Saucy Rossy BBQ
Beef

Smoked BBQ Meatloaf

Juicy smoked meatloaf on the Traeger Woodridge Pro, loaded with onion and garlic and finished with a sweet, tangy three-ingredient BBQ glaze.

Time~1 hr CategoryBeef Watch3:45
Smoked BBQ Meatloaf — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Preheat the Traeger Woodridge Pro to 375°F.
  2. 2In a large bowl, combine the ground beef, diced onion, minced garlic, breadcrumbs, milk, and garlic rosemary seasoning, mixing until just combined — don't overwork it.
  3. 3Form the mixture into a loaf and place it directly on the grill grates or on a tray.
  4. 4Smoke at 375°F until the internal temperature reaches about 140–145°F.
  5. 5Mix 2 parts ketchup with 1 part brown sugar and 1 part mustard to make the BBQ glaze.
  6. 6Brush the glaze over the meatloaf and continue cooking until it reaches 160°F internal.
  7. 7Rest for 5–10 minutes before slicing.
  8. 8For extra smoke flavour, run the first 30–45 minutes at 225°F before cranking the heat up.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Beef
Beef is a complete protein and one of the best food sources of highly absorbable heme iron, zinc, and vitamin B12 — key for energy, immunity, and healthy blood. Fattier BBQ cuts are calorie-dense, so lean trimming and sensible portions keep it balanced.
Garlic
Garlic adds big flavour for almost no calories and contains sulphur compounds (like allicin) long studied for heart and immune benefits. It's one of the healthiest ways to season a cook.
Onion
Onions are low-calorie aromatics rich in fibre, vitamin C, and antioxidants such as quercetin. They add depth and gentle sweetness without much fat or salt.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.
Sugar
Sugar balances salt and heat and helps build bark and glaze, but it's a source of empty calories — rubs and sauces use it for flavour and browning, so a little goes a long way.
Fresh herbs
Fresh herbs add aroma and flavour with virtually no calories, sodium, or fat, plus a small dose of antioxidants. They're one of the easiest ways to season without reaching for salt.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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