Pellet Grill Hickory Smoked Meatloaf

I won't pretend to claim that my Meatloaf recipe will set the world on fire but I can guarantee that hickory smoking said Meatloaf on a pellet grill will outshine any Meatloaf baked in the oven.  Many recipes call for using ketchup or tomato soup but I find that tomato sauce add that's extra element when used in the mix and for a topping.

Use your Mama's Meatloaf recipe or one of a zillion from the net ... It's all good.  I prefer to mix 88/12% Hamburger from Costco with Pork Sausage, eggs, and a variety of spices formed into two pound loaves.

Preheated and then smoked the Meatloaves for an hour in the MAK 2 Star wood pellet BBQ smoker-grill using Pacific Pellet Gourmet BBQ Hickory wood pellets.  I always use a Frog Mat to prevent the meat from sticking to the grills.

Finish the smoked Meatloaves at 375ºF until the Internal Temperature of the loaves reach greater than 160ºF.  Top the Meatloaves with remaining tomato sauce when they reach ~150ºF.

There are a lot of pros and cons concerning resting meat under a loose foil tent before serving.  I'll leave those discussions to others - as for me, I choose to rest meat/poultry/etc prior to serving.  I rested the loaves for 15 minutes.

Make no mistake about it.  Making mashed potatoes, gravy from scratch and steaming fresh green beans are by far the best but sometimes when cooking for 2 it's a lot easier to use instant taters, gravy mix, and a can of organic green beans.  The star today is the pellet grill hickory smoked Meatloaf entrée and not the sides.