So today turned out to be less windy than the weatherman had told me it was going to be so I decided to try a smoked meatloaf for supper. I wanted to give my AMNPS another go when I could keep an eye on it anyway. Started with a basic meatloaf recipe:
2lbs of 93% ground beef, 2 eggs, almost a whole sleeve of cheap store brand Ritz crackers, 2/3 cup of milk, 2 teaspoons of salt, 1/4 teaspoon of pepper, and one small onion which we didn't have so we substitued 1/3 cup of dried minced onion. I didn't take any prep pics...everyone knows how meatloaf is made. After the loaf was hand formed, it went onto a pie cooling rack over the top of a foil pan so there would be no mess in the MES. The top of the loaf got a quick shake of Weber Chicago Steak seasoning and into a 225 degree MES it went. I loaded my AMNPS with pecan and off we went. I waited about 45 minutes before inserting the probe so the loaf had some time to setup a bit.
At 2.5 hours in, the IT was at 130 so I basted on our simple but tasty meatloaf sauce topping consisting of 1/4 cup of brown sugar, 1/4 cup of ketchup, and 1 tablespoon of prepared mustard.
When three hours had elapsed, I removed my AMNPS from the smoker. It had not quite burned through one row so I don't know what the deal was with my earlier trouble this weekend on the pork butts. At this point, I raised the temp to 250. Half an hour later, I raised the temp yet again to 275. I was figuring 4 hours for this smoke but after 4 hours IT was still only at 150 and I had a hungry toddler not willing to wait it out so into a 350 degree oven it went for about 15-20 minutes to bring the IT to 165.
Out of the oven
Obligatory Bearview
And the meal...
This was in a word, HEAVENLY! The pecan imparted a nice smoke flavor that wasn't overbearing. Even at 93%, the meatloaf wasn't overly dry. I hate grease dripping from my meatloaf so this was perfect. I don't think we will ever do meatloaf in the oven ever again. Thanks for looking and happy smoking!
2lbs of 93% ground beef, 2 eggs, almost a whole sleeve of cheap store brand Ritz crackers, 2/3 cup of milk, 2 teaspoons of salt, 1/4 teaspoon of pepper, and one small onion which we didn't have so we substitued 1/3 cup of dried minced onion. I didn't take any prep pics...everyone knows how meatloaf is made. After the loaf was hand formed, it went onto a pie cooling rack over the top of a foil pan so there would be no mess in the MES. The top of the loaf got a quick shake of Weber Chicago Steak seasoning and into a 225 degree MES it went. I loaded my AMNPS with pecan and off we went. I waited about 45 minutes before inserting the probe so the loaf had some time to setup a bit.
At 2.5 hours in, the IT was at 130 so I basted on our simple but tasty meatloaf sauce topping consisting of 1/4 cup of brown sugar, 1/4 cup of ketchup, and 1 tablespoon of prepared mustard.
When three hours had elapsed, I removed my AMNPS from the smoker. It had not quite burned through one row so I don't know what the deal was with my earlier trouble this weekend on the pork butts. At this point, I raised the temp to 250. Half an hour later, I raised the temp yet again to 275. I was figuring 4 hours for this smoke but after 4 hours IT was still only at 150 and I had a hungry toddler not willing to wait it out so into a 350 degree oven it went for about 15-20 minutes to bring the IT to 165.
Out of the oven
Obligatory Bearview
And the meal...
This was in a word, HEAVENLY! The pecan imparted a nice smoke flavor that wasn't overbearing. Even at 93%, the meatloaf wasn't overly dry. I hate grease dripping from my meatloaf so this was perfect. I don't think we will ever do meatloaf in the oven ever again. Thanks for looking and happy smoking!
