HarleyDiva
Knows what a fatty is.
- Joined
- Dec 1, 2013
- Location
- MI
I have to admit, I never really thought about smoked meatloaf until I read about it here. So...last night, I threw together and meatloaf and got the Primo Kamado going at 300 degrees. My roommate thought I was nuts, as we were having a snowstorm, and it was 15 degrees, with 0 degrees wind chill. Kamado performed like a champ, and stayed between 300 and 350. I did have to keep going out and wiping the snow and ice off the Maverick...
Just threw together the meatloaf with 1# ground sirloin, 1# ground pork, handful of panko bread crumbs, 1 egg, 1/2 chopped onion, 1/2 chopped red bell pepper, some grated cheddar, A1 sauce, Montreal steak seasoning, and some mayonnaise. Glaze was Bone Suckin' BBQ sauce. Smoked with cherry chips, and 1 piece hickory, meatloaf in a foil pan.
I was totally blown away by how good it was! Totally moist, great flavor, wonderful smoke flavor. I don't think I will ever do meatloaf in the oven again!
Right off the grill:
After resting 15 minutes:
Just threw together the meatloaf with 1# ground sirloin, 1# ground pork, handful of panko bread crumbs, 1 egg, 1/2 chopped onion, 1/2 chopped red bell pepper, some grated cheddar, A1 sauce, Montreal steak seasoning, and some mayonnaise. Glaze was Bone Suckin' BBQ sauce. Smoked with cherry chips, and 1 piece hickory, meatloaf in a foil pan.
I was totally blown away by how good it was! Totally moist, great flavor, wonderful smoke flavor. I don't think I will ever do meatloaf in the oven again!
Right off the grill:
After resting 15 minutes: