Howdy. This is my first post on this forum. Here is my recipe for meat loaf. I hope you enjoy it. The directions are for a Traeger grill, but can be easily adapted to other grills or smokers.
Preparation time: 45 minutes to prepare, 2 hours to cook.
1 cup sweet onion, finely chopped
1 celery rib, finely chopped
1 tbl garlic, minced
1 carrot, finely chopped
½ cup scallion, finely chopped
1 Habeñero chile (to taste), seeds removed, finely chopped
2 to 4 Serrano chiles (to taste), seeds removed, finely chopped
2 to 4 Jalapeño chiles (to taste), seeds removed, finely chopped
2 tbl olive oil (Spanish Arbequina Olive Oil recommended)
2 tsp salt
1½ tsp pepper, freshly ground
2 tsp Worcestershire sauce
â…“ cup ketchup
¾ lbs ground chuck
¾ lbs ground pork
¾ lbs ground veal
1 cup fresh bread crumbs
2 eggs, large, slightly beaten
â…“ cup fresh parsley leaves, minced
In a large heavy skillet cook the onion, garlic, celery, carrot, scallion and chiles in olive oil, over moderate heat, stirring, for about 5 minutes. Cover and stir occasionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and ketchup. Cook for 1 more minute.
In a large bowl, combine the meats, eggs, bread crumbs, vegetables, and parsley. For best results, thoroughly mix the 3 meats before mixing in the other ingredients. Form into a loaf using a standard loaf pan. Compress the loaf as tightly as possible.
Start Traeger Pellet Grill on Smoke (180˚F).
Recommended Pellets: Hickory or Mesquite
Place the loaf pan in the center of the grill and smoke for 30 minutes. Carefully turn the meat loaf over onto a piece of aluminum foil. Smoke for 30 more minutes. Increase temperature to Medium (350˚F) and cook for approximately 1 more hour, or until the internal temperature at the center of the meat loaf is 160˚F. Slide a spatula under the foil and remove from grill. Let stand for 10 minutes. Slice and serve.
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