|
Smoked meatloaf is really the only way I like it. I do mine in a foil pan and it gets plenty of smoke with a nice crust on top.
I'm doing one tomorrow as well. My plan is to smoke it like I normally do but let it sit in the fridge overnight and on Sunday cut it into smaller pieces and pan sear all sides then place on top of my newfound love of cheese grits. I make a non-sauced, more savory meatloaf, so I'm hoping it pairs well.
|