11 Easy Traeger Meatloaf Recipes With Perfect Smoking Times

Traeger meatloaf is an easy way to add smoky flavor to a family favorite, and these recipes make dinner simple to plan. You’ll find a range of tasty variations, along with smoking times to help you know when each loaf is ready. Whether you’re cooking for a weeknight meal or a relaxed weekend dinner, there’s an option here to try.

Helpful Tips Before You Start

A few simple steps can help your Traeger meatloaf cook evenly and turn out juicy.

Use a Meat Thermometer

Check the center of the loaf with an instant-read thermometer instead of relying on time alone. Ground beef should reach 160°F, while ground poultry should reach 165°F.

Shape the Loaf for Even Cooking

Form the meatloaf into an even thickness so it cooks at a steady pace. A free-form loaf on a rack lets smoke circulate around the sides.

Preheat the Traeger

Allow the grill to reach the recipe’s cooking temperature before adding the meatloaf. Starting with a preheated grill makes the smoking time more predictable.

Rest Before Slicing

Let the meatloaf rest for about 10 minutes after cooking. This helps the juices settle and makes cleaner slices.

Add Glaze Near the End

Brush on sugary sauces during the last 20 to 30 minutes of cooking. Adding them too early can cause the glaze to darken or burn.

Classic Hickory-Smoked Beef Meatloaf with Brown Sugar Glaze

This beef meatloaf gets its classic smoky flavor from a Traeger set to hickory, while a simple brown sugar glaze adds a sweet, tangy finish. Breadcrumbs and milk help keep each slice tender without making the loaf heavy.

It’s a cozy main dish for a family dinner or a weekend cookout. Let the meatloaf rest before slicing so it holds together and the glaze stays in place.

Classic Hickory-Smoked Beef Meatloaf with Brown Sugar Glaze

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• ½ cup plain breadcrumbs
• ¼ cup milk
• 1 large egg
• ¼ cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup ketchup, divided
• 2 tablespoons packed brown sugar
• 1 teaspoon apple cider vinegar

fremgangsmåte

 

• Set the Traeger to 225°F and preheat with hickory pellets. Line a rimmed baking sheet with foil.
• In a large bowl, stir together the breadcrumbs and milk. Let them sit for 2 minutes so the breadcrumbs can absorb the milk.
• Add the egg, diced onion, Worcestershire sauce, salt, pepper, and 2 tablespoons of the ketchup. Mix until combined. Add the ground beef and gently mix just until everything is evenly distributed.
• Shape the mixture into a compact loaf on the prepared baking sheet. Avoid packing it too tightly, which can make the meatloaf dense.
• Place the baking sheet on the Traeger and smoke until the center reaches 150°F, about 1½ to 2 hours. Check the temperature with an instant-read thermometer.
• While the meatloaf smokes, stir together the remaining 2 tablespoons ketchup, brown sugar, and apple cider vinegar in a small bowl.
• Brush the glaze over the meatloaf. Continue cooking until the center reaches 160°F, about 15 to 25 minutes more.
• Remove the meatloaf from the grill and let it rest for 10 minutes before slicing.

merknader

For neat slices, use a sharp knife and wipe it between cuts. If the glaze starts to darken before the meatloaf reaches 160°F, loosely cover it with foil for the final stretch of cooking.

Course: Main Course
Cuisine: American
Equipment: Traeger Grill, Rimmed Baking Sheet, Aluminum Foil, Large Bowl, Small Bowl, Instant-Read Thermometer

BBQ Cheddar-Stuffed Meatloaf with Crispy Onion Topping

This Traeger meatloaf has a smoky, savory center with a pocket of melted cheddar and a tangy barbecue glaze. Crispy fried onions add crunch on top, giving each slice a mix of tender, cheesy, and crisp textures.

It works well for a relaxed family dinner or a backyard cookout, and the stuffed center makes it feel a little special without adding much fuss. Let the loaf rest before slicing so the cheese stays tucked inside.

