By Traeger Kitchen
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|
|2 Teaspoon||Traeger Beef Rub|
|1 Teaspoon||Worcestershire sauce|
|1/2 Cup||cilantro, chopped, for garnish|
|1/3 Cup||mandarin orange sauce|
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
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
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
Cover and place the beef mixture in the fridge for at least 2 hours. Mold the beef into a large round.
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 / 107 ˚C
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 / 149 ˚C
160 ˚F / 71 ˚C
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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