Smoked Meatloaf with PICTURES!!!

handcannon32x

Smoke Blower

Original poster

Jan 3, 2012

80

12

Jacksonville, Iowa

• Jun 9, 2012

• #1

This is my third or fourth smoked meatloaf and I will say this is the best one yet.  Three  pounds of ground beef and some other stuff.  Got the pictures to show what was in it.  Enjoy cause I sure did.

 

Last edited by a moderator: Jun 11, 2012

pops6927

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jul 23, 2008

7,245

1,219

Fort Worth, Tx.

• Jun 9, 2012

• #2

Oh yeah!  If it's got horseradish, it's got to be good!  And someone else who likes ketchup on meatloaf, too!  My wife complains I 'kill' the taste of meatloaf with it, lol!  Looks delicious!

 

scarbelly

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OTBS Member

Jul 26, 2009

14,315

73

• Jun 9, 2012

• #3

Looks like a success and contrary to Pops, you can keep the ketchup

 

supercenterchef

Smoking Fanatic

May 26, 2011

599

15

South Arkansas

• Jun 10, 2012

• #4

Pops6927 said:

And someone else who likes ketchup on meatloaf, too!

Click to expand...

???

There's another way?? 

 

driedstick

Smoking Guru

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Nov 3, 2011

6,027

665

N. Central Idaho

• Jun 11, 2012

• #5

Looks great, what temp did you do and how long did that monster take ya??

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jun 11, 2012

• #6

Looks awesome! You can keep the ketchup though...lol. I baste the top of my meatloaf with Heinz 57.

 

tfitz12

Newbie

Jun 10, 2012

3

10

Eastern TN

• Jun 11, 2012

• #7

Looks good, makes me hungry. I use Alton Brown's meatloaf recipe. It calls for some very finely chopped (just short of pureed) onion, carrot and red bell pepper which adds moisture as well as flavor. After a few hours of smoke I finish with a ketchup based glaze. One of my variants is a chipotle version where I add ground chipotle powder and some of chopped canned chipotles in adobo sauce to the loaf. I also add chipotle to the glaze (and I suggest less cumin if using Alton's glaze recipe). My second variant is to add a lot of canned chopped green chilies and some cumin to the loaf and reduce  some canned green chili enchilada sauce by about 50% for the finishing glaze.

 

handcannon32x

Smoke Blower

Original poster

Thread starter

Jan 3, 2012

80

12

Jacksonville, Iowa

• Jun 11, 2012

• #8

driedstick said:

Looks great, what temp did you do and how long did that monster take ya??

Click to expand...

I smoked it at or around 225.  If I remeber right, I believe it took 5 hours.  Maybe a little longer.