Looking to do a meatloaf

lee forst

Smoke Blower

Original poster

Jun 8, 2007

118

10

Good old U-S-of-A

• May 31, 2008

• #1

Hi folks. I have yet to try doing a meatloaf on the smoker and I'm looking for advice? Anyone care to share his or her favorite recipe. I have seen where people do them stuffed and unstuffed. I want to make sure I just don't end up with a blob of ground meat that is mushy. Thanks for any help.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• May 31, 2008

• #2

One tip for a firmer loaf is don't make it too "thick". EG..make it look like a brisket instead of a bread loaf. And watch the amount of breadcrumbs, if ya use them.

 

meowey

Master of the Pit

OTBS Member

SMF Premier Member

Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• May 31, 2008

• #3

Here is al ink to a post that has my recipe (post #15 of the thread)

http://www.smokingmeatforums.com/for...ead.php?t=1783

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• May 31, 2008

• #4

MAn I remember that thread... Nice loaf Meowy!

 

seaham358

Smoking Fanatic

OTBS Member

Aug 18, 2007

765

51

Hyde Park, NY

• May 31, 2008

• #5

Smoked meat loaf is the best...
I just use Lipton Onion soup mix with some egg, bread crumbs and either ketchup or BBQ sauce and some real onion. I sometimes cover the loaf with bacon for added flavor and to keep super moist. I love Left over meat loaf ground up and tossed in tomato sauce is great on pasta.
here's a link to a meat loaf I did
http://www.smokingmeatforums.com/for...ight=seaham358

 

cman95

Master of the Pit

SMF Premier Member

Jul 15, 2007

1,726

11

East Texas/Africa

• May 31, 2008

• #6

To kick it up a bit add a jar of picante sauce to mix. You may want to cut your other liquids back a little.

 

justsmoke2

Smoking Fanatic

Mar 10, 2008

311

10

Peck, Michigan

• May 31, 2008

• #7

For meat loaf I change it up all the time. I started with my normal stand by and have now tried something different everytime. Never had a bad meat loaf in 3 years of doing them.
Usually I grease a loaf pan and put the meat loaf in the pan, put parchment paper down on my rack, then place the loaf pan upside down and let meat fall onto the paper. Get more bark or crispy outside. put holes in the paper to help let the fat drain off. I also do not sauce until 15 minutes after it has reached temp. I also do my meat balls the same way. I use an ice cream scoop so all my meat balls are a uniform size. when ya make 10 lbs of them you will love the ice cream scooper. I smoke them at 300 to 350 degrees.

 

geek with fire

Master of the Pit

OTBS Member

Aug 5, 2007

1,089

17

Rural out-skirts of Sedalia, MO

• May 31, 2008

• #8

About any ML recipe will work on the smoker. My only suggestion is to back off the smoke the first time you do it. Ground beef sucks in smoke, I think, more so than even chicken. You can over smoke it really fast.

 

lee forst

Smoke Blower

Original poster

Thread starter

Jun 8, 2007

118

10

Good old U-S-of-A

• May 31, 2008

• #9

Thanks for the replies guys.

I think you have given me some good info. I will post q-views tomorrow afterwards.

 

oldgrandman

Fire Starter

Jan 8, 2008

49

10

GR, MI

• Jun 1, 2008

• #10

Good thread, saved me some search work. And thanks there Meowey for the link, Thats a pretty close recipe to what I am looking for in a loaf to smoke. Next on my smokin' to do list!

 

lee forst

Smoke Blower

Original poster

Thread starter

Jun 8, 2007

118

10

Good old U-S-of-A

• Jun 1, 2008

• #11

Well, here is how my first attempt has gone. Check out the link below to another thread. You will see why! I think I have given up on electric smokers and going back to the real thing.

http://www.smokingmeatforums.com/for...327#post200327

 

lee forst

Smoke Blower

Original poster

Thread starter

Jun 8, 2007

118

10

Good old U-S-of-A

• Jun 1, 2008

• #12

Well, even after a smoker failure, here is the end product. The loaf turned out just fine (good moisture). Hardly any smoke, but what can you expect from a grill. When I have a bit more time, I will post my recipe for the meatloaf. It is actually one my wife makes. The sauce is killer!

 

diesel fanatic

Smoke Blower

May 2, 2008

127

10

Harrison, Arkansas

• Jun 2, 2008

• #13

I agree, any meatloaf recipe will work on smoker, I've tried several. If you can bake it in an oven, then you can smoke it. And they've all been good. Especially if it's wrapped in bacon. Makes killer sandwiches for the rest of the week.