Traeger Meatloaf Recipe
Recipe developer and pellet burner at Crave The Good. Disciple of the No Carb Left Behind movement.
Grate your onion. Yes, this may make you cry, but they'll be tears of joy once you taste your meatloaf! Grating the onions helps to hydrate the bread crumbs and impart so much flavor.
Smoked Meatloaf 101
Make the base:
Grate onion over bread crumbs and toss to coat.
Add The Beef!
Add lean ground beef, eggs, and seasonings. Mix together, but avoid over-mixing.
Gently form the meatloaf into a large loaf and place on top of a tinfoil boat placed on wire mesh rack.
“ For the love of all things holy, line a baking sheet with tinfoil and place it on the rack underneath the mesh cooling rack. This will catch all the fat and grease dripping off the smoked meatloaf and keep clean up to the absolute minimum!“
Make the sauce.
Combine vinegar, brown sugar, and ketchup together to create the sauce. Then liberally baste the meatloaf before placing on the smoker.
Smoke the meatloaf at 225f for 2 hours, baste it again, then continue smoking until the internal temperature reaches 165f.
Once cooked, allow meatloaf to rest at room temperature for 10 minutes before slicing and serving!
This ain't yo mama's meatloaf - enjoy it!