Traeger Meatloaf

[Mr.Fabulous]

Used this recipe as a guide, but mixed it up the way I usually do. I also prefer cracker meal over bread crumbs.

Not Your Mama's Meatloaf Recipe | Traeger Grills

This ain't your mom's meatloaf. Traeger's Not Your Mama's Meatloaf recipe put a whole new layer of flavor on an old classic.

www.traegergrills.com

Placed it on a rack over a pan ( for easier removal). Cooked at recipe temp for 2 hours then bumped heat up to 325. Took about 4 hours.

Used the recipe glaze when IT hit 150. Pulled at 160.

Smoke flavor was prominent. Meatloaf flavor was also more developed than when I cook one in the oven. The bbq sauce glaze was amazing. Will do again.

 

[bfletcher]

Looks fabulous!

 

[CampWhatnot]

Used this recipe as a guide, but mixed it up the way I usually do. I also prefer cracker meal over bread crumbs.

Not Your Mama's Meatloaf Recipe | Traeger Grills

This ain't your mom's meatloaf. Traeger's Not Your Mama's Meatloaf recipe put a whole new layer of flavor on an old classic.

www.traegergrills.com

Placed it on a rack over a pan ( for easier removal). Cooked at recipe temp for 2 hours then bumped heat up to 325. Took about 4 hours.

Used the recipe glaze when IT hit 150. Pulled at 160.

Smoke flavor was prominent. Meatloaf flavor was also more developed than when I cook one in the oven. The bbq sauce glaze was amazing. Will do again.

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I had success with this recipe a few months ago as well. It turned out great! Well done.

 

[BA_Ga]

Did you have any issue with the loaf keeping its shape as it heated?

I've done a couple of meatloaves in the more 'classical' loaf shape and they wanted to slump a bit.

 

[CampWhatnot]

Did you have any issue with the loaf keeping its shape as it heated?

I've done a couple of meatloaves in the more 'classical' loaf shape and they wanted to slump a bit.

Nope. It kept its shape with no issues. Cheers

 

[Mr.Fabulous]

Did you have any issue with the loaf keeping its shape as it heated?

I've done a couple of meatloaves in the more 'classical' loaf shape and they wanted to slump a bit.

I used the bowl I mixed it in to shape it, then smoothed it out when I put it on the rack. Removing it from the rack was a little dicey, some pieces stayed put. They ate just fine though.

Your slump issue may come from not enough dry ingredients. Cracker meal has always served me good. I mix it in until the mixture becomes ‘sticky.’ Perfect consistency, never dry, never falls apart either.

 

[BA_Ga]

Your slump issue may come from not enough dry ingredients.

I normally use Panko bread crumbs or another packaged bread crumb product. Next time, I'll try your cracker crumb process.

 

[Mr.Fabulous]

If you try to crumble your own crackers, I would suggest using no salt crackers. I would imagine saltines would make for one salty loaf. I can find packages of cracker meal in the section of the store where the fish breading is

 

[MBS72]

Like to wrap mine in bacon. 2 parts venison 1 part ground pork 1 pack of bacon

 

[BsGrillin']

What is that? Recipe plz.

 

[MBS72]

2 lbs ground venison
1 lb ground pork
2 cups bread crumbs
I’ve also used a box of stovetop stuffing
1/2 cup of bbq sauce
1 medium onion
Mix together, make basket weave of bacon on plastic wrap,( my cutting board is flexible ) wrap as tightly as you can and leave it in the fridge overnight. Flavors are better and it will hold shape longer. Smoke it first at 180 for 2-3 hrs turn up heat to 400 and coat in favorite sauce for a glaze. I have a 780 pro that gives me consistent results with this. Good luck

 

[Gary]

Try using parchment paper slice through several places on the paper.
I love tossing in Thai chili peppers, jalapeños anything leftover if the fridge
Have yet to have a bad meatloaf

 

[Dieselfanatic87]

Been wanting to try this recipe myself. Looks like it turned out great.