Hickory Smoked Meatloaf on the Davy Crockett
Unlike some recipes, I do not use ketchup in my meatloaf recipe. Instead, I have always used tomato sauce in order to give it that extra little touch. I always smoke/cook my meatloaf to an internal temperature of 160°F before topping it with an ample amount of tomato sauce and cooking it for another 10 minutes. Who wouldn't dive into some of the meatloaf pictured above!!
In order to help keep your Green Mountain Grills WiFi controlled Davy Crockett wood pellet smoker and grill clean, I highly recommend using a foil pan with a small grate to keep the meatloaves out of the grease and keep the grease out of the pellet grill. In my old age, I use all the tricks needed to make my job easier.
- 1 lb 80/20% Hamburger
- 1 lb Jimmy Dean Pork Sausage
- Medium red onion, diced
- ½ red bell pepper, diced (Optional)
- 2 eggs
- 1 cup Italian breadcrumbs
- 1 tsp granulated garlic
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 cups tomato sauce
- Mix all ingredients in a large bowl, separate evenly and shape into two meatloaves (reserve 1 cup tomato sauce)
- Preheat your wood pellet smoker grill or Green Mountain Grills WiFi Controlled Davy Crockett to 200ºF using CookinPellets.com Hickory hard wood pellets
- Smoke the meatloaves at 200ºF for an hour
- Bump the Davy Crockett pit temperature to 350ºF to finish the cook until the internal temperature reached 160ºF
- Near the end of the cook top the meatloaves with the remaining tomato sauce
- Rest the meatloaves loosely under a foil tent for 10 minutes before serving
Note the captured grease in the foil pan ... Just think, would you prefer it in the foil pan or in the bottom of your Green Mountain Grills WiFi controlled Davy Crockett wood pellet smoker and grill? I know what my answer is ...
For planning purposes only: It took about 2¾ hours from start to finish. Always cook to an internal temperature of 160°F.