The trick is to smoke the meat and not make the meat smoke
CEDAR PLANKED MEATLOAF
Date: November 15, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Cedar Planked Meatloaf
This new cookbook recommended a much longer soaking time for the plank. I soaked mine for nearly 8 hours
This meatloaf had quite the list of ingredients. It used 3 meats: ground beef, veal & Italian sausage
The first step was to saute some red pepper, onions & celery
Garlic, dried rosemary & thyme plus kosher salt & black pepper went in next
The sauteed veggie mix is allowed to cool before it is added to the meatloaf
The topping sauce: Diced onions, garlic & tomatoes & red peppers, dry mustard, red wine vinegar, Worcestershire sauce & ketchup
The sauce is brought to a boil then is simmered to thicken and reduce it
The sauteed veggies and topping sauce are cooled to room temperature. Time to make the loaf.
The sauteed veggies are mixed with the ketchup, milk, Worcestershire sauce, dijon mustard, kosher salt & black pepper
The ground beef, veal & Italian sausage meat plus the bread crumbs are added last
The ingredients have been thoroughly blended
I formed the loaf on a 1/4 sheet pan lined with aluminum foil. This was how I intended to get it out to the grill.
The last step was to top the loaf with interweaved bacon slices & the topping sauce
The plank was preheated, the loaf is on the plank with the help of a wide fish spatula. I breathed a sigh of relief at this point.
The loaf was finished 90 minutes later. The fat from the bacon ran down the sides during cooking adding great flavor
The loaf cooled for 10 minutes and then was served right on the plank
The sides were mashed potatoes & mixed veggies with some snow flake rolls
This meal was comfort food heaven
The meat received smoke flavor from the cedar plank & the bacon fat. The topping sauce was very tangy & most excellent
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I love meatloaf on the grill and smoker. I saw a recipe for meatloaf grilled on a cedar plank and was intrigued. A few days later I saw the The Plank Grilling Cook Book in a book store and figured it was a sign. I bought the book and although it used a new to me method for plank grilling, I had to do this recipe first. I was worried because this book has you use the plank with medium low heat under it the entire time vs. starting by charring the plank with high direct heat and finishing it off with medium indirect heat. Where this recipe cooked for over an hour I was worried I’d be almost done and then watch everything go up in flames. I monitored the cooking temps carefully and shot the grate temps with my infra red thermometer to make sure they weren’t too high. While making this meat loaf was time consuming, the great flavors made it well worth the effort.