Traeger Not Yo Mama’s Meatloaf

In a large fry pan over medium heat, cook the bacon, stirring occasionally, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.

Pour off all but 2 Tbs. of the bacon fat from the pan and return the pan to medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, until the onion is translucent, 5 to 7 minutes.

Put the ground beef in a large bowl and add the bacon, cooked vegetables, bread crumbs, eggs, milk, Worcestershire sauce, 1 1/2 tsp. salt, 2 tsp. pepper and 1/3 cup (80 ml) of the meatloaf sauce. Mix well to combine all of the ingredients. Cover the bowl with plastic wrap and refrigerate the beef mixture for at least 2 hours or up to 24 hours.

Set the temperature on a Traeger wood pellet grill to 225°F (110°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes. For optimal flavor, use Super Smoke if available.

Meanwhile, line a baking sheet with aluminum foil and set a cooking grid or rack on top. Using your hands, shape the beef mixture into a large loaf and carefully place the loaf on the grid.

Place the baking sheet directly on the grill grate, close the lid and cook for 1 hour. After 1 hour, increase the grill temperature to 300°F (150°C). Continue to cook, glazing the meatloaf with the remaining sauce every 30 minutes, until an instant-read thermometer inserted into the center of the meatloaf registers 160°F (71°C), about 1 hour more.

Carefully slide the meatloaf onto a plate and let rest for 15 to 20 minutes. Cut into slices and serve. Serves 4 to 6.

Recipe courtesy of Traeger Grills