Mom’s Mini-Tin Meatloaf

Ken’s beautiful, loving mom Pebble Jean left us wonderful memories and some really cool kitchen stuff. These mini-tins worked great for a personal size meatloaf. Ken loves meatloaf about any way Patti prepares it. We both like it cold the next day in sandwiches. Country Bob sent us a brand new flavor of his All Purpose Sauce called Honey Habanero. Sweet and sassy. We’ll be using this in lots of recipes.

Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Grill: Royall 3000 Wood Pellet Grill

Pellets: hickory

Ingredients: Mom’s Mini Tin Meatloaf

1 ½ lbs. lean ground beef 80/20

1 cup red onion, fine chopped

1 cup dried bread crumbs or crushed crackers

¼ cup dried minced garlic

1 egg, beaten

¾ cup Country Bob’s Honey Habanero All Purpose Sauce, divided

In The Smoke On The Royall 3000 Wood Pellet Grill/Smoker

Directions: Mom’s Mini-Tin Meatloaf

Combine all ingredients and mix well. Mom always used her hands. Spray the loaf pans with a cooking spray. Place the meat into the loaf pan/pans. Make a little trough down the middle of the loaf and drizzle some of Country Bob’s Honey Habanero All Purpose Sauce down the center. You are ready for the grill.

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “smoking”; the temperature is around 165-180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pours up so that the meat can pick up all the flavor of the smoke

After 30 minutes, turn the digital control up to medium or 300 degrees for about 45 minutes or until you reach 160 degrees, pull the meat off the grill. (USDA says 160 for ground beef)

Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Directions: Gas Grill
Prep Time: 15 minutes
Cook Time: 1 hour & 15 minutes
Grill: Gas

To Smoke

Preparing Gas Grill: Low Indirect Heat

If you want to smoke it use this setting for 30 minutes

Preheat your grill to low heat (180 - 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

To Cook

Preparing Gas Grill: Medium Indirect Heat

Preheat your grill to medium heat (300 - 350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat on and leave it for a set time.

It is the same thing, time and temp. is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

Let’s Eat

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live Your Passion,

Ken & Patti

http://datenightdoins.com

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