Lucille’s Smoked Meatloaf

No, this ain't your Mama's Meatloaf ... it's better!!  Once you've enjoyed a few slices of Lucille's Smoked Meatloaf I guarantee you'll never go back to cooking your meatloaf like your Mom did in the oven.  Any and all meatloaf recipes lend themselves well to being smoked.  Start by using your favorite meatloaf recipe but substitute Lucille's San Francisco Mild dry spice blend for your normal seasonings, add a little extra crushed garlic, and top if off with tomato sauce.

 Ingredients:

• 1 lb lean Ground Beef (Costco 88/12%)
• 1 lb Jimmy Dean Regular Pork Sausage
• 3 large eggs
• Italian Style Bread Crumbs (± 1 cup)
• Lucille's San Francisco Mild mix
• Organic Tomato Sauce (4 to 6 oz)
• Medium Onion - diced

Directions:

• Mix all ingredients
  • Modify bread crumbs and tomato sauce to achieve proper consistency
• Form into two 1 lb meatloaves
• Smoke for 1 hour at 180ºF
• Bake at 375ºF until Internal Temperature reaches 160º to 170ºF

Preheat your MAK 2 Star Wood Pellet BBQ Smoker-Grill to 180ºF (Smoke setting) with Pacific Pellet Gourmet Hickory wood pellets and smoke your Lucille's Meatloaves for hour before increasing the Pit temperature to 375ºF.  Cook the meatloaves until the Internal Temperature reaches at least 160ºF.  I prefer to take my meatloaves to 170ºF.  Rest the meatloaves under a loose foil tent for 15 minutes before serving.

Doesn't get any better than an few slices of Lucille's Smoked Meatloaf, steamed red potatoes, mushroom brown gravy, a nice green salad, and half an avocado.

*Note* ... Always rely on Internal Temperatures rather than recipe times.  Use recipe times for a planning purposes.

• 30 Minutes - Preheat the MAK 2 Star
• 60 Minutes - Hickory smoke the meatloaves at 180ºF
• 75 Minutes - Cook meatloaves at 375ºF until Internal Temperature reaches 170ºF
• 15 Minutes - Rest under foil tent before serving
• Total time:  3 hours from start to finish not counting meatloaf prep time