If you think meatloaf is just some boring weeknight dinner from the ’50s, think again! This Pellet Smoked Chipotle Meatloaf brings the heat, the smoke, and the flavor. Using a mix of beef and pork, a spicy chipotle glaze, and an unexpected crunch from potato chips, this meatloaf is about to become your new favorite smoked dish. Fire up your pellet grill, grab a cold one, and let’s get cooking!
A Brief History of Meatloaf
Meatloaf has been around longer than you might think. While the American version became popular in the early 20th century, meatloaf actually dates back to ancient Rome. The first recorded recipe, found in the famous Apicius cookbook from the 4th or 5th century, included minced meat, bread soaked in wine, and seasonings. Fast forward to the Great Depression, when resourceful home cooks used whatever they had—scraps of meat, stale bread, and eggs—to create a hearty meal that stretched their food budget. Today, we’re putting a smoky, spicy spin on this classic dish with the magic of a pellet grill!
Pellet Grill Smoked Chipotle Meatloaf
Equipment
- Pellet Grill
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup crushed potato chips your binder for flavor and texture!
- 1 small onion finely diced
- 1 bell pepper finely diced
- 3 cloves garlic minced
- 2 eggs beaten
- 2 chipotle peppers in adobo sauce finely chopped
- 1 tbsp adobo sauce from the can of chipotle peppers
- 1 tsp salt
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- Glaze:
- 1/2 cup BBQ sauce
- 2 chipotle peppers in adobo sauce finely chopped
- 2 tbsp Adobo Sauce
- 2 tbsp Brown Sugar
Instructions
- Step 1: Preheat Your Pellet Grill
- Set your pellet grill to 225°F. This low-and-slow method allows the smoky flavor to really soak into the meatloaf. If you don’t have a pellet grill yet, check out this one that I recommend.
- Step 2: Mix the Meatloaf
- In a large mixing bowl, combine the ground beef, ground pork, crushed potato chips, onion, bell pepper, garlic, eggs, chopped chipotle peppers, adobo sauce, salt, black pepper, and smoked paprika. Mix until just combined—don’t overwork it, or your meatloaf will be dense.
- Step 3: Shape and Prep
- Form the meat mixture into a loaf shape and place it on a wire rack over a foil-lined baking sheet. This helps the smoke circulate around the meat and keeps it from sitting in its own juices.
- Step 4: Smoke It
- Place the meatloaf in your pellet grill and let it smoke at 225°F for about 2 hours. Use a high-quality cooking thermometer to monitor the internal temperature. You’re looking for 160°F before applying the glaze.
- Step 5: Glaze and Finish
- Once the meatloaf reaches 160°F, brush on the chipotle BBQ glaze and crank the grill up to 300°F. Let it cook for another 15-20 minutes until the glaze caramelizes and the internal temperature hits 165°F.
- Step 6: Rest and Serve
- Remove the meatloaf from the grill and let it rest for 10 minutes. This helps redistribute the juices for maximum flavor. Slice it up and serve with your favorite sides—maybe some smoked mac and cheese or grilled corn on the cob.
Final Thoughts
Meatloaf has come a long way from its humble beginnings, and this smoked chipotle version proves that it can be a showstopper. The combination of smoky heat, a crispy potato chip binder, and a sticky, spicy glaze makes this dish unforgettable. If you don’t already have a pellet grill, check out my top pick here. And don’t forget to grab a reliable meat thermometer to make sure you nail that perfect temperature every time.
Fire up your smoker and give this recipe a shot—you won’t regret it! Let me know how it turns out in the comments. Happy smoking!