Two Out of Three Ain't Bad?

bwram1 · 05-02-2017, 10:56 AM

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

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...

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

Thanks fer lookin'.

bwram1 · 05-02-2017, 11:54 AM

Hour and a half in...

SmittyJonz · 05-02-2017, 12:15 PM

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 · 05-02-2017, 12:23 PM

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 · 05-02-2017, 01:45 PM

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

bwram1 · 05-02-2017, 01:46 PM

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 >>>

!!!

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

bwram1 · 05-02-2017, 01:47 PM

Quote:

Originally Posted by BillN

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!

SmittyJonz · 05-02-2017, 01:49 PM

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........

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 · 05-02-2017, 01:52 PM

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 · 05-02-2017, 02:05 PM

Quote:

Originally Posted by SmittyJonz

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........

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 · 05-02-2017, 02:16 PM

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 · 05-02-2017, 02:49 PM

i could really go for a sandwich right now.

EdF · 05-02-2017, 03:02 PM

Yeah, these are tough temptations!

dadsr4 · 05-02-2017, 04:09 PM

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 · 05-02-2017, 04:12 PM

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

05-02-2017, 12:15 PM	#3
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	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........ __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

05-02-2017, 12:23 PM	#4
bwram1 is one Smokin' Farker Join Date: 09-14-13 Location: Hickory, NC	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. __________________ Brad Old Country Smokehouse; Pit Barrel Cooker; WSM 22; Weber OTG 22; [COLOR=Blue][COLOR=Black]36"[/COLOR][COLOR=Black] Blackstone griddle; [/COLOR][B]BLUE[/B][/COLOR] Thermoworks Smoke; [COLOR=Blue][B]BLUE [/B][/COLOR]Thermapen; [B]BLACK[/B] Thermopop[COLOR=Red].[/COLOR]

05-02-2017, 01:45 PM	#5
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Looks to me like it's going to be great. Now I'm thinking about a meatloaf sandwich. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

05-02-2017, 01:49 PM	#8
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	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........ 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. __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked............. Last edited by SmittyJonz; 05-02-2017 at 01:58 PM..

05-02-2017, 01:52 PM	#9
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	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. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

05-02-2017, 02:16 PM	#11
Big-Joe is One Chatty Farker Join Date: 03-30-16 Location: Arvada Co.	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

05-02-2017, 02:49 PM	#12
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	i could really go for a sandwich right now. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

05-02-2017, 03:02 PM	#13
EdF is One Chatty Farker Join Date: 01-25-17 Location: Atlantic Highlands, NJ	Yeah, these are tough temptations! __________________ Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers.

05-02-2017, 04:09 PM	#14
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	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. __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB

05-02-2017, 04:12 PM	#15
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	I've not had meatloaf in ages. Thanks for the inspiration, looks great!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/