Looking to do a meatloaf

Discussion in 'Beef' started by lee forst, May 31, 2008.

  1. Hi folks. I have yet to try doing a meatloaf on the smoker and I'm looking for advice? Anyone care to share his or her favorite recipe. I have seen where people do them stuffed and unstuffed. I want to make sure I just don't end up with a blob of ground meat that is mushy. Thanks for any help.
     
  2. richtee

    richtee Smoking Guru OTBS Member

    One tip for a firmer loaf is don't make it too "thick". EG..make it look like a brisket instead of a bread loaf. And watch the amount of breadcrumbs, if ya use them.
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

  4. richtee

    richtee Smoking Guru OTBS Member

    MAn I remember that thread... Nice loaf Meowy!
     
  5. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Smoked meat loaf is the best...
    I just use Lipton Onion soup mix with some egg, bread crumbs and either ketchup or BBQ sauce and some real onion. I sometimes cover the loaf with bacon for added flavor and to keep super moist. I love Left over meat loaf ground up and tossed in tomato sauce is great on pasta.
    here's a link to a meat loaf I did
    http://www.smokingmeatforums.com/for...ight=seaham358
     
  6. cman95

    cman95 Master of the Pit SMF Premier Member

    To kick it up a bit add a jar of picante sauce to mix. You may want to cut your other liquids back a little.
     
  7. justsmoke2

    justsmoke2 Smoking Fanatic

    For meat loaf I change it up all the time. I started with my normal stand by and have now tried something different everytime. Never had a bad meat loaf in 3 years of doing them.
    Usually I grease a loaf pan and put the meat loaf in the pan, put parchment paper down on my rack, then place the loaf pan upside down and let meat fall onto the paper. Get more bark or crispy outside. put holes in the paper to help let the fat drain off. I also do not sauce until 15 minutes after it has reached temp. I also do my meat balls the same way. I use an ice cream scoop so all my meat balls are a uniform size. when ya make 10 lbs of them you will love the ice cream scooper. I smoke them at 300 to 350 degrees.
     
  8. geek with fire

    geek with fire Master of the Pit OTBS Member

    About any ML recipe will work on the smoker. My only suggestion is to back off the smoke the first time you do it. Ground beef sucks in smoke, I think, more so than even chicken. You can over smoke it really fast.
     
  9. Thanks for the replies guys.[​IMG]

    I think you have given me some good info. I will post q-views tomorrow afterwards.
     
  10. oldgrandman

    oldgrandman Fire Starter

    Good thread, saved me some search work. And thanks there Meowey for the link, Thats a pretty close recipe to what I am looking for in a loaf to smoke. Next on my smokin' to do list!
     
  11. Well, even after a smoker failure, here is the end product. The loaf turned out just fine (good moisture). Hardly any smoke, but what can you expect from a grill. When I have a bit more time, I will post my recipe for the meatloaf. It is actually one my wife makes. The sauce is killer!
    [​IMG]
     
  12. I agree, any meatloaf recipe will work on smoker, I've tried several. If you can bake it in an oven, then you can smoke it. And they've all been good. Especially if it's wrapped in bacon. Makes killer sandwiches for the rest of the week.
     

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