Grilled and Smoked meatloaf


1 Cup Panko Bread Crumbs
3/4 Cup Buttermilk
2 Eggs
2Tbl extra virgin olive oil
1/2 cup peeled and diced carrot, about 2 medium
1/2 a Red Bell Pepper, diced
3 Cloves Garlic (or 5!), minced
4 Sprigs fresh Thyme, leaves stripped and chopped
2 Tbl. BBQ Rub (your own blend, or favorite store bought!)
8 oz Fully cooked Smoked Sausage Links
1 lb Ground Beef
1 lb Ground Pork
Texas Toast, as many slices as folks eating your meatloaf!
Salt and Pepper
Pickled Red Onions (optional, NOT)
Smoked Sea Salt (optional, but necessary)
About 2 cups mesquite wood chips, soaked in water 30 minutes before grilling

"Mom, meatloaf's like something that Satan pooped out after an eternity of constipation. It should be outlawed, frankly, and serving it for dinner is like child abuse and should carry with it some pretty stiff penalties.” 
― Hayden Thorne, Curse of Arachnaman


Fire up your grill and set for in-direct cooking. Using charcoal lends an INCREDIBLE flavor to the meatloaf, and the mesquite wood chips will just put it over the edge. While your coals are working their magic, combine the bread crumbs and buttermilk in a large mixing bowl. Stir to combine and let sit while you prep the rest of the ingredients. Keep in mind, this is the bowl you will be mixing your meatloaf in, so make sure it's big enough to hold everything.
Heat the olive oil in a skillet. When hot, add the diced carrots, red pepper, and onion. Stir things around really well to combine, add a 1/4 tsp ground black pepper, and a teaspoon of kosher salt. Let cook a few minutes to soften up. Meanwhile, peel and mince the garlic. Strip and chop the leaves from the thyme sprigs. Add both garlic and thyme to the vegetable mixture in the skillet. Cook another minute or so until super fragrant. Your kitchen's gonna smell fantastic by now! Remove from heat and let cool for about ten minutes.
In mixing bowl with bread crumbs, add two eggs, and two tbl bbq rub. Add ground meats to the mixture, and finally, your semi-cooled veggie mixture. Now it's time to get your hands dirty! Mix everything together very well. If you're making this on the grill, what you want to do next is cut a piece of parchment paper about an inch wider on all sides as your meatloaf is going to be. Put paper on a pizza paddle or upside down cookie sheet pan. Place half of your meatloaf mixture onto the parchment paper and make into a loaf shape as seen in the video. Slice your sausages links lengthwise. Place them in two rows down the length of your "bottom half" meatloaf. Once in place, top with the rest of the meatloaf mixture and form into one giant loaf, with the sausages buried inside.
Carefully slide your meatloaf on the indirect side of your grill. Grab half of the wood chips, shaking off excess water, and sprinkle direct on top of hot coals. Close grill lid and open flume directly above the meatloaf, allowing the smoke to pass directly through. Try to maintain around 300 degrees on the grill. After about 20 minutes, open grill, turn your meatloaf 360 degrees, add the other half of your wood chips, and allow to smoke again. After another 20 minutes or so, open your grill and glaze the meatloaf on the top and all sides with your favorite bbq sauce (I use Sweet Baby Ray's!). Close lid and let cook about 10 minutes. Start checking the temperature of the inside of the loaf. You're looking for about 160 degrees, it'll cook a little more as it sits. You can carefully slide out the parchment paper at this point. I like to move it over to the direct heat part of the grill at this point and get a little tasty char on the bottom. when done, carefully remove your loaf from the grill and let rest in a serving dish large enough to hold, for about 10 minutes. As it sets, sprinkle on some smoked sea salt for flavor straight over the top of the meatloaf. Throw as many slices of Texas toast onto the grill as you will need (1 per serving). Don't go too far, they burn real fast. Toast on both sides.
To serve, place a slice of toast on each plate. Carefully slice the meatloaf into 1/2 inch slices. Shingle two pieces of meatloaf on top of toast. Put a nice helping of pickled onions right on top!

BOOM! You're ready to eat. Crack open a few beers, crank up the tunes, and let the good times roll! 

Here's to music, here's to food \m/ !!!

Welcome to Supersonic Singles! These are new cooking segments that pair some kick ass Supersonic Kitchen recipes with some independent, underground music! Food and music, have ya heard that one before!?!

For this edition of Supersonic Singles, I decided to cook my version Meatloaf!!! I was inspired by Mr. Josh White of Smoke who made a killer smoked meatloaf sandwich at his amazing modern bbq restaurant that should be required eating of all folks serious about honest food!! I wanted to do something on the grill, that would be easy to replicate for any home grillers! OK, ok...yes, if necessity disables your fire breathing technology and you need to bake it in the old oven, by all means, go ahead! 350 degrees until 165 degrees, easy enough?! I'm serving it up on grilled Texas toast and top it with some deliciously tangy pickled red onions, and a sprinkling of smoked sea salt (seek it out, you must keep some in your pantry!)

I've paired this killer meatloaf with a riff heavy rager from local "instru-metal" architects Thought Eater!

  Thought Eater: Douglas Griffith-Guitar, Bobby Murray-Drums, Darin Tambascio-Bass

Thought Eater: Douglas Griffith-Guitar, Bobby Murray-Drums, Darin Tambascio-Bass

"A doomy psychedelic affair with moments of heavy progressive doom based sounds. Thought Eater have quite a demonic playful vibe to their music. Parts of their music is slightly creepy but with a sense of huge fun as well." -Steve Howe

Thought Eater is a three-piece instrumental metal band with uniquely hypnotic riffs reminiscent of High On Fire and Mastodon along with Black Sabbath-esque tempo changes are woven into angular, odd-time compositions.

thought eater:

Band Camp



Chef Jeremy Davis
Producer, Second Camera, Editor

Tonya Davis
Camera, Co-Producer