Boatnut's smoked meatloaf

boatnut · 09-22-2010, 07:31 PM

Thanks to all that posted previous meatloaf recipes. Really got me in the mood. I kinda did a "fusion" recipe from all the posts. turned out pretty durn good!

Pic attached but when I flipped it outta the pan it fell over on it's top on the platter. when I flipped it back over, the glaze n chit was messed up but still good!

Boatnut’s Loaf

2 lb. ground chuck
1lb sausage ( homemade breakfast works real good)

½ cup cream/half and half or milk. I like cream..mmmm..cream
2 eggs

1 cup bread crumbs (Italian worked good)
1 tsp salt
1 tsp black pepper
2 TB oregano
1 TB dried basil
½ cup shredded parmesan cheese
6 shakes of worcestshire sauce

1 sweet onion minced
1 green bell pepper minced
3-4 cloves garlic minced

Saute onion and pepper in a little oil till onion gets a “golden” color. Add garlic and sauté another 30 seconds. Let cool

Combine all ingredients in a mixing pan and mix thoroughly by hand.

Put mixture in disposable aluminum pans that you have put small holes in bottom to let excess grease etc. drain away.

Put on rack in smoker over water pan filled with water and that will catch the grease.

Smoke at 275-300 till internal of 155. If you like a glaze on top or bacon, feel free to put bacon on top throughout cook but only glaze towards last half hour. I actually put glaze on and put loaf under broiler till bubbly.

chaddie · 09-22-2010, 07:57 PM

Looks mouth watering, infact my mouth is watering!!!

cowgirl · 09-22-2010, 08:07 PM

Mike it looks tasty! Thanks for sharing your recipe too.

bluetang · 09-22-2010, 08:11 PM

Cream... nice. Gotta try that one

Thanks

Paulmark · 09-22-2010, 08:21 PM

Looks very tasty..thanks for posting.

Old Smoke · 09-22-2010, 08:22 PM

Mike
That is similar to what we make around here in the oven.... So I guess it's up to me to try one on the drum soon.
Awesome looking loaf!

BobBrisket · 09-22-2010, 08:36 PM

I'd hit a slab off o dat! Nice.

Bob

Phubar · 09-23-2010, 04:51 AM

Nice log!

Phesant · 09-23-2010, 04:56 AM

Nice Mike, I could go for a slice on a sammie

& thanx for sharing your recipe....

MOS95B · 09-23-2010, 05:38 AM

Slice it!! SLICE IT!!!!
Looks great!!

Time permitting, I plan to do a meatloaf tomorrow...

Chef Jim · 09-23-2010, 09:45 AM

Wow that looks good. My last one was crap. gotta try this one.

BTW NO Ketchup!

chambersuac · 09-23-2010, 09:55 AM

Looks great from here!

igolf2 · 09-23-2010, 10:13 AM

Great looking loaf! I tried a smoked meatloaf recently and now it's the only kind the fam will eat - it's that good!

deguerre · 09-23-2010, 10:17 AM

Glad you're ok! Thought I was still in woodpile with that title.

THAT looks farkin fantastic. And moist and juicy too. Gonna hafta try the cream idea.

09-22-2010, 07:31 PM	#1
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	Boatnut's smoked meatloaf Thanks to all that posted previous meatloaf recipes. Really got me in the mood. I kinda did a "fusion" recipe from all the posts. turned out pretty durn good! Pic attached but when I flipped it outta the pan it fell over on it's top on the platter. when I flipped it back over, the glaze n chit was messed up but still good! Boatnut’s Loaf 2 lb. ground chuck 1lb sausage ( homemade breakfast works real good) ½ cup cream/half and half or milk. I like cream..mmmm..cream 2 eggs 1 cup bread crumbs (Italian worked good) 1 tsp salt 1 tsp black pepper 2 TB oregano 1 TB dried basil ½ cup shredded parmesan cheese 6 shakes of worcestshire sauce 1 sweet onion minced 1 green bell pepper minced 3-4 cloves garlic minced Saute onion and pepper in a little oil till onion gets a “golden” color. Add garlic and sauté another 30 seconds. Let cool Combine all ingredients in a mixing pan and mix thoroughly by hand. Put mixture in disposable aluminum pans that you have put small holes in bottom to let excess grease etc. drain away. Put on rack in smoker over water pan filled with water and that will catch the grease. Smoke at 275-300 till internal of 155. If you like a glaze on top or bacon, feel free to put bacon on top throughout cook but only glaze towards last half hour. I actually put glaze on and put loaf under broiler till bubbly. __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy Last edited by boatnut; 01-22-2012 at 10:47 PM..

09-22-2010, 07:57 PM	#2
chaddie Full Fledged Farker Join Date: 10-25-09 Location: Ridgefield WA	Looks mouth watering, infact my mouth is watering!!! __________________ *************** Good morning, Miss Ratched

09-22-2010, 08:07 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Mike it looks tasty! Thanks for sharing your recipe too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

09-22-2010, 08:11 PM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Cream... nice. Gotta try that one Thanks __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

09-22-2010, 08:21 PM	#5
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	Looks very tasty..thanks for posting. __________________ Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73

09-22-2010, 08:22 PM	#6
Old Smoke is one Smokin' Farker Join Date: 03-22-10 Location: Ukiah, California	Mike That is similar to what we make around here in the oven.... So I guess it's up to me to try one on the drum soon. Awesome looking loaf! __________________ [FONT=Comic Sans MS]Rick[/FONT] [FONT=Comic Sans MS]"Brown it's cookin', black it's done"....................Dad. [/FONT] [FONT=Comic Sans MS]Guess that is why he was truck driver, not a chef......:shocked:[/FONT]

09-22-2010, 08:36 PM	#7
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	I'd hit a slab off o dat! Nice. Bob __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

09-23-2010, 04:51 AM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice log! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

09-23-2010, 04:56 AM	#9
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	Nice Mike, I could go for a slice on a sammie & thanx for sharing your recipe.... __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

09-23-2010, 05:38 AM	#10
MOS95B is one Smokin' Farker Join Date: 05-05-09 Location: Robbinsdale, MN	Slice it!! SLICE IT!!!! Looks great!! Time permitting, I plan to do a meatloaf tomorrow... __________________ John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

09-23-2010, 09:45 AM	#11
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	Wow that looks good. My last one was crap. gotta try this one. BTW NO Ketchup! __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

09-23-2010, 09:55 AM	#12
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Looks great from here! __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

09-23-2010, 10:13 AM	#13
igolf2 is one Smokin' Farker Join Date: 12-14-08 Location: Huntsburg, Ohio	Great looking loaf! I tried a smoked meatloaf recently and now it's the only kind the fam will eat - it's that good! __________________ Big Block Propane Stok Quattro Grill Homemade piggy roaster / spit Turkey Fryer / Clam Steamer UDS Moink Certified!

09-23-2010, 10:17 AM	#14
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Glad you're ok! Thought I was still in woodpile with that title. THAT looks farkin fantastic. And moist and juicy too. Gonna hafta try the cream idea. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

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