Once you’ve smoked your favorite Meatloaf you’ll never go back to baking it in your oven! I would venture to say that almost everyone has their killer recipe and many of them have been passed down from generation to generation. So I recommend you start with your own recipe or select one of millions you can find online. My preferred Meatloaf recipe contains 1 lb of lean Hamburger, 1 lb of Jimmy Dean Pork Sausage, 2 Eggs, Medium Onion, Bread Crumbs, Tomato Sauce, and Spices (garlic, garlic salt, seasoned salt & black pepper). No matter your recipe, like I said … “Once you’ve smoked your favorite Meatloaf you’ll never go back to baking it in your oven!” …
Formed two 1 lb Meatloaves. Preheated the MAK 2 Star Wood Pellet BBQ Smoker-Grill with Pacific Pellet Gourmet Hickory Wood Pellets. to 250ºF. Smoked the Meatloaves at 250ºF for an hour. After an hour, topped each Meatloaf with Tomato Sauce and increased the MAK 2 Star pit temperature to 350ºF. Cooked the loaves until the internal temperature reached 160ºF. Rested the Hickory smoked Meatloaves under a foil tent for 20 minutes before serving.
Note that the smoked Meatloaves acquired a nice little smoke ring. A smoke ring does not alter the scrumptious flavor profiles but is normally a badge of achievement that many people attribute to low-and-slow cooked meat. For the ultimate comfort food, serve the Hickory smoked Meatloaf with Mashed Potatoes, Brown Gravy, and Green Beans … I guarantee that your family and friends will rave over your Meatloaf!!!
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