Smoked Meatloaf, Corn on the Cob, and Potatoes on the Yoder Pellet Smoker

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Are you ready to cook a tasty homestyle meal ​that will linger in your memories for weeks to come?​

In this story, ​​I'll show you how to prepare smoked meatloaf, corn on the cob, and red-skinned potatoes on a Yoder Pellet Smoker ​that will make you the hero of the party!

Did you know? We carry rubs, sauces, thermometers, grills, and everything else you need to cook for your guests with confidence in our specialty barbecue store at 140 W Main Street in New Holland, PA. Contact us for help choosing a smoker or the supplies you need for your next barbecue party.

Here is a list of the ingredients you will need for this meal:



  • 2 pounds of ground beef
  • ​1 cup quick oats
  • ​1 cup milk
  • 2 eggs
  • ​1/2 cup chopped onion
  • ​1/4 teaspoon salt
  • Kosmos Q Cow Cover


  • 8 serving-size red-skinned potatoes
  • 1 cup oil
  • 1 tablespoon salt
  • Barbecue ​butter (leftover from corn recipe)

Step 1: Prep the Corn

This is optional, but I cut the tips of the ears off to open the ends and get rid of some of the silk before I put it in the smoker. I ​also broke off ​the bottom ​"stalk" pieces that were still attached and ​peeled off ​about one-third of the husk, ​leaving enough on to protect the corn during the first phase of the smoke.

​This photo shows the corn partially cooked, but you can see how I prepared it:

Step 2: ​Prep the Meatloaf

​​Mix ​the ingredients listed above in a bowl, ready to form ​into a loaf​.​ You can swap ​Kosmos Q Cow Cover for your favorite rub, but Cow Cover is a favorite beef rub at our house. ​We usually just eyeball the rub, but 2 teaspoons should do.

You will need a perforated pan, grill rack, or ​wood plank to hold the meatloaf so that the grease can drain. I used a small 8" x 10" ​Grill ​Rack and put parchment paper under the meatloaf to keep it from falling through the rack.

​This method worked ​really well. The bottom of the meat was not soggy and the meatloaf was ​easy to slice and serve.

​Shape the loaf so that it covers the parchment paper and a little more. The height of the loaf should be around 1.5" to 2" high.

Step 3: Prep the Potatoes

The potatoes are easy to do.

Combine 1 cup of oil and 1 tablespoon of salt ​in a mixing bowl and roll the potatoes in the oil until they are fully coated. Add a couple of teaspoons of barbecue rub, such as Killer Hogs AP Rub or Butcher BBQ Grilling Addiction for an extra boost of flavor.

Step 4: Fire the Smoker

You could fire the smoker and then prepare the meat if you ​prefer, but it might take a while to gather all your ingredients and prep everything if you are working by yourself.

For this cook, I used my Yoder YS640s Pellet Smoker fired with BBQer's Delight Cherry pellets. I removed the upper grate because everything fit on the main grate.

Once it's up to temperature, set the potatoes in one corner of the grate.

Set the meatloaf in front of the potatoes, leaving room for two rows of corn on the hotter side of the grill.

Set the corn on the grill in two rows as shown below.

​I used the food probe that plugs into the control panel of the smoker and monitored the smoker temperature and meatloaf temperature on my phone. It was quite handy​!

Step 4: Sauce the Meatloaf

​The meatloaf will take at least 2 hours to cook, depending on ​your internal temperature. I recommend between 165 to 180 degrees F. I smoked mine for 2.5 hours.

About 30 minutes before it's done, slather the meatloaf with barbecue sauce. I used Kosmos Q Original Competition​​. You could also sauce it at the beginning, but I was cautious about it burning and turning too dark.

Step 5: Husk and Butter the Corn

​Instead of serving the smoked corn on the cob ​in the husk, I like to remove the husk, butter the corn, and put it back on the smoker for a bit. The silk is easy to remove after the corn is cooked, but I would still recommend having a helper for this step because you don't want the corn to cool off.

Cook the corn in the husk for ​45-60 minutes at 250 degrees F and then remove the husk and brush each ear with rub butter (see below).

Rub Butter

​​A simple secret ​for boosting the flavor of smoked corn on the cob​ and potatoes

​Soften the butter, mix ​the ingredients, and serve!

As you husk the corn, set the ​ears in a pan ​so that you can brush them with the rub butter. Give each ear a good coating of butter.

​Put the corn back on the smoke​r.

Because this is so pretty, here is another one...

Step 6: Char the Corn

Char ​the corn ​slightly over direct​ heat just as it's getting tender to ​​give​ it a delicious color and ​an extra boost of flavor.

The 2-piece diffuser on the Yoder Pellet Smoker works great for th​is. You'll need to pick up the left cooking grate and slide the diffuser cover off to the side. ​You may need to turn the temperature up to 3​50 degrees to get more heat going. ​

​Sear 3 or 4 cobs at a time, turning them as needed to keep them from burning​. It doesn't take long at all to give the corn a nice color.

​Here is what the 2-piece diffuser looks like when it's open:

​Corn ready to serve:

​Cooking Times

These notes should help you time the three different foods so they finish at the same time. If the meatloaf and potatoes are done early you can keep them warm in an empty ice chest. Set the meatloaf in a cake pan and cover it with foil and the potatoes in a covered serving bowl. It will stay warm like this in a chest for a while.

  • ​​Meatloaf. I cooked the meatloaf for 2.5 hours and glazed it at the 2 hour mark. By the​ time I removed it from the smoker, the internal temperature had reached 180 degrees F. I would have taken it off as early as 165 degrees, but I wanted to wait until the corn was done. Even at 180 degrees, the meatloaf was excellent.
  • ​Corn on the Cob. I cooked the corn in the husk for 1 hour and then out of the husk for 30 minutes and over the flame for several minutes to give it a slight char. Some of the corn was a bit overdone, so next time I ​might reduce the time in the husk a little and finish it over ​direct heat within 15 minutes of husking it, or perhaps immediately after husking it​. If you don't ​want to finish it over direct heat,​ it's fine to drop that step, but you'll want to keep it on the smoker until it's tender. ​Start cooking the corn ​about 30 minutes ​after starting the meatloaf​.
  • ​Potatoes. The potatoes ​were probe tender ​by the time the meatloaf was done or before. The skins were starting to ​wrinkle as if they were on the smoker a bit too long​, but they were ​still tender and delicious.

​Th​is meatloaf was some of the best I remember eating, the corn on the cob was delicious, and the potatoes with homemade rub butter were the perfect complement to an exceptional meal.

I hope you are inspired to try these recipes for yourself!

About the author: Lavern Gingerich is a writer​ and ​digital marketing manager for Meadow Creek Barbecue Supply and other leading barbecue brands.