Make Room For Smoked Meat Loaf
Sure, you’ve baked many a meat loaf. But have you ever smoked one — over hickory chips no less?
It may spoil you for any other version.
A beguiling smoky, woodsy flavor permeates this very moist “Slow-Smoked Barbecued Meat Loaf” from “Cooking My Way Back Home” (Ten Speed Press) cookbook, of which I received a review copy late last year. The cookbook is by Mitchell Rosenthal, co-owner and executive chef of three San Francisco restaurants: Town Hall, Salt House, and Anchor and Hope. The book features more than 100 hearty, Southern-inspired dishes from those restaurants.
This is one flavorful meatloaf, as the mixture of ground beef, pork and veal is suffused with your favorite barbecue sauce, Dijon mustard, grated Parmesan and a spice mixture that includes cayenne, paprika, cumin, coriander, oregano, celery salt and dry mustard.
The meat loaf can be cooked either inside a loaf pan or on top of a sheet pan. The latter will expose it to more of that lovely smoke, so that’s the method I chose.
