First smoked meatloaf, WoW!

[savageford]

My wife had it all ready to go when I got home. I fired up the drum to 350 and let it roll. When it got to 165 I hit it with Sweet Baby Rays and OMG it was awesome!!

http://i530.photobucket.com/albums/dd345/savageford/bbq%20brethren/DSC_0560.jpg
http://i530.photobucket.com/albums/dd345/savageford/bbq%20brethren/DSC_0562.jpg

Thanks for looking

[HeSmellsLikeSmoke]

Man, it sure looks awesome. :thumb:

[HankB]

Looks good! Any leftovers? :hungry: :becky:

[savageford]

Looks good! Any leftovers? :hungry: :becky:

It was just my wife and I and we killed a good chunk of it! Lunch is going to be so much tastier for the next couple of days :thumb:

[popeye]

It was just my wife and I and we killed a good chunk of it! Lunch is going to be so much tastier for the next couple of days :thumb:

i will take the the oother chunk

[landarc]

Yep, that is some good stuff right there

[bbqwilly]

WOW is right. That looks amazing

[J-Rod]

Looks great from where I'm sittin! Smoked meatloaf is the best way to cook meatloaf IMO. Next time try it sliced up over mashed potatoes with an onion gravy made from some drippings. It's farkin awesome!

[savageford]

Looks great from where I'm sittin! Smoked meatloaf is the best way to cook meatloaf IMO. Next time try it sliced up over mashed potatoes with an onion gravy made from some drippings. It's farkin awesome!

That sounds awesome, one question though. I cooked it right on the grate do you think if I put a pan right under it on a second grate that the drippings would burn?

[HankB]

That sounds awesome, one question though. I cooked it right on the grate do you think if I put a pan right under it on a second grate that the drippings would burn?

One way to find out - try it! :thumb: Maybe two pans nested together would work better.

[bassmanatcs]

Looks awesome! I am definitely going to do one of those this weekend.

[Richard_]

I cook mine on a broiler pan on the Treager , makes a nice moist meatloaf , I won't do another one in the oven

[schlickenmeyer]

Was gonna do one the other day and didn't get to it, now I am inspired :)

[JohnHB]

Next time roll it into a sausage shape and call it a fattie. I love fatties!!!

[Phubar]

Nice!

[Al Czervik]

http://i530.photobucket.com/albums/dd345/savageford/bbq%20brethren/DSC_0560.jpg
http://i530.photobucket.com/albums/dd345/savageford/bbq%20brethren/DSC_0562.jpg

:hungry::hungry::hungry:

[Titch]

I'm with Mongo.
I want some, it looks tasty

[Clayfish]

Another vote for tasty here!

[loco_engr]

I'd gladly pay you next Tuesday, for a some of dat ML today!:-D

[schlickenmeyer]

Did one up tonight, as I had meat thawed for tacos. Whoo Doggy. :)

[savageford]

Did one up tonight, as I had meat thawed for tacos. Whoo Doggy. :)

Just Heavenly!

[Camp]

Looks YUMMY !...

[J-Rod]

That sounds awesome, one question though. I cooked it right on the grate do you think if I put a pan right under it on a second grate that the drippings would burn?

Here's how I usually do it- Form the loaf on a small cookie sheet, then into smoker for an hour or more until it firms up and renders out some of those tasty drippings. Then take a wide spatula and lift the loaf off cookie sheet and place directly on the grate to finish the cook and take the pan and drippings in to the kitchen for when you're ready to make your onion gravy. I suppose you could do it with a pan sitting on a rack below the loaf, and if you're worried about the drippings getting burned you could loosely line the pan with foil. My loaves are also stuffed(rolled) with spinach so they're even more difficult to handle when raw. I mainly start mine directly in a pan for ease since the loaf can be kind of tough to handle before it's cooked a little and firms up a bit. If you're concerned about the pan hindering smoke penetration don't worry, it doesn't.

Or you can use foil for the pan(as seen in idiotic photo taken while catering a party)
http://i941.photobucket.com/albums/ad258/motorman119/IMG_2616Small.jpg

Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy-
http://i941.photobucket.com/albums/ad258/motorman119/IMG_2518Small.jpg

Stay smokin'!

[bbqbull]

I love smoked meatloaf.
Yours looks excellent!

