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Smoked meatloaf today w/qview

post #1 of 12
Thread Starter 

I make these a couple times a year.  Usually I stuff them with ham, cheese and bell pepper but this time I just ran with a simple meatloaf recipe topped with bacon.

 

post #2 of 12

Looks great!  I want to try this myself. What temp, etc. do you use?

post #3 of 12

off to a good start danbury. I'm not sure I can stand the wait to see the after pics! 

post #4 of 12

I like the idea. I might have to give this a try. I agree what time and temps are you using?

post #5 of 12
Thread Starter 

The amount of meat is 2lbs of ground chuck, 1 lb of regular ground beef and 1 lb of ground pork. Fairly standard meatloaf mixture. For this I used 3 eggs, about 2/3 cup of store bought dried bread crumbs, diced bell pepper, onions, worstershire sauce, ketchup, prepared mustard, brown sugar, salt, pepper and a hint of "Mild Bill's Chili Powder".  I don't really measure other than eyeball things.  Been making this for a very long time.  Glazed it with a mixture of ketchup, dry mustard, worstershire sauce, brown sugar and a touch of cider vinegar.  Cooked on my UDS at temps between 250 - 300, most of the time it was at 275.  I cook my beef and chicken at higher temps on a UDS as opposed to pork.  Time wise, I think it was on there for about 5 hours.  Just cook by temp.  Here's the final pic.


Edited by danbury - 6/25/14 at 4:13pm
post #6 of 12

Thanks for the info...I have to try this!

post #7 of 12

Everybody who enjoys meatloaf should try smoking one. It is superb!!!

 

*

 

Smoker temp was 275F, IT should be between 160-165F, time will be 2.5 to 3 hours. You will love it!!  :xrocker::xrocker:

post #8 of 12
Quote:
Originally Posted by danbury View Post
 

The amount of meat is 2lbs of ground chuck, 1 lb of regular ground beef and 1 lb of ground pork. Fairly standard meatloaf mixture. For this I used 3 eggs, about 2/3 cup of store bought dried bread crumbs, diced bell pepper, onions, worstershire sauce, ketchup, prepared mustard, brown sugar, salt, pepper and a hint of "Mild Bill's Chili Powder".  I don't really measure other than eyeball things.  Been making this for a very long time.  Glazed it with a mixture of ketchup, dry mustard, worstershire sauce, brown sugar and a touch of cider vinegar.  Cooked on my UDS at temps between 250 - 300, most of the time it was at 275.  I cook my beef and chicken at higher temps on a UDS as opposed to pork.  Time wise, I think it was on there for about 5 hours.  Just cook by temp.  Here's the final pic.

That there is one tasty looking meatloaf! Nice Smoke!

post #9 of 12

That looks even better finished. Like a meat pie! :drool:

post #10 of 12

Dang it man you are killing me, That looks great and very informative post. Nice job. 

 

A full smoker is a happy smoker.

 

DS

post #11 of 12
I am adding this to my to do list!
post #12 of 12
Thread Starter 

If you put some plastic wrap on the inside of one of those big stainless steel bowls, then put your meat in it after you are done mixing everything together, you can mold the meatloaf into what you see in my images.  Then flip it over on one of those small grates and set into your pit for easier removal later when done.  It is kind of tricky getting the meat off of the smaller grate without breaking it up, but I use a very very large width spatula and and work it under to loosen it up.  Patience is the key.  I do put some thin sliced bacon on top before putting on the pit to slowly cook.  I don't use a pan and the drippings falling on the coals will have your neighbors peeping over the fence.

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