Two Out of Three Ain't Bad?

bwram1 · May 2, 2017

So who loves a good meatloaf? And listening to Meatloaf while smoking one? :heh:

I am a bit embarrassed to say that I have never made a meatloaf myself, smoked or otherwise. Deanna makes a fine meatloaf so I never even thought of doing it myself...'til today.

Made a kinda sweet glaze...not pictured was the brown sugar that went into it.
May have gone a bit heavy on glazing...:becky:

On the WSM at 275...waiting for it to hit 165 IT.

Thanks fer lookin'.

bwram1 · May 2, 2017

Hour and a half in...

SmittyJonz · May 2, 2017

I LOVE Smoked Meatloaf.! I do a 50/50 Ketchup n A1 glaze. I don't put it on till last 20 minutes. I forgot to glaze it at the N TX. Bash........

bwram1 · May 2, 2017

My glaze was around a cup of ketchup, half to 2/3 cup of brown sugar, maybe half a cup of Jack Daniels, and a couple of tablespoons each of steak rub and red pepper flakes.
In hindsight, I probably should have put half the glaze on up front and saved half for later in the cook...rather than all on from the get go.

BillN · May 2, 2017

Looks to me like it's going to be great. Now I'm thinking about a meatloaf sandwich.

bwram1 · May 2, 2017

OK...learned a few lessons here...

1) Seal the upper and lower better so 90% of the cheese doesn't ooze out.

2) Use half the glaze at the onset and the other half near the end of the cook.

3) Back off or eliminate the red pepper flakes so the wife doesn't go all >>> :mad2: !!! :heh:

On a side note, the cheap lil iChef probe I got for 8 bucks on clearance is reading pretty close to my Thermapen.

bwram1 · May 2, 2017

BillN said:
Looks to me like it's going to be great. Now I'm thinking about a meatloaf sandwich.

I'm having a meatloaf sammich on homemade sourdough for dinner tonight! :mrgreen:

SmittyJonz · May 2, 2017

3 lbs ground chuck, 1 lb Smoked Sausage chopped (usually Earl Campbells), chopped onion, chopped bell peppers, 4 eggs, 4 slices of white bread, A1, a bunch of Cavendars Greek Seasoning, 1 pkg. of shredded cheese ( I get a multi cheese blend). I don't measure anything - just what looks good. On the Cavendars I'll dump some in, mix it all up and smell it, if can't smell Cavendars I do some more , mix it , till I can easily smell the Cavendars in it........ :loco: Glaze is 50/50 Ketchup/A1. Smoke it till it hits 165-170* on foil just a little bigger than the loaf so grease drains.

BillN · May 2, 2017

I have had pretty good luck mixing shredded cheese into my meat mix, seems like I loose less. Also I pull at about 160. I'll be thinking about the sandwich tonight.

bwram1 · May 2, 2017

SmittyJonz said:
3 lbs ground chuck, 1 lb Smoked Sausage chopped (usually Earl Campbells), chopped onion, chopped bell peppers, 4 eggs, 4 slices of white bread, A1, a bunch of Cavendars Greek Seasoning, 1 pkg. of shredded cheese ( I get a multi cheese blend). I don't measure anything - just what looks good. On the Cavendars I'll dump some in, mix it all up and smell it, if can't smell Cavendars I do some more , mix it , till I can easily smell the Cavendars in it........ :loco: Glaze is 50/50 Ketchup/A1. Smoke it till it hits 165-170* on foil just a little bigger than the loaf so grease drains.

Looks awesome...I definitely need more onion in mine...and need to dice it versus grating like I did...also, I did mine on a non-stick slotted grill pan, so the grease drained just fine.

Big-Joe · May 2, 2017

All looks great to me guys. We use 1lb venison 1lb ground beef and 1lb chorizo or italian sausage. One onion, 3-4 diced jalapenos pkg saltines some bbq rub usually bull sh*t or something similar. cook it on the kettle to 160 and baste with chipotle and sweet bay rays bbq sauce the last fifteen minutes. I'm gonna have to try that smoked sausage idea though smitty, looks great

pjtexas1 · May 2, 2017

i could really go for a sandwich right now.

EdF · May 2, 2017

Yeah, these are tough temptations!

dadsr4 · May 2, 2017

About all I can add to this is that I've found that any sauce is not needed when cooking meatloaf on my kettle, because it doesn't dry out like it tends to in the oven. It's been years since I put catsup or anything else on a meatloaf since I stopped cooking it in the oven.

cowgirl · May 2, 2017

I've not had meatloaf in ages. Thanks for the inspiration, looks great!!

bwram1 · May 2, 2017

dadsr4 said:
About all I can add to this is that I've found that any sauce is not needed when cooking meatloaf on my kettle, because it doesn't dry out like it tends to in the oven. It's been years since I put catsup or anything else on a meatloaf since I stopped cooking it in the oven.

I don't add the glaze because of drying out...I add it cuz I like that extra bit of flavor. :-D

dadsr4 · May 2, 2017

bwram1 said:
I don't add the glaze because of drying out...I add it cuz I like that extra bit of flavor. :-D

You have proven yourself as a wise man. For me, that's the only reason to add it.
I haven't put BBQ sauce on much of anything since my daughter left home over a decade ago. Her wanting to "Paint the chicken" as a young girl was the only reason I did so. Every now and then, I still do so in her honor.
In the end, flavor is the overriding reason we BBQ, rather than microwave something.

Nuco59 · May 2, 2017

I "eyeball" ingredients too. Last one I made was 2# chuck, onion, seeded/deveined jalapeno, green pepper, celery, wooster, Panko, half n half, 2 eggs, bbq rub, salt, pepper. Sauteed diced veggies, let them cool. Added all the ingredients- combined - did not work it too much. formed a loaf on a small pc of parchment paper. Let it sit in the fridge while my cooker came up to temp. Smoked it on my mini at 290ish until it hit 145... glazed it with Sweet Baby Rays Honey Chipotle. Pulled it at 165. Was pretty good.

Two Out of Three Ain't Bad?

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