[jmoney7269]

nice! whats your address? i know there are some leftovers :hungry:

[rondini]

Sounds like we have another convert - no more oven! :thumb:

[loco_engr]

"Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy"

Care to share your recipe for the gravy?

Couldn't find it in the recipe section :sad:

[wnkt]

"Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy"

Care to share your recipe for the gravy?
....


and what about mustard mashed potatoes.....wazzat? :confused:

[LMAJ]

I'll take a slice or three of that please!!

[Shinka]

That looks wonderful. Really nice color you achieved.

[floydo]

don't mean to step on loco engr..............but just in case he doesn't see the inquiry,
there are recipes for mustard mashed on foodnetwork.com and simplefoodie.com

http://www.foodnetwork.com/recipes/tyler-florence/grainy-mustard-mashed-potatoes-recipe/index.html


http://www.simplefoodie.com/recipes/mustard_mashed_potatoes.htm

gotta try em.

[pitbossJB]

Naked Fatty Loaf! What's not to like?

[J-Rod]

"Served over mustard mashed Yukon Gold spuds and the onionionioonnnnne gravy"

Care to share your recipe for the gravy?

Couldn't find it in the recipe section :sad:

Honestly I kinda wung it with the onion gravy, but here's a similar one I actually had written down that I use for another dish. The mustard mash recipe is there too.


Onion gravy-

1 large yellow onion, halved and sliced(you can use less of the onion if desired)
meat drippings
1/2 cup chicken stock
few dashes worcestershire sauce
2 TBS flour
salt and pepper to taste

In a pan, add drippings and onions and cook until soft and carmelized. Add the stock and deglaze the pan scraping up any browned bits. Remove the onions to a bowl, keep warm. Add the worcestershire sauce to the pan and slowly add flour a little at a time, whisking to get a nice smooth sauce. Check seasoning and adjust if necessary. Add onions into sauce and stir.

Mustard mash-

4-5 good size potatoes, peeled and cut into pieces
3 TBS spicy brown mustard
4 TBS butter
1/4 cup buttermilk or cream

In a stockpot, bring about 6 quarts water(enough to cover potatoes)to a boil. Add potatoes and cook until tender. Once cooked, drain and mash using a potato ricer. To the mashed potatoes add butter, mustard, buttermilk or cream(as needed to make smooth)a pinch salt and mix well.


The mustard mash is Gordon Ramsay's recipe and it's great. He uses it with his bangers and mash dish.

Like I said I just kinda wung it with the gravy and adjusted things as needed, so feel free to play with quantities of the ingredients or add or omit things. That's the fun of cooking!

[savageford]

Honestly I kinda wung it with the onion gravy, but here's a similar one I actually had written down that I use for another dish. The mustard mash recipe is there too.


Onion gravy-

1 large yellow onion, halved and sliced(you can use less of the onion if desired)
meat drippings
1/2 cup chicken stock
few dashes worcestershire sauce
2 TBS flour
salt and pepper to taste

In a pan, add drippings and onions and cook until soft and carmelized. Add the stock and deglaze the pan scraping up any browned bits. Remove the onions to a bowl, keep warm. Add the worcestershire sauce to the pan and slowly add flour a little at a time, whisking to get a nice smooth sauce. Check seasoning and adjust if necessary. Add onions into sauce and stir.

Mustard mash-

4-5 good size potatoes, peeled and cut into pieces
3 TBS spicy brown mustard
4 TBS butter
1/4 cup buttermilk or cream

In a stockpot, bring about 6 quarts water(enough to cover potatoes)to a boil. Add potatoes and cook until tender. Once cooked, drain and mash using a potato ricer. To the mashed potatoes add butter, mustard, buttermilk or cream(as needed to make smooth)a pinch salt and mix well.


The mustard mash is Gordon Ramsay's recipe and it's great. He uses it with his bangers and mash dish.

Like I said I just kinda wung it with the gravy and adjusted things as needed, so feel free to play with quantities of the ingredients or add or omit things. That's the fun of cooking!



Looks awesome really appreciate you taking the time to post this, thank you

[J-Rod]

Anytime brutha!

[loco_engr]

Thanks J-Rod!
Appreciate the info.

[loco_engr]

Thanks floydo!

[Big George's BBQ]

That really looks Great