Perfect Mix Smoked Meatloaf

"It's Déjà Vu all over again" ... A famous quotation attributed to the great philosopher Yogi Berra! Meatloaf has always been my favorite comfort food of all time and I cannot tell a lie - I order meatloaf every chance I get in restaurants but I must confess that none of those meatloaves hold a candle to the Cookinpellets.com Perfect Mix Smoked Meatloaf I fixed on my Green Mountain Grill (GMG) Davy Crockett last night.

An oven cooked meatloaf is OK but a smoked meatloaf topped with tomato sauce and served with corn on the cob, an SRG baked potato, sautéed mushrooms and smothered in brown gravy is divine. I'm sure you'll agree once you try my recipe.

For the Meatloaf I like to use one pound each of Jimmy Dean Pork Sausage and 80/20% Costco Hamburger. I mix the meat with an ample amount of finely diced red onions, bread crumbs, garlic, garlic salt, seasoned salt, black pepper, 2 eggs, and tomato sauce. Unfortunately I toss in a little of this and a little of that but if anyone wants precise measurements just leave a comment.

Preheated my GMG Davy Crockett to 200ºF and smoked the meatloaf for an hour with Cookinpellets.com Perfect Mix. Bumped the pit temperature to 350ºF and cooked for 30 minutes. Top the meatloaf with tomato sauce and complete cooking until the internal temperature of the meatloaf reaches 165ºF. Rest the meatloaf for 15 minutes before serving.

Scrubbed clean 4 baking potatoes and allowed them to dry for 20 minutes. Rubbed taters with Roasted Garlic extra virgin olive oil and seasoned them with Pete's Western Rub. Baked them in the SRG on High with the lid open for approximately 1½ hours until the tater's internal temperatures reach 210ºF.