Smoked at 225 for about 3 hours in my woodridge pro to hit temp of 163. Mixed 1lb ground beef with 1lb ground hot Italian sausage, Italian bread crumbs, minced garlic, treager whiskey dust rub, SPG rub. Added glaze mix of traeger holy cola, worcestershire sauce, SPG rub for final 30 minutes of smoke.
by pottersgonnapotter
11 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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I’m with you. I enjoy the fancy stuff. Like briskets, pork, turkey. But the meatloaf comes out my favorite. Some real good comfort food.
I followed the Cowboy Kent Rollins meatloaf recipe and was blown away with the complexity of flavor. My family thought it was too spicy, but I proudly ate the leftovers for a week.
Interesting!
I love pumpkin bread
That looks dry af…
Needs more onions
I love smoking these. Huge hit with the family.
Know what the best thing is about meatloaf? The meatloaf sandwich you get to make later that week. Great job op 👏
Meatloaf is so underrated
I just put my second batch of the [Kosmos Q recipe](https://kosmosq.com/blogs/recipes/the-best-smoked-meatloaf-of-all-time?srsltid=AfmBOorNG7sJ9beu6dXS-hzl7I00luD5Mm95PGo74CQ1_F7gI5Bzk1eE) in the freezer today. Can’t wait to cook, its so friggin good. Beef, sausage, bacon etc.
I only had Dirty Bird, not DB Hot, so hoping I don’t miss that this time. Usually like stuff with a light kick.
I really don’t like meatloaf that has ketchup rubbed on it. HOWEVER, it’s like a new world when you do the ketchup rub and put it in the smoker. 10/10 recommend.