Say goodbye to traditional weeknight meatloaf. This sweet & tangy Asian meatloaf packs a punch.
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Place ground beef in a large mixing bowl; set aside. Dice the bacon slices and cook in a skillet until lightly browned. Remove bacon with slotted spoon and set aside.
Remove all but 2 tablespoons of bacon fat from skillet. Add the onion, garlic and pepper and saute until onion is translucent.
Add to the ground beef along with the bread crumbs, eggs, Traeger Asian BBQ Rub, milk, Worcestershire sauce, 1/2 cup chopped cilantro and 1/3 cup Traeger Mandarin Glaze Sauce. Mix well to blend all ingredients.
Cover and place beef mixture into the fridge for at least 2 hours. Mold the beef into large round.
Start the Traeger on Smoke, lid open, until the fire is established (about 5 minutes). Carefully place the loaf on a cooking grid/rack placed on top of an aluminum foil-covered baking sheet.
Close lid and smoke on the Traeger for 1 hour. After the hour of smoke turn the heat up to 300 degrees and cook until the internal temperature of the meatloaf reaches 160 degrees F on an instant-read thermometer.
Carefully slide the meatloaf onto a place and let rest for 15 to 20 minutes before dusting with more chopped cilantro. Slice and serve. Enjoy!
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