meatloaf
 

I'm going to smoke a meatloaf this weed end, does anyone have a good recipe? :-P:-P

Sorry I dont, but my mouth is watering already. (especially if it's done on the Lang you have)

Here's mine, I generally cook it in the oven but I'm sure you can work around that somehow :)

Meat Loaf

1 ½ lb Hamburger
1 egg beaten
1 onion chopped
1 c milk
1 ¾ c bread crumbs (plain or Italian)
2 tsp salt
Dash pepper
¼ tsp dry mustard
1/8 tsp sage
2 tsp garlic powder
Bacon

Combine all ingredients except bacon. Shape into loaf. Place in a 13x9 dish. Cover with bacon strips. Bake at 350 1hour 15 minutes. Carefully draining excess grease regularly.

I never measure anything....but a couple pounds of burger (or half beef half other meat of choice), a package of Lipton onion soup mix, an couple eggs, some oatmeal, some ketchup, steak sauce and worchestershire. Bacon on top if you want. Form and smoke for a couple of hours ~ 325 degrees.

thanks everybody for the input and yes it will be smoked on the Lang :-P:-P

I smoked one a couple of weeks ago. Nothing but 1 pound beef, 1 pound venison sausage and some chopped onion. Was dry but good. Should have wrapped it in bacon.

No recipe, but I got pictures.
It was a BBQ flavor based meatloaf.
Onion, Green Pepper, BBQ Sauce, crackers, eggs, etc.

http://i25.photobucket.com/albums/c7...d/DSC03935.jpg

Here is mine...

http://www.bbq-brethren.com/forum/sh...ight=meat+loaf

Works equally well in the oven (!) or the smoker/grill.

The only thing I do different for meatloaf in the smoker is I add about a pound of ground bacon to the ground beef... I grind it myself.

nice!

I got a recipe from another forum, called Griff loaf.

Here's the meatloaf recipe:

1/2 cup bread crumbs (I use Progresso Italian)
1/4 cup milk
2 tablespoons olive oil
1/2 cup onions, finely diced
3 garlic cloves, minced
1.5 pounds ground beef
1 pound Jimmy Dean Hot sausage
1 large egg, lightly beaten
1/2 cup grated Parmesan
5 or 6 dashes of Worcestershire
Salt and freshly ground black pepper

Saute the diced onions in the oil until they turn golden (about 10 minutes). Soak the bread crumbs in the milk for a couple minutes. Mix everything together and form into loaf. I smoke the loaf on a piece of parchment paper cut as close to the size of the loaf as possible. With the WSM that allows all the grease to drain into the water pan and the smoke penetrates the bottom of the loaf making a smoke ring there as well. I smoke at 300-350* until the loaf hits 170-175*. Sometimes I put a red sauce (ketchup, brown sugar, and mustard to taste) on top for the last half hour or so.

The best part of meatloaf are the sandwiches made with the leftovers.

Griff

I like to flatten it out, and fill it with fried bacon, and extra sharp cheddar cheese.


http://i111.photobucket.com/albums/n...iffLoaf005.jpg

Ingredients:
2 lbs ground Meat (I use a mix of Beef, Sausage or Costco has a Meatloaf mix)
2 eggs
1 envelope Lipton’s Onion Soup Mix
¾ cup bread crumbs
1 cup barbeque sauce
Dry rub seasoning mix


Preparation:
1. Mix all of the above ingredients in a large bowl.
2. Line a loaf pan with plastic wrap and shape meatloaf in the pan.
3. Flip the meatloaf onto a piece of parchment paper and trim to just larger than the size of the meatloaf. This will keep the meat from falling through the grates of the smoker.
4. Place in smoker for approximately 4 hours @ 220 degrees.