Cherry-Smoked Grilled Meatloaf
Use your TRU-Infrared® to turn the routine meatloaf into a Cherry-Smoked Grilled Meatloaf, packed with flavor, oozing with juices and tinged with a sweet, smoky taste.
Ingredients Serves 4-6
package meatloaf Mix, about 1 1/2 lbs.
cup diced red onion
cup diced red pepper
ounces tomato sauce
cup Panko breadcrumbs
tablespoon Worcestershire sauce
teaspoon garlic powder
teaspoon dried oregano
your favorite barbecue sauce
Any mildly flavored wood will work well with this recipe. Apple or pecan would be other good choices.
If meatloaf mix is not available, use 2/3 part ground beef to 1/3 part ground pork.
Mix together the meatloaf mix, red onion, red pepper, eggs, tomato sauce, breadcrumbs, Worcestershire sauce, salt, pepper, garlic powder and oregano in a medium bowl.
Line a baking pan with foil and put a rack (the kind you would use to cool cookies) on top of it. Put enough bread slices to cover the base of the meatloaf on the rack. Shape the loaf, and put it on the bread.
Hot Tip: Shape the meatloaf in a flatter shape than you would normally make in a loaf pan. That will give you more surface area for the barbeque sauce and help the loaf cook more quickly.
Preheat the grill to medium for indirect cooking, with one side unlit. Add a Char-Broil cherry wood smoker box to the lit side of the grill. Close the lid and wait for the wood to begin smoking, about 10-15 minutes.
Place the meatloaf on grill and insert a probe thermometer about halfway into the loaf. Cover the grill. Cook until the meatloaf reaches an internal temperature of 160 degrees. Check about halfway through and if the meatloaf is getting too brown on top, cover it with foil.
About 10 minutes before it is done, baste with barbecue sauce.
Smoke out the goods!
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