One Blackstone or Traeger Flatrock Meal Prep Idea, Four Ways

Traeger Flatrock has completely transformed how I cook at home. This griddle is my go-to for everything from weekend breakfasts to grilling dinner outdoors. Its large, flat cooking surface and precise heat control make it incredibly versatile—I can sear steaks, sauté veggies, or whip up pancakes and eggs all on the same surface. What I love most is how evenly it cooks, no matter where I place the food. It’s similar to the Blackstone griddle in terms of versatility and cooking style, with that wide flat top, but I’ve found the Flatrock’s design and heat distribution to be just a bit more refined.

Having it alongside my Traeger pellet grill completes my backyard cooking setup. The pellet grill is perfect for low-and-slow smoking and infusing rich wood-fired flavor into meats, while the Flatrock handles the high-heat searing and quick-cooking tasks. Together, they give me everything I need to cook an entire meal outdoors, whether it's a casual cookout or something a little more gourmet.

Below I will show you four different meal prep options that will make the week ahead a lot easier! If you are just starting out with meal prep, I just purchased these meal prep containers.

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Meal Prep Greek Style - A Quick Trip to the Aegean

Double recipe to make 10 servings you can put in individual meal prep containers

Ground Meat Mixture:

• 2 tablespoons warm water

• 1/2 teaspoon cream of tartar

• 1/4 teaspoon baking soda

• 1/2 pound ground lamb

• 1/2 pound ground pork (or do half pork, half lamb like I did)

• 1/2 tablespoon balsamic vinegar

• 1 clove garlic, minced (about 1 teaspoon)

• 1 tablespoon lemon juice

• 1 teaspoon salt

• 1/4 teaspoon ground fennel seed

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon ground marjoram

• 1/4 teaspoon dried oregano leaves

Veggies & Toppings

• 2 zucchini

• 2 squash

• 1 bell pepper

• 1 container fresh mushrooms

• 10 eggs (to top everything off in the meal prep container)

Rough chop all the veggies and set aside. All the remaining ingredients are for the ground meat mixture.

Mix up the ground meat with all of the seasonings. Except for the veggies and eggs, everything goes in with the ground meat. Incorporate well.

Heat the griddle to medium and add a light coat of oil. Dump the veggies on one side of the griddle and add more oil on top and all around. Season with salt and pepper (or better, use our favorite, Meat Church rubs - Holy Voodoo or The Gospel are great choices. Around here, I found it at D&B Supply).

Add a light coat of oil to another section of the griddle and add ground meat.

Keep tossing and cooking the veggies and cooking the meat until brown. Remove both.

Add another thin coat of oil and fry up 5 eggs (or 10 if you’re doubling). Portion out to meal prep containers and enjoy a high protein, low carb breakfast or lunch all week!

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Or for a change of flavor, try it Thai style instead. Same method, just use the following for the meat mixture.

Thai Style - Bangkok baby!

• 2 tablespoons warm water

• 1/2 teaspoon cream of tartar

• 1/4 teaspoon baking soda

• 1 pound ground beef (or pork or pork and beef)

• 1/4 cup canned coconut milk

• 2 teaspoons fish sauce

• 2 tablespoons green or red curry paste

• 2 cloves garlic, minced (about 2 teaspoons)

• 10-12 basil leaves, minced (about 1/4 cup)

• 1 teaspoon salt

• 1/2 teaspoon powdered ginger

• 1/8 teaspoon ground black pepper

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Or for south of the border flare, try chorizo style! Again same method, just use the following meat mixture.

Chorizo Style - You can’t handle the heat!

• 2 tablespoons warm water

• 1/2 teaspoon cream of tartar

• 1/4 teaspoon baking soda

• 1 pound ground pork (or pork and beef)

• 1 clove garlic, minced (about 1 teaspoon)

• 2 teaspoons red wine vinegar

• 1/2 tablespoon dried ancho chili powder

• 1 teaspoon onion powder

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon chipotle chili powder

• 1 teaspoon salt

• 1/4 teaspoon dried Mexican oregano leaves

• 1/4 teaspoon dried thyme leaves

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon ground black pepper

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How about Turkish style? Again same method, just use the following meat mixture.

Turkish Style - Arabic street food!

• 2 tablespoons warm water

• 1/2 teaspoon cream of tartar

• 1/4 teaspoon baking soda

• 1 pound ground lamb (or beef and lamb)

• 2 garlic cloves, minced (about 2 teaspoons)

• 1 teaspoon dried oregano leaves

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon Italian herb blend

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper

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Chef Colby- I’ve been passionate about cooking for over 10 years, and I love preparing meals for my family on weekends, as well as when we host parents, friends, or holiday gatherings. My wife and I are big on weekly meal prep, crafting high-quality dishes that meet our protein, carb, and fat macros, along with our calorie targets—all while keeping the food delicious and satisfying. My cooking is influenced by YouTube chefs like Sam the Cooking Guy, Meat Church BBQ, and That Dude Can Cook.

I also enjoy recreating dishes from our time living in Singapore and from our travels to places like Mexico, Spain, Thailand, Indonesia, and Malaysia. In fact, I often find that I can make dishes that rival or even surpass what we get in local Boise restaurants, and I love sharing new creations with family and friends. Most of my cooking happens outdoors on our patio, and I’ll even fire up a propane heater to keep going through the cold months!

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