Ingredients for the meatloaf.
Meatloaf wrapped and ready to go back to the refrigerator. Ingredients for the Grilled
Scalloped Hasselback Potatoes. The recipe called for Parmigiano-Reggiano but I could not find any so
I improvised. I saw this recipe on
Grate TV and immediately decided I was going to try it out.
Potatoes cut up, stuffed with the cheese and butter, then a little EVOO across each one. Seasoned them
with Adobo.
Meatloaf seasoned with BBQ Savor and coming up to room temperature.
Potatoes on the Performer with a couple chunks of hickory.
The plan was to cook both the potatoes and meatloaf on the Performer. But I had way too many coals
and almost burnt the potatoes. It was easier just to do the meatloaf on a different cooker while the Performer
cooled down some. So I moved the potatoes to the indirect side and fired up my trusty TJ for the meatloaf.
Meatloaf on the TJ, with cherry pellets and cherry pellets in the 6 inch tube.
Potatoes given a bath of heavy cream.
Shredded a block of cheddar cheese and added some to the potatoes.
Potatoes back on the Performer.
Meatloaf is done!
Potatoes are done!
Here’s your plate!
Meatloaf and potatoes were excellent. I really like the way the potatoes turned out and will be doing
them again. Maybe I will find the right cheese this time, but there wasn’t anything wrong with the Pecorino Romano.