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Chipotle Meatloaf

Traeger Kitchen


Chipotle Meatloaf

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Mesquite

This spicy meatloaf is so smoky & delicious that you won’t be able to eat just one helping.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • cooking spray

  • 2 Tablespoon vegetable oil

  • 1/2 Cup finely diced onion

  • 1/2 Cup finely diced celery

  • 1/2 Cup finely diced red or green bell pepper

  • 3 Stalk green onions, white and green parts thinly sliced

  • 2 Clove garlic, minced

  • 2 Medium jalapeños, seeded and finely diced

  • 1/2 Cup BBQ sauce

  • 1/2 Cup beef broth or milk

  • 1 Tablespoon Traeger Beef Rub

  • 1/2 Teaspoon chipotle chile powder

  • 2 Tablespoon Worcestershire sauce

  • 2 Whole chipotle peppers in adobo sauce

  • 1 Teaspoon Dijon mustard

  • 1 Teaspoon black pepper

  • 1 1/2 Pound 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

Glaze
  • 1/2 Cup ketchup

  • 1 Tablespoon brown sugar

  • 1 Tablespoon adobo sauce from chipotle peppers, or more to taste

  • 1 Teaspoon white vinegar

  • 2 Teaspoon Dijon mustard

Steps

  • 1

    Line a rimmed baking sheet with foil. Spray a wire cooling rack with cooking spray and set on top of the baking sheet.
    Ingredients
    • As Needed cooking spray

  • 2

    In a large frying pan, sauté the onion, celery, bell pepper, green onion, garlic and jalapeños in the oil until the vegetables soften, about 5 minutes.
    Ingredients
    • 2 Tablespoon vegetable oil

    • 1/2 Cup finely diced onion

    • 1/2 Cup finely diced celery

    • 1/2 Cup finely diced red or green bell pepper

    • 3 Stalk green onions, white and green parts thinly sliced

    • 2 Clove garlic, minced

    • 2 Medium jalapeños, seeded and finely diced

  • 3

    Combine BBQ sauce, beef broth or milk, Traeger Beef Rub, Worcestershire sauce, chipotle peppers, mustard, chipotle chile powder and pepper. Stir until smooth.
    Ingredients
    • 1/2 Cup BBQ sauce

    • 1/2 Cup beef broth or milk

    • 1 Tablespoon Traeger Beef Rub

    • 1/2 Teaspoon chipotle chile powder

    • 2 Tablespoon Worcestershire sauce

    • 2 Whole chipotle peppers in adobo sauce

    • 1 Teaspoon Dijon mustard

    • 1 Teaspoon black pepper

  • 4

    Remove the vegetables from the heat and stir in the blended sauce.
  • 5

    In a large mixing bowl, combine ground beef, ground 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.
    Ingredients
    • 1 1/2 Pound 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

  • 6

    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.
  • 7

    When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill165 ˚F
  • 8

    Put the pan with the meatloaf on the grill grate and smoke for 1 hour. Increase the Traeger temperature to 325°F and bake the meatloaf for 1 hour more.
    Grill Icon
    Grill325 ˚F
  • 9

    For the Glaze: Combine ketchup, brown sugar, adobo sauce, white vinegar and mustard in a small saucepan.
    Ingredients
    • 1/2 Cup ketchup

    • 1 Tablespoon brown sugar

    • 1 Tablespoon adobo sauce from chipotle peppers, or more to taste

    • 1 Teaspoon white vinegar

    • 2 Teaspoon Dijon mustard

  • 10

    Simmer for 5 to 10 minutes. Pour the glaze evenly over the meatloaf.
  • 11

    Cook the meatloaf for 30 minutes, or until the internal temperature in the thickest part reaches 160°F on an instant-read thermometer.
    Grill Icon
    Grill325 ˚F
    Probe Icon
    Probe160 ˚F
  • 12

    Let the meatloaf rest for 10 minutes before slicing and serving. Enjoy!

Cooking Notes

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