Description
Smoky Traeger pizza meatloaf merges classic comfort with Italian-inspired flavors, creating a hearty dinner that combines ground beef, pepperoni, and melted cheese. Cheese lovers will savor this innovative twist on traditional meatloaf, promising a delicious meal that satisfies deep hunger and culinary curiosity.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) ground beef (80/20)
- 0.5 pound (227 grams) Italian sausage
Binding and Flavor Enhancers:
- 1 cup Italian-style breadcrumbs
- 2 whole eggs
- 0.5 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
Seasonings and Spices:
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon red pepper flakes
Topping and Sauce:
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 0.5 cup diced pepperoni
- 10–12 whole pepperoni slices
Instructions
- Prepare the Traeger smoker by setting the temperature to 225F, selecting wood chips like hickory, cherry, or oak for enhanced flavor. Allow the smoker to preheat thoroughly for optimal cooking conditions.
- Create the meatloaf mixture by combining ground beef, Italian sausage, breadcrumbs, eggs, Parmesan, seasonings, marinara sauce, mozzarella, and pepperoni in a large mixing bowl. Gently blend ingredients until just incorporated, avoiding excessive mixing that could toughen the meat.
- Carefully shape the seasoned meat mixture into a cohesive loaf, ensuring even distribution of ingredients and a compact form that will hold together during smoking.
- Position the meatloaf on a foil-lined baking sheet or wire rack, then transfer to the Traeger grates. Smoke the meatloaf at 225F for approximately two hours, monitoring the internal temperature until it reaches 140F.
- Elevate the smoker temperature to 300F. Generously spread marinara sauce over the meatloaf, then lavishly top with mozzarella cheese and pepperoni slices. Continue cooking until the internal temperature climbs to 160F and the cheese becomes gloriously melted and golden.
- Carefully remove the meatloaf from the smoker and allow it to rest for 10 minutes, enabling the juices to redistribute and the loaf to set. Garnish with fresh basil leaves, then slice and serve while warm for maximum flavor and enjoyment.
Notes
- Meat Selection Matters: Choose high-quality ground beef with 80/20 fat content for maximum juiciness and flavor in your meatloaf.
- Gentle Mixing Technique: Use a light hand when combining ingredients to prevent tough, dense meatloaf texture.
- Cheese Placement Trick: Add mozzarella chunks inside the meatloaf for surprise melty pockets that enhance overall taste experience.
- Low and Slow Smoking: Maintain consistent low temperature during initial smoking phase to develop deep, rich smoky flavor without drying out the meat.
- Gluten-Free Adaptation: Swap breadcrumbs with almond flour or gluten-free breadcrumbs to make the recipe celiac-friendly.
- Spice Level Control: Adjust red pepper flakes quantity based on personal heat preference without compromising the recipe’s core flavors.
- Resting Ritual: Allow meatloaf to rest after cooking to help juices redistribute, ensuring each slice remains moist and tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 30 mg