Steps

• 1

  When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. Line a baking sheet with foil and place a wire rack on top.

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  In a medium, microwave-safe bowl, combine the carrot, celery, mushrooms, and onion. Drizzle with olive oil and toss to coat. Cover the bowl with plastic wrap and microwave for about 2 minutes to soften the vegetables. Uncover the bowl and let the vegetables cool for about 10 minutes.

• 3

  Transfer the vegetables to a large bowl, along with the ground beef, garlic, thyme, egg, crumbled bacon, bread crumbs, tomato soup, Worcestershire sauce, salt, and pepper. Shape the mixture into a loaf and place on the wire rack.

• 4

  On a large sheet of parchment paper, weave the thinly sliced bacon into a roughly 10-inch square. Gently flip the weave on top of the meatloaf and peel away the parchment paper.

• 5

  Place the baking sheet with the meatloaf on the grill grates. Close the lid and smoke for 45 minutes.

  225 ˚F / 107 ˚C

  00:45

  Super Smoke

• 6

  Remove the meatloaf from the grill and increase the temperature to 325°F. Preheat with the lid closed for 10 minutes.

  325 ˚F / 163 ˚C

  00:10

• 7

  Return the pan with the meatloaf to the grill. Insert the probe into the center of the loaf. Close the lid and cook until the internal temperature reaches 160°F and the bacon weave is browned and starting to crisp, about 1 hour. During the last 15 minutes, brush the meatloaf with the Traeger Sweet & Heat BBQ Sauce to glaze.

  325 ˚F / 163 ˚C

  160 ˚F / 71 ˚C

  01:00

• 8

  Remove the meatloaf from the grill and let sit for 15 minutes before slicing and serving. Enjoy!