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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 04-12-2006, 02:40 PM   #16
Kirk
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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
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Old 04-12-2006, 06:06 PM   #17
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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.
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Old 04-12-2006, 06:36 PM   #18
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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?
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Old 04-12-2006, 08:28 PM   #19
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Definetly go with the parchment paper direct on the grate (no pan.) Totally awsome smoke, and no grease!

Oh, what the parchment paper does, is keep the loaf from sticking to the grate.
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Old 04-12-2006, 10:17 PM   #20
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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
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Old 04-12-2006, 11:17 PM   #21
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Good thread Cracker.

This just became Roadmap material
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Old 04-12-2006, 11:50 PM   #22
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Quote:
Originally Posted by smokeypig
better yet go with beef, pork and sausage (as in fatty???).
This is the basis of teh family meatloaf made here.
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Old 04-13-2006, 12:03 AM   #23
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I smoke meatloaf in my WSM using something I found at Wally World. It looks like expanded metal (aluminum) and is round like a pizza pan or about 12X16 size. The diamonds are only about 1/4x1/2 inch and do not let the meat fall through but let the grease drain away and you get a nice smoke ring all the way around. I just form a loaf the best I can and flop it on the metal sheet with a cookie sheet or cutting board under it and then slide onto smoker rack like a pizza. They are acually sturdy enough that I have put them in the dishwasher and came out fine, but they are disposable. The only drawback is they are flimsy so you have to have something under it to move the loaf. I think they were like a buck or less. Company name is Oscarware. Disposable Grill Topper.

Here is a link to it I found, but I bought it at Wally World.

http://www.barbecue-store.com/images...rilltopper.jpg
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