This Smoked Meatloaf recipe is a healthy version of the classic. Made on your wood pellet grill (like a Traeger), or on a smoker, it’s easy to make and tastes delicious. It’s also gluten free, paleo, and Whole30 compatible!
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I’m sure you’ve made a meatloaf in the oven, but have you ever smoked a meatloaf? If not, you’ve been missing out.
This meatloaf is so flavorful, and smoking it just gives it a little extra umph. And did I mention this meatloaf happens to be gluten free, paleo, low carb, and Whole30 compliant? It’s got lots of good protein and some hidden veggies in there to make it a great, well-rounded meal.
Now for the steps to make it – it may look like a lot, but it’s honestly very easy and does not take long to prep.
HOW TO MAKE SMOKED MEATLOAF
STEP 1: PREP THE SPINACH & ONION
Heat your smoker or wood pellet grill to 225 degrees F while you prep. Then peel and roughly chop the onion using a cutting board and large sharp knife.
Place the onion into a food processor and process until diced. If you don’t have a food processor you can dice the onion by hand with the knife. Set aside (without removing the onion).
Take the frozen spinach out of the packaging (cutting away any excess if necessary). Let thaw in the fridge or use the microwave.
Once thawed, place it in several paper towels and squeeze the excess water out over the sink. You may need to do this several times to get the water out.
Remove the spinach from the paper towel (some of it may stick to the towel, just pick those off with your fingers) and place it into the food processor in clumps, with the onion.
Mix the two together in the food processor until well combined. Alternatively you can do this step by hand with a large sharp knife.
Remove the spinach and onion mixture and place it on several paper towels. Squeeze any remaining water out of them with your hands (over a sink).
STEP 2: MAKE THE MEATLOAF MIXTURE
Take out a large piece of foil and put it on a sheet pan. Set it aside (you’ll form the meatloaf on this).
Place the ground beef into a large bowl and dump the spinach and onion mixture out of the paper towel and into the bowl.
Measure out then add in the remaining ingredients to the bowl (minus the ketchup – leave that out). Using a fork or small whisk, combine the egg white and yolk together gently in the bowl, then using your hands, mix everything together well.
STEP 3: FORM & SMOKE THE MEATLOAF
Take the meatloaf mixture out of the bowl and place it on the piece of foil.
Use your hands to form it into a loaf that’s approximately 10 to 12 inches long, about 4 inches wide, and roughly 2 inches tall.
Slide the meatloaf onto a sheet pan or cutting board and carry it out to your grill or smoker.
Place it on the grill and, if you have it, put a temperature probe into the middle of the meatloaf. Set the probe temperature to 160 degrees F. Close the lid and let it smoke. The total cooking time will depend on the outside temperature, but it’s around 3 hours.
At about the 2 hour mark (or roughly 145 degrees F internal temp), measure out the ketchup with a measuring spoon and put into a small bowl. Open the lid of the smoker or grill and, using a pastry brush, spread the ketchup all over the meatloaf.
Close the lid and let the meatloaf finish cooking to 160 degrees F.
Once the meatloaf is done, remove it from the grill and let cool for 10 minutes. Cut into pieces using a large sharp knife, then serve and enjoy!
You may have a couple of questions about this recipe, or meatloaf in general. Let’s get to those now.
HOW DO YOU KNOW WHEN MEATLOAF IS READY?
The meatloaf is done once the internal temperature reaches 160 degrees F. You’ll need to measure it with a meat thermometer (likely in several places) to get an accurate reading.
HOW LONG SHOULD MEATLOAF REST?
Let the meatloaf rest for 10 minutes, which gives it enough time to cool and will make it easier to slice.
WHAT SHOULD I SERVE WITH MEATLOAF?
Of course there’s the classic mashed potatoes (try these Instant Pot Mashed Potatoes that are also Whole30 compliant). But any of these other dishes would go great with meatloaf as well (and they are all paleo & Whole30 compliant):
COOKING TIPS
- Don’t skip the initial steps of draining the spinach or the onions. If you do, your meatloaf will leak the moisture out when cooking, which will affect the taste.
- You really do need to mix it together with your hands – don’t try and do it with a spatula or other utensil. Using your hands helps you feel if there’s any dry spots or places where ingredients need to be mixed in better.
- If you reach the 3 hour mark and it’s still not done cooking, you can crank the heat up to 400 degrees F and let it finish cooking faster that way. It should take 10 minutes or less to do that.
RECIPE VARIATIONS
- If you’re not a fan of spinach (or your kids would freak out if they see something green in their meatloaf), just omit it.
