A meatloaf kind of Saturday evening

[one eyed jack]

 
Oh man that sure do look good.

Thanks for checking it out and commenting Nepas.  It's a good recipe.  To prove it to myself I made another one this past weekend.  I do think that when I make it again I will use regular as opposed to hot sausage.

DSC03190_zpsh55yt3v3.jpg

• one eyed jack
• Mar 10, 2015

 

[gary s]

Looks pretty tasty

Gary

 

[davefincher]

That's a good looking meat loaf! My wife does a great meatloaf in the oven, I think next time I may have to try and talk her into letting me cook it in the smoker.

 

[one eyed jack]

 
Looks pretty tasty

Gary

Thanks Gary.  Round two was at least as good as the first one.

 

[one eyed jack]

That's a good looking meat loaf! My wife does a great meatloaf in the oven, I think next time I may have to try and talk her into letting me cook it in the smoker.

Thanks Dave.  If it was me, I would resort to bribery if I had to to convince my wife if I needed to.  As far as I am concerned any great meatloaf is made better by smoking.

 

[one eyed jack]

I am surprised and honored to see this thread has made it to the scrolling banner on the home page.

Figured I'd have to be here for years before that happened.

 

[davefincher]

hey, it deserved to be up there!

 
I am surprised and honored to see this thread has made it to the scrolling banner on the home page.

Figured I'd have to be here for years before that happened.

hey, it deserved to be up there!!

 

[one eyed jack]

 
hey, it deserved to be up there!

hey, it deserved to be up there!!

Thanks Dave.

 

[kybourbon]

I been thinking about meat loaf for weeks now. I had some at a restaurant last weekend but just didn't do it for me. Thanks for the recipe. That looks GREAT!

 

[one eyed jack]

Thanks for the comment KY-B.  ( And thanks again to Jeff for the recipe).  You should give the recipe a try.  I think that you'll like it.

 

[jmaiorana]

Looks great. How many pounds? Just got my smoker and starting from scratch.

 

[one eyed jack]

Looks great. How many pounds? Just got my smoker and starting from scratch.

Welcome to the site Jmaiorana.  The meatloaf in the original post was made following Jeff's recipe which calls for 1.5 pounds ground chuck and 3/4 pound hot ground sausage.  ( I used Jimmy Dean).

I used a two probe thermometer throughout the smoke.  One probe for smoking chamber temp.  One probe for checking internal temp of the meatloaf.

Best luck with your new smoker.

 

[bbquy]

Great looking meatloaf man! That glaze came out awesome too!

 

[robbie]

I did this tonight .  Did not have male so used pecan in our Bradley Smoker

Changed the meat up too..  Moose Burger..

It is wonderful

Thanksfor the recipe

Robbie

 

[one eyed jack]

 
Great looking meatloaf man! That glaze came out awesome too!

Thanks for checking it out, and your comment bbguy.  I can recommend the recipe without reservation.  The glaze is good enough that I wind up wishing there was more of it throughout the loaf.

 

[one eyed jack]

 
I did this tonight .  Did not have male so used pecan in our Bradley Smoker

Changed the meat up too..  Moose Burger..

It is wonderful

Thanksfor the recipe

Robbie

Welcome to the site Robbie.  Great to hear that you gave the recipe a try.  I am sold on it.  Wish that I had some Moose to try in the recipe.  I'd sure give it a go.  Is Moose very lean, or does it have a bit of fat in it?

Got any pictures of your loaf?

Got to give Jeff all the credit for the recipe.  I followed it pretty closely.

 

[jmaiorana]

Thanks, Jack. I'm looking forward to it!

 

[bbquy]

 
Thanks for checking it out, and your comment bbguy.  I can recommend the recipe without reservation.  The glaze is good enough that I wind up wishing there was more of it throughout the loaf.

One eyed Jack would you be willing to share your glaze recipe or is the Jeff's sauce recipe?

 

[one eyed jack]

 
One eyed Jack would you be willing to share your glaze recipe or is the Jeff's sauce recipe?

I found this recipe on another,  (very good), smoking discussion page.  I have used it a good number of times on ribs and like it as a rib glaze,  (Which is what it was developed for).

For the meatloaf I decided to thicken it a bit for a heavier coating and so I mixed several Tablespoons of the rib glaze with several Tablespoons of Sweet Baby Rays BBQ sauce.  I brushed it on the meatloaf 3 or 4 times during the last 10 to 15 degrees,  (Internal temp of the loaf),  of smoking.

Here is the Rib Glaze recipe.  This sauce stores very well in the refrigerator.

Roxy's Rib Glaze

1/3 Cup Honey
1/4 Cup BBQ Sauce
1/4 Cup Apple Juice
1/8 Cup Cider Vinegar
1/8 Cup Bourbon

Combine ingredients and whisk together well.  Paint on ribs every 10 to 15 minutes during the last hour of smoking for a nice shiny glaze.

 

[bbquy]

Thank you, thank you, thank you!!!  Can't wait to try it!