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Sweet Mandarin Meatloaf

30

2

Hickory

Say goodbye to traditional weeknight meatloaf. This sweet & tangy meatloaf packs a punch.

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  • 2 Pound lean ground beef

  • 12 Slices peppered bacon

  • 1 Large onion, diced

  • 6 Clove garlic, minced

  • 1 Large red bell pepper, diced

  • 1 Cup breadcrumbs

  • 2 Large eggs

  • 2 Teaspoon Traeger Beef Rub

  • 1/3 Cup milk

  • 1 Teaspoon Worcestershire sauce

  • 1/2 Cup cilantro, chopped, for garnish

  • 1/3 Cup mandarin orange sauce

  • 1

    Place ground beef in a large mixing bowl and set aside. Dice the bacon slices and cook in a skillet until lightly browned. Remove bacon with a slotted spoon and set aside.

    • 2 Pound lean ground beef

    • 12 Slices peppered bacon

  • 2

    Remove all but 2 tablespoons of bacon fat from the skillet. Add the onion, garlic, and pepper. Sauté until the onion is translucent.

    • 1 Large onion, diced

    • 6 Clove garlic, minced

    • 1 Large red bell pepper, diced

  • 3

    Add to the ground beef along with the breadcrumbs, eggs, Traeger Beef Rub, milk, Worcestershire sauce, chopped cilantro, and 1/3 cup Mandarin sauce. Mix well to blend all ingredients.

    • 1 Cup breadcrumbs

    • 2 Large eggs

    • 2 Teaspoon Traeger Beef Rub

    • 1/3 Cup milk

    • 1 Teaspoon Worcestershire sauce

    • 1/2 Cup cilantro, chopped, for garnish

    • 1/3 Cup mandarin orange sauce

  • 4

    Cover and place the beef mixture in the fridge for at least 2 hours. Mold the beef into a large round.
  • 5

    When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Carefully place the loaf on a cooling rack placed on top of an aluminum foil-covered baking sheet.

    225 ˚F

  • 6

    Close lid and smoke on the Traeger for 1 hour. After an hour of smoke, turn the Traeger temperature up to 300°F and cook until the internal temperature of the meatloaf reaches 160°F on an instant-read thermometer.

    300 ˚F

    160 ˚F

  • 7

    Carefully slide the meatloaf onto a plate and let rest for 15 to 20 minutes before dusting with more chopped cilantro. Slice and serve. Enjoy!

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