OMG IT"S GOOD!!! Smoked meatloaf w/Qview

Discussion in 'Beef' started by radio, Aug 20, 2013.

  1. radio

    radio Smoking Fanatic

    Decided i waited long enough to try smoking a meatloaf, so had the smoker up to temp by 11:00 and in she went.  Just made a loose pan out of foil and punched some holes in it so the fat would drain into a catch pan in the bottom of the CC.

    Pulled it at 170° IT and immediately had to sample it.  It was five kinds of awesome!

    1st pic ready to go in the smoker

    Second pic when it came out

    Don't know why I struggled so long with a cheapo box smoker!

  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Looks good!

    So, what kind of smoker you using now?

  3. That looks great. I too tried meatloaf this past weekend. It was more than I thought it could be. Keep it up.
  4. radio

    radio Smoking Fanatic

    A New Braunfels SFB I picked up off of Craig's list for $60 and stripped down, repainted and made new wood for the shelf.  Pic of it is my Avatar
  5. Looks really good man! Nice job  [​IMG]
  6. webowabo

    webowabo Master of the Pit SMF Premier Member

    Looks great! I still have yet to smoke a loaf... might give it a whirl this weekend :) Thanks for the reminder :)

  7. bobank03

    bobank03 Smoking Fanatic

    I made one three weeks ago. Came out better than I imagined. I froze up some for my work lunches and boy is that good stuff! 
  8. thoseguys26

    thoseguys26 Master of the Pit

    I haven't smoked meatloaf yet but it sounds like the right thing to do. Tell us about your recipe.

    Looks tasty! nice pics!
  9. radio

    radio Smoking Fanatic

    Thanks.  I was very pleased with the first attempt and doubt I would change anything the next time.  Just a basic, old fashioned meatloaf, but here goes.

    I didn't measure anything, so will guesstimate the amounts

    About 3 pounds of Moomeat (Hamburger)

    One large yeller onion, coarsely chopped

    3 eggs minus the hard wrapper.  I don't like the crunchies:)

    appx 1 1/2 cups quick oats but bread crumbs or crackers will work

    1 Tbsp Kosher salt  I might increase to 1 1/2 tbsp next time.  I needed to salt it a bit when eating, but I'm a saltaholoic

    1/2 Tbsp black pepper

    1 1/2 Tbsp Garlic powder

    BBQ sauce drizzled on top before cooking.  use ketchup if you prefer

    Mix everything up with yer paws, shape into a loaf and place on doubled foil and form a sort of pan, but don't cover the loaf.  I put a catch pan under the grates and punched a few holes in the foil so the fat could drain.  Stuck in the probe from my cheapie wally world thermometer and cooked to 170° IT in a 325° smoker.  Took roughly 3 1/2 hours.  It came out moist and with just enough smoke flavor to make it yummy!   Much, much, much better than meatloaf in an oven!

    Word of caution here.  It will cook out a lot of fat, so have a pan under the grate to catch it or you will have a big mess.  If it doesn't drain away as it is cooking, the meatloaf will be greasy where it sits in the fat.  I made the foil around it kind of boat shaped so the fat wouldn't run off the edges and then poked holes in the foil around the edges of the meatloaf to drain the fat into the catch pan
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great. I don't use foil under the meat loaf when grilling or smoking. I put it right on the grate.

  11. ron eb

    ron eb Meat Mopper

    OK, that's it. I'm doing meatloaf!
  12. Love me some good meatloaf .... Maybe the the best thing our great grandparents handed down to us ..... Now if I could only figure how to smoke some tuna casserole !!!
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Put the tuna casserole into a foil pan and into the smoker, it is really good! If that's not smokey enough you can cold smoke the tuna first.
  14. allen

    allen Smoking Fanatic

    I used 2-lbs of 80/20 hamburger and 1 package of regular Taco seasoning, mixed it up good and It turned out real good.

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