First off, I love meatloaf. Secondly, smoked meatloaf is even better! Over the last few years I have tried a bunch of different recipes for the "best" meatloaf. I found Emeri's Mighty Meaty Meatloaf this summer and it is the best I have ever had to date. Easily the most involved meatloaf recipe I have ever used, but it has great flavor and is moist and delicious. I substitute a few things. My meat was 1.5# of venison and 1# of ground pork.
http://www.foodnetwork.com/recipes/emeril-lagasse/mighty-meaty-meatloaf-recipe/index.html
Here is where I started. Meat mixed together, baby bam spice (from recipe), cooked onions and green pepper (celery omitted, yuck, I hate celery) and the other ingredients ready.
So, everything was mixed together and I filled a loaf pan up half way with the mixture, then added 2 pieces of string cheese in the middle. filled the rest of the loaf with mixture. Spatula'd around the edge and flipped them onto a jerky rack. One a side note, that jerky rack doesn't fit into my smoker. I would have been smart of me to check that before I used it
So, I did a partial bacon weave on one of them, and put a glaze of ketchup, brown sugar and Worcester sauce on the other. The wife hates meatloaf that is glazed, so this was for her only. I would have glazed them both otherwise. Momma must be happy though. Then into the smoker. I used mesquite wood, and got the flame on the lowest setting I could (I really need that needle valve). I smoked them for almost 3 hours.
Here they are after I pulled them from the smoker. The cheese on top if from some ABT's that I threw in the smoker about an hour after I started the meatloaf. Just happened to find some jalapenos that I didn't know we had in the fridge. I mixed 1/2 cream cheese with 1/2 sharp cheddar cheese and a good dose of the baby bam spice from the meat loaf.
Here is a end view of the bacon weave meatloaf. The string cheese did melt out a little. It held up better in the sauced meatloaf for some reason. The family loved the loaf, and the ABT's I will be having meatloaf sandwiches for the next few, very happy days
Jorgy
http://www.foodnetwork.com/recipes/emeril-lagasse/mighty-meaty-meatloaf-recipe/index.html
Here is where I started. Meat mixed together, baby bam spice (from recipe), cooked onions and green pepper (celery omitted, yuck, I hate celery) and the other ingredients ready.
So, everything was mixed together and I filled a loaf pan up half way with the mixture, then added 2 pieces of string cheese in the middle. filled the rest of the loaf with mixture. Spatula'd around the edge and flipped them onto a jerky rack. One a side note, that jerky rack doesn't fit into my smoker. I would have been smart of me to check that before I used it
So, I did a partial bacon weave on one of them, and put a glaze of ketchup, brown sugar and Worcester sauce on the other. The wife hates meatloaf that is glazed, so this was for her only. I would have glazed them both otherwise. Momma must be happy though. Then into the smoker. I used mesquite wood, and got the flame on the lowest setting I could (I really need that needle valve). I smoked them for almost 3 hours.
Here they are after I pulled them from the smoker. The cheese on top if from some ABT's that I threw in the smoker about an hour after I started the meatloaf. Just happened to find some jalapenos that I didn't know we had in the fridge. I mixed 1/2 cream cheese with 1/2 sharp cheddar cheese and a good dose of the baby bam spice from the meat loaf.
Here is a end view of the bacon weave meatloaf. The string cheese did melt out a little. It held up better in the sauced meatloaf for some reason. The family loved the loaf, and the ABT's I will be having meatloaf sandwiches for the next few, very happy days
Jorgy
