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Nothing says "I Love You, Dear" like screaming lower back pain!

Sometimes Wrong but rarely in doubt!

05 October 2011

Smokin' Meatloaf

I'm on a bit of a smoking kick this week.  This Friday I'm going to make Smoked Sicilian Meatloaf.  The most versatile wood I have is mesquite so I think I'll get started with that.

Mesquite Smoked  Sicilian Meatloaf

2 pounds of lean ground beef
2 tsp of ground oregano
1 tsp of onion powder
2 tsp of garlic powder
1 tsp of basil 
1 tbsp of tomato paste
2 large eggs  
1-2 cups of fresh sourdough breadcrumbs
mild cheese ( mozzarella, Wilton new cheddar, or even Bocconcini)
sliced ham or prociutto

2 tbsp of paprika
1tsp of onion powder
1tsp mustard powder
1tsp garlic
1tbsp of white sugar

Homemade Chili Sauce

Wood Chips or Billets


Start the wood chips soaking (~30 minutes).  Mix the ground beef with the listed spices, eggs, breadcrumbs and tomato paste.  On a square baking sheet place a layer of waxed paper.  Roll out the mixed ground beef until it's about 1 cm thick keeping it as square as possible.  Place a layer of grated or sliced chees staying an 2.5 cm (inch) or so back from the edges.  Place a layer of ham or prociutto on top of the cheese and then roll up the result and removing the wax paper as you roll the meat up.  Pinch the ends of the roll so that it is full sealed. Prepare the spice rub and dust the meat roll with the mix.  Start the smoker and when you have a good smoke going place the meat roll/loaf in the smoker taking care to place the seal up.  You may have to have the roll on a baking sheet or casserole dish.  Smoke at about 300F, Glaze the meatloaf with homemade chili sauce after about 30 minutes, smoke until the internal temperature reaches a safe level.   Serve with leafy green salad, pasta and pesto.

Overall, I've had mixed feelings about the Smokin' Sidekick I bought last year and  I've come to the conclusion that I'm going to upgrade to an offset smoker of some flavor (pardon the pun).  The problem with vertical smokers is flare-ups and fires.  I've had to trim the outside off a couple of pork butts due to fires in the smoker.  The fault is inattention on my part but frankly how often can you sit and supervise a smoker for eight hours straight?  I'm thinking an offset electric or pellet smoker is going on my list.

Wilton Cheddar is the absolute best in my opinion!  Of course I've been eating it for almost forty years, I may have some slight bias.

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