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Smokin’ Hot Meatloaf, wood pellet grill, BBQ, smoker, recipe Smokin’ Hot Meatloaf

Today has been a long week and comfort food was mandatory. For us that also means something on the barbecue. We both love meatloaf and it sounded like the perfect plan. Served with Patti’s garlic mashed potatoes, of course. We picked up some nice sourdough bread, and meatloaf sandwiches will be on for tomorrow’s lunch. Ken thinks that’s the best reason to make meatloaf.

We used some of Lumberjacks new “Mexican Heat” wood pellets. Mexican Heat is a wood pellet that has Red pepper chili powder mixed right in it. The red pepper chili powder is a pungent, hot chili powder with a strong bite and the flavor intensifies as it is cooked. I love the Southwestern flair it adds to all of your grilling.

Smokin’ Hot Meatloaf
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 90 minutes @350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Lumberjack “Mexican Heat”

Ingredients: Smokin’ Hot Meatloaf

  • 2lbs. extra lean Zaycon Fresh ground beef 93/7
  • 1lb. bulk hot sausage
  • 1 jar chunky hot salsa
  • 2 eggs, beaten
  • 1 sweet onion, chopped
  • 1/2 cup minced fresh garlic
  • 4 jalapenos, seeded and chopped
  • 3 cups cheese crackers, crushed
  • 1 Tablespoon BBQ Bros. Texas Style Rub
  • ½ teaspoon coarse ground black pepper
  • 1 cup Grandville’s Extra Spicy BBQ Jam

 Smokin’ Hot Meatloaf
A Wood Pellet Grill Recipe

Smokin’ Hot Meatloaf, wood pellet grill, BBQ, smoker, recipeMix Your Seasoning

Directions: Smokin’ Hot Meatloaf

In large bowl mix all ingredients, except BBQ Jam, thoroughly. Refrigerate at least two hours. Form into loaf on grill grate. Make a tunnel down center of loaf and fill with BBQ Jam. We love cooking on the grill because the fats drips away and you’re not cooking your meatloaf in lots of melted grease. It’s a healthier way to cook.

Place your meatloaf directly onto the grill and cook for 90 minutes @350 degrees (177c). When the meatloaf reaches an internal temperature of 165 degrees (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for all ground meat is 165 degrees (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.

Smokin’ Hot Meatloaf
A Wood Pellet Grill Recipe

Smokin’ Hot Meatloaf, wood pellet grill, BBQ, smoker, recipeOn The Grill

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 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, 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.

Smokin’ Hot Meatloaf
A Wood Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood 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 Green Mountain grill is just like your oven except it uses wood pellets and has wheels. I did 90 minutes here at 350 (174c).

Note: The Pacific Living Outdoor Oven also has a smoke box.

Smokin’ Hot Meatloaf
A Wood Pellet Grill Recipe

 About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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
http://datenightdoins.com
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Our Thanks To:
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/  
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
Pacific Living Outdoor Oven
Pacific Living Inc.
Rick Jones
949-481-9213
rick@pacificlivinginc.com
http://pacificlivinginc.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Wood Pellet Products
http://woodpelletproducts.com/
Zaycon Fresh
(509) 868-0613
https://www.zayconfoods.com

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