BBQ Cheddar-Stuffed Meatloaf with Crispy Onion Topping

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1/4 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup barbecue sauce, divided
• 1/2 cup crispy fried onions

fremgangsmåte

 

• Set the Traeger to 225°F and preheat with the lid closed. Line a rimmed baking sheet or grill-safe tray with foil.
• In a large bowl, combine the egg, breadcrumbs, milk, diced onion, garlic powder, smoked paprika, salt, and black pepper. Add the ground beef and mix gently until just combined.
• Place about half of the meat mixture on the prepared tray and shape it into a low rectangle. Leave a border around the edges. Arrange the cheddar down the center, then cover it with the remaining meat mixture. Pinch the edges and ends closed so the cheese is sealed inside.
• Brush the top and sides with half of the barbecue sauce. Place the tray on the Traeger and smoke until the center reaches 150°F, about 1½ to 2 hours. Check the temperature in the meat, avoiding the cheese-filled center if possible.
• Brush the remaining barbecue sauce over the loaf. Sprinkle the crispy fried onions over the top and continue cooking until the center reaches 160°F, about 15 to 25 minutes more.
• Carefully remove the tray from the grill and let the meatloaf rest for 10 minutes before slicing. This helps the loaf hold its shape and keeps the melted cheddar inside.

merknader

Seal the cheese inside the meat mixture carefully, especially at the ends, to limit leaks as it melts. Add the crispy onions near the end of cooking so they stay crunchy, and use a thermometer to check the meatloaf’s temperature without piercing the cheese pocket.

Course: Main Course
Cuisine: American
Equipment: Traeger Pellet Grill, Rimmed Baking Sheet or Grill-Safe Tray, Mixing Bowl, Instant-Read Thermometer

Italian Turkey Meatloaf with Parmesan and Marinara

This Italian-inspired turkey meatloaf gets its savory flavor from Parmesan, garlic, and Italian seasoning. A layer of marinara keeps the top moist while it smokes on the Traeger.

It’s a practical main dish for a weeknight dinner or a relaxed weekend meal. The texture stays tender, with a lightly smoky flavor that pairs well with pasta or a simple salad.

Italian Turkey Meatloaf with Parmesan and Marinara

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Rett Main Course

Kategori Italian-American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/3 cup finely grated Parmesan cheese
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce, divided
• 1 tablespoon olive oil

fremgangsmåte

 

• Preheat the Traeger to 325°F with the lid closed. Lightly oil a small sheet of foil or a grill-safe pan with the olive oil.
• In a large bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, onion, garlic, Italian seasoning, salt, pepper, and 2 tablespoons of the marinara sauce. Mix gently until just combined. Avoid compacting the mixture, which can make the meatloaf dense.
• Shape the mixture into a compact loaf about 8 inches long. Place it on the oiled foil or in the prepared pan, then set it on the Traeger grates.
• Smoke until the center reaches 155°F, about 60 to 75 minutes. Cooking time can vary with the loaf’s shape and your grill, so check the temperature with an instant-read thermometer.
• Spread the remaining marinara sauce over the top. Continue cooking until the center reaches 165°F, then remove the meatloaf from the Traeger.
• Rest the meatloaf for 10 minutes before slicing. This helps it hold together and keeps the slices moist.

merknader

Mix the turkey gently and use a thermometer to keep the lean meat from drying out. For tidy slices, let the loaf rest before cutting, and serve with extra marinara from the listed amount if you prefer a saucier top.

Course: Main Course
Cuisine: Italian-American
Equipment: Traeger grill, Large mixing bowl, Grill-safe pan or foil, Instant-read thermometer

Bacon-Wrapped Meatloaf with Roasted Garlic Mashed Potatoes

Smoked meatloaf wrapped in bacon has a savory, smoky crust and a tender center. Roasted garlic mashed potatoes make it a cozy, complete meal that works well for a relaxed weekend dinner or a family gathering.

The potatoes roast alongside the meatloaf, so the garlic turns soft and mellow as the meat cooks on the Traeger. A simple ketchup glaze adds a little sweetness to balance the smoky bacon.

Bacon-Wrapped Meatloaf with Roasted Garlic Mashed Potatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 whole head garlic
• 1 teaspoon olive oil
• 1 pound ground beef
• 1 egg
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1/4 cup finely diced yellow onion
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 slices thin-cut bacon
• 1/4 cup ketchup
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1/4 cup unsalted butter
• 1/3 cup warm milk, plus more as needed
• 1/2 teaspoon kosher salt, for the potatoes

fremgangsmåte

 

