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post #1 of 18
Thread Starter 

(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:


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...

post #2 of 18
Thread Starter 

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.


post #3 of 18
Thread Starter 

Loaded into the smoker


post #4 of 18
Gonna be tasty! Smokes meatloaf is the only way to eat meatloaf!
post #5 of 18
Thread Starter 

The Masterbuilt smoker attachment has been churning out smoke like a champ.  So nice to not have to load chips every 20 minutes anymore.:sausage: 

post #6 of 18
Thread Starter 

An hour in to the smoke... loaves at about 130 F


post #7 of 18
Thread Starter 

2 hours in and meatloaves at a little above 160.  Glazed with Sweet Baby Ray's and back in for 15 more minutes


post #8 of 18
Thread Starter 

finished product



went nicely with Mrs. Cal's mac and cheese



Overall very pleased with smoked meatloaf, and with my Masterbuilt smoker kit so far!

post #9 of 18
Thread Starter 

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.

post #10 of 18
Looks great, nice smoke! Hopefully you have some leftovers for smoked meatloaf sandwees!!!!
post #11 of 18
Thread Starter 

Indeed I do.  Dinner tomorrow night for sure. Thumbs Up

post #12 of 18

Very nice! I'm so hungry right now.

post #13 of 18
Nice looking meatloaf!
post #14 of 18
Love the thread title! Haven't smoked a meatloaf yet. Might have to give it a try.
post #15 of 18

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 :)

post #16 of 18

That looks simply BEAUTIFUL.

post #17 of 18

Nice , I'm getting hungry for a Meatloaf , good recipe .


Thanks for the look ,

post #18 of 18

Good looking meatloaf smoke.  Hard to beat a leftover m-loaf sammich.

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