BBQ Sweet Pepper Meatloaf
By Bennie Kendrick
Bennie Kendrick’s done it again. His BBQ sweet pepper meatloaf recipe starts low-&-slow for an infusion of pure hardwood smoke. Then crank up the heat, add a ketchup glaze and slice up the wood-fired flavor.
Prep Time
20 Minutes
Cook Time
3 Hours
10 Minutes
Pellets
Texas Beef Blend
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 5 Pound | ground beef, 80% lean |
| 2 | eggs |
| 1 Cup | plain panko breadcrumbs |
| 1 Tablespoon | kosher salt |
| 1 Tablespoon | black pepper |
| 2 Tablespoon | Traeger Rub |
| 1 Cup | diced sweet red peppers |
| 1 Cup | green onion, finely chopped |
| 1 Cup | ketchup |
Step
1
Thoroughly mix together the ground beef, eggs, plain panko bread crumbs, kosher salt, black pepper, Traeger Rub, red sweet peppers and green onion.
2
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
225 ˚F / 107 ˚C
Super Smoke
3
Mold the meat mixture into a loaf and season exterior with the Traeger Rub.
4
Place meatloaf directly on the grill grate and cook for 2 hours and 15 minutes.
225 ˚F / 107 ˚C
02:15
Super Smoke
5
Increase the grill temperature to 375°F and cook until an internal temperature of 155°F.
375 ˚F / 191 ˚C
155 ˚F / 68 ˚C
6
Glaze the meatloaf with ketchup and cook an additional 15 minutes.
375 ˚F / 191 ˚C
00:15
7
Allow to rest for 15 minutes before slicing. Enjoy!
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