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Burly Grilled Beef Wellington

15

35

Mesquite

Roll your Traeger to the front yard, and toss some pellets into your wood-fired grill for this massive hunk of manly meat. Pork-infused slab of beefy goodness.

6

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  • 1 1/2 Pound ground beef, 80% lean

  • 2 Whole eggs

  • 1/2 Cup red bell pepper, diced

  • 2 Cup Mushrooms, Cooked and Chopped

  • 1 Tablespoon rosemary, chopped

  • 1 Tablespoon Traeger Beef Rub

  • 1 Cup Bacon, Cooked and Diced

  • 1/2 Cup Pistachios, Chopped

  • 1 Teaspoon salt

  • 1 Teaspoon pepper

  • 1 Pieces frozen puff pastry

  • 2 Teaspoon milk

  • 1

    In a large mixing bowl, combine all ingredients, except the milk and the pastry dough. Be careful not to over mix.

    • 1 1/2 Pound ground beef, 80% lean

    • 2 Whole eggs

    • 1/2 Cup red bell pepper, diced

    • 2 Cup Mushrooms, Cooked and Chopped

    • 1 Tablespoon rosemary, chopped

    • 1 Tablespoon Traeger Beef Rub

    • 1 Cup Bacon, Cooked and Diced

    • 1/2 Cup Pistachios, Chopped

    • 1 Teaspoon salt

    • 1 Teaspoon pepper

  • 2

    When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.

    325 ˚F

  • 3

    Form the meat mixture into an 8” loaf. Unwrap the pastry and wrap around the meatloaf, folding in the ends and sealing the bottom.

    • 1 Pieces frozen puff pastry

  • 4

    Brush the loaf with milk and place it on the Traeger. Cook for 30 to 35 minutes. If the pastry starts to get too brown, lightly cover with foil.

    325 ˚F

    • 2 Teaspoon milk

  • 5

    When done, remove from Traeger and let rest 10 minutes before slicing. Enjoy!

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