Smoked meatloaf is one of my favorite things to cook. It’s easy to make; most of the ingredients are probably already in your fridge or pantry; it’s hardy; it makes great leftovers for the work week; but most importantly…it tastes amazing! 🙂 You can serve up a nice meatloaf smoked on your Grill Dome with mash potatoes and a veggie…or…you can make some tasty meatloaf sandwiches like below.
For the meatloaf:
1 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/2 cup milk
2 tsp minced fresh garlic
1 can diced fire roasted tomatoes
2 cups quick oats
1 cup chopped carrots
1 tbsp worcestershire
2 tbsp dijon mustard
2 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
In a large mixing bowl, mix together all of the ingredients except the oats and the meats. Next, add the oats and meats and use your hands to gently mix to incorporate.
For the sauce:
1/2 cup brown sugar
3/4 cup ketchup
2 tbsp cider vinegar
Mix all ingredients until smooth.
Form the meatloaf in a rectangular shape on top of a broiler pan (make sure to line the catch pan on the bottom with aluminum foil to help with cleanup) then cover all sides of the meatloaf with the sauce (make sure to save some of the sauce to top the meatloaf when it’s time to make the sandwiches). I like to use a broiler pan versus a meatloaf pan for several reasons:
- You can easily coat both the top and sides with the sauce
- The meatloaf can take on more smoke flavor b/c more surface area is exposed
- The fat drips off into the catch pan below, preventing burning at the surface of the meat
Preheat your Grill Dome to 350° using an indirect setup with the Indirect Cooking Rack, Ceramic Stone and Main Cooking Rack. Bake the meatloaf until an internal temperature of 165°. Once done, set aside and let rest for 5-10 minutes.
For the sandwiches:
Fresh sourdough bread
Lettuce (I prefer Arugula)
Stack your sandwich high with slices of the smoked meatloaf, lettuce, tomato and drizzle some of the extra sauce. Serve and enjoy!