Been thinking meatloaf for several months now as it's been way too long since I did the last one.
Decided on trying Jeff's beef and pork loaf recipe and followed it fairly closely.
I threw a nice size Jalapeno in with the rest of the vegies.
I used my 22 inch Weber kettle for this smoke and maintained an average of 235* for three hours. Pulled at 160* internal and let her rest for 15 minutes before cutting.
This is without a doubt the best meatloaf I have ever put in my mouth and will try it again. There may be room for improvement, after all.
Jalapeno, celery, onion, carrot, and garlic. (Love garlic. Could have used more).
Where's the beef?
Loaf ready to meet the smoker.
Kettle set up indirect. Frog mat to spread the load. (Keep the loaf from melting through the grate).
Into the smoke bath.
First peak. IT is 150*
I mixed up a couple Tablespoons of Sweet Baby Rays and a couple of a rib glaze that I make up. Mopped the loaf 4 times between 150* and 160*
I put the loaf in the drip pan, covered with alum foil and let her rest for 15 minutes before cutting. Here she is on the chopping block.
Sliced. No plate up pics cause I went into a feeding frenzy when I got these slices cut. Passed out in a meatloaf stupor.
I will probably tweak this recipe a little bit. Might try it again this weekend. Really am carried away with this loaf.
Thanks for looki'n.