May 04 2016
I found this recipe from Chef John Folse and was anxious to
try it. It was a jelly roll style meatloaf with marinara sauce on top. He baked
it in the oven with the sauce over top. I adapted it to do mine on the Traeger
pellet smoker.
I made up the meatloaf and then in the fridge for a few
hours before smoking. I decided to just do the meatloaf on the smoker; make up
the sauce to add to the sandwich. I made up the sauce early too and had it
ready to reheat.
My side would be salt vinegar roasted baby red potatoes. I
sliced up about 2 lbs. of baby red potatoes, and cut in halves or quarters for
equal size pieces. They went into a sauce pan with 1 cup of white vinegar, 1
Tbs. kosher salt, covered with water and boiled about 15 minutes. Then they
were drained and tossed with about 3 Tbs. butter and sprinkled with kosher
salt. I did them in a wire basket on my smoker along with the meatloaf for
about 45 minutes. I think they would have been better at a higher temp. like
400 deg. for 20 minutes, but this made it easier to cook and serve.
I did my meatloaf on a perforated round pan and it’s a good
thing I did, it sprang a leak and I lost about half the cheese from leaking
out. When done I let it set about 5 minutes before slicing to make the
sandwiches.
While the meatloaf was cooking I had toasted the buns on my
CI griddle and had the sauce heating up. I served my wife then made mine up. I
sliced the meatloaf from the end I figured had some cheese left in it and it
did.
Chef John compared this to a sloppy Joe, which didn’t seem
proper to me until after I ate it! It is almost like eating a super Sloppy Joe
with extra taste! We both added a little malt vinegar to our potatoes and
enjoyed them with the sandwiches!
For the meatloaf
Rolled out
Top cut open
Cheese added
Rolled up
Ready to chill in the fridge
Making the sauce
Potatoes
Meatloaf ready for the smoker
Added potatoes after 45 minutes
Done 1 hour 35 minutes
Resting
Finished potatoes
Meatloaf sliced
Making my sandwich
My supper
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