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Tuscan Meatloaf

Prep Time

40 Minutes

Cook Time

1 Hours

Effort

Pellets

Hickory

This hunk of goodness is rolled in Italian spices and infused with wood-fired taste. Enjoy a night in Little Italy.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 6 eggs

  • 1 Medium yellow onion, diced small

  • 2 Tablespoon olive oil

  • 1 Whole red bell pepper, diced

  • 1 Whole green bell pepper, diced

  • 3 Clove garlic, minced

  • 1/2 Cup milk

  • 1 Cup Parmesan cheese, grated

  • 2/3 Cup Italian seasoned breadcrumbs

  • 1 Tablespoon Italian herbs, dried

  • 1 Teaspoon salt

  • 1 Teaspoon freshly ground black pepper

  • 1 Pound ground beef

  • 1 Pound ground pork

  • 1/2 Pound bulk Italian sausage

  • 1 1/2 Cup marinara sauce, for serving

Steps

  • 1

    In a saucepan, cover four eggs with 1 inch of cold water and bring to a boil over medium-high heat for 6 minutes.

    Ingredients

    • 6 eggs

  • 2

    Transfer the eggs to a bowl of ice water. Peel the eggs, then set them aside.
  • 3

    Meanwhile, sauté the onion and bell peppers in olive oil over medium heat in a frying pan until softened. Add the garlic and cook until fragrant, 1-2 minutes more, then let cool.

    Ingredients

    • 1 Medium yellow onion, diced small

    • 2 Tablespoon olive oil

    • 1 Whole red bell pepper, diced

    • 1 Whole green bell pepper, diced

    • 3 Clove garlic, minced

  • 4

    In a large mixing bowl, beat the remaining two eggs. Add the milk, parmesan, breadcrumbs, herbs, and salt and pepper.

    Ingredients

    • 1/2 Cup milk

    • 1 Cup Parmesan cheese, grated

    • 2/3 Cup Italian seasoned breadcrumbs

    • 1 Tablespoon Italian herbs, dried

    • 1 Teaspoon salt

    • 1 Teaspoon freshly ground black pepper

  • 5

    Add the ground beef, pork, sausage, and half of the onion/pepper mixture. Gently combine with your hands, being careful not to overmix

    Ingredients

    • 1 Pound ground beef

    • 1 Pound ground pork

    • 1/2 Pound bulk Italian sausage

  • 6

    Roll the meat out into an 8 x 5-inch rectangle between sheets of wax paper with a rolling pin. Distribute the remaining onion/pepper mixture lengthwise down the center of the meat.
  • 7

    Lay 3 to 4 hard-boiled eggs end to end on top of the onion/pepper mixture. Bring the sides of the meat rectangle up over the eggs and vegetables and pinch all the seams closed. Put the log seam-side down on a rimmed baking sheet or in a loaf pan.
  • 8

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
  • 9

    Insert the probe diagonally into the center of the meatloaf, avoiding touching the pan. Place the pan directly on the grill grates. Close the lid and bake the meatloaf until the internal temperature reaches 165°F, about 1 hour. If desired, pour the marinara sauce over the top of the meatloaf and bake for 10-15 minutes more until the sauce has set.

    Grill350 ˚F

    Ingredients

    • 1 1/2 Cup marinara sauce, for serving

  • 10

    Remove the meatloaf from the grill and let cool slightly before slicing and serving. This meatloaf is also excellent when served cold. Enjoy!

    Grill350 ˚F

    Probe165 ˚F

Cooking Notes

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