• Preheat the Traeger to 375°F. Cut the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap it in foil. Roast the garlic on the grill until soft, about 35 to 45 minutes. Let it cool, then squeeze the cloves from their skins and mash them.
• While the garlic roasts, combine the ground beef, egg, breadcrumbs, whole milk, onion, Worcestershire sauce, kosher salt, and black pepper in a bowl. Mix gently just until combined.
• Shape the mixture into a compact loaf on a rimmed baking sheet or in a grill-safe pan. Lay the bacon slices across the top, tucking the ends under the loaf. Brush the bacon with half of the ketchup.
• Put the meatloaf on the Traeger and smoke at 225°F until the center reaches 150°F, about 1 1/2 to 2 hours. Raise the grill temperature to 375°F, brush on the remaining ketchup, and cook until the center reaches 160°F and the bacon is browned, about 20 to 30 minutes more. Rest the meatloaf for 10 minutes before slicing.
• While the meatloaf cooks, place the potatoes in a pot and cover with cold water. Bring to a boil, then simmer until the potatoes are very tender, about 15 to 20 minutes. Drain well.
• Mash the potatoes with the butter, warm milk, roasted garlic, and 1/2 teaspoon kosher salt. Add a little more warm milk if needed for a softer texture. Serve the mashed potatoes with slices of bacon-wrapped meatloaf.

merknader

Use thin-cut bacon so it browns as the meatloaf finishes cooking, and check the temperature in the center without touching the pan. For smoother potatoes, mash them while hot and add the warm milk gradually.

Course: Main Course
Cuisine: American
Equipment: Traeger grill, foil, rimmed baking sheet or grill-safe pan, mixing bowl, pot, potato masher

Tex-Mex Meatloaf with Black Beans, Corn, and Chipotle Glaze

Black beans and corn bring a hearty Tex-Mex twist to this Traeger meatloaf, while chipotle adds a smoky, gently spicy kick. A simple glaze helps the outside stay flavorful as the loaf cooks over wood-fired heat.

Serve it for a relaxed family dinner or a casual weekend cookout. The slices are tender and savory, with bits of sweet corn and beans throughout. Adjust the chipotle to suit your preferred heat level.

Tex-Mex Meatloaf with Black Beans, Corn, and Chipotle Glaze

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup corn kernels, drained if canned
• 1/4 cup finely diced red bell pepper
• 2 tablespoons finely diced red onion
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup ketchup, divided
• 1 chipotle pepper in adobo sauce, finely minced
• 1 teaspoon adobo sauce

fremgangsmåte

 

• Preheat the Traeger to 225°F with the lid closed. Line a rimmed baking sheet with parchment paper or foil.
• In a large bowl, whisk the egg with 2 tablespoons of the ketchup, the minced chipotle, and the adobo sauce. Stir in the cumin, chili powder, salt, and black pepper.
• Add the ground beef, breadcrumbs, black beans, corn, red bell pepper, and red onion. Mix gently until combined, taking care not to mash the beans or overwork the beef.
• Shape the mixture into a compact loaf on the prepared baking sheet. Place it on the Traeger and smoke until the center reaches 150°F, about 1 1/2 to 2 hours depending on the loaf’s thickness.
• Spread the remaining ketchup over the top and sides of the meatloaf. Increase the Traeger temperature to 350°F and cook until the center reaches 160°F on an instant-read thermometer.
• Remove the meatloaf from the grill and let it rest for 10 minutes before slicing. Resting helps the slices hold together.

merknader

Drain the beans and corn well so they do not make the loaf too wet. For a milder glaze, use half a chipotle pepper and a little less adobo sauce. Leftover slices reheat well covered in a 300°F oven.

Course: Main Course
Cuisine: Mexican
Equipment: Traeger grill, rimmed baking sheet, parchment paper or foil, large mixing bowl, instant-read thermometer

Greek-Inspired Lamb Meatloaf with Feta and Tzatziki

This Traeger meatloaf brings together savory ground lamb, crumbled feta, fresh herbs, and a gentle wood-fired smokiness. A spoonful of cool tzatziki adds a bright, creamy finish to every slice.

Serve it for a relaxed family dinner or a weekend cookout. The loaf stays tender inside, with a lightly smoked exterior and plenty of Greek-inspired flavor.

