By Traeger Kitchen
This spicy meatloaf is so smoky and delicious, you'll keep coming back for more.
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|Nonstick cooking spray, for greasing|
|2 Tablespoon||vegetable oil|
|1/2 Cup||yellow onion, finely diced|
|1/2 Cup||finely diced celery|
|1/2 Cup||finely diced red or green bell pepper|
|3 Stalk||thinly sliced green onions|
|2||cloves garlic, minced|
|2||jalapeño peppers, seeded and finely diced|
|1/2 Cup||BBQ sauce|
|1/2 Cup||beef broth or milk|
|1 Tablespoon||Traeger Beef Rub|
|1/2 Teaspoon||chipotle chile powder|
|2 Tablespoon||Worcestershire sauce|
|2 Whole||chipotle peppers in adobo sauce, finely chopped|
|1 Teaspoon||Dijon mustard|
|1 Teaspoon||freshly ground black pepper|
|1 1/2 Pound||ground beef|
|1/2 Pound||ground pork|
|1/2 Pound||spicy sausage, removed from casing|
|1 Large||egg, beaten|
|1 Cup||crumbled plain potato chips|
|1 Tablespoon||brown sugar|
|1 Tablespoon||adobo sauce from chipotle peppers, or more to taste|
|1 Teaspoon||white vinegar|
|2 Teaspoon||Dijon mustard|
Line a rimmed baking sheet with foil. Spray a wire rack with nonstick spray and set on top of the baking sheet.
Nonstick cooking spray, for greasing
Heat the vegetable oil in a large pan over medium heat on the stovetop. Add the onion, celery, bell pepper, green onion, garlic, and jalapeños and sauté until the vegetables soften, about 5 minutes. Remove the pan from the heat.
2 Tablespoon vegetable oil
1/2 Cup yellow onion, finely diced
1/2 Cup finely diced celery
1/2 Cup finely diced red or green bell pepper
3 Stalk thinly sliced green onions
2 cloves garlic, minced
2 jalapeño peppers, seeded and finely diced
In a liquid measuring cup or medium bowl, whisk together the BBQ sauce, beef broth, Traeger Beef Rub, Worcestershire sauce, chipotle peppers, mustard, black pepper, and chile powder until smooth.
1/2 Cup BBQ sauce
1/2 Cup beef broth or milk
1 Tablespoon Traeger Beef Rub
1/2 Teaspoon chipotle chile powder
2 Tablespoon Worcestershire sauce
2 Whole chipotle peppers in adobo sauce, finely chopped
1 Teaspoon Dijon mustard
1 Teaspoon freshly ground black pepper
Pour the sauce into the pan with the vegetables and stir to combine, then let cool.
When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.
165 ˚F / 74 ˚C
In a large bowl, combine the ground beef, ground pork, spicy sausage. Add the egg, potato chip crumbs, and cooled vegetable mixture. Using your hands, mix lightly, but thoroughly, until well-combined.
1 1/2 Pound ground beef
1/2 Pound ground pork
1/2 Pound spicy sausage, removed from casing
1 Large egg, beaten
1 Cup crumbled plain potato chips
Shape the meat mixture into a rectangular loaf 8-12 inches long and 1 1/2-2 inches high. Set on the wire rack.
Place the baking sheet with the meatloaf on the grill grates. Insert the probe horizontally into the center of the meatloaf. Close the lid and smoke for 1 hour. Increase the Traeger temperature to 325°F and bake the meatloaf for 1 hour more.
325 ˚F / 163 ˚C
Meanwhile, make the glaze: In a small saucepan, combine the ketchup, brown sugar, adobo sauce, white vinegar, and mustard. Bring to a simmer over medium heat and cook for 5-10 minutes, until thickened slightly.
1/2 Cup ketchup
1 Tablespoon brown sugar
1 Tablespoon adobo sauce from chipotle peppers, or more to taste
1 Teaspoon white vinegar
2 Teaspoon Dijon mustard
Pour the glaze evenly over the meatloaf. Close the grill lid and continue cooking until the internal temperature reaches 160°F, about 30 minutes more.
325 ˚F / 163 ˚C
160 ˚F / 71 ˚C
Remove the meatloaf from the grill and let rest for 10 minutes before slicing and serving. Enjoy!