Meatloaf in the Snow

J

javahog2002

is one Smokin' Farker
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I was not going to let 8" of snow in Longmont stop me from cooking outside. I picked up a couple 1.25 lb pre seasoned meatloafs from the meat counter at King Soopers (aka Kroger). Poked a few holes in the bottom of the foil pans.

I moved the Black SS Performer out back and replaced it with the '95 Blue and '00 Burgundy SS Performers.
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I fired up the Blue Performer and filled the char baskets. Added a little foil pack of Weber hickory chips (found these in the 1995 Blue charcoal). Also used a foil pan between the char baskets to catch the drippings.

DSCN1137_zps587c0bde.jpg


I let the Weber run wide open since it was cold outside. About 1.5 - 2.0 hrs later, I pulled the cooked metaloafs. Temp was 180-190 which was higher than my target temp of 170. I did not want any blowing snow to mess up the Maverick 732.

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A nice smoke ring on top of the meatloaf.

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It had a good flavor which was not too smokey. I know from experience that it is very easy to oversmoke a meatloaf. :grin:
 
Man that looks great. All I can think about now is having a meat loaf sandwhich for lunch!
 
we started putting our meatloaf on the kettle recently, wow what a difference a little charcoal and smoke can make. excellent every time.
 
Yup...smoked meatloaf is SO much better than oven baked for sure!

Great job on those.

Next time....(if using the foil pans), punch holes in the bottom of the pans (to allow grease to drain), then after about 1/2 way through, remove from foil (by then, they'll hold their shape) to allow better smoke and browning on the sides and bottom.


OR....just make the loaf and place directly on grates (which is what I do). They won't end up as purty, but still.....
 
Plus 1 on Meatloaf

Pretty Meatloaf.
Like you I do several at a time.
I like to baste mine with Sweet Baby Rays cut with coffee,
for a slightly different flavor.

Everyone who smokes Meatloaf's falls in love with the taste
and goes Gah Gah over the smoke rings.

I figure if I'm going to do Ribs, Butts, Brisket's in my Offset,
I might as well finish filling up the smoker with Meatloaf's or Bologna.

I like these much better than 'Fatties' or 'Moinks'.
Something to do with being raised on Meatloaf and Bologna.
 
Last edited:
Now that you have the taste for smoked meatloaf, make some from scratch, and smoke them with no pans. The smoke hits them on every side.

I like a 50-50 mix of ground chuck and ground pork. A couple eggs, some bread crumbs, and your favorite herbs and spices -- golden. Let them set up in the fridge for a few hours to firm up.

It's also cheaper, but looking at your setup, I'm guessing money is not an issue. So, the reason to make your meatloafs from scratch is that it is a lot more fun, if you love to cook, and it tastes awesome.

No offense intended. I go the pre-made route from time-to-time when I cook. We don't always have time to go scratch. But, if you have some time, a scratch-made smoked meatloaf is farking awesome. It is one of my favorite comfort foods. That and some mashed potatoes can erase my worst day at work.

CD
 
Cool pics & meatloaf looks excellent. Keep that snow stuff for you & the neighbors.
 
I have come to the conclusion that the fatty is simply another version of a meatloaf. My wife thinks that my fatties are two dense and need lightening up such as adding breadcrumbs as in some meatloaves. If you had unpacked the meatloaves and rolled them in plastic wrap for a period I would image then cooked it would improve the flavour as 1) you can smoke all around and 2) Rub or dress all over!!
Has this any legs????
John
 
JohnHB said:
I have come to the conclusion that the fatty is simply another version of a meatloaf. My wife thinks that my fatties are two dense and need lightening up such as adding breadcrumbs as in some meatloaves. If you had unpacked the meatloaves and rolled them in plastic wrap for a period I would image then cooked it would improve the flavour as 1) you can smoke all around and 2) Rub or dress all over!!
Has this any legs????
John
Click to expand...

I won't/can't answer for all obviously, but IMO the "meatloaf" is basically ground beef..... A lot of folks add stuff to them, including me (breadcrumbs, eggs, cracker crumbs, panko, veggies, etc.) and go from that point (oven, smoker or BBQ) with the later 2 preferred for us...... IMO A Fatty is basically ground pork sausage, which is either smoked or BBQ'd alone, or is stuffed with good stuff you like (mushrooms, cooked bacon, ham, eggs, cheese, olives, onions, peppers, etc. but there are no rules in stuffing one, beside food safety) and sometimes bacon wrapped on then smoked or grilled to the correct temperature..... IMO, they are a blank canvas as long as proper cooking temps are followed.
 
Fishawn said:
I won't/can't answer for all obviously, but IMO the "meatloaf" is basically ground beef..... A lot of folks add stuff to them, including me (breadcrumbs, eggs, cracker crumbs, panko, veggies, etc.) and go from that point (oven, smoker or BBQ) with the later 2 preferred for us...... IMO A Fatty is basically ground pork sausage, which is either smoked or BBQ'd alone, or is stuffed with good stuff you like (mushrooms, cooked bacon, ham, eggs, cheese, olives, onions, peppers, etc. but there are no rules in stuffing one, beside food safety) and sometimes bacon wrapped on then smoked or grilled to the correct temperature..... IMO, they are a blank canvas as long as proper cooking temps are followed.
Click to expand...

You are expressing the situation far better than me. Whether you are using pork or beef or for that matter turkey chicken or rabbit you have a blank canvas. I believe my first attempt at cooking 3 fatties was just gathering experience. My wife has raised a legitimate issue that a fatty may be dense but meatloaves are better balanced. Let us move on and experiment. It is all fun!
John
 
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