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Chipotle Meatloaf

Chipotle Meatloaf

By Traeger Kitchen

This spicy meatloaf is so smoky and delicious, you'll keep coming back for more.

Prep Time

30 Min

Cook Time

2 Hr
30 Min




This recipe serves:


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Units of Measurement:
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
1/2 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


  • 1

    Line a rimmed baking sheet with foil. Spray a wire rack with nonstick spray and set on top of the baking sheet.

  • 2

    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.

  • 3

    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.

  • 4

    Pour the sauce into the pan with the vegetables and stir to combine, then let cool.

  • 5

    When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

    165 ˚F / 74 ˚C

    Super Smoke

  • 6

    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.

  • 7

    Shape the meat mixture into a rectangular loaf 8-12 inches long and 1 1/2-2 inches high. Set on the wire rack.

  • 8

    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


  • 9

    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.

  • 10

    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


  • 11

    Remove the meatloaf from the grill and let rest for 10 minutes before slicing and serving. Enjoy!

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