Make your meatloaf unforgettable with this smoked meatloaf recipe. Juicy, flavorful and cooked to perfection on a Ninja Woodfire Grill.
Table of Contents
The key to moist, enjoyable meatloaf
Do you have childhood memories of dry, crumbly meatloaf that needed tons of ketchup on top to save it? Let those memories be a thing of the past.
This smoked meatloaf recipe is moist and juicy with great smoky flavor.
The secret to keeping your meatloaf juicy comes down to three tips:
- Start with ground meat that has a higher fat content.
- Add moistened breadcrumbs to the meat mixture.
- Keep the meat cold before smoking.
While meatloaf can be prepared with virtually any type of ground meat, I recommend you use a meat blend that is at least 20% fat. This fat is going to melt and create moisture in the loaf.
But the key to locking that melted fat into the loaf is to chill it.
As you work with ground meat, the fat will slowly melt from both the room temperature and the heat from your hands. If it’s partially melted as it hits the grill, it will melt faster and escape from the loaf.
If however, you refrigerate the meat before smoking it, the fat will harden. Then, it will melt more slowly on the grill.
I recommend chilling it for at least 30 minutes, but you can actually shape and chill your meatloaf a day in advance. Or you can shape a bunch of meatloafs and store them in the freezer.
Then, just thaw it in the fridge and smoke it when you’re ready.
Ninja Woodfire Grill Settings
For this recipe, you’ll set your Ninja Woodfire Outdoor Grill to the smoker function. At this setting the heat comes from the top of the grill and circulates with the convection fan.
Add pellets to the side box. Cherry, hickory or oak are good wood pellet choices.
The grill temperature should be set to 250F degrees. It will take about 2 hours for this recipe to cook. I usually like to set my timer to a little beyond the total cook time.
If you have the Ninja Pro with the thermometer, you can use that to measure the internal temperature of the meat.
For the first part of the cook, set the temperature manually to 150F degrees. One it reaches that part, you’ll sauce the meatloaf.
Then, set the temperature manually to 165F degrees. That’s the USDA safe internal temperature for ground meat.
Ingredients
- Panko Breadcrumbs: The breadcrumbs help add moisture and bind the meatloaf together.
- Milk
- Ground Beef: For a juicier meatloaf, use 80/20 beef, which is beef that is 80% meat and 20% fat.
- Ground Pork: This adds a nice flavor contrast. I use ground pork shoulder.
- Parmesan Cheese: This will add saltiness and texture.
- White Onion
- Parsley: You can either use fresh parsley or dried parsley, whichever is more convenient for you.
- Fresh Garlic
- Ketchup
- Worcestershire Sauce
- Kosher Salt
- Black Pepper
- Red Pepper Flakes: This is optional, if you like a little heat.
- BBQ Rub: Use your favorite rub. I like beef rub on meatloaf. Usually, they contain a mix of salt, pepper, garlic and other spices.
- BBQ Sauce: Use your favorite sauce.
Substitutions: You can use any type of ground meat for this recipe, including ground chicken, ground turkey or even ground venison. Results will vary depending on the meat's fat content.
See the full recipe card below for servings and a full list of ingredients.
How to smoke meatloaf on a Ninja Grill
- STEP ONE: Place the breadcrumbs and milk in a large bowl. Let the breadcrumbs soak for about 5 minutes to soften.
- STEP TWO: Use your hands to mix in all of the other ingredients except for the BBQ rub and sauce.
- STEP THREE: Place the meat mixture into a 2-pound loaf pan to shape. Refrigerate it for 30 minutes. Then, dump it out onto the Ninja air crisper basket. Season the top with your favorite BBQ rub.
PRO TIP: If you don't have the air crisper basket, you can just place the brisket on the Ninja Woodfire Grill. I like using the basket, because it allows smoke to get on the bottom side too.
- STEP FOUR: Add pellets to the side of the Ninja Grill. Set the function to smoke, the temperature to 250F degrees and the time to 2 hours. Place the meatloaf on the grill. Close the lid and smoke for 90 minutes.
- STEP FIVE: After 90 minutes of cooking, the internal temperature should reach about 150F degrees. Brush the meatloaf with your favorite BBQ sauce and smoke for 30 more minutes.
How to serve smoked meatloaf
Once the meatloaf reaches an internal temperature of 165F degrees, it’s done. Remove the meatloaf from the grill and serve it on a platter with a side of extra BBQ sauce.
Garnish with fresh herbs and slice to serve.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. You can reheat it in the microwave. You can also enjoy a cold leftover meatloaf sandwich by layering it between two slices of bread.
GCG Pro Pitmaster Tips
- Use meat with higher fat content for a juicier meatloaf
- Shape the meatloaf in a pan
- Keep the meat cold before smoking, so the fat doesn’t melt too soon
- Add sauce during the last 30 minutes
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Meatloaf Smoked on a Ninja Grill
Ingredients
- 1/2 cup panko breadcrumbs
- 1/3 cup milk
- 1 lb ground beef, 80/20
- 1 lb ground pork
- 1/2 cup grated Parmesan cheese
- 1/2 cup white onion, minced
- 1/4 cup fresh parsley, chopped, or 1 tbsp dried parsley
- 4 cloves garlic, minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes, optional
- 1 tbsp BBQ rub
- 1 cup BBQ sauce
Instructions
- Soak: Place the breadcrumbs and milk in a large bowl. Let them soak for 5 minutes.
- Mix: Add all of the other ingredients to the bowl, except for the BBQ rub and sauce. Use your hands to mix it all together.
- Shape: Place the meat mixture into a 2-pound loaf pan to shape. Refrigerate for 30 minutes.
- Season: Remove the meat from the pan and place it on a Ninja air crisper basket. Season all over with your favorite BBQ rub.
- Smoke: Add pellets to the grill. Set the Ninja Grill to smoke, 250F degrees and 2 hours. Place the air crisper basket with meatloaf on the smoker and smoke for 90 minutes.
- Sauce: After 90 minutes, brush sauce on all sides and smoke for 30 more minutes.
- Serve: Remove from the smoker. Let it rest for 10 minutes. Slice and serve with extra sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Question about the meatloaf. What will gluten free planks crumbs do to it, or could I use a crushed up sourdough crumbs?
I don’t have a ninja smoker, what I do have is a gas smoker by Smoke Hollow. Would that work just as well?
Last question, with about 30 smokers in your backyard, have you ever used the Z Grill, if so, how would you rate it?
Thanks for your site, and your input.
Mike
Yes. Any type of breadcrumbs or breadcrumb substitute should work. You can prepare this on any type of grill. The time may vary because the Ninja has convection to speed up the cooking. So just be sure to check the temp of the meat.
I have not cooked on a Z Grill yet.
Hi Girls,
I have some questions regarding the smoke from the Ninja Woodfire grill. Everyone says to let the white smoke dissipate before putting your protein on the grill, yet you have the meatloaf on the grill during ignition and preheat. In addition, if, during the cook, you let the pellets burn out and add new pellets then you have your protein in that nasty white smoke again. I am somewhat skeptical about the smoker settings. I spatchcocked a chicken and smoked it with the chicken on the grill during ignition and thought it had a bitter taste. I did a 7 minute grilled pizza with smoke, with the pizza cooking after the ignition/preheat. It also tasted bitter. The only time I was satisfied with the smoker function was with a pork roast started after ignition/preheat and cooked low and slow (which was still 50% faster than a traditional smoker). I have come to the belief that the higher grill temperature the more bitter the smoke. Any thoughts?