerate for up to 4 days.

Freezing

Freeze whole or sliced portions tightly wrapped in foil or plastic, then place in freezer-safe bags. Store for up to 3 months. Thaw in the fridge overnight.

Reheating

Reheat slices in the oven at 300°F (150°C) for 10–15 minutes, or microwave in 30-second intervals until warmed through.

FAQs

1. Can I make this without a Traeger?

Yes! You can bake it in the oven at 350°F (175°C) for about 1 hour.

2. What’s the best wood pellet for this recipe?

Hickory or cherry wood pellets pair well with the rich flavors of the meat and sauce.

3. Can I make this meatloaf ahead of time?

Yes. Assemble the loaf up to 1 day in advance and refrigerate until ready to smoke.

4. Do I need to cook the pepperoni first?

No, the pepperoni cooks inside the meatloaf and adds flavor as it bakes.

5. Can I use store-bought marinara sauce?

Yes, but homemade sauce with San Marzano tomatoes brings the best flavor.

6. Why is my meatloaf falling apart?

Overmixing or not sealing the loaf properly can cause it to break. Chill it before smoking for better shape retention.

7. Can I use lean ground beef?

80/20 is recommended for moisture and flavor. Leaner blends may result in a drier loaf.

8. How do I prevent the bottom from getting soggy?

Use a wire rack or slotted tray to allow fat to drain while cooking.

9. Is the sugar in the sauce necessary?

It’s optional and helps balance the acidity of the tomatoes—adjust to taste.

10. Can I grill this over direct heat?

No, indirect heat is essential to cook the loaf evenly without burning the outside.

Conclusion

Traeger Pizza Meatloaf is a creative and flavorful twist on two beloved classics—smoky, savory, and filled with the familiar comfort of pizza night. With gooey mozzarella, bold Italian herbs, and a kiss of wood smoke, this dish is a standout that’s both nostalgic and exciting. Whether you’re firing up the Traeger for a family dinner or trying something new for your weekend cookout, this meatloaf will leave everyone asking for seconds—and the recipe.

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