A meatloaf kind of Saturday evening

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one eyed jack

Master of the Pit
Original poster
Oct 11, 2014
3,132
921
Coastal NC
Been thinking meatloaf for several months now as it's been way too long since I did the last one.

Decided on trying Jeff's beef and pork loaf recipe and followed it fairly closely.

http://www.smoking-meat.com/october-2-2014-smoked-beef-and-pork-meatloaf-muffins

I threw a nice size Jalapeno in with the rest of the vegies.

I used my 22 inch Weber kettle for this smoke and maintained an average of 235* for three hours.  Pulled at 160* internal and let her rest for 15 minutes before cutting.

This is without a doubt the best meatloaf I have ever put in my mouth and will try it again.  There may be room for improvement, after all. 

Jalapeno, celery, onion, carrot, and garlic.  (Love garlic.  Could have used more).


Saute'd veg-ables.


Where's the beef?


Egg binder.


Loaf ready to meet the smoker.


Kettle set up indirect.  Frog mat to spread the load.  (Keep the loaf from melting through the grate).


Into the smoke bath.


First peak.  IT is 150*


I mixed up a couple Tablespoons of Sweet Baby Rays and a couple of a rib glaze that I make up.  Mopped the loaf 4 times between 150* and 160*


I put the loaf in the drip pan, covered with alum foil and let her rest for 15 minutes before cutting.  Here she is on the chopping block.


Sliced.  No plate up pics cause I went into a feeding frenzy when I got these slices cut.  Passed out in a meatloaf stupor.

I will probably tweak this recipe a little bit.  Might try it again this weekend.  Really am carried away with this loaf.

Thanks for looki'n.

 
Tasty looking meatloaf, nice smoke! Think it's time for a loaf, Nope make that two loafs so there's leftover for meatloaf sandwees!

POINTS!
 
OEJ, Nice looking loaf, I will have to try that.
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Tasty looking meatloaf, nice smoke! Think it's time for a loaf, Nope make that two loafs so there's leftover for meatloaf sandwees!

POINTS!
Great idea on making two at a time.  I do have a bit of loaf leftover, but it will go pretty quickly.  It wouldn't have been that much more work to build two.

Thanks for looking and the point. 
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OEJ, Nice looking loaf, I will have to try that.
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Thanks Moon.  It is a good recipe.  Would have turned out a perfectly edible loaf followed to a "T".

Thanks for the point. 
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I don't like to let my meat loaf but that looks great!

Points as well!!!
Thanks for checking it out, and the point, WR. 
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  Having gotten it to this stage;  This meat won't get much rest. 
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That thing is beautiful, Nice Job

gary
 
You're very welcome, thank you for sharing that Q with all of us here!
 
That is the first sausage meat loaf I seen like it, Nice job I may try that without the onions. 
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That is the first sausage meat loaf I seen like it, Nice job I may try that without the onions. 
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Thank you Tropics.  I can recommend the recipe with or without the onions.  Min wound up just about 50 / 50 grnd beef and Sausage.It is the first time that I have added sausage to the loaf and I think that it helps a lot.  Very moist loaf and it bumps the flavor way up, to my mind.

Best luck with your loaf. 
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Outstanding!!!   Great smoke!
Thanks for checking it out Wes.  I smoked another loaf today just to make sure that the first one wasn't a "fluke".  I am comfortable recommending Jeff's recipe.  It's a good-un.
 
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