Chef Nate is taking meatloaf to the next level! With caramelized veggies, a bacon braid, and just the right seasonings, this dish is a real showstopper. It’s like grandma’s meatloaf, but better!

Ingredients
1 ½ pounds 80/20 ground beef
½ yellow onion, diced
¼ red bell pepper, diced
¼ green bell pepper, diced
½ cup mushrooms, minced
Blackstone S.P.G. Seasoning
Blackstone Tuscan Herb Seasoning
3 tablespoons ketchup
3 tablespoons mustard
½ cup bread crumbs
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon hot sauce
1 egg
8-10 slices thick-cut bacon
Olive oil

Directions
1. Preheat your Blackstone Pellet Grill Combo to 375°F and set the griddle to medium-high heat.

2. Drizzle olive oil on the griddle, then add the onions, bell peppers, mushrooms, and a generous amount of Blackstone S.P.G. and Tuscan Herb Seasonings. Cook for 5-8 minutes, stirring frequently.

3. In a large mixing bowl, combine the ground beef, ketchup, mustard, bread crumbs, Worcestershire sauce, soy sauce, hot sauce, cooked vegetables, and additional Blackstone S.P.G. and Tuscan Herb Seasonings. Mix by hand until well combined.

4. Transfer the mixture to a sheet tray or baking dish and shape it into a loaf.

5. Cut the bacon strips in half. Lay the bacon strips over the loaf, slightly overlapping, with the ends hanging over the edges. Tuck the bacon ends underneath the loaf to secure them. Sprinkle a little more Blackstone S.P.G. Seasoning on top.

6. Place the meatloaf in the preheated grill and cook for 45-55 minutes, or until fully cooked.

7. Slice and serve hot.

#meatloaf #blackstonesmoke #blackstonerecipe #outdoorcooking

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