Meat loaf / Ground Beef Fatty

[Smokin J's PIts]

I thinking of smoking one of these tomorrow, does anyone have any suggestions or recipes they would care to share?

 

[Ron_L]

I've done this with ground chicken, ground beef and a mix of both.

http://www.bbq-brethren.com/forum/showpost.php?p=2221240&postcount=16

 

[Bludawg]

This is my secret recipe
1 lb ea 80/20 chuck & pork
1 cup oats
1 cup Buttermilk
1 pkg lipton onion soup mix
1/4 cup ketchup or tomato based BBQ sauce
2 eggs
salt& pepper to taste
Bread Crumbs enough to bind

Soak the oats in the butter milk for 15 min
Add in everything but the bread crumbs and give it a good mix
Add enough bread crumbs so it is no longer sticky
form into a loaf place it on a baking rack and smoke it to 165
glaze the last 15 min with the same sauce that you put inside

 

[Big George's BBQ]

I believe there was a recent meatloaf thread with a lot of recipes blue that does sound interesting

 

[SmittyJonz]

http://www.bbq-brethren.com/forum/showthread.php?p=3484667

 

[dadsr4]

If you have a favorite indoor meatloaf recipe, start with that.

 

[16Adams]

Ground Beef Fatty ???

Jupiter aligned with Mars?? Wait I'm Pisces. Beef fatty just thru me out of the water. Carry on.

 

[mchar69]

I wrapped one in bacon once and it was terrible - that's all I remember.

 

[Smokin J's PIts]

If you have a favorite indoor meatloaf recipe, start with that.

As sad as it sounds I have never cooked a Meatloaf, and up until just here recently I hated them thanks to my moms Surprise Loaf which consisted of cleaning out the fridge and mixing in what ever veggies we had from leftovers. She thought it was "cute" that we called it surprise loaf cause you never know what you will find, we called it surprise loaf cause it was a surprise if me and my brother stayed to eat it.

 

[Smokin J's PIts]

I did it, loosely followed Bludawgs recipe, didn't have buttermilk, so I substituted regular milk, and used a 50/50 mix of ketchup/Sriracha sauce to mix inside, and a 50/50 mix of homemade Texas BBQ Sauce/Sriracha sauce for the glaze. The only problem I had was I glazed it at 160 thinking that since the temp was rising rather quickly it would be around 15 minutes for it to hit 165, wrong, it went from 160 to 185 in 15 minutes, it also split open and was very dry. Now I know that it was dry because I over cooked it and when it split open I am sure it lost a lot of moisture. I am defiantly going to try this one again, and I will keep a better eye on it towards the end.

 

[THoey1963]

Hey, they can't all be perfect. Better luck next time. Make sure you get some sourdough and cheddar for sandwiches the next day...

 

[Smokin J's PIts]

Hey, they can't all be perfect. Better luck next time. Make sure you get some sourdough and cheddar for sandwiches the next day...

That's what I did with it for dinner last night, sliced it pan fried it in butter, used a Kaiser roll and pepper jack