When I started asking food friends what they think makes a great meatloaf, three separate people said ask Chef Stephen Trojahn of Gastrotruck, because his smoked meatloaf sliders are amazing.
So I sent him a note, and he kindly shared the following tips!
1. Start with excellent, grass-fed beef.
2. Test & taste your mixture (by frying off a bit first), adjust seasoning as needed.
3. If you don't have a smoker, add a few slices of smoked, finely diced & rendered bacon to the mixture.
4. Let it rest. It's even better if you let it come to room temperature then chill overnight.
I took those ideas and incorporated them into a recent favorite recipe by Chef Damon Wise. Both Trojahn and Wise endeavor to add layers of flavor to their meatloaf, with Trojahn adding the killer touch of cooking his in a smoker. If you have a smoker, do that! Absolutely delicious.
(Gluten-free note: I substituted gluten-free bread with excellent results.)
Recipe for tender, smoky Meatloaf at Dara & Co./Minnesota Monthly Magazine.
