Steps

• 1

  Line a rimmed baking sheet with foil. Spray a wire rack with nonstick spray and set on top of the baking sheet.

• 2

  Heat the vegetable oil in a large pan over medium heat on the stovetop. Add the onion, celery, bell pepper, green onion, garlic, and jalapeños and sauté until the vegetables soften, about 5 minutes. Remove the pan from the heat.

• 3

  In a liquid measuring cup or medium bowl, whisk together the BBQ sauce, beef broth, Traeger Beef Rub, Worcestershire sauce, chipotle peppers, mustard, black pepper, and chile powder until smooth.

• 4

  Pour the sauce into the pan with the vegetables and stir to combine, then let cool.

• 5

  When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

  165 ˚F / 74 ˚C

  Super Smoke

• 6

  In a large bowl, combine the ground beef, ground pork, spicy sausage. Add the egg, potato chip crumbs, and cooled vegetable mixture. Using your hands, mix lightly, but thoroughly, until well-combined.

• 7

  Shape the meat mixture into a rectangular loaf 8-12 inches long and 1 1/2-2 inches high. Set on the wire rack.

• 8

  Place the baking sheet with the meatloaf on the grill grates. Insert the probe horizontally into the center of the meatloaf. Close the lid and smoke for 1 hour. Increase the Traeger temperature to 325°F and bake the meatloaf for 1 hour more.

  325 ˚F / 163 ˚C

  02:00

• 9

  Meanwhile, make the glaze: In a small saucepan, combine the ketchup, brown sugar, adobo sauce, white vinegar, and mustard. Bring to a simmer over medium heat and cook for 5-10 minutes, until thickened slightly.

• 10

  Pour the glaze evenly over the meatloaf. Close the grill lid and continue cooking until the internal temperature reaches 160°F, about 30 minutes more.

  325 ˚F / 163 ˚C

  160 ˚F / 71 ˚C

  00:30

• 11

  Remove the meatloaf from the grill and let rest for 10 minutes before slicing and serving. Enjoy!