Pellet Smoker Cooking: Rockin Rollin Meatloaf Sandwich

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!

Click Here for printable meatloaf recipe

For the meatloaf