Where did all of the snow go? The white, snow-filled valleys of last week-end have been replaced by running creeks this week-end. Pluto is very confused and we are slightly disappointed. Not to be daunted- we were still able to enjoy the outdoors!
Our cooking challenge this week?? - Preparing meatloaf on the smoker. We had great success and were also able to incorporate our own Broil King The Perfect Smokin' Southewest BBQ Sauce into the recipe.
Smoked Meatloaf- smoked on a maple
plank
This recipe makes 2
meatloafs, each serves 6. Serve one for dinner with mashed potatoes or rice and
green salad. The other can be frozen for a later date, or given to one of your
children when you go to visit them on the weekend. It’s the perfect comfort
food for students, and leftovers make great sandwiches!
2 tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 rib celery, minced
1 carrot, minced
2 red chili Peppers, dried
and crushed
1 tsp herb de Provence
2 tsp Worcestershire sauce
1 1/2 lb lean ground beef
1 lb lean ground pork
2 eggs, beaten
1/2 cup barbecue sauce, plus 1/3 cup for basting
1cup panko bread crumbs
1/2 cup Italian parsley,
chopped
1 tsp salt
1 tsp freshly ground black
pepper
2 maple/cedar planks
1 cup maple wood chips
Set up the Broil King Keg to
smoke meatloaf at 250° F-300° F for 3 hours. Soak the planks and maple wood
chips for 30 minutes.
Heat vegetable oil in a large
sauté pan, over MEDIUM heat. Add chopped vegetables, red chili peppers, herb de
Provence and Worcestershire sauce and sauté until softened, approximately 7
minutes. Set aside and allow vegetables to cool for 10 minutes. Meanwhile, check the the temperature
of Broil King Keg and adjust heat to 250° F and add wood chips.
Combine ground beef and pork
in a large bowl with sautéed vegetables, eggs, barbecue sauce, bread crumbs,
parsley and salt & pepper. With your hands, gently combine the mixture and
form it into 2 loafs, being careful not to overmix. Place the loafs onto the planks and place on the lower rack of the Broil King Keg, over a water filled pan. Close lid of smoker and allow to slow cook for 21/2 to 3 hours. During the last 1/2 hour of grilling, baste with 1/3 cup Smokin' Southwest BBQ Sauce. Meatloaf is finished when internal temperature reaches 145° F.
