Smoked meatloaf -Public Service Announcement

[robertm]

I know this has been discussed a 100 times so this thread should be considered a public service announcement.

Public Service Announcement: If you haven't done a smoked meatloaf - DO IT!

I used Kosmo's recipe just changed up the rub and the BBQ sauce.

Wife wasn't overly enthused when I told her I was making meatloaf for our Saturday night shelter in place date. She changed her tune once she tried though! Hard to explain just how dam tasty this was. Highly recommend.

 

[creek bottom]

Yum!

 

[Stingerhook]

Heck yeah.

 

[TC Smoke & Que]

Ok, You had me at Smoked Meatloaf!
Oh what I could do to that!!

 

[pjtexas1]

Great advice! I would add a fatty and Spam.

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[robertm]

Great advice! I would add a fatty and Spam.

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You comment is so obvious I can't believe I didn't do it. Have this huge smoker now and all I did was a meatloaf. I need to start throwing other nibbles and snacks on since I've got the real estate now. Thanks for the tip!

 

[kevrol]

Can you share the recipe you used?

 

[robertm]

No problem. Here's Kosmos recipe:

2lbs 80/20 Ground Beef
1lb Hot Breakfast Sausage
½ lb Fried Bacon (Cut In Little Pcs)
3 Eggs
1 Large Sautéed Yellow Onion
2 Cups Bread Crumbs
½ Cup Maple Brown Sugar
½ Cup Kosmo’s Q Comp BBQ Sauce
¼ Cup Ketchup
3 Tbsp. Dirty Bird HOT
3 Tbsp. Yellow Mustard
2 Tbsp. Worcheshire Sauce

Cut up bacon into 1/8 pcs and fry, set aside to cool.
Cut and Saute Onion in small pcs.
Dump Ground Beef into a large bowl.
Add Sausage and bacon w/ grease.
Dump in everything else and mix by hand making sure not to over mix.
Place into a loaf pan lined with saran wrap and put it into the FREEZER overnight.
Remove from the FREEZER and remove from the loaf pan and place onto a wire mesh rack.
Rub with a light coat of mustard and rub with Kosmo’s Q Dirty Bird Hot.
Cook at 275° to 300° using pecan wood or adding a pecan chunk to your charcoal basket.
Cook to 165° and remove and chow down.


I followed the recipe exactly with these changes:
1/3 onion cooked in bacon grease
panko bread crumbs
Zero to hero rub (use whatever you like)
KC masterpiece in mix
Sweet baby rays on top when pulled off (recommend topping with a little sauce)
Post oak

I would also mix all the wet ingredients first then add to the meat and combine. That way all wet flavors are more equally combined. I pulled from freezer and let is sit out about 45 minutes before throwing on smoker.

If you look on youtube you can find his video as well. Feels like one of those recipes that's hard to mess up. Ended up taking about 2 hrs to cook on offset at 275.

 

[ModelMaker]

Nice recipe!
Ed