The trick is to smoke the meat and not make the meat smoke
LOU’S GRILLED MEATLOAF
Date:December 31, 2015 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.
Step 1 was to make the marinara sauce. It used San Marzano peeled tomatoes, red pepper flakes, oregano, Kosher salt, EVOO and slivered garlic. Water was added to the can to get the remaining tomato sauce.
The peels tomatoes were hand crushed in a large bowl.
The EVOO was heated and the garlic slivers were heated to a sizzle in a large skillet…
…and the remaining ingredients were added to the skillet.
The sauce was simmered for 15 minutes and seasoned to taste with oregano and Kosher salt.
The meatloaf used: Ground beef, pork and veal plus half & half, rosemary, thyme, oregano, Kosher salt, black pepper and Italian bread crumbs.
The Egg was pre-heated to 250 degrees and I used the Adjustable Rig with the Rig Extender to allow me to make the smoked potatoes at the same time. The meatloaf went on 30 minutes after the potatoes.
After the potatoes went on the Egg, it was time to return to the kitchen to make the meatloaf. The dry ingredients were added to a large bowl…
…and were whisked together.
The half & half was added and everything was whisked to combine.
The ground beef, pork & veal were added last and mixed to combine.
The meat was formed into a loaf on a non-stick jelly roll pan.
The meatloaf is on the Egg and I added some hickory wood chips. The potatoes continue to cook below.
About 2 1/2 hours later the meat has reached 160 degrees internal temp. It will rest for 30 minutes. The potatoes remain on the Egg and will come off when they reach 212 internal.
The meatloaf after it’s 30 minute rest.
The meatloaf after carving. You can see the red smoke ring from the hickory wood chunks I used.
Time to eat! The sides were the smoked potatoes and corn. You can also see the reheated marinara sauce.
I also served some store-bought soft dinner rolls. After my Christmas mega cook this I was taking it a bit easy on myself.
The meatloaf and smoked potatoes.
The food is on my plate and just a bit more prep is required.
The baked potatoes have been butter and the meatloaf has been topped with the marinara sauce.
This meatloaf had great flavor and everyone like what the hickory smoke did for it. The marinara sauce was a hit in its own right. People were using it independently of the meatloaf too.
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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