Not Your Mama’s Meatloaf - Traeger's Recipe

[primeone]

Has anyone tried the "Not Your Mama’s Meatloaf" from Traeger? Looks pretty good!

Super simple to make:

Meatloaf:

• 1 Cup breadcrumbs
• 1 Cup milk
• 2 Tablespoons onion, chopped
• 1/2 Teaspoon ground sage
• 2 Teaspoons salt
• 2 eggs, beaten
• 2 Pounds ground beef
• 1/4 Pound ground sausage

Glaze:

• 1 Cup Traeger 'Que BBQ Sauce
• 1/2 Cup apple juice

Step 1: Preheat the Grill
Fire up your grill to 225°F (107°C). If you’ve got a Super Smoke option, turn that on for extra flavor.

Step 2: Mix the Meatloaf
In a big bowl, combine the breadcrumbs, milk, chopped onion, sage, and salt. Stir in the beaten eggs, then add the ground beef and sausage. Mix it all up good—hands work best! Line a sheet pan with butcher paper, dump the mixture on there, and shape it into a tight loaf. Pop it in the fridge for 20 minutes to firm up.

Step 3: Grill Time
Here’s the trick to get it on the grill: Hold the meatloaf over the grate using the butcher paper, then slide the paper out from under it as you lower it onto the grill. Ditch the paper, close the lid, and let it smoke at 225°F (107°C) for about 2 hours. You’re aiming for an internal temp of 160°F (71°C)—use a probe to check. Keep that Super Smoke going if you can!

Step 4: Glaze It
For the glaze, mix the Traeger ‘Que BBQ Sauce with the apple juice. Brush it on the meatloaf during the last 20 minutes of cooking for that sticky, sweet finish.

Step 5: Rest and Dig In
Pull it off the grill and let it rest 5-10 minutes before slicing. Trust me, it’s worth the wait. Slice it up and enjoy!

 

[Manannan]

Has anyone tried the "Not Your Mama’s Meatloaf" from Traeger? Looks pretty good!

Now this certainly looks like a recipe to try, I have used one off the Bradley Smoker forum for a few years now which is excellent but this one looks like it could give it a good run for the money.

Now I have a Traeger I only really use the Bradley for cold smoking in any case.

 

[RayClem]

There are a thousand recipies for meatloaf, maybe more. Although we have a starting recipe, each batch gets tweaked. My wife used to cook the meatloaf in the oven, but I now try to smoke it on the Traeger. We will eat some and freeze the rest for "hard times", which in Chicagoland normally means winter. Our frozen stache was emptied a few weeks ago, so it is time to stir up a new batch. However, the weather is either cold and rainy or warm and windy, so finding a suitable day to do it is tricky.