- Try a different meat! You can easily replace the ground beef for turkey in this recipe.
- Cook this up as meatloaf muffins! I have separate instructions for this – click here to see my Paleo Meatloaf Muffin Recipe
IF YOU’RE LOOKING FOR MORE WHOLE30 GRILLING IDEAS, CHECK THESE OUT!
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE & WHOLE30 FOOD.
If you make this Smoked Meatloaf recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
Smoked Meatloaf
Equipment
- A food processor (optional but easier)
- A fork (or small whisk)
Ingredients
- 5 ounces frozen spinach
- ½ medium yellow onion
- 1.33 pounds ground beef
- ¼ cup almond flour
- ½ tsp kosher salt
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp coconut aminos
- 1 extra large egg
- 4 tbsp ketchup compliant if on a Whole30
Instructions
- Heat your smoker or wood pellet grill to 225 degrees F while you prep. Peel then roughly chop the onion using a cutting board and large sharp knife. Place the onion into a food processor and process until diced. If you don’t have a food processor you can dice the onion by hand with the knife. Set aside (without removing the onion).
- Take the frozen spinach out of the packaging (cutting away any excess if necessary). Let thaw in the fridge or use the microwave. Once thawed, place it in several paper towels and squeeze the excess water out over the sink. You may need to do this several times to get the water out.
- Remove the spinach from the paper towel (some of it may stick to the towel, just pick those off with your fingers) and place it into the food processor in clumps, with the onion. Mix the two together in the food processor until well combined. Alternatively you can do this step by hand with a large sharp knife. Remove the spinach and onion mixture and place on several paper towels. Squeeze any remaining water out of them with your hands (over a sink).
- Measure out a large piece of foil, roughly the size of a sheet pan, and set it aside. Place the ground beef into a large bowl and dump the spinach and onion mixture out of the paper towel and into the bowl. Measure out then add in the remaining ingredients to the bowl (minus the ketchup – leave that out). Using a fork or small whisk, combine the egg white and yolk together gently in the bowl, then using your hands, mix everything together well.
- Take the meatloaf mixture out of the bowl and place it on the piece of foil. Use your hands to form it into a loaf that's approximately 10 to 12 inches long, about 4 inches wide, and roughly 2 inches tall. Slide the meatloaf onto a sheet pan or cutting board and carry it out to your grill or smoker. Slide the meatloaf with the foil onto the grill (without the sheet pan or cutting board) and, if you have it, put a temperature probe into the middle of the meatloaf. Set the probe temperature to 160 degrees F. Close the lid and let it smoke. The total cooking time will depend on the outside temperature, but it's around 3 hours.
- At about the 2 hour mark (or roughly 145 degrees F internal temp), measure out the ketchup with a measuring spoon and put into a small bowl. Open the lid of the smoker or grill and, using a pastry brush, spread the ketchup all over the meatloaf. Close the lid and let the meatloaf finish cooking to 160 degrees F. Once the meatloaf is done, remove it from the grill and let cool for 10 minutes. Cut into pieces using a large sharp knife, then serve and enjoy!
Notes
- Don’t skip the initial steps of draining the spinach or the onions. If you do, your meatloaf will leak the moisture out when cooking, which will affect the taste.
- You really do need to mix it together with your hands – don’t try and do it with a spatula or other utensil. Using your hands helps you feel if there’s any dry spots or places where ingredients need to be mixed in better.
- If you reach the 3 hour mark and it’s still not done cooking, you can crank the heat up to 400 degrees F and let it finish cooking faster that way. It should take 10 minutes or less to do that.
Carissa
Love this recipe! We’ve made it several times and made fun modifications each time.
We’ve substituted the spinach and regular ketchup for jalapeños and Primal Kitchen spicy ketchup (leave out the Italian seasoning)
Tonight we are trying jalapeños with Primal Kitchen mango jalapeño bbq sauce.
Recipe posting tip. The pictures show that you smoked the meatloaf with the aluminum foil under the meat. I’m sorry to admit this but I always skip the blog and pictures and only circle back to them if there are things I don’t understand about the recipe. The recipe doesn’t say to transfer the foil so my first couple of loaves turned out a bit dry (still delicious though). You might consider adding that to the instructions within the recipe somehow.
Otherwise, thanks so much for this! You made a meatloaf lover out of my picky 10 year old (picture Randy fro A Christmas Story).
Taryn Solie
Hi Carissa. I’m so glad you love this recipe! And I love that you’ve tried different things to make it your own. Also thank you for the feedback on the foil! I will be sure and add that to the instructions.