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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-20-2013, 08:12 AM   #1
Found some matches.
Join Date: 08-17-13
Location: Layton, Utah
Talking 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!!!"*

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Old 08-20-2013, 08:13 AM   #2
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

Mighty fine eatin!
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Old 08-20-2013, 08:17 AM   #3
is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC

Nice lookin' loaf.
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Old 08-20-2013, 08:26 AM   #4
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Join Date: 08-09-12
Location: Spokane Valley, Washington

Looks and sounds delicious!

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Old 08-20-2013, 08:28 AM   #5
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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.
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Old 08-20-2013, 08:56 AM   #6
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
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Old 08-20-2013, 09:07 AM   #7
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Join Date: 08-18-13
Location: Eastern shore,maryland

Oh man that's my favorite meal. Can't go wrong with meat and taters
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Old 08-20-2013, 09:10 AM   #8
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Join Date: 12-09-04
Location: Chicago 'Burbs

We love meatloaf off of the smoker or grill! Yours looks great!
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Old 08-20-2013, 09:29 AM   #9
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
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Old 08-20-2013, 09:38 AM   #10
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Join Date: 07-03-12
Location: Yorktown

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!
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Old 08-20-2013, 11:37 AM   #11
Babbling Farker

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Join Date: 06-12-09
Location: Ithaca, Michigan

Looks delicious!

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Old 08-20-2013, 01:29 PM   #12
is one Smokin' Farker

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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!
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Old 08-20-2013, 01:32 PM   #13
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS

i love meatloaf. well done.
Out for now.
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Old 08-20-2013, 02:18 PM   #14
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Join Date: 06-12-13
Location: Northern Michigan

Originally Posted by deepsouth View Post
i love meatloaf. well done.
Never tried one medium rare
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Old 08-20-2013, 04:56 PM   #15
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Join Date: 02-03-12
Location: Chickamauga, Ga

Great job.
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