Lasagna Stuffed Meatloaf Smoken on Your Gasser, came from a recipe website called Twisted that we saw on Facebook. When we were invited to a potluck meatloaf is one of our most requested recipes. We needed to make it bigger (and we think better). It looks complicated to make, but not only was it easy (Patti used “no bake or boil” ready- made noodles), but it was fun to put together. Use our meatloaf recipe or your family’s preferred. Plus, this can be done on any grill or even in your oven.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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They are “How To” BBQ Picture Books

Backyard BBQ
A Smoken on Your Gasser Recipe

Prep Time: 20 minutes
Cook Time: 90 minutes at 400* (205c)
Grill: Our favorite gas grill
Pellets: Diamond M Hickory Pellets in a Wedgie (Our Store)

Ingredients: Lasagna Stuffed Meatloaf

• ground beef 85/15
• 2 eggs, beaten
• 2Tablespoons fresh minced garlic
• 2Tablespoons Date Night Doins Steak Seasoning
• 1 medium sweet onion, chopped
• 3 cups cheese crackers, crushed

Ingredients: Filling

• cup Ricotta cheese
• ¼ cup our garlic mayo
• 1 cup parsley or cilantro, chopped
• 1 ½ cups grated Parmesan cheese

Ingredients: Topping, plus

• Oven ready lasagna noodles
• 3 cups your favorite pasta sauce
• Mozzarella cheese

Cooking Directions: Lasagna Stuffed Meatloaf Smoken on Your Gasser

Preheat your grill to 400* (205c) and light your Wedgie. (Our Store)

In a large bowl mix your meatloaf ingredients. Then, in a medium bowl blend your filling ingredients. Using a lightly greased (we used Duck Fat Our Store) 9×13 foil pan cover bottom with meat (saving enough for the top) continuing up the sides of pan.

Fill with half of noodles, then half of cheese mixture. Repeat, ending with noodles.

Spread remaining meat mixture on top. The last 30 minutes cover with pasta sauce and cheese.

When the meat reaches an internal temperature around 165* (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

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.

 

 

Backyard BBQ
A Smoken on Your Gasser Recipe

 

 

Backyard BBQ
A Smoken on Your Gasser Recipe

 

 

Backyard BBQ
A Smoken on Your Gasser Recipe

 

 

Backyard BBQ
A Smoken on Your Gasser Recipe

Backyard BBQ
A Smoken on Your Gasser Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, 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 do our recipes on any grill, even 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 and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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