Our smoked meatballs from last weekend turned out so well we decide to just turn it into a smoked meatloaf. We combined ground beef with italian sausage and mixed in a sauce consisting of tomato sauce, red wine, oregano flakes, and pesto. Then we added diced sautéed onions, parmesan cheese, and bread crumbs to help it all stick together.
We smoked it at around 300 degrees for about an hour and a half to two hours and the internal temp reached around 160. The sauce we mixed into the meat not only gave it great flavor, but kept it from drying out. It also got used as a finishing sauce to rub over the meatloaf once it was close to being done.
We grilled up some zucchini and smoked sweet potatoes to go with it. And to complement it all we paired this dinner with a Blue Fin Pinot Noir.