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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-&-slow for an infusion of pure hardwood smoke. Then crank up the heat, add a ketchup glaze and slice up the wood-fired flavor.

Prep Time

20 Minutes

Cook Time

3 Hours

Pellets

Texas Beef Blend

Ingredients

Number of People Serving

8

Units of Measurement:
main
5 Pound ground beef, 80% lean
2 eggs
1 Cup plain panko breadcrumbs
1 Tablespoon kosher salt
1 Tablespoon black pepper
2 Tablespoon Traeger Rub
1 Cup diced sweet red peppers
1 Cup green onion, finely chopped
1 Cup ketchup

Step

  • 1

    Thoroughly mix together the ground beef, eggs, plain panko bread crumbs, kosher salt, black pepper, Traeger Rub, red sweet peppers and green onion.

  • 2

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

    225 ˚F / 107 ˚C

    Super Smoke

  • 3

    Mold the meat mixture into a loaf and season exterior with the Traeger Rub.

  • 4

    Place meatloaf directly on the grill grate and cook for 2 hours and 15 minutes.

    225 ˚F / 107 ˚C

    02:15

    Super Smoke

  • 5

    Increase the grill temperature to 375°F and cook until an internal temperature of 155°F.

    375 ˚F / 191 ˚C

    155 ˚F / 68 ˚C

  • 6

    Glaze the meatloaf with ketchup and cook an additional 15 minutes.

    375 ˚F / 191 ˚C

    00:15

  • 7

    Allow to rest for 15 minutes before slicing. Enjoy!

My Notes


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