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First Time Meatloaf W/Qview

post #1 of 26
Thread Starter 
I Havent done this ever, didn't seem like much of a challenge and Carol wasn't too interested either. So I decided to do one anyway. I marinated with Youshidas and granulated garlic and lemon pepper.

Looks good.

About 151'.

Carol's lunch.

Just a shot after resting.

I wasn't that impressed with it, but not a bad smoke, it turned out well.
We'll see what Carol says after lunch tommorow.
post #2 of 26
Well, I guess as long as it wasn't a bad thing it is a good thing.
Had you thought about doing one with a ketchup/BBQ crusty glaze?
Not really a fan of meatloaf but I do have to say that your pics did make me hungry.
Always look forward to the posts ron, good stuff!
post #3 of 26
Not bad Ron. I'll bet the Mrs. won't complain about it. I usually glaze my ML's during the last :30 or so. Even a simple ketchup, oregano, salt, & pepper mixture gives a ML a shot of character.

Thanks for the qview,

post #4 of 26
Thread Starter 
Thanks Man. I asked Carol about Ketsup and she just shruged her shoulders so I didn't put any on.

Always my pleasure.
post #5 of 26
Ron, I'll take a large slice of that loaf. Thanks for sharing my friend.
post #6 of 26
It looks good to me ron, but I like meatloaf. Try another one and mix picante sauce ( thanks Flash ) in with your meat, bread etc. Really makes a difference.
post #7 of 26
Looks good, Ron. Let us know what Carol thinks about it. Smoked meatloaf is a popular item around here.
post #8 of 26
Ron, sounds like Carol has a case of indifference to the meat loaf. Just tell her that you can always send it to a starving old hick from Colorado!icon_mrgreen.gif Thanks for the Qview.
post #9 of 26
Looks good. The ones that I've smoked are much better than in the oven. Partly due to the smoke, and partly because I'm more creative when I smoke, as opposed to the boring ol' oven.

Glazing really helps. I base my glaze on Heinz 57 sauce.
post #10 of 26
Looks good Ron. For me a bundle of beef goes real well with something that has tomato in/on it either glazed or drizzled on top (ketchup, bbq sauce, picante, etc), or even with fresh (not those rubber things from the store) tomatoes put on top of each slice.
Thanks for sharing!
post #11 of 26
I'd eat that...looks great ta me!!
If it seemed too plain to ya, try stuffing one with noodles, spaghetti sauce, and some mozzarella!

Nice job Ron!!
post #12 of 26
Ron..... looks like that would be great sliced and browned on one side... on a big ol sesame seed bun with cheese, and onions and pickles. Dang... what a sandwich.

You've got me wanting to try one now. I'm gonna use my meatball recipe and see what kind of meatloaf it makes. If it's good I'll post it.


You have inspired me with your disappointment. Points!
Your the Man!

PS: I've got a couple more therms you can borrow if you want to stick that baby with a couple more!
post #13 of 26
Looks great!...I won't do them in the oven anymore.
post #14 of 26
Thread Starter 
She used to like meat loaf. I think the smoke thing turned her off. I cut way back on the smoke because of that. I asked her if she wanted some Ketchup or something on it and she just shrugged her shoulders so I didn't do anything.

Me, I am not big on it, whether smoked or not.
post #15 of 26
I felt the same way the first time I did one, untill I put it back on the smoker and brought the temp closer to 170* or so. That seemed to firm the meat up and get the texture more of what we were used to from the 'traditional' cooking way. Like others have mentioned, add your favorite sauce for the last 30 minutes and add some more smoke, the sauce picks up that additional smokey flavor and makes a big difference.
post #16 of 26
Looks good to me. If Carol doesn't like it, you can always cook them for me.
post #17 of 26
In a way I don't blame her for not doing back flips over it. Unless I'm not seein' something in the pic, that meat looks as plain as the day is long. Next time try cutting the top of an onion & the head off a whole clove of garlic, then smoke the onion & garlic ahead of time, and add it to the meat mixture. Put your meatloaf together and either put it in the smoker or the gas fired metal box. Get creative!
post #18 of 26
Thread Starter 
HA HA Mikey. It had plenty of spices mixed in with the egg and bread crumbs. Na, I wasn't inspired by her as she didn't seem very interested.

BUT she said it was DELICOUS and shared with a friend and they dipped it in the smoked drippings. Her friend said she was belching all afternoon on purpose just to taste it again.

I just sliced a little piece off and it was tasty, I can never tell how the smoke tasted the same night.
post #19 of 26
Obviously the seasonings & spices that you put in the meat I don't believe that you mentioned, however now WE get the whole story. It appears that she really did like it. Seasonings are one thing, but adding other ingredients that have substance can really make a meat loaf interesting.
On edit, Ron I did go back and sure enough you put granulated garlic & lemon pepper in it. The other items you conveniently left out in your original post. No wonder I was sportin' major wood: garlic & lemon pepper. Woo Hoo!
post #20 of 26
Ron that meatlaof did look good. It is ususally better the next day wether you cook it in the smoker or the oven. I usually have to take a shower before I eat after a smoking session, I or I don't taste smoke at all.

If you like hot and spicy another option for a glaze is habenaro jelly. I immediately said that would be great with some hab jelly when I saw your q view.
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