MOM, THE MEATLOAF! with Qview

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kentuckycal

Smoke Blower
Original poster
Aug 26, 2014
121
12
Elk Creek, Kentucky
(Sorry, couldn't resist making a Wedding Crasher's joke with the thread title.)

So your boy Cal is back from two straight weekends in California for work and ready to give my poor neglected smoker some love.

I now have a Masterbuilt cold smoker attachment and will be using it for the first time, and will be smoking meatloaf for the first time ever, so in a day of firsts who the heck knows what will happen here.  I also intend to do a review thread on the cold smoker attachment in the equipment forum.

Here's my mound o' meatloaf... sorry for bad focus but one of my hands was covered with raw meat so it was kind of hard to work my phone camera 
biggrin.gif



Meatloaf divided and formed into the loaf pans


Letting the loaves rest and firm up in the fridge for a bit.

Smoker and cold smoker set up and ready to go


Now we drink some beer and wait...
 
Forgot to mention, I mostly got the recipe I'm using from this guy:

I love his videos.  Very easy to follow and he usually shares his recipes freely.

 
Last edited by a moderator:
Here's my recipe:

Smoked Barbecue Meatloaf

2 lbs. ground chuck (80/20)

1 lb. ground pork

2 cups mirepoix

4 tsp. minced garlic

8 oz. breadcrumbs

2 eggs, lightly beaten

1 tbsp. soy sauce

1 tbsp. Worcestershire sauce

2 tsp. salt

1 tsp. black pepper

2 tsp. paprika

½ tsp. cayenne pepper

2 aluminum loaf pans

barbecue sauce for glazing

hickory wood chips

Lightly work the vegetables in with the ground beef, pork and garlic in a large mixing bowl.  Next, add the breadcrumbs, eggs and seasonings and work ingredients together until everything is combined.  Line aluminum loaf pans with plastic wrap, divide meatloaf in half and pack into aluminum loaf pans.  Leave meatloaf to rest in refrigerator for at least an hour.

Start smoker and bring to 275 F with hickory wood for smoking.  Turn meatloaf pans out onto greased smoking rack and smoke for at least two hours.  Internal temperature of the meatloaf must reach at least 160 F.

Once both loaves have reached 160F, glaze with barbecue sauce (Sweet Baby Ray’s is fine) and return loaves to smoker for another 15 minutes until sauce is baked on.

Let meatloaf rest for about ten minutes before slicing and serving.
 
That looks really good!  Might be another one I need to add to the list!

Is your MES30 pretty new?  You might want to look into the AMNPS and make your life a lot easier :)
 
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