I have never made meatloaf on my pellet grill, but that looks really good. Care to share the recipe?
Use your favorite meatloaf recipe ... or ... 1 lb Jimmy Dean Pork Sausage, 1 lb 80/20 Hamburger, 1 medium red onion diced, 2 eggs, 1 cup Italian breadcrumbs, tsp granulated garlic, tsp salt, tsp pepper, and 1 cup of tomato sauce. Mix all ingredients and form into 2 or 3 loaves.
Preheat your wood pellet smoker-grill to 200ºF and smoke the meatloaves for 1 hours. I've used CookinPellets.com Hickory, Perfect Mix, and/or Cherry with scrumptious results. After an hour of smoke, bump the pit temperature to 350ºF and cook until the meatloaf internal temperature reaches 160ºF. Rest the meatloaves loosely under a foil tent for 10 minutes before serving ... For planning purposes only - it took about 2 3/4 hours from preheat to end of rest.
Once you smoke a meatloaf you'll never cook one in the oven again!!!
Note: I like to top the meatloaves with a touch of tomato sauce during the last 15 minutes or so of the cook. Wait until after the 1 hour of smoke before inserting your meat probe. After an hour of smoke, the meatloaf is usually firm enough to accept the probe.
