Found out the two year old grand daughter LOVES meat loaf. Trying to build the grandfather brand, so by God, my grandchild will have the BEST meat loaf -- one that's smoked.
Found a few recipes that I liked, and like most, I just combined the things I did and took out the things I didn't like and came up with my own recipe.
I'm also smoking a complete meal including smoked mac n cheese and some veggies that we're going to make into a salad dressing. You can follow those by clicking the links.
Also, two of the three recipes called for bacon. You can't smoke all day if you don't have a good base. You might also want to check out my egg sammie and bacon breakfast recipe by clicking here.
So on to the meatloaf.
Crumble up the bacon you cooked.
Everybody uses buttermilk in their recipe. I wasn't going to buy a half gallon (the store's lowest quantity for 4 oz). Found a recipe for a substitute: 1 cup whole milk, 1 tsp lemon juice. Cut it in half and we're golden. Warmed the milk and we've got our four oz. buttermilk.
Combine the "buttermilk" with 1.5 cups panko bread crumbs, 1 egg and mix.
Add in ½ cup chopped red bell pepper, ½ cup chopped onions that were sautéed when you did the bacon, along with the crumbled 4-5 slices of bacon.
Add ½ cup BBQ sauce
Add ½ cup (or so) of CoJack Shredded cheese
Add 2 lbs. ground chuck and mix fairly well
Then I pressed this out into a foil pan so that it's about 2" thick
Stick that in the fridge and get your smoker ready and up to temperature.
Took about a half hour to get my DG smoker up to temp, flipped it out of the pan onto some wax paper. The wife and I were both a little concerned about it holding together on the rack.
So, we cut some holes in the bottom of the foil pan and stuck it back in there.
Sitting over top of my water pan to catch the drippings.
The tomatoes and onion on top are for the salad dressing we're trying. That link is here.
Put them on at 240 temperature. Going to let the tomatoes and onion go about an hour and 45, then we'll be putting in the Mac N Cheese.
Really couldn't figure a good way to put my thermometer in to get a good reading. When I pulled the veggies and put in the Mac N Cheese (after 1 hour and 30 minutes), it was showing 158 IT in the cold spot, but the beef still looked a little raw to me.
Left it in for another 45 minutes. The loaf had started pulling away from the pan, so we called it finished.
I'll follow up with a post tonight letting everyone know the verdict.
Found a few recipes that I liked, and like most, I just combined the things I did and took out the things I didn't like and came up with my own recipe.
I'm also smoking a complete meal including smoked mac n cheese and some veggies that we're going to make into a salad dressing. You can follow those by clicking the links.
Also, two of the three recipes called for bacon. You can't smoke all day if you don't have a good base. You might also want to check out my egg sammie and bacon breakfast recipe by clicking here.
So on to the meatloaf.
Crumble up the bacon you cooked.
Everybody uses buttermilk in their recipe. I wasn't going to buy a half gallon (the store's lowest quantity for 4 oz). Found a recipe for a substitute: 1 cup whole milk, 1 tsp lemon juice. Cut it in half and we're golden. Warmed the milk and we've got our four oz. buttermilk.
Combine the "buttermilk" with 1.5 cups panko bread crumbs, 1 egg and mix.
Add in ½ cup chopped red bell pepper, ½ cup chopped onions that were sautéed when you did the bacon, along with the crumbled 4-5 slices of bacon.
Add ½ cup BBQ sauce
Add ½ cup (or so) of CoJack Shredded cheese
Add 2 lbs. ground chuck and mix fairly well
Then I pressed this out into a foil pan so that it's about 2" thick
Stick that in the fridge and get your smoker ready and up to temperature.
Took about a half hour to get my DG smoker up to temp, flipped it out of the pan onto some wax paper. The wife and I were both a little concerned about it holding together on the rack.
So, we cut some holes in the bottom of the foil pan and stuck it back in there.
Sitting over top of my water pan to catch the drippings.
The tomatoes and onion on top are for the salad dressing we're trying. That link is here.
Put them on at 240 temperature. Going to let the tomatoes and onion go about an hour and 45, then we'll be putting in the Mac N Cheese.
Really couldn't figure a good way to put my thermometer in to get a good reading. When I pulled the veggies and put in the Mac N Cheese (after 1 hour and 30 minutes), it was showing 158 IT in the cold spot, but the beef still looked a little raw to me.
Left it in for another 45 minutes. The loaf had started pulling away from the pan, so we called it finished.
I'll follow up with a post tonight letting everyone know the verdict.
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