by PETE KRUER
Rockford Ace Hardware
Well, we learned more than we probably wanted about charcoal grilling. Ha! Ha! Now we are going to get into the fun stuff: cooking! Rob Russel from “The Good Ones” and “Three Little Pigs” has a meatloaf recipe that is a big hit at the barbeque circuit around the country. So, give it a try. It’s out of this world delicious!
Rob’s Hickory Smoked Meatloaf
1/3 cup Three Little Pigs A/N Sweet
1 Tablespoon garlic salt
1 teaspoon Hickory Smoked Sea salt
1 teaspoon coarse ground black pepper
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1 Tablespoon Worcestershire sauce
1 onion, chopped (optional)
1/2 cup crushed Saltine crackers
1/2 cup Italian seasoned bread crumbs
2 pounds lean ground beef
2 Tablespoons Three Little Pigs A/N Sweet
Preheat oven to 350 F (175 C). Spray a 9×5-inch loaf pan with cooking spray.
Beat the eggs in a large mixing bowl until smooth, then whisk in 1/3 cup barbeque sauce, garlic salt, Hickory Smoked Sea Salt, black pepper, celery salt, cumin and Worcestershire sauce until evenly smooth. Mix in the onion, crushed crackers, bread crumbs and ground beef with your hands until evenly blended. Pack the mixture into the prepared pan. Brush the top of the meatloaf with 2 more tablespoons of barbeque sauce.
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 F (70 C).
If you are going to smoke this, I suggest putting it in a pan to keep the juices to add flavor. Be sure to take the juices to make great gravy. If smoking in the Open Range, I would kick the temperature up to 300 F for 1-1/2 hours or until internal meat temperature reaches 160 F and no more. The “no more” is the secret.