- 1 lb. ground chuck (80/20)
- 1 medium onion
- 3 Tablespoons + 1 Tablespoon Worcestershire Sauce
- 1 egg
- 1 cup milk
- 1 cup panko plain breadcrumbs
- 1 Tbsp. brown mustard
- 1 Tbsp garlic paste
- 1 tsp. parsley
- 1/8 cup brown sugar
- (optional) 1 Tbsp Bacon fat
This recipe uses the Bone Suckin Sauce found here as the glaze. This should be prepared first as 1/3 of the sauce goes on before placing the meatloaf into the Traeger.
Start by dicing the onion evenly and placing in a sauté pan with the 1 tablespoon of worcestershire sauce, brown sugar and bacon fat. If you don’t have bacon fat you can substitute with butter or olive oil.
Continue to sauté the onion until nice and translucent. Preheat the Traeger to 325º.
While the onions are cooking add to a mixing bowl the egg, milk, worcestershire (3 Tbsp) sauce, garlic paste, mustard and parsley and incorporate well. Add the panko bread crumbs and mix in. You should almost have a paste like consistency. Feel free to add more panko bread crumbs if the texture is watery or soupy.
Add the onions and mix well.
Add the ground beef and fold. Be careful not to over work the mixture as too much working with it will cause a hard, dense, and dry meatloaf.
Place the meat mixture in a disposable aluminum foil pan roughly 10×13 and pat down into the pan. Pour 1/3 of the glaze/sauce over the meatloaf and into the Traeger it goes.
Smoke on the Traeger for about 30 minutes until it is solid enough to stay together when you flip it over on to the grates.
Flip carefully out onto the grill grate, and brush on some more of the glaze and close the lid. You can either put the rest of the glaze on now or another 1/3rd and the rest at the end.
BE CAREFUL when you are flipping the meatloaf out of the pan and onto the grate. You need to make sure that the meat is cooked enough so that it doesn’t fall apart, but still NOT done enough so you don’t dry it out during the last phase of cooking.
Remove from the grill once the internal temperate is at least 160° by sliding a flat spatula underneath and sliding it onto a cutting board. Let it rest 10 minutes and slice.
