With the temps hovering around 40F here in north-central Illinois, it's still grilling weather!
We both thought smoked meatloaf sounded great, so after seeing Weber's Smoked Meatloaf recipe, I made up a dbl. batch with a few exceptions, I stuffed smoked mozzarella cheese in the center and coated the loaves with a mixture of 3T of Fine Swine & Bovine and 3 T of WOW.
I used a handful of apple wood chips in the PK to get some sweet smoke, and the loaves were cooked in-direct up on the little-more rack.
I wanted a good deal of smoke so for the first hour grill temps were kept around 230-240F. After that first hour grill temps went up to 325F to finish when IT reached 157F.
After resting one loaf was sliced, the other is for a Wintery day when a smoked meatloaf will pull us out of the doldrums of the bitter cold!
Grrrr, back to work today!
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