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BBQ Sweet Pepper Meatloaf

BBQ Sweet Pepper Meatloaf

By Bennie Kendrick

Bennie Kendrick’s done it again. His BBQ sweet pepper meatloaf recipe starts low and slow for an infusion of pure hardwood smoke, then cranks up the heat and gets a ketchup glaze for wood-fired flavor.

Prep Time

20 Min

Cook Time

3 Hr

Pellets

Pecan

Ingredients

This recipe serves:

8

Units of Measurement:
main
5 Pound 80/20 ground beef
2 Large Eggs
1 Cup panko breadcrumbs
1 Tablespoon kosher salt
1 Tablespoon freshly ground black pepper
2 Tablespoon Traeger Rub, plus more to taste
1 Cup diced sweet red peppers
1 Cup green onions, finely chopped
1 Cup ketchup

Steps

  • 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    In a large bowl, mix together the ground beef, eggs, panko bread crumbs, salt, black pepper, Traeger Rub, sweet red peppers, and green onion.

  • 3

    Shape the meat mixture into a loaf and season with more Traeger Rub.

  • 4

    Place meatloaf directly on the grill grates. Insert the probe into the center of the loaf. Close the lid and cook for 2 hours and 15 minutes.

    225 ˚F / 107 ˚C

    02:15

    Super Smoke

  • 5

    Increase the Traeger temperature to 375°F and continue cooking until the internal temperature reaches 155°F, about 30 minutes more.

    375 ˚F / 191 ˚C

    155 ˚F / 68 ˚C

    00:30

  • 6

    Brush the meatloaf with the ketchup, close the lid, and cook for another 15 minutes until the ketchup sets.

    375 ˚F / 191 ˚C

    00:15

  • 7

    Remove the meatloaf from the grill and let rest for 15 minutes before slicing. Enjoy!

My Notes


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