- 2 yellow onions
- 1 lb. ground beef
- 1/4 cup onions, diced
- 1/4 cup parsley, chopped
- 1/4 cup mushrooms, chopped
- 1 Tbsp. brown sugar
- 1 Tbsp. spicy ketchup
- 1 tsp. soy sauce
- 1 tsp. worcestershire sauce
- 1/4 cup Panko bread crumbs
- 1 pack of bacon
- 1 bottle of BBQ sauce
Preparation (can be done in advance)
Begin by cutting off the tops and bottoms of the onions and ridding them of the tough exterior skin. Slice your onion in half and start to peel the layers of the onion apart; set the onion shells aside.
In a large bowl add ground beef, diced onion, parsley, mushroom, diced onion, ketchup, soy sauce, Worcestershire Sauce, brown sugar, Traeger Prime Rib rub, and bread crumbs. Mix by hand.
Take a small handful of the meatloaf mixture and place inside one of the onion layer pieces, then press another piece on top of the mixture, making an onion sealed meatball. Continue with the rest of your onion layers until your meatloaf mixture is gone. The number of onion bombs will depend on the size of the onions.
Wrap approximately 3 slices of bacon around each bomb. Secure the bacon with toothpicks so it does not unravel while it’s cooking.
Online instructions call for either smoking for an hour at 225 and cooking another 20-30 minutes at 350, or baking in an oven in a dish at 425 for 45 minutes. Wrapping in aluminum foil and cooking for about 45 minutes in hot coals of a fire should get you about the same (check internal temperature for 160-165 being done). If the recipe needs to be revised for doneness let me know.
Cover in sauce of your choice and serve.
Recipe courtesy of Team Traeger (of Traeger Grills)