Had some spare time this weekend, so I thought I would smoke up some meatloaf and mac n cheese. I always loved this combo on a cool day. Here are some rough instructions on what I did.
For the meatloaf I used the following,
* 2 lbs 80/20 ground beef
* 1 lb homemade italian sausge
* 1 cup chopped red onion
* 3 to 5 cloves of garlic (chopped)
* 2 sm cans of diced mild green chili's
* 2 eggs
* 1 tbsp Johnny's French Dip Au Jus concentrate
* 1 cup of italian bread crumbs
* 1 tbsp BPS Little Louie's Garlic Seasoning
I added each of the ingredients one at a time until everything is mixed together.
I then split the mixture in half, and place them is bread tins lined with cellophane so they would stick to when I placed them on the rack. I got this idea from Malcom Reed and his website
I cooked the meatloaf's on my Traeger Lil Tex using cherry pellets (for both the Traeger and A-Maze-N Tube Smoker), and set to 300 degrees. Just before I placed the meat on the cooker I sprinkled the top of the meat wit a little Simply Marvelous Peppered Cow.
The mac n cheese is pretty simply. I made a basic bechamel sauce, 2 tbsp butter, 2 tbsp all purpose flour, and 2 cups heavy cream. I then added 1 lb of grated sharp cheddar, and 1 lb grated mild cheddar to the hot bechamel until the cheese was completely melted and incorporated. I then mixed 1 lb elbow macaroni with the cheese sauce, placed it in a disposable half pan, and topped it with a mixture of 1 cup panko bread crumbs, 1/4 cup melted butter, and tsp smoked paprika. I placed the mac n cheese in the smoker with the meatloaf for 30 min.
A pic of the glazed meatloaf and mac n cheese ready to be pulled off the smoker.
The finished product.
Both the meatloaf and mac n cheese turned out great.
Thanks for taking a look. Hope everyone has a great week.
For the meatloaf I used the following,
* 2 lbs 80/20 ground beef
* 1 lb homemade italian sausge
* 1 cup chopped red onion
* 3 to 5 cloves of garlic (chopped)
* 2 sm cans of diced mild green chili's
* 2 eggs
* 1 tbsp Johnny's French Dip Au Jus concentrate
* 1 cup of italian bread crumbs
* 1 tbsp BPS Little Louie's Garlic Seasoning
I added each of the ingredients one at a time until everything is mixed together.
I then split the mixture in half, and place them is bread tins lined with cellophane so they would stick to when I placed them on the rack. I got this idea from Malcom Reed and his website
I cooked the meatloaf's on my Traeger Lil Tex using cherry pellets (for both the Traeger and A-Maze-N Tube Smoker), and set to 300 degrees. Just before I placed the meat on the cooker I sprinkled the top of the meat wit a little Simply Marvelous Peppered Cow.
The mac n cheese is pretty simply. I made a basic bechamel sauce, 2 tbsp butter, 2 tbsp all purpose flour, and 2 cups heavy cream. I then added 1 lb of grated sharp cheddar, and 1 lb grated mild cheddar to the hot bechamel until the cheese was completely melted and incorporated. I then mixed 1 lb elbow macaroni with the cheese sauce, placed it in a disposable half pan, and topped it with a mixture of 1 cup panko bread crumbs, 1/4 cup melted butter, and tsp smoked paprika. I placed the mac n cheese in the smoker with the meatloaf for 30 min.
A pic of the glazed meatloaf and mac n cheese ready to be pulled off the smoker.
The finished product.
Both the meatloaf and mac n cheese turned out great.
Thanks for taking a look. Hope everyone has a great week.
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