Don't let your meat loaf!!!

smokincracker

smokincracker

is one Smokin' Farker
Joined
Feb 16, 2005
Messages
956
Reaction score
61
Points
0
Age
53
Location
Sebring, Florida
Guys

I have been asked to cook smoked meatloaf for about 80 people.
Yep smoked!
I need any and all suggestions.
I have never done a meatloaf in the oven much less on the smoker........
Any help will be appreciated!!!!

Thanks
Cracker
 
Jimmy--Karen makes the meat loaf, I just eat it. So I will leave the ingredients and all to the experts.

But, we (she) has learned to not "overwork" the meat!
She just folds the ingredients in and "kneads" it the absolute minimum needed to mix or blend.
Too much mixing and it looses texture----gets tough and ugly :twisted:

See ya at Barnesville???

TIM
 
Jimmy, The Kapn is right about over processing the mixture. Go easy. Here is a suggestion for a simple loaf that is delicious when smoked.


Applesauce Meatloaf

Serving Size : 8 Preparation Time :2:00
Categories : Beef Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb ground beef -- lean
1 1/2 cups bread crumbs -- fine, dry
1 cup Ketchup
1 cup Applesauce
1 1/2 teaspoons salt
1 teaspoon pepper

Preheat oven to 350 degrees. Combine ingredients and place in loaf pan. Bake 90 minutes. Makes 8 servings.

NOTE: Add one or two eggs to mixture for better texture, especially when smoking.


As I said it is simple but it is very moist and flavorful when smoked. I do not have the smoking instructions written down, but in my smoker at around 250 it will take about 2.5 to 3 hours to get done.

Tear off some HD tin foil not much bigger than each meatloaf. Poke a few holes in the foil, put the meatloaf on the foil, then on your smoker shelf.

good luck

ps, I always use pecan for this if I have it.

 
use torn up white bread, soaked in milk works wonders for the moisture... be creative.. think Fatty ingredients, and stuffings and you'll have a blast making different ones
 
Jimmy

Hook up with a Columbia MO Brethren.

Ask them to pick up a few 5# jugs of Show Me Sauce.

Follow the recipe on the bottle for Show Me Meat Loaf.

Pretty simple. Bread crumbs and eggs (I think) are all the additional you need.

I would make it in 5# ground beef amounts (I think 3ish 1.5 loaves).

Buy couple dozen aluminum disposable bread pans (those cheap single use aluminum form pans).

Every batch is about 3 loaves.

Now the "smoke" can only get to the "top" due to the pan, so the other option is free form humongus "fatty" style loaf. I only suggested pans, for consistency. I might try an enperiment where I keep it in the pan for a while to "shape", then pop out of pan (upside down on rack) to smoke.

Then in the last half hour (temp probes on a few loaves) add the remaining Show Me per the recipe (multiplied accordingly).

As a side note, follow the recipe on a single loaf serving. That will show you what you're shooting for. Good chit. Add in the sides you're cooking, and you'll guesstimate # of loaves needed.

Let mefirst add, I never smoked meat loaf for the masses. But I do know, Show Me Meat Loaf is da Bomb!!!
 
Jimmy- just talked to the meatloaf Queen--Karen. :lol:
She suggests putting them on baker's racks or something to keep them from sitting in their own juices whilst cooking.
Also, she "never makes them exactly the same way twice".
That tells me you can mix and match ingredients to your hearts content :lol:
I like lots of finely chopped onions and a garlic flavor, but.....?

That should be a fun cook!
Let us know how it comes out--OK?

TIM
 
I've tried lots of meatloafs...homemade concotions and recipes I've found...

I've still never found anything better than the one that uses Lipton Soup Secrets Beefy Onion soup mix.... taken right off the back of the box. It's a keeper especially when smoked.... Nothing fancy - ground beef, ketchup, water, eggs, breadcrumbs.... and the soup mix which is the "secret" !!

You could definitely sub BBQ sauce for the ketchup and add some others...
I also like to melt some cheese on top at the very end.....

http://www.recipesecrets.com/recipeDisplayMRS.asp?RecipeID=6025&Version=1
 
Just watched an episode of Good Eats / Alton Brown, he did a meat loaf using freshly ground mix of chusck roast and sirloin 50:50. We did a modded version, just ground chusck, Wasa bread crumbs, fresh garlic, fresh onion, etc . . . Check the Food TV > Good Eats page. We packed into a loaf pan, then plopped it out on a parchment paper lined sheet pan and baked it in a 350 oven. Turned out one of the best meatloaf's we've ever had. I'm gonna have to try it in the BSKD:-D
Good luck with the big feed.
 
willkat98 said:
Jimmy

Hook up with a Columbia MO Brethren.

