Overdue for a Meatloaf...

[THoey1963]

Maybe that's it Dads... The first meatloaf I smoked was perfect. Unfortunately, I can't remember the meat I used.

Edit: it was perfectly juicy and not at all dense. The spices and flavors were a little off. I guess this is why some of you keep logs...

 

[Happy Hapgood]

Ok, as I mentioned, this was a little dense and a little dry. Not too much of either, but just noticeable. So, what are your suggestions to resolve that? I tried not to over work it, bug I wanted to get the binder mixed with the meat. Maybe a little milk or some kind of liquid?

I read from one of the Weber sites to be careful when you check for doneness with smoked meatloaf. If heat is applied from bottom, probe the top 1/3rd for doneness. Stay away from hitting an internal cheese pocket etc.

Just my .02. Yours looks Great!

 

[cheez59]

Dinner is served...

I'll have a plate of that please sir.

 

[Garyclaw]

Great venture with the loaf of meats! Love the flavored crouton idea.

 

[Chef Mike in Canada]

My first post, and it's for an awesome looking smoked meatloaf!! Looks fab, too bad my red-meat loving wife doesn't like meatloaf...

 

[landarc]

Nice loafing!

 

[THoey1963]

Thanks Toast. I am not thinking I was too deep, but you never know.

Welcome Chef Mike!

 

[bbqwilly]

Only one word can describe that.

DAMN!!!:clap:

 

[Bob in St. Louis]

I've never done a ML, but yea.... this is amazing!

 

[THoey1963]

Bob, once you have a smoked meatloaf, you won't want it from the oven again...

 

[Okie Sawbones]

Ok, as I mentioned, this was a little dense and a little dry. Not too much of either, but just noticeable. So, what are your suggestions to resolve that? I tried not to over work it, bug I wanted to get the binder mixed with the meat. Maybe a little milk or some kind of liquid?

I quickly perused Brown's recipe. I'd add another egg, 1/2 cup of buttermilk, and 4 Tbs. of oat or rice flour.

 

[PatioDaddio]

Ok, as I mentioned, this was a little dense and a little dry. Not too much of either, but just noticeable. So, what are your suggestions to resolve that? I tried not to over work it, bug I wanted to get the binder mixed with the meat. Maybe a little milk or some kind of liquid?

Looks good! As for the moisture, you might try using liquid seasonings. I use a 10-oz can of condensed French onion soup and Worcestershire sauce in mine. It's basically a two-fer, as you get moisture, salt and other seasonings.

Just a thought,
John

 

[KevinJ]

Looks good Terry, like others have said I think I'm going to have to put that on the todo list.

 

[LYU370]

Whether you make that recipe, or a different recipe. You NEED to make a smoked meatloaf. You'll never want one out of the oven again.

 

[THoey1963]

I quickly perused Brown's recipe. I'd add another egg, 1/2 cup of buttermilk, and 4 Tbs. of oat or rice flour.

I did add an extra egg. I think next change will be fattier meat to start with. Maybe a little buttermilk...

 

[Chef Mike in Canada]

Panade?

When I was in cooking school we made a milk/bread blend called a "panade.", when mixed properly into the ground meats, (mostly beef and veal), the panade coats the proteins and sets it a bit like gelatin. Not only does it give you a better texture, it also holds moisture better.

I've subbed out beef stock for milk and it works fine too, start with 5 slices of sandwich bread to 2 cups liquid, but be let it soak an hour or more, the longer it blooms the better the finished texture, and don't over work it, that also makes it tough.

 

[THoey1963]

Thanks Mike. I'll give it a try with the fattier meat. A little milk with the bread crumbs.