Pellet Smoker Cooking: Beefy Meatloaf and Bistro Potatoes

Having changed my rouladens from beef to pork the other day left me hungry for beef so decided to do one of my favorite meatloaves. I had not fixed Bistro mashed potatoes lately and they would taste good with it.

I could not find the garlic and herb Shake and bake at the grocery so I had to settle for ranch and herb. That is one bad thing about large chain groceries, they don’t cater to the customer like the small groceries used to. A computer decides what they carry.

I made up the meatloaf early and in the fridge. I put the meatloaf on at 4:00 a half hour on smoke mode 175 deg. for a half hour then eased the temp up to 275 deg. It settled in about 300 deg. at grill level so left it there. I had planned on eating at 6:00.

A little after 5:00 I peeled the potatoes and got them on to boil. At 5:30 the meatloaf was done and I still had to do the potatoes and carrots! I heat my oven to 190 deg. pulled the meatloaf from the smoker and in the oven to hold while I finished up.

I got the potatoes mixed up to a good thick consistency that I like. I had the gravy heating up; a jar of Heinz savory beef with ½ can of cheddar and cream of celery soup and a little cream. I sautéed some baby carrots in butter, when they were soft I added some soy sauce and a little brown sugar.

I served the meatloaf and potatoes with gravy over, the sautéed carrots and some bread and butter. This made for a great meal, meatloaf was about fall apart but was moist and tasty; that is better than being too dense and dry!

Printable Meatloaf Recipe

Printable Bistro Potato Recipe

Meatloaf ingredients