Pit Talk -- Comments and Questions Regarding These Pellet Pits > Camp Chef

CAMP CHEF SUNDAY DINNER

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Ffvillager:
Made salsa meat loaf, baked potato and apple pie on the Camp Chef. Really turned out great.
I have made the meatloaf several times on my old pellet grill but this is the first time on the new one also the first time I tried to make baked potatoes and apple pie on the pellet grill.
Here is a pic of them just after smoking at high smoke and getting the temp set to 350 degrees
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Bar-B-Lew:
Looks good.  Tell me more about the salsa meatloaf.

Ffvillager:
SALSA MEATLOAF RECIPE
2lb ground beef, 80/20
1lb ground Italian sausage
1 medium onion, diced and sautéed
1 t minced garlic
1 cup Italian bread crumbs
1 cup chunky salsa or picante sauce, I use Pace
2 eggs, slightly beaten
1 T Traeger beef rub, or whatever you like
Salt and pepper to taste
Using your hands, mix all ingredients in a large bowl, trying not to overmix
If too dry, add more salsa, if too wet, add more bread crumbs
Pour onto cookie sheet and form like a loaf of bread. Make a slight trough lengthwise down the center
Refrigerate until ready to cook
Set up smoker for high smoke (220 degrees and smoke setting on 5 for Camp Chef)
Take out of refrigerator and transfer to frogmat. If necessary, do some minor reshaping
Put in smoker and smoke for 1 hour
After 1 hr of smoke, turn temperature up to 350 degrees and install temperature probes.
After about 30 minutes, put additional salsa/picante in trough that was made earlier
After about 20 more minutes, meatloaf was done at 150 degrees.
Was taken off and foiled for about 15 minutes.
Was excellent, with just a hint of smoke and a taste of the salsa.
This is my go to recipe for meatloaf.
Hope you enjoy it!!
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Looks good.  Tell me more about the salsa meatloaf.
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Canadian John:

 Off to a good start I see.    How did it turn out?

Ffvillager:
Turned out very good. Have made this several times.

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