BBQ Sweet Pepper Meatloaf
By Bennie Kendrick
Bennie Kendrick’s done it again. His BBQ sweet pepper meatloaf recipe starts low and slow for an infusion of pure hardwood smoke, then cranks up the heat and gets a ketchup glaze for wood-fired flavor.
Prep Time
20 Min
Cook Time
3 Hr
Pellets
Pecan
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 5 Pound | 80/20 ground beef |
| 2 Large | Eggs |
| 1 Cup | panko breadcrumbs |
| 1 Tablespoon | kosher salt |
| 1 Tablespoon | freshly ground black pepper |
| 2 Tablespoon | Traeger Rub, plus more to taste |
| 1 Cup | diced sweet red peppers |
| 1 Cup | green onions, finely chopped |
| 1 Cup | ketchup |
Steps
1
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
225 ˚F / 107 ˚C
Super Smoke
2
In a large bowl, mix together the ground beef, eggs, panko bread crumbs, salt, black pepper, Traeger Rub, sweet red peppers, and green onion.
3
Shape the meat mixture into a loaf and season with more Traeger Rub.
4
Place meatloaf directly on the grill grates. Insert the probe into the center of the loaf. Close the lid and cook for 2 hours and 15 minutes.
225 ˚F / 107 ˚C
02:15
Super Smoke
5
Increase the Traeger temperature to 375°F and continue cooking until the internal temperature reaches 155°F, about 30 minutes more.
375 ˚F / 191 ˚C
155 ˚F / 68 ˚C
00:30
6
Brush the meatloaf with the ketchup, close the lid, and cook for another 15 minutes until the ketchup sets.
375 ˚F / 191 ˚C
00:15
7
Remove the meatloaf from the grill and let rest for 15 minutes before slicing. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.