1st try at smoked meatloaf...

snowbound · 08-20-2013, 07:12 AM

After going through most of the "usual suspects" on my new smoker this summer as a fledgling "smoker guy" - salmon, chicken quarters, pork shoulder, brisket - I decided it was time to experiment with one of my absolute favorite foods in the world. A old-fashioned, all-American, granny would be proud... Meatloaf!!!*

I'm convinced that the dour-faced members of the "Yuck. I hate meatloaf." crowd were subjected to an inferior product during their formative years (Yup. I'm blamin' your Mama) and subsequently have never experienced true meatloaf bliss. Moist yet firm, a collage of flavors, the tender crust... Yes, it's truly a meat symphony for the palate!!! Ok, maybe I've strayed a bit or become a little excited, you get my point.**

Anyway, there's a place in town that serves a tasty smoked meatloaf - it's even been featured on "Diners, Drive-Ins & Dives". Great stuff, but it made me want to experience Chris's meatloaf recipe in a smoker. Hers starts out with a mixture of lean ground beef, spicy Italian sausage (cases removed), finely minced onions, minced Cremini mushrooms and a couple of peeled, seeded and diced Anaheim or Pasilla green chiles.

Then "everyone in the pool!" with fresh bread crumbs, fresh basil, grated parmigiano reggiano, a couple of eggs, a small can of tomato paste, garlic, oregano, a pinch of salt and a healthy grind of black pepper.*

After some serious "hand-to-hand combat" to properly mix all the ingredients, the meat-monster is transferred to a oiled pan (for obvious reasons, I prefer a disposable foil pan) and shaped into a proper loaf.*

Into the smoker, which has been pre-heated to 250 degrees. This is a higher temp than I've commonly used when smoking meats, but we are dealing with ground meats. All my resources pointed to 250, so who am I to argue with other's successes?*

Close the barn door and let the chips - I went with apple wood - fall where they may. I added wood chips every 30 minutes for the 1st 1 1/2 hours. At two hours I opened the smoker and QUICKLY basted the meatloaf with the pan juices with a turkey baster and then removed most all the drippings with the baster. Mushrooms generate a lot of liquid and we prefer a firmer, crustier meatloaf rather than stewing it in its own juices.*

Sam guarding the smoker. He knows that it means he'll be getting a bite or five. Chris spoils him...*

3 hours in the smoker and the internal temperature is at 160-165. Time for a grand entrance!!! A 15-20 minute rest and it's time to slice & serve.

The final plated product. Seriously, is there anything that spells COMFORT FOOD better than meatloaf, real mashed potatoes & gravy and home-grown green beans?*

All the effort was totally worth it as I heard those two words that every cook loves to hear...*

"Best Ever!!!"*

Snow

bluetang · 08-20-2013, 07:13 AM

Mighty fine eatin!

NeilH · 08-20-2013, 07:17 AM

Nice lookin' loaf.

code3rrt · 08-20-2013, 07:26 AM

Looks and sounds delicious!

KC

oifmarine2003 · 08-20-2013, 07:28 AM

Looks great! I haven't tried smoked meatloaf yet but it is definitely on my to do list.

ICDEDTURKES · 08-20-2013, 07:56 AM

You can take the same meatloaf you been eatin for years and put a lil smoke to it and it takes it up a couple notches... Looks good

Ruger410 · 08-20-2013, 08:07 AM

Oh man that's my favorite meal. Can't go wrong with meat and taters

Ron_L · 08-20-2013, 08:10 AM

We love meatloaf off of the smoker or grill! Yours looks great!

bulldogs34 · 08-20-2013, 08:29 AM

Is there any other combination that goes together as well as these 3 (meatloaf, mash potatoes, & green beans). I think when someone says they are having meatloaf; you can bet what the sides will be.

Good looking stuff. Will be making Saturday

aawa · 08-20-2013, 08:38 AM

That is the most terrible looking meatloaf I have seen. I need to taste test it to confirm my initial reaction to the pictures and then dispose of it.

Just kidding. That looks great and I want some!

Bonewagon · 08-20-2013, 10:37 AM

Looks delicious!

GMDGeek · 08-20-2013, 12:29 PM

Looks good! Meatloaf is one of those things I've been able to use as a go to for weekday smokage! :D I typically run 275 for about 2.5 hours. I have to go cook some now!

deepsouth · 08-20-2013, 12:32 PM

i love meatloaf. well done.

ICDEDTURKES · 08-20-2013, 01:18 PM

Quote:

Originally Posted by deepsouth

i love meatloaf. well done.

Never tried one medium rare

bbqwilly · 08-20-2013, 03:56 PM

Great job.

