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Loaded Meatloaf

post #1 of 17
Thread Starter 
Well, I wanted to smoke something different today, so I decided on meatloaf. I've never attempted one before so this should be interesting. I mixed beef and pork 2-1. I used seasoned breadcrumbs, onions, small cubed horseradish cheese, egg, and crushed tomatoes. I rubbed it down with mustard and Jeff's rub, and off to the smoker at about 300 degrees at 3pm.




post #2 of 17

Wow, you have really come a long way When you jumped in you jumped in, from asking a few basic questions to smoking everything and helping new members as well.  Good Job.

 

Gary S

post #3 of 17
Thread Starter 
Great to hear from you Gary!!! Thank you so much!!! Just following your advice - Don't make a project out of it, enjoy it!!! If it tastes great it's awesome, if not it's a learnig expierence. I needed that advice.
post #4 of 17
Once you have smoked meatloaf you won't want it any other way! So good! Nice smoke!
post #5 of 17
Thread Starter 
One hour in and opened the lid to find it split. I probably should have used more eggs and breadcrumbs to bind it. Maybe I made it too big- 5 lbs. Good or bad I'm running with it. Cruising at 300 degrees.



post #6 of 17
Probably just needed a little liquid to allow the binders to incorporate better. I do 3-4.5 lb'ers when I smoke them and the consistency is a bit "sticky."

Yours still looks tasty 5.Oc.S!
post #7 of 17
Thread Starter 
Thanks NB. Hopefully it will taste good. I don't see why not. Like I posted before, it's a learning expierence.
post #8 of 17
Thread Starter 
Two hours in at 160. Looking for 170.

post #9 of 17
Looks great! I don't use eggs and very rarely use bread crumbs. I do like to use cooked quinoa or brown rice. Also when I smoke I don't use a pan. Sometimes I'll set a pan below the meatloaf to catch the drippings if I want gravy. I get splits every once in a whole but not too often. I usually am running 265-285 for pit temp. Pull when the meatloaf reaches 150IT.
post #10 of 17
Thread Starter 
2 1/2 hours later. IT 168.

post #11 of 17
Thread Starter 
Maybe the best meatloaf I've ever tasted!!!


Edited by 5oclocksomewher - 8/15/14 at 9:07am
post #12 of 17
Thread Starter 
Was a little worried, but it turned out awesome!!!

post #13 of 17
Quote:
Originally Posted by 5oclocksomewher View Post

Was a little worried, but it turned out awesome!!!


Man...that's a pretty plate! drool.gif

Nice going! icon14.gif

Red
post #14 of 17
Thread Starter 
Thanks Red, means a lot. I will be making again!!!
post #15 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great! I don't use eggs and very rarely use bread crumbs. I do like to use cooked quinoa or brown rice. Also when I smoke I don't use a pan. Sometimes I'll set a pan below the meatloaf to catch the drippings if I want gravy. I get splits every once in a whole but not too often. I usually am running 265-285 for pit temp. Pull when the meatloaf reaches 150IT.

Thanks Case. I wasn't going to use a pan, but decided to use it at the last minute because it was so big. It would have been to hard to handle without the pan. Anyway, smoked meatloaf is the only meatloaf for me.
post #16 of 17

  That looks wonderful. I love smoked meatloaf. I might never have thought of it without this forum.

 

Chuck

post #17 of 17
Thread Starter 
Thanks Chuck. It was very tasty. The cheese and the onion really give it that extra zing.
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