Today has been a long week and comfort food was mandatory. For us that also means something on the barbecue. We both love meatloaf and it sounded like the perfect plan. Served with Patti’s garlic mashed potatoes, of course. We picked up some nice sourdough bread, and meatloaf sandwiches will be on for tomorrow’s lunch. Ken thinks that’s the best reason to make meatloaf.
We used some of Lumberjacks new “Mexican Heat” wood pellets. Mexican Heat is a wood pellet that has Red pepper chili powder mixed right in it. The red pepper chili powder is a pungent, hot chili powder with a strong bite and the flavor intensifies as it is cooked. I love the Southwestern flair it adds to all of your grilling.
Smokin’ Hot Meatloaf
A Wood Pellet Grill Recipe
|Prep Time:||10 minutes|
|Cook Time:||90 minutes @350 degrees (177c)|
|Grill:||Green Mountain Wood Pellet Grill/Smoker|
|Pellets:||Lumberjack “Mexican Heat”|
Ingredients: Smokin’ Hot Meatloaf
- 2lbs. extra lean Zaycon Fresh ground beef 93/7
- 1lb. bulk hot sausage
- 1 jar chunky hot salsa
- 2 eggs, beaten
- 1 sweet onion, chopped
- 1/2 cup minced fresh garlic
- 4 jalapenos, seeded and chopped
- 3 cups cheese crackers, crushed
- 1 Tablespoon BBQ Bros. Texas Style Rub
- ½ teaspoon coarse ground black pepper
- 1 cup Grandville’s Extra Spicy BBQ Sauce
Directions: Smokin’ Hot Meatloaf
In large bowl mix all ingredients, except BBQ Sauce, thoroughly. Refrigerate at least two hours. Form into loaf on grill grate. Make a tunnel down center of loaf and fill with BBQ Sauce. We love cooking on the grill because the fats drips away and you’re not cooking your meatloaf in lots of melted grease. It’s a healthier way to cook.
Place your meatloaf directly onto the grill and cook for 90 minutes @350 degrees (177c). When the meatloaf reaches an internal temperature of 165 degrees (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for all ground meat is 165 degrees (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.