Smoked Meatloaf

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smokinstevebbq

Newbie
Original poster
Just finished up Smokin this Awesome Meatloaf. This is one of my all time favorites. The glaze topping takes it over the top and takes it to an all new level. Even if you don't like meatloaf, this one is sure to please.  
drool.gif
 
 
That meatloaf looks real tasty, and the video is wonderful. Nice job.

Chris
 
Thanks for a great video tutorial...I watched it as a nice fatty I just pulled from the smoker for dinner rests up a bit.
Still on the smoker is a nice 4 lb chuck roast that just hit the stall at about 162° IT.
Under the chuck I've got four quarts of fresh puried Roma tomatoes with some onion, garlic, fresh oregano and basil.
I'll apply hickory smoke to that for about two hours and then loose cover the pot with foil and reduce while the chuck finishes up. If you like making your own BBQ sauces you gotta try smoking up some roma tomatoes to use as a base...
Yummy...
I'll post pictures on it all when she's done.
Meatloaf is up this weekend.
I'll give your glaze a shot.
Walt.
 
Last edited:
Sounds good jokensmoken ...... yep, give the glaze a shot for sure. It adds just a touch of sweetness to Meatloaf while not being over bearing. Glad you liked the video .... just plugging away at it and trying new things and trying to learn myself.
 
Thanks for a great video tutorial...I watched it as a nice fatty I just pulled from the smoker for dinner rests up a bit.
Still on the smoker is a nice 4 lb chuck roast that just hit the stall at about 162° IT.
Under the chuck I've got four quarts of fresh puried Roma tomatoes with some onion, garlic, fresh oregano and basil.
I'll apply hickory smoke to that for about two hours and then loose cover the pot with foil and reduce while the chuck finishes up. If you like making your own BBQ sauces you gotta try smoking up some roma tomatoes to use as a base...
Yummy...
I'll post pictures on it all when she's done.
Meatloaf is up this weekend.
I'll give your glaze a shot.
Walt.

Use San Marzano if you don't have seasonal fresh ones. Very good.

 
Use them mater's all the time.
Another good Cosco score is #10 (6+ pound or 100oz) cans of Nina brand San Marzano "region" (not DOP) imported whole peeled Roma's for $3.99 a can.
They're not true DOP San Marzano, but I bought s can and compared and couldn't tell the difference.

Walt
 
Use them mater's all the time.
Another good Cosco score is #10 (6+ pound or 100oz) cans of Nina brand San Marzano "region" (not DOP) imported whole peeled Roma's for $3.99 a can.
They're not true DOP San Marzano, but I bought s can and compared and couldn't tell the difference.

Walt
San marzano style are good..Nice seedless sweet thick puree if you whiz them up..
 
Right...these are the best non DOP I've found...they're imported from Italy, the labels are written in mostly italian and don't say "style" but San Marzano region...I did some research a few years ago on counterfit DOP and found being certified DOP has become a politicized "who ya gonna pay to get certified" sort of thing in Italy for some smaller farmers and canneries.
 
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