or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoked Italian Meatloaf
New Posts  All Forums:Forum Nav:

Smoked Italian Meatloaf

post #1 of 14
Thread Starter 

After reading a couple of threads on the subject, I just knew I had to try smoking a meatloaf.  So Sunday I took a couple of 1 pound packages of 80/20 ground beef out of the freezer and put them in cold water to thaw.

 

I decided to make an Italian Meatloaf, and just started jotting down an ingredient list--here's what went into the meatloaf:

 

2 lbs 80/20 ground beef

1 pkg dry onion soup mix (French Onion preferably, but any will do)

3/4 cup Italian bread crumbs

2 eggs (beaten)

1 cup grated parmesan cheese

2/3 cup tomato sauce (I don't like ketchup cooked in my food)

2 TBS Italian seasoning

2 heaping TBS garlic powder

salt and pepper to taste (watch the salt--the onion soup mix is SALTY)

1 cup very old cheddar cheese 

 

I mixed everything but the cheddar together, cut the mixture in half and flattened both halves.  The cheddar cheese (my grater was broken so I had to dice up 1 cup of cheese) was spread on one portion of meat and the "lid" put on top and the whole thing was then formed into a fairly thin meatloaf--figured it would cook a lot faster than a traditional shaped meatloaf.

 

 

 

 

Since I had forgotten to add some smoked paprika, I just sprinkled some over the top for color.  Everything went into the fridge for 4 hours to let all the flavors get to know each other.

 

After preheating the MES 30 to 245* and the AMNPS loaded and smoking away with Pecan, the meatloaf went into the smoker. After almost exactly 2 hours at 245*, I pulled the meatloaf at an IT of 160*  It looked a whole lot like a loaf of pumpernickel bread when it came out of the smoker.

 

 

 

 

 

 

The only problem I had during this smoke was keeping the AMNPS lit--I had to relight it 2 times.  Finally someone (that would be ME) told the idiot in charge (afraid that would also be ME) that he had forgotten to pull the chip loader out a bit, and the AMNPS was starving for oxygen.  After that no problem.  th_dunno-1[1].gif

 

The meatloaf came out great--moist, not real juicy but delicious.  Miss Linda's thoughts after her first bite?   "Oh yeah, gotta make this one again!!"  She really liked the Pecan, but I would have preferred something a lot less subtle--probably Hickory.

 

 

 

 

Next time, the only changes I'll make will be to double the amount of tomato sauce (both for flavor and moisture), and pull the meatloaf at an IT of 150*.

 

 

Thanks for looking

 

Gary

post #2 of 14

Thank you for a great-looking recipe. Where were you yesterday when I made my first crock pot meatloaf?! My next 'loaf will definitely be in the smoker. Thanks again.

 

TW

post #3 of 14
Thread Starter 
Quote:
Originally Posted by Tumbleweed1 View Post
 

Thank you for a great-looking recipe. Where were you yesterday when I made my first crock pot meatloaf?! My next 'loaf will definitely be in the smoker. Thanks again.

 

TW

Hey TW

 

It was Mdboatbum and Reinhard who got me thinking about smoking one--it hadn't crossed my mind until I read their threads.

 

Gary

post #4 of 14

Gary I can't believe it a naked Meatloaf,No Bacon!

Nice job 

Richie

:points:

post #5 of 14

GH, looks excellent ! I like your recipe .:points:

post #6 of 14
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Gary I can't believe it a naked Meatloaf,No Bacon!

Nice job 

Richie

:points:

Hey Richie.  Thanks.

I couldn't believe it either when I went to the freezer and found no bacon--the horror.

 

Gary


Edited by GaryHibbert - 8/4/15 at 8:04am
post #7 of 14
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

GH, looks excellent ! I like your recipe .:points:

Thanks, CM.  It really turned out good, but does need more tomato sauce (or ketchup if that's more to a person's liking)

 

Gary

post #8 of 14
Looks like a cheesy loaf of goodness!
post #9 of 14

That looks very good. I especially like the cheese in the middle.

post #10 of 14
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks like a cheesy loaf of goodness!

 

 

Quote:
Originally Posted by jcollins View Post
 

That looks very good. I especially like the cheese in the middle.

Thanks guys.  I used cheddar because that was what I had on hand.  I think next time I'll try a mix of cheeses.  BTW, it was even better warmed up the second day--the smoke had time to get all through the loaf.

 

Gary

post #11 of 14

That is a mighty fine looking meat loaf.  Wish had a plate    points1.png   Nice Job

 

Gary

post #12 of 14
Excellent , Gary . I enjoy Meatloaf , and this gives me some ideas:cool:

Thanks for the look . ..

,Later and .. .
post #13 of 14
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

That is a mighty fine looking meat loaf.  Wish had a plate    points1.png   Nice Job

 

Gary

Thanks Gary.  It was great and was nice to do something besides pork.

 

Gary

post #14 of 14
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Excellent , Gary . I enjoy Meatloaf , and this gives me some ideas:cool:

Thanks for the look . ..

,Later and .. .

Thanks Stan.  Like I said before, it was even better on day 2.4

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Smoked Italian Meatloaf