Last weekend I decided to try something a little different on the WSM than the standard ribs, pork butt, brisket or chicken. I had some ground beef and ground pork in the freezer, so I decided to throw together a quick meatloaf.
A real simple recipe:
2 lbs ground beef
1lb ground pork
Green Onions
Red bell pepper
Mixed it altogether with some eggs, half n half, salt, pepper and just a bit of beef marinade. To form a couple loaves:
Prior to putting the loaves on the smoker I did actually put them in baking loaf pans and into the fridge for about 2 hours, which I think helped maintain the loaf shape throughout the cook. I didn’t capture any pictures of that, though.
Right before the smoke I added Killer Hogs BBQ Rub.
I Smoked it for about 2 hours between 250 and 275 and applied the sauce (Killer Hogs BBQ Rub) for the last 15 or so minutes.
I pulled the meatloaf at 160 internal temperature.
Turned out really good, in my opinion. The 2 loaves did not last very long, so I’ll take that as a job well done.
A real simple recipe:
2 lbs ground beef
1lb ground pork
Green Onions
Red bell pepper
Mixed it altogether with some eggs, half n half, salt, pepper and just a bit of beef marinade. To form a couple loaves:
Prior to putting the loaves on the smoker I did actually put them in baking loaf pans and into the fridge for about 2 hours, which I think helped maintain the loaf shape throughout the cook. I didn’t capture any pictures of that, though.
Right before the smoke I added Killer Hogs BBQ Rub.
I Smoked it for about 2 hours between 250 and 275 and applied the sauce (Killer Hogs BBQ Rub) for the last 15 or so minutes.
I pulled the meatloaf at 160 internal temperature.
Turned out really good, in my opinion. The 2 loaves did not last very long, so I’ll take that as a job well done.