Greek-Inspired Lamb Meatloaf with Feta and Tzatziki

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1 large egg
• 1/2 cup plain breadcrumbs
• 1/3 cup crumbled feta cheese
• 1/4 cup finely diced yellow onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup plain Greek yogurt
• 1/4 cup finely grated cucumber, squeezed dry
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, finely grated

fremgangsmåte

 

• Preheat the Traeger to 225°F with the lid closed. Use a mild wood pellet, such as apple or oak, to complement the lamb without overpowering it.
• In a mixing bowl, combine the ground lamb, egg, breadcrumbs, feta, onion, parsley, oregano, salt, and black pepper. Mix gently just until combined. Shape the mixture into a compact loaf and place it on a sheet of foil or a small grill-safe tray.
• Set the loaf on the grill grates and smoke until the center reaches 160°F, about 1 hour 45 minutes to 2 hours. Check the temperature with an instant-read thermometer, since cooking time can vary with the loaf’s shape and grill conditions.
• While the meatloaf smokes, stir together the Greek yogurt, squeezed cucumber, lemon juice, and grated garlic in a small bowl. Refrigerate the tzatziki until ready to serve.
• Remove the meatloaf from the Traeger and let it rest for 10 minutes before slicing. Serve warm with the chilled tzatziki.

merknader

Squeeze the grated cucumber well so the tzatziki stays thick, and mix the lamb gently to keep the loaf tender. For more even slices, let the loaf rest before cutting and serve the tzatziki on the side so each person can add as much as they like.

Course: Main Course
Cuisine: Mediterranean
Equipment: Traeger Grill, Mixing Bowl, Small Bowl, Instant-Read Thermometer

Mushroom and Swiss Meatloaf with Savory Pan Gravy

Finely chopped mushrooms bring moisture and earthy flavor to this Traeger meatloaf, while Swiss cheese melts through the center. A gentle smoke adds depth without overpowering the beef.

The savory pan gravy makes this a cozy main course for a family dinner or a relaxed weekend meal. Serve each slice with mashed potatoes to catch every bit of gravy.

Mushroom and Swiss Meatloaf with Savory Pan Gravy

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef, preferably 85% lean
• 4 ounces cremini mushrooms, finely chopped
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 garlic clove, minced
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 ounces Swiss cheese, grated
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup low-sodium beef broth
• 1/2 teaspoon Dijon mustard

fremgangsmåte

 

• Preheat the Traeger to 225°F with the lid closed. Set it up for indirect cooking and place a small, grill-safe pan beneath the grate to catch drippings for the gravy.
• Heat the olive oil in a skillet over medium heat. Add the mushrooms and onion, then cook for 6 to 8 minutes, stirring often, until tender and most of their moisture has evaporated. Stir in the garlic and cook for 30 seconds. Let the mixture cool.
• In a large bowl, whisk together the egg, breadcrumbs, milk, Worcestershire sauce, thyme, salt, and pepper. Add the ground beef and cooled mushroom mixture. Mix gently until combined, then fold in the grated Swiss cheese.
• Shape the mixture into a compact loaf and set it on a sheet of foil or a grill-safe rack. Place it on the Traeger above the drip pan. Smoke until the center reaches 160°F on an instant-read thermometer, about 2 to 2½ hours. Check the temperature in the thickest part of the loaf.
• Transfer the meatloaf to a cutting board and rest it for 10 minutes. Carefully pour the drippings from the pan into a heat-safe cup, leaving any browned bits in the pan.
• Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the beef broth and reserved drippings. Add the Dijon mustard and simmer, whisking, until the gravy thickens, about 3 to 5 minutes.
• Slice the meatloaf and spoon the warm gravy over each serving.

merknader

Cook the mushrooms until their moisture has mostly evaporated so the meatloaf holds together and does not turn soggy. Grating the Swiss helps it distribute evenly, and resting the loaf before slicing gives the melted cheese and juices time to settle.

Course: Main Course
Cuisine: American
Equipment: Traeger Pellet Grill, Skillet, Mixing Bowl, Instant-Read Thermometer, Saucepan, Heat-Safe Drip Pan

Asian-Style Pork Meatloaf with Ginger, Scallions, and Sesame Rice

This Traeger pork meatloaf brings together fresh ginger, garlic, scallions, soy, and a touch of sesame for a savory, gently sweet flavor. Smoking it on a parchment-lined pan keeps the loaf easy to handle while adding a mild wood-fired note.

Serve it over sesame rice for a cozy weeknight dinner or a relaxed weekend meal. The rice is fluffy and lightly nutty, while the meatloaf stays tender with a browned, glazed top.

