Smokin' Meatloaf

Just imagine it -- your favorite meatloaf recipe smoked with woody flavor and glazed with a brown sugar/vinegar/mustard finish. Yum!

This was an extra cool idea from my sister-in-law, Vickie, and her boyfriend, Rick.

Put the meatloaves in the smoker for a two to three hours--to an internal temperature of 160 degrees. You don't over smoke them because they are porous, not dense, like a chuck of meat.

Make extra to freeze.

1 comment:

Anonymous said...

so delicious, just looking at the picture makes me crave it...