As you can see, I am still playing with my new grill. I had a couple of pounds of ground beef ready for my meatloaf and I began to wonder what a smoked meatloaf might taste like. My thoughts turned to my grill and all of the smoking I have done with it the past week.

Now any grill can smoke, all you need is a small metal container for the chips. I use a really small metal loaf pan that fits right between the grill plate, and the burner. I soak some hickory wood chips I purchased at the hardware store for about an hour in the loaf pan. Then I drain them, and then put the loaf pan with the wet chips in the grill.

You should pre-heat the grill on high for about 15-20 minutes until the chips start smoking.

To make this meatloaf, follow my meatloaf recipe just like always, just omit the oven. Use a metal cookie sheet for the meatloaf since this will go in the grill.

For the potatoes, here is what you need:

• 1 bag small potatoes (about 20 potatoes).
• 3 cloves of garlic.
• 1 half sprig of rosemary, leaves stripped and lightly chopped (throw away the stem).
• Salt and pepper.
• Teaspoon (or so) of Herbs De Provence.
• 1/4 cup extra virgin olive oil.

Mix all the ingredients together in a large bowl and toss the potatoes around. When the potatoes are completely coated, arrange the potatoes around the meatloaf and reserve the left over marinade. Sprinkle some extra Herbs De Provence over the meatloaf.

Fire up your grill like I stated above with the hickory chips. Once the chips start smoking, place the meatloaf and potatoes in the grill and close the lid. Wait 5 minutes and then turn the grill down to low.

Thirty minutes into the cooking (try not to peek too often), brush some of the marinade over each potato and then discard the marinade.

Depending on the temperature of your grill on low, the meatloaf should be done after a total of 45 minutes to an hour.