smoker ChartsDATASHEET // CT-SM-099
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Free-Form Meatloaf (2 lb, Shaped on the Pan / Smoked) in the smoker
Specification: 2 lb ground beef and pork meatloaf shaped free-form on butcher paper or wire rack
Target Temp
225°F (107°C)
Indirect Smoke
Total Time
120–150 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
160°F (71°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 225°F (107°C) with your choice of wood. Prepare free-form meatloaf (2 lb, shaped on the pan / smoked) (2 lb ground beef and pork meatloaf shaped free-form on butcher paper or wire rack).
2
Cook
Cook for 120–150 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Internal temp registers 160°F in center with shiny caramelized BBQ glaze Confirm internal temperature reaches 160°F (71°C). Rest for 15 minutes before serving.
Verification Basis & Testing Rig
Beef Checkoff Meatloaf Guidelines & Traeger Meatloaf Recipes
Pro Tip: Do not cook in a loaf pan; shaping free-form allows wood smoke to penetrate all four sides and top, producing an unbelievable savory smoke bark.
Related smoker Cook Times
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225°F (107°C)5.5–6 hours (3h smoke, 2h wrap, 30m glaze)
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225°F (107°C) smoke / 375°F (191°C) crisp finish2–2.5 hours
Baby Back Pork Ribs (2-2-1 Method)
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Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)