SMOKED VEAL LOAF
SMOKED VEAL LOAF
Cooking spray
6 cups of sassafras wood pellets
Loaf mixture
2 pounds of ground veal
½ cup of dried bread crumbs (125ml)
1 medium onion, finely chopped
2 ribs of celery, finely chopped
2 cloves of garlic, minced
¼ cup of barbecue sauce (60ml)
¼ cup of ketchup (60ml)
2 tablespoons of balsamic vinegar (30ml)
2 eggs, lightly beaten
2 teaspoons of coarse salt (10ml)
1 teaspoon of ground pepper (5ml)
Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side. Build smoke pouch using sassafras pellets. Pellets are not required to be soaked before use. Place pellets in the center of a large piece of foil. Close the foil around the chips sealing the package. Using a fork, poke two holes on each side of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using wood chips apple is recommended. Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. If using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke start to billow out, reduce the heat to 300ºF/150ºC.
Combine all ingredients and mix until well combined. Place meat loaf mixture in a slightly sprayed loaf pan and flatten mixture down with a spatula to remove any air holes.
Add meatloaf to the grill and close lid. Cook for 40 minutes, replace smoke pouch and continue cooking for 30 minutes. To test for doneness, internal temperature should read 160ºF/71ºC on a meat thermometer.
Remove meatloaf and let sit for 10 minutes before slicing.
Yield: 8 servings
Cooking spray
6 cups of sassafras wood pellets
Loaf mixture
2 pounds of ground veal
½ cup of dried bread crumbs (125ml)
1 medium onion, finely chopped
2 ribs of celery, finely chopped
2 cloves of garlic, minced
¼ cup of barbecue sauce (60ml)
¼ cup of ketchup (60ml)
2 tablespoons of balsamic vinegar (30ml)
2 eggs, lightly beaten
2 teaspoons of coarse salt (10ml)
1 teaspoon of ground pepper (5ml)
Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side. Build smoke pouch using sassafras pellets. Pellets are not required to be soaked before use. Place pellets in the center of a large piece of foil. Close the foil around the chips sealing the package. Using a fork, poke two holes on each side of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using wood chips apple is recommended. Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. If using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke start to billow out, reduce the heat to 300ºF/150ºC.
Combine all ingredients and mix until well combined. Place meat loaf mixture in a slightly sprayed loaf pan and flatten mixture down with a spatula to remove any air holes.
Add meatloaf to the grill and close lid. Cook for 40 minutes, replace smoke pouch and continue cooking for 30 minutes. To test for doneness, internal temperature should read 160ºF/71ºC on a meat thermometer.
Remove meatloaf and let sit for 10 minutes before slicing.
Yield: 8 servings
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