Meatloaf isn’t just a cold weather dish anymore! A classic meatloaf is cooked low and slow, filling it with the flavor of smoke. The results are sure to impress your family, or whoever is joining you for dinner.
SMOKED MEATLOAF
Ingredients:
- Cooking spray
- 6 cups of sassafras wood pellets
Loaf Mixture:
- 1 lb ground pork
- 1 lb ground beef
- ½ cup dried breadcrumbs (125ml)
- 1 medium onion, finely chopped
- 2 ribs celery, finely chopped
- 2 cloves garlic, minced
- ¼ cup barbecue sauce (60ml)
- ¼ cup ketchup (60ml)
- 2 tablespoons balsamic vinegar (30ml)
- 2 eggs, lightly beaten
- 2 teaspoons coarse salt (10ml)
- 1 teaspoon ground pepper (5ml)
Method:
Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side. Build smoke pouch using sassafras pellets. Place pellets in the center of a large piece of foil. Close the foil around the chips and seal the package. Using a fork, poke two holes on each side of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
When smoke start to billow out, reduce the heat to 300ºF/150ºC.
Add all meatloaf ingredients to a large bowl and mix until well combined. Place meatloaf mixture in a slightly sprayed loaf pan and flatten mixture down with a spatula to remove any air holes.
Add meatloaf to the grill and close lid. Cook for 40 minutes, replace smoke pouch and continue cooking for 30 minutes. To test for doneness, internal temperature should read 160ºF/71ºC on a meat thermometer.
Remove meatloaf from the grill and let sit for 10 minutes before slicing.