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.
so delicious, just looking at the picture makes me crave it...
April 15, 2009 at 1:54:00 PM PDT
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