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Spinach and Mushroom Stuffed Turkey Meatloaf

Posted by sbulloch on April 7, 2014

We absolutely love meatloaf cooked on the Traeger, in all of its' tasty variations. I mean, we've made Cajun Style Meatloaf, Chili Glazed Meatloaf, even BBQ Chipotle Meatloaf. There is just something exciting about taking an old stand-by dinner and turning it into a most-requested family favorite simply by adding some new ingredients and cooking it on a Traeger. In this delicious variation, we used lean ground turkey instead of the traditional ground beef and filled the meatloaf with a tasty mixture of onions, mushrooms, spinach, and cheese. Oh, and then we topped it with bacon. Because, you know, bacon. So do yourself a solid favor and take meatloaf night up a notch on the flavor pole.


Spinach and Mushroom Stuffed Turkey Meatloaf


Prep Time: 20 minutes
Cook Time: 45-60 minutes
Serves: 6 people
Recommended Pellets: Apple, Hickory, Oak

For the meatloaf:
1 lb ground turkey
2 eggs, well beaten
1/2 cup old fashioned oats
2 tablespoons italian seasoning
2 teaspoons salt
2 teaspoons pepper
2 garlic cloves, pressed
1/4 cup grated onion
4 slices thick cut bacon, cut in half
For the filling
1/2 cup white onion, finely diced
1 lb sliced mushrooms
2 cups uncooked spinach
1/4 cup grated Romano cheese (can substitute Parmesan)
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
2 tablespoons olive oil
salt and pepper to taste


In a large saucepan, heat 2 tablespoons olive oil over medium heat. Stir in diced onions and mushroom. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally until the onions are translucent and the mushrooms are soft.

Stir in the spinach and cook until wilted. Set aside.

In a large bowl, combine all of the ingredients for the meatloaf an mix well.

Spray a medium loaf pan with non-stick spray. Spoon in half of the meatloaf mixture and, using the back of your spoon, create a well that runs the length of the pan.

Stir the cheese into the slightly cooled mushroom spinach mixture.

Spoon the spinach mixture into the well and top with the rest of your meatloaf mixture.

Spinach and Mushroom Stuffed Turkey Meatloaf

Layer on the bacon slices.

Spinach and Mushroom Stuffed Turkey Meatloaf

When ready to cook, start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to 375 degrees. Allow the grill to preheat for 10-15 minutes.

Place the meatloaf directly on the grill grate. Close the lid and bake for 30 minutes. After 30 minutes, check the meatloaf. If a lot of excess moisture has accumulated in the loaf pan, tilt it at an angle and drain some of the juice out. Return the meatloaf to the grill and bake for an additional 15-30 minutes, or until the internal temperature reads 175 degrees with a thermometer.

Allow the meatloaf to rest for 10-15 minutes before slicing and serving.

Click below for a printable version of this recipe:


Spinach and Mushroom Stuffed Turkey Meatloaf.docx (13.84 kb)