Asian-Style Pork Meatloaf with Ginger, Scallions, and Sesame Rice

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked jasmine rice
• 1 ½ cups water
• 1 tablespoon toasted sesame oil, divided
• 1 ½ pounds ground pork
• ¾ cup panko breadcrumbs
• 1 large egg
• 4 scallions, thinly sliced, divided
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, minced
• 3 tablespoons soy sauce, divided
• 2 tablespoons hoisin sauce, divided
• 1 tablespoon rice vinegar
• 1 tablespoon honey

fremgangsmåte

 

• Set the Traeger to 325°F and preheat with the lid closed. Rinse the jasmine rice under cool water until the water runs mostly clear.
• Add the rice and water to a saucepan. Bring to a boil, then cover and cook over low heat until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let it stand covered.
• In a large bowl, combine the ground pork, panko, egg, half of the sliced scallions, ginger, garlic, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, and 1 teaspoon sesame oil. Mix gently until just combined.
• Shape the pork mixture into a compact loaf on a parchment-lined rimmed baking sheet. Place it on the Traeger and smoke with the lid closed until the center reaches 160°F, about 60 to 75 minutes. Check the temperature with an instant-read thermometer.
• While the loaf cooks, stir together the remaining 1 tablespoon hoisin sauce, 1 tablespoon soy sauce, rice vinegar, and honey. Brush the mixture over the meatloaf during the last 15 minutes of cooking.
• Remove the meatloaf from the Traeger and let it rest for 10 minutes before slicing. Fluff the rice with a fork and stir in the remaining 2 teaspoons sesame oil and the remaining scallions. Serve the slices over the sesame rice.

merknader

For a clean slice, let the loaf rest before cutting and use a sharp knife. If the glaze starts to darken quickly, check the loaf’s temperature and remove it once it reaches 160°F. Leftover meatloaf reheats well in a covered pan with a small splash of water.

Course: Main Course
Cuisine: Asian
Equipment: Traeger Grill, Rimmed Baking Sheet, Parchment Paper, Saucepan, Mixing Bowl, Instant-Read Thermometer

Smoked Meatloaf Wellington with Flaky Puff Pastry

This Traeger meatloaf wraps a savory, smoky beef filling in crisp, flaky puff pastry. A layer of Dijon mustard and sautéed mushrooms adds rich flavor while keeping the Wellington feel true to the dish.

Serve it for a cozy weekend dinner or a special meal that still feels practical. Let the meatloaf cool before wrapping it so the pastry stays firm and bakes up crisp.

Smoked Meatloaf Wellington with Flaky Puff Pastry

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 sheet frozen puff pastry, thawed according to package directions
• 1 tablespoon olive oil
• 8 ounces cremini mushrooms, finely chopped
• 1 small yellow onion, finely chopped
• 1 pound ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons Dijon mustard
• 1 large egg, beaten

fremgangsmåte

 

• Preheat the Traeger to 225°F. Set it up for indirect cooking and make sure the grill grates are clean.
• Heat the olive oil in a skillet over medium heat. Add the mushrooms and onion. Cook, stirring often, until softened and most of the mushroom liquid has evaporated. Transfer the mixture to a plate and let it cool completely.
• In a mixing bowl, combine the ground beef, one egg, breadcrumbs, Worcestershire sauce, salt, pepper, and cooled mushroom mixture. Mix gently until just combined.
• Shape the mixture into a compact loaf about 8 inches long. Place it on a small sheet pan and smoke on the Traeger until the center reaches 145°F, about 1 hour. Transfer the loaf to a plate and let it cool. Chill it briefly if it still feels warm or soft.
• Increase the Traeger temperature to 400°F. Roll the thawed puff pastry on a lightly floured surface, if needed, so it is large enough to wrap around the loaf. Spread the Dijon mustard over the top and sides of the cooled meatloaf.
• Place the meatloaf in the center of the pastry. Fold the pastry around it and pinch the seams closed. Set it seam-side down on a parchment-lined sheet pan. Brush the pastry with the beaten egg.
• Bake the Wellington on the Traeger until the pastry is deep golden and crisp and the meatloaf reaches 160°F in the center, about 25 to 35 minutes. Rest for 10 minutes before slicing.

merknader

Let the mushroom mixture cool fully before mixing it into the beef, and cool the smoked loaf before wrapping so the pastry does not turn soggy. If the pastry browns before the center reaches 160°F, loosely cover it with foil for the rest of the bake.

