Traeger Meatloaf Recipe

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Allyson Letal

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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.

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Smoked Meatloaf 101

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Make the base:

Off-white Section Separator Grate onion over bread crumbs and toss to coat. Rounded Banner With Dots 1

Add The Beef!

Off-white Section Separator Rounded Banner With Dots Add lean ground beef, eggs, and seasonings. Mix together, but avoid over-mixing. 2 FULL GUIDE

Form.

Off-white Section Separator Rounded Banner With Dots Gently form the meatloaf into a large loaf and place on top of a tinfoil boat placed on wire mesh rack. 3 Photo Guide:

“ 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!“

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Make the sauce.

Off-white Section Separator Rounded Banner With Dots Combine vinegar, brown sugar, and ketchup together to create the sauce. Then liberally baste the meatloaf before placing on the smoker. 4

Smoke it.

Off-white Section Separator Rounded Banner With Dots Smoke the meatloaf at 225f for 2 hours, baste it again, then continue smoking until the internal temperature reaches 165f. 5

Rest

Off-white Section Separator Rounded Banner With Dots Once cooked, allow meatloaf to rest at room temperature for 10 minutes before slicing and serving! 6 Full Tutorial

This ain't yo mama's meatloaf - enjoy it!

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