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Smoked meatloaf

post #1 of 33
Thread Starter 

This is my first go at meatloaf.   All I can say is it's nothing short of awesome!!

 

I used 2 parts beef, one part pork.

Onion, green pepper, mushrooms, bread crumbs and a  dash of bbq sauce about a TBS of Jeffs rub.

 

Once mixed, dusted the top with jeffs rub again.

 

I picked up some small trays at the dollar store to put it in.   I didn't want  it fall apart in the smoker.  I cut the trays down to about 1in. just enough to hold it.  I also poked holes in the bottom to let the juice out.

 

The loaf turned out super moist.    This definitely lives up the its fame. 

 

I smoked to an IT of 160F.   A little over 4 hours at225-250F.

 

 

 

 

 

post #2 of 33

That really looks goods     Nice Job

 

Gary

post #3 of 33

That looks and sounds delicious, Wes!  This is one thing I haven't tried smoking, but your's makes me wanta try it soon...very nicely done!

 

:points:

 

Red

post #4 of 33

Those are nice looking loaves!  Meatloaf is one of my favorite meats I've put in the smoker so far.

post #5 of 33
Awesome job, one of my favorites. Glad it turned out so well! Even makes a good meatloaf sandwich the next day for lunch.
post #6 of 33

Hey;  I used Jeff's recipe this weekend too.

 

Good looking results you've got there Wes.

post #7 of 33
Nice smoke there Wes! Got me craving meatloaf sandwee's now! May have to fire up the Mini-Wsm and smoke a loaf or two!

POINTS!
post #8 of 33

I'm in the mood for Meatloaf    Wonder Why ?     

 

Gary

post #9 of 33

VERY well done!

post #10 of 33

After ,  having a meal of regular Meat Loaf at the "Hungry Heifer" ( Golden Corral ) on Sat . night , I 'm wanting some good Meat loaf , like that smoked one. I relish Smoked Meatloaf , it's just been a long time since I did one.

 

I'll put that on my need to do list when I can get back out to my Smoker...

 

I'm getting O.S.D. , and need to Smoke ...

post #11 of 33

Looks great. Is it just me, or is that meatloaf smiling in the sliced pic? I like to use a mix of beef, pork, and lamb.

post #12 of 33
Quote:
Originally Posted by chewmeister View Post
 

Looks great. Is it just me, or is that meatloaf smiling in the sliced pic? I like to use a mix of beef, pork, and lamb.

 

An appreciated meatloaf is a happy meatloaf.  :icon_lol:

post #13 of 33
Thread Starter 

Thanks everyone for your kind words.

 

The wife said I put to many onions in it, but I thought it was flawless!   I wanted to put cheese in one of them, but as the day went on, my memory gets shorter.  It may have been the JB and, or beer... 

 

If you've ever smoke meatloaf you know how awesome this is.  We had some friends over for dinner that night.   Along with the smoked tators and bacon wrapped shrimp and oysters  it was an awesome evening!     I will be doing this again.   

 

Again, thanks for the kind words.   I've been a part of this forum for about 3 years now.  I can't say enough for the unselfishness of folks to help.  Many folks have helped me along the way.   From smoker building help, sausage, bacon, to just wanting to learn.  Thanks to everyone.   I can't begin to call names, I would surely miss one.   If you have taken time to return my PMs for probably silly questions.  Thank you.   

post #14 of 33
Quote:
Originally Posted by Wes W View Post
 

Thanks everyone for your kind words.

 

The wife said I put to many onions in it, but I thought it was flawless!   I wanted to put cheese in one of them, but as the day went on, my memory gets shorter.  It may have been the JB and, or beer... 

 

If you've ever smoke meatloaf you know how awesome this is.  We had some friends over for dinner that night.   Along with the smoked tators and bacon wrapped shrimp and oysters  it was an awesome evening!     I will be doing this again.   

 

Again, thanks for the kind words.   I've been a part of this forum for about 3 years now.  I can't say enough for the unselfishness of folks to help.  Many folks have helped me along the way.   From smoker building help, sausage, bacon, to just wanting to learn.  Thanks to everyone.   I can't begin to call names, I would surely miss one.   If you have taken time to return my PMs for probably silly questions.  Thank you.   

 

Hard to put too many onions in it unless they didn't get cooked, but then again the wife's vote is an important one.  :icon_lol:

post #15 of 33

Nice job, great idea on the pans, never thought of that, gonna give it a try on my next meatloaf

post #16 of 33

Wow....this MIGHT make a meatloaf lover out of my wife....she absolutely hates it....

post #17 of 33
Thread Starter 

Thanks guys.    Its really hard to mess up meatloaf.   The smoker just made it awesome!     

 

The pans worked really well.   No worry about sticking in the smoker.   They also help keep the loaf from falling apart.    By cutting them down you still get full smoke

post #18 of 33
I just did mine.

2lbs chuck, 2lbs sage sausage
2 cups of milk/breadcrumb mixture
1/3 cup of each:bell peppers (no green) and onion
3 eggs
1/2 cup stubbs Dr pepper sauce
5 tbsp stubbs beef rub

Parchment paper with drain holes for easy removal
IT 160°
@ 250 for 3 hrs on an old brinkman[IMG]
post #19 of 33
Thread Starter 

Looks awesome!   We love smoked meatloaf.

post #20 of 33
I like the idea of the pans as well - nice way to make 2 meals perhaps.

I followed Jeff' s recipe as well but used my frog mats to keep the mix together. Kept it from stick as well

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