Traeger Smoked Meatloaf
This Traeger smoked meatloaf brings classic comfort food to new heights with a perfect smoke flavor, juicy texture, and tantalizing glaze. The wood-fired cooking creates an irresistible crust while keeping the inside tender and flavorful—a guaranteed family favorite.
Equipment
- Traeger Grill
- Wood Chips of choice
Ingredients
- 2 lbs ground beef 80/20
- 1 lb ground pork
- 1 whole medium yellow onion finely diced
- 3 cloves garlic minced
- 1 cup panko breadcrumbs
- 2 whole large eggs beaten
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp dijon mustard
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
For the Glaze
- 1/2 cup ketchup
- 3 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- In a large bowl, gently combine ground beef, ground pork, diced onion, minced garlic, breadcrumbs, eggs, Worcestershire sauce, ketchup, mustard, salt, pepper, and thyme. Mix until just combined.
- Shape the mixture into a loaf (about 9x5 inches) on a parchment-lined baking sheet.
- Whisk together all glaze ingredients in a small bowl. Set aside 2/3 of the glaze and brush the remaining third over the meatloaf.
- Preheat your Traeger to 225°F and place the meatloaf directly on the grill grates.
- Smoke for about 1 hour until internal temperature reaches 135°F.
- Brush with remaining glaze, increase temperature to 350°F, and continue cooking for 30-45 minutes until internal temperature reaches 160°F.
- Remove from grill and rest for 10-15 minutes before slicing and serving.