On Day 19, we had meatloaf smoked in the Grapevine & Italian Meatball Blend. This blend works beautifully with any kind of meatloaf or meatroll, giving it a delicious Italian flavor without having to add a single Italian spice! (It all comes through the flavored smoke).
The layered meatroll we made tonight had ham, provolone, salami and roasted red peppers. Jac calls it his "Sicilian Meatloaf." We served it with grilled vegetables and mashed potatoes and gravy.
(We didn't end up with leftovers from this meal because we had a few friends over for dinner. However, if we did have leftovers, we would have definitely made Meatloaf Sandwiches with them. Those are SO delicious!)
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
