Thanks to Traeger for sponsoring today's episode! Check out their grills, I used the Traeger Ironwood 885, at www.traeger.com/pellet-grills/ironwood/885 as well as their YouTube channel for recipes and tips: youtube.com/user/TraegerGrills

BAKE ROAST SMOKE IT ALL IN YOUR TRAEGER WE’RE MAKING THE SMOKED MEATLOAF SANDWICH STRAIGHT FROM THE MEAT+THREE!!! SMOKE YOUR ONIONS HIT YOUR DANK BBQ SAUCE WITH SOME SMOKE AND GET THAT BOUNCY MEATLOAF SOFT SANDWICH CHANGE YOUR LIFE FOREVER THANK YOU @TRAEGERGRILLS FOR DOING IT ALL!!!!

INGREDIENTS
2lbs Regular Ground Beef 1lb Regular Ground Pork
1 tbsp Yellow Mustard
1 tsp Ground Fennel
1 tsp Cayenne
1 tsp Smoked Paprika
1 tbsp Salt
1 tbsp Fresh Cracked Pepper 2 Whole Eggs
3 White Onions
Bread and Butter Pickles Mayonnaise
Ketchup
Vegetable Oil
Loaf of Texas Toast


MATTY’S DANK BBQ SAUCE
1 White Onion, grated
3 cloves Garlic
1 tbsp Smoked Paprika
1 tbsp Garlic Powder
1 tbsp Ground Ginger
1 tsp Ground Fennel
1 tsp Ground Allspice
1 tbsp Ground Mustard 1 tbsp Onion Powder
1 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tbsp Black Pepper
1 tsp Salt
1 cup Brown Sugar
1 cup Apple Cider Vinegar
2 tbsp Mustard
1 cup Ketchup


METHOD
1. Start by preheating your smoker to 325 degrees farenheit.
2. In a food processor, blend 6 slices of fresh bread and pulse until small crumbs.
3. Take out your stand mixer and affix the paddle attachment. In the mixing bowl, add your
beef, pork, mustard, your spices, three tablespoons of ketchup, one handful of breadcrumbs and 2 whole eggs.
4. Start your mixer on the lowest setting, and as your mixture starts to incorporate,
increase speed to medium until the mixture starts to present a whipped consistency.
5. In a non stick loaf pan, scoop in your mixture and smooth out the top so that it is an even layer. Tap the base of your pan on the table a few times to remove all of the air
bubbles throughout. Cover the top with a generous layer of ketchup
6. Slice your onions into rounds and put into a cast iron pan, and drizzle with vegetable oil and a pinch of salt.
7. Put your meatloaf and your cast iron pan into your smoker and close the lid. Allow to smoke for about an hour, or until the internal temperature reaches 165 degrees and then pull it out to rest.
8. While your meatloaf is cooking, prepare your barbeque sauce. In a small saucepan, heat up vegetable oil and add your white onion, grated with a box grater.
9. Use a microplane to grate up 3 cloves of garlic, making sure that your onions and garlic caramelise slowly and they do not burn.
10. Add all of your spices, mustard, ketchup, brown sugar, apple cider vinegar and 1 cup of water. Whisk it all together, bring to a boil and allow to simmer down to a thickened, sticky sauce. Throw it into your smoker as well, so that the smokey flavour incorporates throughout.
11. Once your meatloaf is cooked, remove from the smoker and allow it to rest for at least 45 minutes. Once rested, pull your meatloaf from the pan and slice into thick slices.
12. Take two pieces of fresh Texas toast, cover one slice with mayo and place your slice of meatloaf on top.
13. Add caramelised onions, barbeque sauce, and bread and butter pickles to finish your sandwich. Enjoy.