Step 1

Preheat the oven on broil. Cut 1 red pepper into quarters, and remove the seeds. Coat red peppers on all sides with olive. Lay the peppers on a nonstick or foiled baking sheet. Place the tray on the middle rack of the oven for approximately 10-12 minutes. Flip peppers halfway through the cooking time. Remove the peppers, once the skin starts to blacken on both sides. Place the peppers in a sealable plastic bag for 10 mins. This will allow the skins to be easily removed. Remove the skins from the peppers, dice ¼” and set aside.

Step 2

In a separate bowl, lightly beat together eggs and milk. Mix in salt, pepper, garlic powder, onion powder, BBQ rub and Worcestershire. Set mixture aside.

Step 3

Preheat the pellet grill or smoker to 225F. If you’re using a Traeger, enable the super smoke feature if available.

Step 4

Transfer ground beef and pork into a large bowl. Add the onions, roasted peppers, minced garlic, bread crumbs, and egg/milk mixture to the bowl. Using clean hands, mix the contents until just combined.

Step 5

Line the inside of the loaf pan with plastic cling wrap. Lightly press the meatloaf mixture into the lined loaf pan. Refrigerate for 10-15 minutes. Cooling the meatloaf will make it easier to remove from the pan and handle before going on the smoker.

Step 6

Remove from the refrigerator, and place the pan meat side down on the counter. Carefully, remove the pan from the meatloaf mixture. Remove the cling wrap to expose the formed meatloaf.

Step 7

Spray the cooling rack with cooking spray and place on a nonstick baking sheet. Place the meatloaf on the rack. Lightly season the top of the meatloaf with additional BBQ rub.

Step 8

Transfer the meatloaf to the smoker, and insert the thermal probe into the center of the meatloaf. Smoke for 1 hour at 225F. Then raise the temperature to 280F and continue to cook for another 1 to 1 ½ hours.

Step 9

Brush the meatloaf with BBQ sauce, when the internal temperature reaches 150F. Close the lid and cook until the internal temperature reaches 160F.

Step 10

Remove the meatloaf from the grill, once the internal temperature reaches 160F. Let the meatloaf rest for 10-15 minutes before slicing.

Step 11

Slice and serve with your favorite starch and vegetables.