Okie Sawbones
Banned
- Joined
- Sep 3, 2013
- Location
- Edgewood...
Here's the recipe if interested:
Smoked Meatloaf
6 ounces garlic-flavored croutons (or substitute crackers)
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme leaves
½ large onion, chopped
1 carrot, peeled and chopped
3 whole garlic cloves, chopped
½ red or green bell pepper
1 ¼ pounds ground chuck
1 pound ground pork
1 ½ teaspoons kosher salt
2 eggs
½ cup catsup
1 tablespoon ground cumin
1 dash Worcestershire sauce
1 dash hot pepper sauce
1 tablespoon honey
Heat smoker to 325 degrees. A mix of hickory and mesquite works well here.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme leaves. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Sauté the vegetable mixture until onion turns clear, and then add the vegetables to the large bowl along with the meat. Add the kosher salt and the eggs to the bowl and combine thoroughly.
Pack this mixture into an oiled 10" loaf pan to mold the shape of the meatloaf. Onto an oiled, cooking/cooling rack, turn the meatloaf out of the pan onto the center of the rack. Insert a temperature probe into the meatloaf. Cook to 155-160 degrees.
Combine catsup, cumin, Worcestershire, hot pepper sauce, and honey. Brush glaze onto the meatloaf after it has been cooking for one hour. Continue cooking to desired temperature.
