I haven't smoked meatloaf yet but it sounds like the right thing to do. Tell us about your recipe.
Looks tasty! nice pics!
Thanks. I was very pleased with the first attempt and doubt I would change anything the next time. Just a basic, old fashioned meatloaf, but here goes.
I didn't measure anything, so will guesstimate the amounts
About 3 pounds of Moomeat (Hamburger)
One large yeller onion, coarsely chopped
3 eggs minus the hard wrapper. I don't like the crunchies:-)
appx 1 1/2 cups quick oats but bread crumbs or crackers will work
1 Tbsp Kosher salt I might increase to 1 1/2 tbsp next time. I needed to salt it a bit when eating, but I'm a saltaholoic
1/2 Tbsp black pepper
1 1/2 Tbsp Garlic powder
BBQ sauce drizzled on top before cooking. use ketchup if you prefer
Mix everything up with yer paws, shape into a loaf and place on doubled foil and form a sort of pan, but don't cover the loaf. I put a catch pan under the grates and punched a few holes in the foil so the fat could drain. Stuck in the probe from my cheapie wally world thermometer and cooked to 170° IT in a 325° smoker. Took roughly 3 1/2 hours. It came out moist and with just enough smoke flavor to make it yummy! Much, much, much better than meatloaf in an oven!
.
Word of caution here. It
will cook out a
lot of fat, so have a pan under the grate to catch it or you will have a big mess. If it doesn't drain away as it is cooking, the meatloaf will be greasy where it sits in the fat. I made the foil around it kind of boat shaped so the fat wouldn't run off the edges and then poked holes in the foil around the edges of the meatloaf to drain the fat into the catch pan
