Smoked meatloaf

[jasonevans84]

My cousin challenged me to try to make a meatloaf On my PBC. It was amazing, I threw in a few Apple chunks for added smoke. I cooked the meatloaf for about 70 min with both rebars in and lid on. Temp was just a shade under 310.

[fuzzydaddy]

That looks awesome! Have you ever made a meatloaf sandwich...toast your bread, add some of your favorite cheese and meatloaf...mmmm good!

[Atalanta]

Best use for leftover, cold meatloaf EVER!

[Abom]

Nothing better than a meatloaf sandwich. On a croissant. With Horseradish sauce! Drooling now.

[fuzzydaddy]

YES to horseradish! I need to try a croissant.

[RonB]

Looks great. Next time consider letting the meat go naked for a while to pick up some smoke - then put the sauce in it.

[Edward Hafer]

I used Activa RM to keep meatloaf tight and then smoked on a frog matt for extra smoke exposure. The world is a better place with smoked meatloaf!

[swong13]

How much Activa RM did you use per pound of ground meat?

Thanks!

[Mr. Bones]

Looks like ya' done good!!!

(From the Island of Unwanted Cookers!)

[DWCowles]

Beautiful

[Obi-Dan]

Looks delicious. And I second on Fuzzydaddy. Not much better than a meatloaf sandwich.

[Breadhead]

+1^... my favorite sandwich.👍

[Bob's BBQ]

Looks great - I have to try that on my PBC. I've seen people make them on a pizza stone.

[JeffJ]

Last summer I cooked several loaves in the grill. This summer I only did it once. :-(

For me, I like to use a golf-ball sized chunk of pecan wood and that's it. The first loaf I cooked had too much smoke (still good but I wished I had dialed it back). Meatloaf on the grill is SO under-rated.

Although, looking at the pics, jasonevans84 cooked his loaf in a pan. When doing it that way more smoke is not a problem as only part of the loaf is exposed. I've always cooked mine naked.

[lschweig]

Meatloaf on the grill and particularly in the PBC is completely amazing. I have not done it with bacon as of yet although! As I am typing this I am close to drooling as this is really good stuff. I tend to sauce it around !/2 hr or more to develop carmalisation (sp?) before being ready to pull it. Excellent leftovers and super sammies.

[EdF]

Bacon! Do it!

[kill2grill]

Meatloaf is so much fun to experiment with! Here's my first attempt at modifying a Sicilian style meatloaf. I took the meat and spread it out on a cookie sheet and smoked it, then cut into 3 strips, assembled, then smoked it some more until the cheese melted.

[Northside Brian]

Where is the bacon? Must have bacn.

[kill2grill]

Just pretend that the ham is bacon and you are all good.

[Craigar]

Now that is a lasagna I can sink my teeth into!

[Mr. Bones]

OMG!!!

I'm Dyin, Here!!!

Contact Food Coma inevitable....

Wowser!!! Looks Great!!!

[Mr. Bones]

Usedta live in Sicily, C 1986...(NAS Sigonella) the local cuisine was to die for, over, and over.... but never seen no meatloaf...(burp)

Please, elaborate, at your convenience.

Looks like some prosciutto is involved, from a quick glance...

guessin' provolone, mozzarella, oregano, basil, thyme, etc. as well...

[kill2grill]

Cooks Illustrated/America's Test Kitchen is where the recipe originated from....they rolled it up and cooked it. Sure that was amazing - but smoking it? A whole different level of mouth-gasm.

CORRECTION: My mistake, this recipe came from "Cook's Country Best Lost Suppers" which is tied to America's Test Kitchen. It was adapted from the Sicilian recipe for falso magro. Here's the link to the book: https://www.amazon.com/Cooks-Country...ag=amazi0a8-20

[JeffJ]

I never saw that recipe and I've been a subscriber for more than 10 years. Which issue was it in? I can't believe I missed it.

[Dr ROK]

kill2grill Do you remember the name of the recipe? I have an online subscription and would like to find it.

[kill2grill]

Not a problem Dr ROK. Hope you are sitting down while reading this - ready? It was called "Sicilian Meatloaf".

[JeffJ]

The meatloaf that I posted a pic of came from Cooks Illustrated as well.