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Smokenator Meat Loaf

post #1 of 13
Thread Starter 

I smoked a rack of pork spare ribs earlier today, but soon after placing my spareribs into the cooler to rest, I saw that I still had plenty of burning coals left in the Smokenator 1000.  Because of this, and the fact that there was still plenty of beer left, I decided to go ahead and smoke my first meat loaf today, rather than tomorrow.  

Here is the recipe I used.  It's not entirely mine as I got most of it from the Weber's On the Grill ap for my iPhone.  I did tweak it a bit to my liking.

1 cup bread crumbs
1/4 cup milk
2 lbs ground chuck (80% lean)
1 egg, lightly beaten
2 Tbs Dijon mustard
1 Tbs Worcestershire sauce
1 Tbs minced garlic
1 Tbs onion powder
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp ground black pepper

In a medium bowl, combine the bread crumbs and milk, mix well, and let stand while combining the rest of the ingredients.

In a large bowl, combine all of the remaining ingredients, including the bread crumbs. With your hands, mix the ingredients thoroughly, but do not overwork.

Remove from bowl and place onto a sheet of aluminum foil.  Form into a loaf.



I placed a drip pan on top of the grate of my Weber 22 1/2" Gold Kettle grill.  I then placed a cooling rack on top of the drip pan.  Using the aluminum foil, I transported the loaf and easily rolled the loaf from the aluminum foil onto the cooling rack.  I stoked the coals, added some apple chips and watched the smoke form as I popped the top off another beer.



I then came back onto the forum board and found the following post:

I jumped up and rushed to the fridge to see if I had any bacon, and lo and behold I did!!!  I quickly placed bacon on top of the loaf, rolled it over on to a cookie sheet, placed bacon on the bottom of the loaf and then rolled it back onto the rack.  I didn't have time to weave the bacon like Scarbelly did (as shown in the above post), so instead I chose to use toothpicks to help hold the bacon onto the loaf.  



I then threw on some more apple chips, filled the Smokenator with water and closed the lid to continue cooking.


My temp was a steady 240 degrees on the grate until the loaf temp was 165, which was just over 2 hours.  I removed the meat loaf and let rest for 20 minutes before cutting a piece off to taste.  I am lovin' it!  It was so good.  Smoke penetration occurred through the bacon, yet it was not too smokey flavored.








post #2 of 13

that looks good, Smoked meatloaf is one of my fav thing to do and eat

post #3 of 13

Looks excellent!!

post #4 of 13

Looks Great...try some smoked burgers's hard to believe hamburger can taste so good!!! Thanks for the views.drool.gif

post #5 of 13

Nice job Jim,

Great looking loaf; Some of the best smokes are the ones that just "happen"!

Thanks for the Qview  beercheer.gif

post #6 of 13

Great looking meatloaf!   thumb1.gif

post #7 of 13

Looks Great...

post #8 of 13

Looks yummy thanks for the Qview


post #9 of 13

Looks good! drool.gif

post #10 of 13

Great job on the meatloaf.  Glad ya liked the bacon too. I love meatloaf and still make them just like that.

post #11 of 13
Thread Starter 

Update:  I just sliced off about an inch piece, microwaved it for 1 minute to take the chill off, cut that piece in half and placed it on hamburger bun, topped one off with ketchup and one with BBQ sauce.  Both were excellent, but I preferred the one with Ketchup better as there was already enough smokeyness in the meat loaf.  Not too smokey, just right.  I am definitely making this again. 

post #12 of 13

Looks so good!!!!!! adding this to my list!!

post #13 of 13
Great job!
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