It's starting to cool off (fingers crossed), which leads us to start thinking about those stomach and heart-warming dishes, like meatloaf. One of our most popular recipes is our Glazed Cajun Meatloaf (it's ridiculously delicious!). So we thought, let's switch it up and make it smoky-sweet with chipotles. Why not? Using chips in place of bread crumbs ensures a moist loaf and the barbecue sauce with an added hit of chipotles in adobo sauce keeps things interesting.
SMOKY CHIPOTLE MEATLOAF
PREP TIME: 30 minutes
COOK TIME: 2 1/2 hours
SERVES: 6 to 8
RECOMMENDED PELLETS: Oak
2 tablespoons vegetable oil
1/2 cup finely diced onion
1/2 cup finely diced celery (2 to 3 stalks)
1/2 cup finely diced red or green bell pepper
3 green onions (scallions), white and green parts thinly sliced
2 cloves garlic, minced
1 to 2 jalapeno peppers, seeded and finely diced
1/2 cup beef broth or milk
1/2 cup barbecue sauce
1 tablespoons Traeger Sweet Rub
1/2 teaspoon chipotle chili powder
1 to 2 tablespoons Worcestershire sauce
2 chipotle peppers in adobo sauce
1 tablespoon dijon mustard
1 teaspoon black pepper
1-1/2 pounds ground beef
1/2 pound ground pork
1/2 pound spicy sausage, removed from casing
1 large egg, lightly beaten
1 cup crumbled plain potato chips
1/2 cup ketchup
1 tablespoon brown sugar
1 tablespoon of adobo sauce from chipotle peppers, or more to taste
1 teaspoon white vinegar
2 teaspoons dijon mustard
Line a rimmed baking sheet with foil. Spray a wire cooling rack with cooking spray and set on top of the baking sheet.
In a large frying pan, sauté the onion, celery, bell pepper, green onion, garlic, and jalapeno(s) in the oil until the vegetables soften, about 5 minutes.
Put the barbecue sauce, beef broth, Traeger Sweet Rub, Worcestershire sauce, chipotle chile peppers in adobo sauce, mustard, chipotle chili powder and pepper, and blend until smooth.
Remove the vegetables from the heat and stir in the blended sauce.
In a large mixing bowl, combine the ground beef, pork, and spicy sausage.
Add the egg, potato chip crumbs, and the cooled vegetable mixture. Mix lightly but thoroughly with your hands until well combined.
Form a rectangular loaf about 8 to 12 inches long and 1-1/2 to 2 inches high. Lay it on top of the cooling rack.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Put the pan with the meatloaf on the grill grate and smoke for 1 hour.
Increase the temperature to 325 and bake the meatloaf for 1 hour more.
In the meantime, make the glaze: Combine the ketchup, brown sugar, adobo sauce, white vinegar, and mustard in a small saucepan or in a microwave safe bowl. Simmer for 5 to 10 minutes or cook in the microwave for 2 minutes, stirring every 30 seconds.
Pour the glaze evenly over the meatloaf, or brush it on with a pastry brush.
Continue to cook the meatloaf for 30 minutes more, or until the internal temperature in the thickest part reads 160 degrees F on a reliable instant-read thermometer.
Let the meatloaf rest for 10 minutes before slicing and serving.