Ask them to pick up a few 5# jugs of Show Me Sauce.

Follow the recipe on the bottle for Show Me Meat Loaf.
Click to expand...

Never heard of it but i do know of a hooters type place in MO called show me's
 
I agree with the distinguished Evil One from Illinois! Show Me meat loaf is great!

I also agree with the her royal highness, the Queen of Meat Loaf. Don't let the meat sit in its own grease. You'll end up with a braised meatloaf. You can still use foil pans for ease of serving, but poke a few holes in the bottom to let the grease out.

Also, if you can't come up with the Show Me sauce, thie recipe below, from the BBQ Porch mailing list, is also great!

Ole Man Jim's Meat Loaf

Ingredients for Meatloaf
5 lb Ground chuck roast
2-1/2 lb Owens Sausage
2 lg Onions, minced
2 Bell peppers, minced
16 oz Italian seasoned bread crumbs
2 oz Cajun Bbq rub
2 ts Thyme
2 ts Sage
6 lg Eggs, beaten
1/4 c Danny's glaze*
1/4 c Sesame Oil
1/3 c Danny's glaze for topping
GLAZE (Danny's Glaze)
1 c Brown sugar
1/4 c Apple cider vinegar
1/4 c Yellow prepared mustard

DANNY'S GLAZE
Place brown sugar, vinegar and yellow mustard in a small pot and bring
to a simmer (Do not boil.)

MEATLOAF
Thoroughly hand mix first eleven (11) ingredients and form into 2 equal
loaves. Place each loaf into a foil loaf pan and place both into a 275°F
pit for 2-1/2 hours. Remove from pit, brush tops with Danny's glaze and
return to pit for 15 more minutes.

Drain fat from loafs, slice and serve
Description
this is the best meatloaf you will ever have, even people who hate
meatloaf love this.
 
Prepare your favorite meatloaf recipe and place in a disposable foil loaf pan. Place the loaf in the smoker at 225 for 1 hour then remove the loaves from the pan and sit directly on the cooking grate.

They will have "set up" in the first hour to hold their shape.

Leave in for 2 more hours and in the last 30 minutes of the cook, top the loaf with your favorite sauce.

I got my recipe from "Smoke and Spice" and have prepared several. They are delicious.

Ken
 
So many suggestions, so many ideas, I bet "Crackers" head is swiming.
Collectively speaking, I'd keep it simple. Too many ingredients and not enough binder and it will fall apart. I like the idea of pan first, then put it on the racks.
 
Did one about 2 weeks ago. Went with the procedures I remember "mom" making when I was a kid. Use the pan, then on the rack.
 
Griff's Meatloaf (recipe swiped from the BBQ4U forum - the guys there seem to dig it)

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 Worchestershire
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
 
If you want more than just the top smoked place the meatloaf on parchment paper inside the smoker without using a pan, grease will run off and the smoke has access to the top, sides and it even penetrates the paper some. I do it this way all the time.
 
Try 50/50 ground beef (chuck, unidentifiable parts, whatever) and ground pork (could even use ground butt). better yet go with beef, pork and sausage (as in fatty???).

I've never done a meat loaf on a smoker, but jeez... couldn't be that bad, could it?
 
The Only Way

Definetly go with the parchment paper direct on the grate (no pan.) Totally awsome smoke, and no grease! :biggrin:

Oh, what the parchment paper does, is keep the loaf from sticking to the grate.:lol:
 
Thanks thanks thanks
Sorry I have not replied before now but I had some computer issues.
All good ideas
I will start playing with some of these ideas
Thanks bros
 
You must log in or register to reply here.

Similar threads

B
Pellet smoker
Replies
5
Views
1K
Headgear
Headgear
T
Teaching a grilling class
Replies
19
Views
1K
Shadowdog500
S
Mikhail
Broil King Signet 320 - 5 years for $80.
Replies
1
Views
324
1MoreFord
1MoreFord
cayenne
Vacuum Sealers: Need Recommendations (Brand, External vs Chamber, Bags)...?
2
Replies
34
Views
2K
cayenne
cayenne
PitRow
Wasabi & Soy pork jerky
Replies
12
Views
253
Smoke Dawg
Smoke Dawg
Back
Top