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: http://www.smokingmeatforums.com/forum/thread/101108/meatloaf
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.