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:

1. Start with ground meat that has a higher fat content.
2. Add moistened breadcrumbs to the meat mixture.
3. Keep the meat cold before smoking.

While meatloaf can be prepared with virtually any type of ground meat, I recommend using 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; however, you can shape and chill your meatloaf a day in advance or even shape a bunch of meatloafs and store them in the freezer. Then, just thaw them in the fridge and smoke 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 250°F. It will take about 2 hours for this recipe to cook. I usually like to set my timer slightly 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 150°F. Once it reaches that point, you’ll sauce the meatloaf. Then, set the temperature manually to 165°F. That’s the USDA safe internal temperature for ground meat.

Ingredients

• Panko Breadcrumbs: These help add moisture and bind the meatloaf together.
• Milk
• Ground Beef: For a juicier meatloaf, use 80/20 beef, which 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 use either fresh or dried parsley.
• 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 prefer beef rub on meatloaf, which usually contains 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 complete list of ingredients.

How to Smoke Meatloaf on a Ninja Grill

1. STEP ONE: Place the breadcrumbs and milk in a large bowl. Let the breadcrumbs soak for about 5 minutes to soften.
2. STEP TWO: Use your hands to mix in all the other ingredients except for the BBQ rub and sauce.
3. STEP THREE: Place the meat mixture into a 2-pound loaf pan to shape. Refrigerate for 30 minutes. Then, dump it out onto the Ninja air crisper basket. Season the top with your favorite BBQ rub.
4. STEP FOUR: Add pellets to the side of the Ninja Grill. Set the function to smoke, the temperature to 250°F, and the time to 2 hours. Place the meatloaf on the grill. Close the lid and smoke for 90 minutes.
5. STEP FIVE: After 90 minutes of cooking, the internal temperature should reach about 150°F. 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 165°F, 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. Enjoy a cold leftover meatloaf sandwich by layering it between two slices of bread.