Mix All Ingredients In Large Bowl

Directions: Louisiana Smoked Meatloaf In large bowl thoroughly mix all ingredients. Place into large cast iron Dutch oven.

 

Lodge Cast Iron in the Smoke on the Louisiana

Louisiana Smoked Meatloaf
A Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick clean burn. I like to smoke everything for at least 30 minutes with an hour being even better.

After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food. So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c).

Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke. After 30 minutes, turn the (Temperature Control) up to 400 degrees (200c) for 45 minutes or until you reach an internal temp of 165 degrees (72c)

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Louisiana Smoked Meatloaf
A Pellet Grill Recipe

Directions: Gas Grill
Prep Time: 10 minutes
Cook Time: 45 minutes at 400 degrees (200c)
Grill: Any

Preparing Grill: High Indirect Heat

Preheat your grill to High heat 400 degrees (200c) and turn off one side so you will be cooking with indirect heat for 45 minutes or until you reach an internal temp of 165 degrees (72c)

Cooking In the Oven: We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Louisiana Fire Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about.

The Louisiana Grill is just like your oven except it uses wood pellets and has wheels. If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil. Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.  

Let’s Eat !!!

Louisiana Smoked Meatloaf
A Pellet Grill Recipe

About our Recipes We do our recipes on our patio where we have a lineup of grills, including Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists.

Almost any of our recipes can be done on any kind of good BBQ. The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone.

Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
Country Bob’s Sauces and Seasonings