Nothing like meatloaf in the dead of winter. As I've been getting into planking more, a meatloaf seemed the perfect thing to put on a plank and let sit on a covered grill for about an hour, while warmly waiting indoors.
My instincts were right on here; this "barbecue" interpretation of meatloaf was pretty killer. The plank ended up being more of a platform to be able to grill a meatloaf—the subtle flavor of the plank didn't really transfer o to the heavily seasoned loaf—but the addition of some smoking wood did impart a little smokiness.
While that made the use of the grill worthwhile, the real standouts here were the herb stuffing, which I substituted for normal breadcrumbs on a whim, and the simple barbecue sauce glaze that formed an amazingly tasty crust.
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About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.