Course: Main Course
Cuisine: American
Equipment: Traeger Grill, Skillet, Mixing Bowl, Sheet Pan, Meat Thermometer

Mini Meatloaf Loaves with Sweet-and-Tangy Glaze and Roasted Vegetables

These individual meatloaves cook alongside a tray of vegetables in the Traeger, making this a practical all-in-one dinner for a weeknight or a relaxed family meal. The smaller loaves smoke evenly and are easy to portion.

A brown sugar, ketchup, and apple cider vinegar glaze adds a sweet-tangy finish to the savory meat. The vegetables roast until tender with lightly browned edges, while the meatloaves stay moist and smoky.

Mini Meatloaf Loaves with Sweet-and-Tangy Glaze and Roasted Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground beef
• ½ cup plain breadcrumbs
• 1 large egg
• ⅓ cup milk
• ½ cup finely diced yellow onion
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ cup ketchup, divided
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 pound baby potatoes, halved
• 2 medium carrots, cut into ½-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon dried thyme

fremgangsmåte

 

• Preheat the Traeger to 350°F with the lid closed. Line a rimmed baking sheet with foil or use a grill-safe baking sheet.
• In a large bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, salt, black pepper, garlic powder, and ¼ cup of the ketchup. Mix gently until just combined.
• Divide the mixture into four portions and shape each into a small loaf. Set the loaves on one side of the prepared baking sheet, leaving space between them.
• In a bowl, toss the potatoes, carrots, and red bell pepper with the olive oil and dried thyme. Arrange the vegetables in a single layer on the other side of the baking sheet.
• Stir the remaining ¼ cup ketchup with the brown sugar and apple cider vinegar. Brush half of this glaze over the tops of the meatloaves.
• Place the baking sheet on the Traeger and cook with the lid closed. After 25 minutes, brush the meatloaves with the remaining glaze and turn the vegetables. Continue cooking until the meatloaves reach 160°F in the center and the vegetables are tender, about 15 to 25 minutes more.
• Remove the pan from the Traeger and let the meatloaves rest for 5 minutes before serving with the roasted vegetables.

merknader

Keep the loaves similar in size so they finish cooking at the same time, and check the center temperature with an instant-read thermometer rather than relying on color alone. If the vegetables are tender before the meatloaves are ready, transfer them to a serving dish and continue cooking the loaves.

Course: Main Course
Cuisine: American
Equipment: Traeger grill, rimmed baking sheet, mixing bowl, instant-read thermometer

Lentil and Vegetable Meatloaf with Smoky Tomato Sauce

This plant-based Traeger loaf combines tender lentils, sautéed vegetables, and a savory oat binder for a sliceable texture. Smoky tomato sauce adds a tangy, lightly sweet finish that pairs naturally with wood-fired cooking.

It works well for a cozy family dinner or a meatless cookout. Let the loaf rest before slicing so it holds together on the plate.

Lentil and Vegetable Meatloaf with Smoky Tomato Sauce

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup cooked brown lentils, drained and cooled
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 1 small carrot, grated
• 1 celery stalk, finely diced
• 2 garlic cloves, minced
• 1 cup rolled oats
• 1 large egg
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ¾ teaspoon fine salt
• ¼ teaspoon black pepper
• ½ cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• ½ teaspoon liquid smoke
• Neutral oil, for greasing the pan

fremgangsmåte

 

• Set the Traeger to 350°F and preheat with the lid closed. Lightly grease a small loaf pan with neutral oil.
• Heat the olive oil in a skillet over medium heat. Add the onion, carrot, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, then take the skillet off the heat.
• Add the lentils to a mixing bowl and mash them roughly with a fork. Leave some whole lentils for texture. Stir in the cooked vegetables, oats, egg, tomato paste, smoked paprika, thyme, salt, and black pepper until evenly combined.
• Press the mixture firmly into the prepared loaf pan and smooth the top. Set the pan on the Traeger grate and smoke for about 50 minutes, until the loaf feels firm and the center reaches 160°F.
• While the loaf cooks, stir together the ketchup, apple cider vinegar, maple syrup, and liquid smoke in a small bowl. Spoon the sauce over the loaf during the final 15 minutes of cooking.
• Remove the pan from the Traeger and let the loaf rest for 10 minutes. Slice gently and serve with any remaining sauce.

merknader

For the neatest slices, press the mixture firmly into the pan and let the loaf rest before cutting. If your lentils are wet, drain them well so the loaf stays firm rather than soft.

Course: Main Course
Cuisine: American
Equipment: Traeger grill, small loaf pan, skillet, mixing bowl, instant-read thermometer