08-20-2013, 07:12 AM	#1
snowbound Found some matches. Join Date: 08-17-13 Location: Layton, Utah	1st try at smoked meatloaf... After going through most of the "usual suspects" on my new smoker this summer as a fledgling "smoker guy" - salmon, chicken quarters, pork shoulder, brisket - I decided it was time to experiment with one of my absolute favorite foods in the world. A old-fashioned, all-American, granny would be proud... Meatloaf!!!* I'm convinced that the dour-faced members of the "Yuck. I hate meatloaf." crowd were subjected to an inferior product during their formative years (Yup. I'm blamin' your Mama) and subsequently have never experienced true meatloaf bliss. Moist yet firm, a collage of flavors, the tender crust... Yes, it's truly a meat symphony for the palate!!! Ok, maybe I've strayed a bit or become a little excited, you get my point.** Anyway, there's a place in town that serves a tasty smoked meatloaf - it's even been featured on "Diners, Drive-Ins & Dives". Great stuff, but it made me want to experience Chris's meatloaf recipe in a smoker. Hers starts out with a mixture of lean ground beef, spicy Italian sausage (cases removed), finely minced onions, minced Cremini mushrooms and a couple of peeled, seeded and diced Anaheim or Pasilla green chiles. Then "everyone in the pool!" with fresh bread crumbs, fresh basil, grated parmigiano reggiano, a couple of eggs, a small can of tomato paste, garlic, oregano, a pinch of salt and a healthy grind of black pepper.* After some serious "hand-to-hand combat" to properly mix all the ingredients, the meat-monster is transferred to a oiled pan (for obvious reasons, I prefer a disposable foil pan) and shaped into a proper loaf.* Into the smoker, which has been pre-heated to 250 degrees. This is a higher temp than I've commonly used when smoking meats, but we are dealing with ground meats. All my resources pointed to 250, so who am I to argue with other's successes?* Close the barn door and let the chips - I went with apple wood - fall where they may. I added wood chips every 30 minutes for the 1st 1 1/2 hours. At two hours I opened the smoker and QUICKLY basted the meatloaf with the pan juices with a turkey baster and then removed most all the drippings with the baster. Mushrooms generate a lot of liquid and we prefer a firmer, crustier meatloaf rather than stewing it in its own juices.* Sam guarding the smoker. He knows that it means he'll be getting a bite or five. Chris spoils him...* 3 hours in the smoker and the internal temperature is at 160-165. Time for a grand entrance!!! A 15-20 minute rest and it's time to slice & serve. The final plated product. Seriously, is there anything that spells COMFORT FOOD better than meatloaf, real mashed potatoes & gravy and home-grown green beans?* All the effort was totally worth it as I heard those two words that every cook loves to hear...* "Best Ever!!!"* Snow

08-20-2013, 07:13 AM	#2
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Mighty fine eatin! __________________ 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!

08-20-2013, 07:26 AM	#4
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Looks and sounds delicious! KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

08-20-2013, 07:28 AM	#5
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	Looks great! I haven't tried smoked meatloaf yet but it is definitely on my to do list. __________________ Chris- Midwest BBQ Outreach

08-20-2013, 08:10 AM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	We love meatloaf off of the smoker or grill! Yours looks great! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

08-20-2013, 07:17 AM	#3
NeilH is one Smokin' Farker Join Date: 01-13-13 Location: Eastern NC	Nice lookin' loaf.

08-20-2013, 07:56 AM	#6
ICDEDTURKES Full Fledged Farker Join Date: 06-12-13 Location: Northern Michigan	You can take the same meatloaf you been eatin for years and put a lil smoke to it and it takes it up a couple notches... Looks good

08-20-2013, 08:07 AM	#7
Ruger410 Full Fledged Farker Join Date: 08-18-13 Location: Eastern shore,maryland	Oh man that's my favorite meal. Can't go wrong with meat and taters

08-20-2013, 08:29 AM	#9
bulldogs34 Is lookin for wood to cook with. Join Date: 07-12-12 Location: Wildwood, Ga	Is there any other combination that goes together as well as these 3 (meatloaf, mash potatoes, & green beans). I think when someone says they are having meatloaf; you can bet what the sides will be. Good looking stuff. Will be making Saturday

08-20-2013, 08:38 AM	#10
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	That is the most terrible looking meatloaf I have seen. I need to taste test it to confirm my initial reaction to the pictures and then dispose of it. Just kidding. That looks great and I want some! __________________ ~Ren~ Fat Kids Club Founding Member

08-20-2013, 10:37 AM	#11
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Looks delicious! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

08-20-2013, 12:29 PM	#12
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	Looks good! Meatloaf is one of those things I've been able to use as a go to for weekday smokage! :D I typically run 275 for about 2.5 hours. I have to go cook some now! __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]

08-20-2013, 12:32 PM	#13
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	i love meatloaf. well done. __________________ Out. Again.

08-20-2013, 03:56 PM	#15
bbqwilly Babbling Farker Join Date: 02-03-12 Location: Chickamauga, Ga	Great job.