Not Your Mamas Meatloaf with Matt Crawford

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• Step 1

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Combine breadcrumbs, milk, onion, sage and salt. Add beaten eggs. Add both ground beef and ground sausage, mix well. Form mixture into a loaf, packing tightly.

  Ingredienser

  • 1 Cup breadcrumbs

  • 1 Cup milk

  • 2 Tablespoon onion, chopped

  • 1/2 Teaspoon ground sage

  • 2 Teaspoon salt

  • 2  egg, beaten

  • 2 Pound ground beef

  • 1/4 Pound ground sausage

• Step 3

  Transfer the meatloaf to a wire rack and place on the grill. Cook for 2 hours, or until it reaches an internal temperature of 160℉.

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 4

  For the Glaze: Combine Traeger ‘Que Sauce with the apple juice. Glaze meatloaf during the last 20 minutes of cooking.

  Ingredienser

  • 1 Cup Traeger 'Que BBQ Sauce

  • 1/2 Cup apple juice

  

• Step 5

  Let meatloaf rest 5 to 10 minutes before slicing. Enjoy!