- Ma, the meatloaf!
(electric guitar sounds)
Hey, welcome back to "The Average Kitchen."
Thanks for tuning in again.
Today I'm gonna do a Traeger smoked meatloaf,
pork/beef mixture, two and a half hours,
we'll say, on the Traeger.
It's gonna be unreal.
So as you see here,
I've got two pounds of ground beef,
two pounds of ground pork.
Got some panko breadcrumbs,
some ketchup, some bourbon molasses,
a dry rub, egg, couple veg, salt.
Yeah, let's get at it.
I think I've showed this on a previous video.
This is an amazing piece of kit.
I'm gonna show you how it works.
So I got some onions here.
Let's throw those in.
So there's one and a half onion.
I'm gonna throw that on.
So about three or four pulls.
Look at that.
Boom.
So we're gonna add this to our mixture.
And I'm gonna do a few sweet peppers as well
and do the same technique.
Ready, Jamie?
There you go, sliced and diced.
Super nice.
So I've done meatloaf quite a few times,
and I've tried a few different styles or techniques.
The last one I did was good.
I used a bread pan to make this massive meatloaf.
What I didn't like about it was,
as the fats started to release from the meat,
it started to kind of come up the sides.
And then I also had this like liquid level of fat,
which I didn't like.
So this time what I'm gonna do is
I'm actually gonna start it on the Traeger
on this grilling mat,
give the opportunity for the meatloaf
to start to caramelize on the bottom,
and then we'll slide it right off the mat,
right onto the grill, and then it's full smoke.
It's gonna be amazing.
So got my mixture here,
and I'm just gonna start adding everything.
So I've got this bourbon molasses I mentioned, dry rub.
Gonna add that in there.
Gonna hit it with some salt and pepper.
So a pretty generous amount of pepper.
Some salt.
I got two eggs that I just whisked up.
Gonna get those in there as well.
And I've got my panko.
I think I'll just add a bit to start.
I've got some, just under a cup of ketchup,
and I'm gonna add some of our "Average Kitchen"
bourbon barbecue sauce.
And I'm gonna glaze it towards the end with that as well.
If I could open it.
- [Narrator] Many unbearable hours later.
- Success.
So there's three tablespoons.
So I'm gonna throw a pair of gloves on,
and I'm gonna start mixing this up.
Okay, so you can see our mixture is quite wet still.
And that's because we still need to add
a bunch of the panko.
So add some panko.
I'll add the rest of our ketchup here as well.
Get this in, and then we'll add the rest of our panko.
So we want to make sure that all throughout our meat, well,
make sure first that our pork and beef is blended well,
as well as all of our spices and veg that we put in.
And of course our breadcrumbs.
So that looks pretty good.
So what I'm gonna do now, I'm gonna grab my grilling mat,
and I'm gonna start trying to form
what looks like is gonna be quite a large meatloaf.
So you could start it out right away on the grill.
The only problem I anticipate with doing that
is it would be hard to get it formed
and then set it on the grill,
just like this right away.
So that's why I think using this grilling mat,
I think, is gonna benefit us quite a bit
by doing it that way.
So that, my friends, is a four pound meatloaf.
So we're gonna give this a chance
to sort of set up, looks beautiful.
We're gonna let it sit for a few minutes,
fire up the Traeger.
(upbeat music)
So we're out at the Traeger.
It's all fired up. I set it to 225.
It's working its way up there right now.
Pellet check, we're good.
We'll open this up.
I've got this kind of like giant spatula
that's gonna help me set this on there.
I'm just gonna slide that out just like so.
So with this here,
you're still gonna have the smoke
that's gonna wrap around the meatloaf.
It's gonna give that an opportunity
for the bottom to caramelize.
And then eventually, hopefully,
we could just slide that right off of that grilling mat
and put it right on the grill.
This is going to cook for roughly two and a half hours,
but we'll come back and check on it in a bit.
(upbeat music)
Two hours into the smoke.
Just checked the internal temperature,
right around the 155 to 160.
Let's have a look.
You'll see I slid out that mat.
I still really have no idea
how I'm gonna get it off the grill
'cause it looks like it's starting
to pull apart a little bit,
but I'll figure that out later.
So I took some of my homemade barbecue sauce
and slowly heated it up on the stove,
just to reduce it down a little bit,
to give it a little bit of body,
a little bit more thickness than I'm normally used to.
So now we're just gonna glaze this
and then we're gonna crank heat up to 375
for about another 20 minutes.
So I'll probably come out in about 10 minutes
and put some more 'cause obviously this barbecue sauce
is just sugar base, should start to really stick
to the outside of that meatloaf.
That looks pretty awesome if you ask me.
So I'm gonna shut the lid.
Done.
And I'm gonna crank it up to 375,
and we'll come back out, check it out.
Let's have a look.
All right. Looks pretty awesome.
I think I'll use a little bit more of this sauce
just to glaze it up a little bit.
I'm gonna give it some time to rest,
and then we'll attempt to pull it off.
So I really hoped you enjoy this episode,
Traeger smoked meatloaf.
Can't wait to try it.
It's gonna be amazing.
Don't forget to subscribe.
Hit the notification bell,
and we'll see you on the next episode.
(upbeat music)