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Meatloaf, Beet Loaf, Awful Meatloaf!

post #1 of 13
Thread Starter 

Cold, wet, snowing, blowing, time for good old comfort food! So fired up the mini with 365 lump, cherry and pecan wood. Smoker settled in nicely at 320° so I let it ride right there for the smoke. Smoked this loaf to an IT of 150°, pulled it off the smoker, foiled it for 30 minutes then sliced and enjoyed! Found some twice stuffed taters in the freezer (pulled pork and hatch chili stuffed!)

 

 

2 pounds 80/20 cooked quinoa, sauteed onion, garlic, and smoked hatch chili. I cooked one cup dry quinoa mixed that with the sauteed veggies. let that cool, Add the cooled mixture to the meat and mix with your hands. I was going to use the fatty saran wrap trick to shape the meatloaf. We quit using saran since it ends up in the landfill. So I used a couple sheets of parchment paper instead.

 

 

 

I then put this in the fridge while I fired up the mini.

 

 

Using the side torch method. It hangs there nicely.

 

 

TBS!!!

 

 

Start to finish. Took about 2 hours +/- to hit the IT I wanted.

 

 

Wife sliced into it and took my favorite end cut! Thank goodness there are two ends!!!!!

 

 

Gotta love that mahogany color!

 

 

Check out the hatch chili!! Yumm!

 

 

Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

post #2 of 13

Looks good from here Case!  thumb1.gif   I wouldn't shy away from it  th_anim_burp.gif   Seems you pulled it at just the right time for peak goodness  :icon_mrgreen:

post #3 of 13

Looks tasty Case.

 

I love a good smoked meatloaf.

post #4 of 13
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

Looks good from here Case!  thumb1.gif   I wouldn't shy away from it  th_anim_burp.gif   Seems you pulled it at just the right time for peak goodness  :icon_mrgreen:

Thanks Jeremy! Yeah I've found that 150° seems to be the sweet spot for meatloaf. The smoked Hatch Chile made this one extra tasty!

post #5 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks tasty Case.

 

I love a good smoked meatloaf.

Thanks Adam! It sure is tasty! The quinoa makes a great filler/binder. No need for eggs!

post #6 of 13

How much of it do you use?  Were might I be able to get it?

post #7 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

How much of it do you use?  Were might I be able to get it?

Adam, I started with one cup dry quinoa. You cook just like rice. So 1 cup dry quinoa to 2 parts liquid (i used water this time, but I often use whatever stock I have on hand). Combine liquid and quinoa, bring to boil, reduce heat to low, cover and simmer until most the liquid is gone. remove from heat let rest 5 minutes, fluff.

 

I used all of the cooked quinoa. I buy our from the bulk grain section of our stores. You can also buy it pre-packaged. Look on the aisles that have pasta, beans,etc.

post #8 of 13

Thanks, so just mix it in till the loaf stays together.

post #9 of 13
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Thanks, so just mix it in till the loaf stays together.

Yep. I mixed the sauteed veggies into the quinoa, spread it out on a plate and throw it in the freezer (10 minutes or so) to cool it rapidly. Once cooled I mix that into the meat. Form the loaf and put that into the fridge while I warm up the Mini.

post #10 of 13

Oh man, I've been dying to smoke a meatloaf since seeing Sam's post in the mini forum. And now this!! Great idea to add the quinoa and veggies, makes it all healthy and such. Looks awesome!!!!

post #11 of 13
Thread Starter 
Quote:
Originally Posted by Suie View Post
 

Oh man, I've been dying to smoke a meatloaf since seeing Sam's post in the mini forum. And now this!! Great idea to add the quinoa and veggies, makes it all healthy and such. Looks awesome!!!!

Thanks Suie! I prefer to add quinoa to meatloaf and stuffed peppers, etc in place of the egg, or bread crumbs. We put all kinds of veggies in. I was going to put in salsa, but had found the hatch chiles in the freezer!

 

Chopped olives spinach and feta is one of my favorite meatloaf's! My boys like it when I add chopped pepperoni, olives, cheese and a bit of pizza sauce, Pizza meatloaf!

post #12 of 13

That looks really nice! The contrast of the outer layer and the middle is beautiful and the texture of the quinoa really came through in your pictures too! Great job! Cheers!! - Leah

post #13 of 13
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post

That looks really nice! The contrast of the outer layer and the middle is beautiful and the texture of the quinoa really came through in your pictures too! Great job! Cheers!! - Leah

Thanks Leah! It was really tasty! The quinoa adds some great texture to the meat loaf! I even use it when stuffing peppers and cabbage. Our favorite quinoa to use is the multicolor.
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