You've heard the old saying -> "This ain't your Mama's meatloaf!" <- Right? No? Well, you have now ... This MAK 2 Star wood pellet smoker-grill Smoked Beef & Pork Meatloaf will change your opinion of any meatloaf forever. Whether or not you use your favorite meatloaf recipe passed down for generations or my favorite recipe which includes ground beef and pork sausage with tomato sauce and a sprinkling of seasonings.
I used 1 pound of 80/20 ground beef and 1 pound of Jim Dean pork sausage. Mixed the meats with finely diced red onion, 3 eggs, Italian bread crumbs, tomato sauce, garlic, seasoned salt, garlic salt, and black pepper. I usually season thinks by feel - a dash of this and a dash of that. I slowly add bread crumbs until the meat achieves the right consistency - If too dry, add some tomato sauce - if too wet, add some bread crumbs. If you're like me and love meatloaf you've made hundreds of loaves and should have a feel for your meatloaf recipe. If not then please request the recipe in the comments section.
Formed 2 meatloaves and created a small cavity at the top of each loaf for tomato sauce. Preheated the MAK 2 Star wood pellet smoker-grill to 180ºF (Smoke setting) and smoked the loaves with [easyazon_link keywords="Hickory wood pellets" locale="US" tag="ftd-20"]Hickory[/easyazon_link] for an hour. Filled the loaf cavities with tomato sauce, increased the pit temperature to 350ºF and cook until the [easyazon_link keywords="digital Thermapen instant read thermometer" locale="US" tag="ftd-20"]internal temperature[/easyazon_link] of the loaves reach 165ºF. Rest for 10 minutes loosely under a foil tent before serving.
Leave a Reply