The trick is to smoke the meat and not make the meat smoke

LOU’S GRILLED MEATLOAF

  Date: December 31, 2015
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I usually make a meal for my family on the afternoon of New Year’s Eve. This gives everyone time to get home and off the roads by late afternoon. I decided for this year I wanted to do some sort of smoked comfort food. I love smoked meatloaf and found this recipe that appealed to me on several levels. It was said to be from a butcher who worked at the late-great Balducci’s in New York. It was Italian influed in it’s ingredients and in the use of marinara sauce. The marinara sauce wasn’t just a topping for the loaf, but as a sauce to be poured over it. I also liked how it was simple with a dozen ingredients. This ran against the current trend in meat loaves of having 2 or 3 dozen ingredients. The marinara sauce I found was excellent for this use and had vibrant flavors. I will be using it again in similar ways, but I think it might be a little overwhelming for a pasta dish
Related Photo Entries:
Recipe Source:
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Wicked Good Burgers

The Kamado Grill Cookbook:

Lou’s Grilled Meatloaf - (eBook)
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Wicked Good Burgers

New York Times Cooking:

Here is the Marina Sauce recipe I used:
CLASSIC MARINARA SAUCE - (Website)
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • CGS Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding D Grid (Level 3)
  • CGS Rig Extender
  • CGS-13" D-Grid (Level 7.5)
  • W-S GoldTouch Nonstick Jelly Roll Pan
  • BBG-Cyber Q WiFi Pit Controller
  • Hickory Wood Chips
  • Ranch-T Lump Charcoal