We like meatloaf in our house — it’s good comfort food. I especially like leftover meatloaf as a sandwich the next day. We’ve always made meatloaf in the oven. We never dreamed of making it on the grill. One huge question was always there: How would you keep the meatloaf from falling through the grill grates?! We learned that it’s all in how you pack it. The key is to pack the meat very tightly together.
Mark found this recipe on the Traeger website while searching for new things to try. Besides finding empty hiking trails, trying new recipes was one of our big pandemic activities. It’s a huge win if we already have the ingredients. Some have been bombs, but this one is a big winner!
Before getting your hands dirty, preheat your Traeger grill to 225 degrees, or medium-low on a regular barbecue grill.
Start by grabbing a large bowl. It’s three pounds of meat, so I use my biggest bowl.
First, beat the eggs in that huge bowl. Then add ground beef, ground sausage, bread crumbs, milk, onions, salt, and sage.
Mix it together really well with your hands. This is key: you want all the ingredients completely and totally combined.
Next, put the mixture on a foil-lined tray and shape it into a loaf. You want to pack it together super tight.
Now it’s time to get it on the grill! We use two spatulas to lift it off the baking sheet and place it directly on the grill grate. Doesn’t it look good?
Insert a meat thermometer, close the lid, and cook until the internal temperature reaches 160 degrees, about 2-3 hours. The first time it was done in just over two hours. The last time it was closer to three. When planning the timing of your sides, I’d aim for 2.5 hours. That way nothing gets cold waiting.
Mix the BBQ sauce and apple juice together to make a glaze, and brush it on the meatloaf during the last 30 minutes of cooking.
Let rest 5-10 minutes before slicing.
The sage and ground sausage take this over the top. It is hands down the best meatloaf we’ve ever made. Cooking time in the oven should be the same since you cook to an internal temperature.
It’s a big meatloaf, way too big for just the two of us to eat in one sitting. Not to worry; it freezes well. After it cools a little, I cut the loaf in half, double wrap it in foil, and freeze it for later.
Let us know in the comments how you like it. I bet it rockets to the top of your meatloaf list just like it did ours.
Recipe Credit: Traeger
- 2 pounds ground beef
- 1 pound ground sausage
- 2 eggs, beaten
- 1 cup bread crumbs
- 1 cup milk
- 2 Tablespoons chopped onion
- 2 teaspoons salt
- 1/2 teaspoon ground sage
- 1 cup barbecue sauce
- 1/2 cup apple juice
- Preheat Traeger grill to 225.
- Mix beef, sausage, eggs, bread crumbs, milk, onion, salt, and sage together with your hands in large bowl.
- Place mixture onto a foil-lined tray and form into a loaf, packing tightly.
- Place directly on grill grate; insert temperature probe and cook until internal temperature reaches 160 degrees — about 2-3 hours.
- Make glaze by mixing barbecue sauce and apple juice. Brush on meatloaf often during the last 30 minutes of cooking.
- When done, remove from grill and let meatloaf rest 5-10 minutes.
Oven modifications: Heat oven to 225. Place large foil-lined baking sheet on bottom rack. Place meatloaf directly on center rack in oven.
|Meet the Family
I’m Maureen Milne, F446881. Mark and I are becoming empty nest veterans and you know what, we enjoy it! We are always on the lookout for the next adventure, our friends call us the X-Games family. We are avid hikers, cyclists and skiers (both snow and water). Mark does triathlons and we run several races a year. We’ve been RVing together since we were teenagers and we love traveling with our two grown sons. I share our RV adventures, RV friendly recipes, wonderful campgrounds and more on my blog, M&M Hit The Road. You can also find our fun on Facebook, Instagram, Twitter and YouTube.