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Nunyas
Yoda
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Due to popular demand, and the fact that I wanted to make another one for the coming week. Smoked meatloaf is what got grilled this weekend, and I took time to take pictures :wink:
Prep the grill (stack your charcoal as far away from the food as possible):
Preheat your oven:
While the grill is preheating, mix your loaf:
I like using disposable aluminum cake pans, I've found that these tend to work better than normal pans typically used in oven cooking meat loafs. I like them because: 1 I don't have to clean it up later, and 2 they're easy to irrigate with a fork, which allows the fat juices to drain out while cooking occurs. So, this step I irrigate the pan:
Shape your loaf in the pan, and position the loaf on the grill as far away from the heat source as possible:
Set your smoke damper/flu to hold in as much smoke and heat as possible if you can:
Depending on the amount of heat that your grill is producing and the size of your loaf, cook times will vary from about 1 hour to 2 hours. You'll want to rotate the meat about half way through the cook cycle to even out the cooking. If you're on for a 2 hour cooking (I was) you may need to add extra charcoal to keep the heat going. Towards the end, you might need to (depending on the size of your grill) move the meatloaf to position it directly above the heat source to help the bottom middle portion cook thoroughly, and to give it that bottom crust that some people seem to like.
Repostioned:
While cooking mine, I ran to the store and got another 1/2 pound of ground beef to make tonight's dinner and cooked a burger along with the meatloaf...
1/2lb burger... yum...
The meatloaf was split 6 ways some w/ mash taters and gravy, some w/ asparagus, and will be devoured for lunches and dinners in the coming week.
Prep the grill (stack your charcoal as far away from the food as possible):
Preheat your oven:
While the grill is preheating, mix your loaf:
I like using disposable aluminum cake pans, I've found that these tend to work better than normal pans typically used in oven cooking meat loafs. I like them because: 1 I don't have to clean it up later, and 2 they're easy to irrigate with a fork, which allows the fat juices to drain out while cooking occurs. So, this step I irrigate the pan:
Shape your loaf in the pan, and position the loaf on the grill as far away from the heat source as possible:
Set your smoke damper/flu to hold in as much smoke and heat as possible if you can:
Depending on the amount of heat that your grill is producing and the size of your loaf, cook times will vary from about 1 hour to 2 hours. You'll want to rotate the meat about half way through the cook cycle to even out the cooking. If you're on for a 2 hour cooking (I was) you may need to add extra charcoal to keep the heat going. Towards the end, you might need to (depending on the size of your grill) move the meatloaf to position it directly above the heat source to help the bottom middle portion cook thoroughly, and to give it that bottom crust that some people seem to like.
Repostioned:
While cooking mine, I ran to the store and got another 1/2 pound of ground beef to make tonight's dinner and cooked a burger along with the meatloaf...
1/2lb burger... yum...
The meatloaf was split 6 ways some w/ mash taters and gravy, some w/ asparagus, and will be devoured for lunches and dinners in the coming week.
