This Smoked Italian Beef Meatloaf puts a bold, Italian-inspired spin on a timeless comfort classic. Ground beef is gently combined with panko, half-and-half, eggs, a mix of Italian herbs, minced giardiniera and red bell pepper, then smoked until juicy and finished with a melted Italian cheese blend and savory au jus.
Traeger Smoked Italian Beef Meatloaf
If you love the tangy, spiced profile of a classic Italian beef sandwich, this meatloaf captures those same flavors in an easy-to-slice loaf. Giardiniera adds a peppery, pickled contrast while red bell pepper brings sweetness and texture. Smoking on a pellet grill gives the whole loaf a subtle wood-fired aroma that elevates the dish.
This meatloaf is excellent served hot on a toasted roll with extra au jus for dipping, but it’s equally satisfying sliced over mashed potatoes or alongside crispy fries. The recipe adapts well to a conventional oven if you don’t have a pellet smoker—see the notes for a simple oven conversion.
For best texture, mix the meat ingredients gently so the loaf remains tender rather than dense. Cooking at a steady 350°F on a pellet grill allows smoke to infuse the meat while the internal temperature rises evenly. Use an instant-read thermometer and remove the loaf once it reaches a safe internal temperature of 160°F, then let it rest before slicing.
This is a flexible recipe: omit or reduce the giardiniera if you prefer milder heat, swap the cheese blend, or experiment with a mix of ground meats to change the flavor profile. The method remains the same and is forgiving for substitutions.
Why You’ll Love This Dish
- Creative Twist – All the familiar tastes of Italian beef turned into a sliceable, sandwich-ready meatloaf.
- Customizable – Easy to adjust for heat level, cheese choice, or meat blend to suit your household.
- Great for Meal Prep – Make it ahead for quick lunches or hearty dinners throughout the week.
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Recipe Shopping List
Below are the ingredients you’ll need for this recipe. Quantities and the full recipe are included in the recipe card further down the page.
- Panko breadcrumbs – Keeps the loaf light and helps bind moisture without becoming gummy.
- Half-and-half – Adds creaminess and moisture to the mix.
- Eggs – Provide structure so the loaf holds together when sliced.
- Minced giardiniera – Brings the signature pickled heat of Italian beef.
- Red bell pepper – Adds sweetness, color, and a pleasant bite.
- Italian herbs – Oregano, basil and other dried herbs lend classic Italian flavor.
- Fresh garlic – Minced for aromatic depth.
- Salt, onion powder, beef bouillon – Build savory layers of seasoning.
- 85/15 ground beef – A good balance of fat and lean for juiciness.
- Shredded Italian blend cheese – Melts over the top for a gooey finish.
- Prepared au jus – Adds moisture and that Italian beef essence; enrich with herbs and a splash of red wine.
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How To Make This Recipe
This overview outlines the main steps so you know what to expect. Follow the full recipe card for exact ingredient amounts and detailed timing.
- Preheat the smoker – Bring your pellet grill to 350°F for an even, smoky cook.
- Combine the mix-ins – In a large bowl, stir together panko, half-and-half, eggs, minced giardiniera, red bell pepper, Italian herbs, garlic, salt, onion powder, and beef bouillon until evenly distributed.
- Add the beef – Gently fold in the ground beef until just combined; avoid overmixing to keep the loaf tender.
- Shape and prep – Spray a 3-quart casserole dish with cooking spray, press the mixture into the dish, and shape into a loaf leaving room around the edges for heat circulation.
- Smoke the loaf – Place the dish on the grill and cook until the internal temperature reaches about 150°F.
- Finish with cheese and au jus – Sprinkle shredded Italian cheese on top and pour roughly an inch of prepared au jus into the pan. Return to the grill and continue cooking until the internal temperature registers 160°F.
- Rest and serve – Remove the meatloaf, let it rest for 10–15 minutes, then slice and serve with extra au jus for dipping.
Try our Smoked Pizza Meatloaf too!
Recipe FAQ
Can this recipe be made in advance?
Yes. You can assemble the meatloaf mixture and refrigerate it overnight. Let the mixture come close to room temperature before shaping and cooking for more even results.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the oven at 300°F until warmed through, or use a microwave for quicker reheating.
Can I use a different type of meat?
Absolutely. Try a blend of ground pork and beef for extra flavor, or use ground turkey for a leaner option—just watch cooking time and moisture, and consider adding a little extra fat or dairy if using very lean meat.
Traeger Cheeseburger Meatloaf
Serve This With
- Smashed potatoes
- Grilled asparagus
- Greek salad
More Recipes With Ground Beef
- Traeger Shepherd’s Pie Recipe
- Traeger Tater Tot Casserole
- Quadruple Smash Burger
- Traeger Cheesy Italian Shells
- Traeger Smoked Shotgun Shells
- Smoked Over the Top Sloppy Joes
- Traeger Meatball Sub Casserole
- Quick Blackstone Runza Recipe
- Griddle Patty Melt
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Smoked Italian Beef Meatloaf
8 servings
15 minutes
1 hour
1 hour 15 minutes
All the flavors of an Italian beef sandwich in meatloaf form. Smoking adds depth and turns this into a memorable family meal or an impressive sandwich filling.
Ingredients
Meatloaf
- 1 cup panko breadcrumbs
- ½ cup half and half
- 2 eggs
- ½ cup minced giardiniera
- ½ cup minced red bell pepper
- 2 tablespoons Italian herbs
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon beef bouillon
- 2 pounds 85/15 ground beef
- 2 cups shredded Italian blend cheese
Sauce
- 2 cups prepared au jus
- 1 teaspoon Italian herbs
- 1 teaspoon red wine
Instructions
- Preheat your pellet grill to 350°F.
- In a large bowl, mix the panko, half-and-half, eggs, giardiniera, red bell pepper, Italian herbs, garlic, salt, onion powder and beef bouillon until well blended.
- Gently fold in the ground beef until combined, taking care not to overwork the mixture.
- Spray a 3-quart casserole dish with cooking spray and press the meat mixture into the dish, shaping a loaf and leaving space around the edges.
- Place the dish on the grill and cook until the internal temperature reaches about 150°F.
- While the loaf cooks, combine the au jus, Italian herbs and red wine in a saucepan and simmer 10–15 minutes to meld flavors.
- When the loaf hits 150°F, sprinkle the shredded Italian cheese over the top and pour about an inch of the au jus into the pan around the loaf.
- Return to the grill and continue cooking until the internal temperature reaches 160°F.
- Remove from the grill and let rest 10–15 minutes before slicing and serving with extra au jus.
Notes
- Serve inside toasted hoagie rolls with extra au jus for dipping.
- Oven alternative: bake at 350°F in the same casserole dish until internal temp reaches 160°F, about 1 to 1¼ hours depending on oven and loaf thickness.
Nutrition Information:
Yield: 8
Serving Size: 1
Amounts Per Serving:
Calories: 335
Total Fat: 23g
Saturated Fat: 12g
Trans Fat: 1g
Unsaturated Fat: 9g
Cholesterol: 106mg
Sodium: 1103mg
Carbohydrates: 14g
Fiber: 1g
Sugar: 2g
Protein: 17g
Nutrition data is an estimate. For medical or strict dietary tracking, consult a trusted nutrition source.
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