• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Epic cedar planked steakloaf

Do you like cedar-planked meatloaf?

  • Yes

    Votes: 0 0.0%
  • No

    Votes: 0 0.0%

  • Total voters


Fire Starter
Joined Nov 10, 2010
Folks, I have become addicted to cedar planked meatloaf... so has my family.  So much so, that I have devised at least a dozen recipes.  I have tweaked it to perfection.

But this time I am taking a different approach and instead of my usual hamburger meat/ground pork meat mixture, I'm grinding a variety of steaks and also grinding pork butt for the meat.  I will use the rest of my recipe as normal (cedar planked meatloaf with mesquite/hickory smoke) which features a really nice bacon wrap topping.

As usual, I will post updates about the outcome and plenty of Q-view... so if you're on the forums tomorrow night, be sure to tune in.

Hope all are doing well!


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
We'll be looking forward to the finish. Never tried cedar plank meatloaf.


Fire Starter
Joined Nov 10, 2010
Okay folks, so here we are.

I have just put my planked steakloaf on the grill.

Here's what I did:


Grounded 1.8 lbs chuck steak/eye of round steaks

Grounded 1.5 lbs bone in shoulder pork steaks

1 jalapeno

1 whole finely chopped green pepper

1 half finely chopped onion

2 finely chopped carrots

1/2 tspn oregano

1 tbspn olive oil

1/2 tspn basil

1/2 tspn worcestershire sauce



1 cup panko crumbs

2 eggs

1/8 cup milk

1/4 tspn smoked paprika

Ground the meat, added to herb/vegetable, olive oil, worcestshire sauce mix and set to marinate for 2-3 hours. (everything except milk, panko and eggs).

Added eggs, milk, and panko to mixture just before cooking and mix thoroughly.

Season plank and mold meatloaf.  Top with rub and coat with bacon strips.

then place on grill at 350+ or for around 1.5 hours.  will take on lot of smoke.



Fire Starter
Joined Nov 10, 2010
Half way to heaven, folks...

Just to clarify,

I am cooking on a weber offset setup at around 375-400F..  350 is ok too, but keeping steady TBS via mesquite and cherry mixture.  I mis-typed hickory in the OP.

To go with this meal is a mixed grilled vegetable medley (asparagus, onion, mushroom) marinated in a red wine vinegraette and parmesean mashed potatoes.

For the meat sauce, I use 2 parts bbq sauce, 2 parts red wine vinegar  and 2 parts ketchup with salt, pepper and dash of butter.


Fire Starter
Joined Nov 10, 2010
 folks, the finished product.

I dont' know how I could have made it any better.

Bon appetit!



Smoking Guru
OTBS Member
Joined Aug 1, 2008
It sure doesn't sound like anything I would have tried?  Having said that, I didn't get a taster.

Good luck and good smoking.


Fire Starter
Joined Nov 10, 2010
lot of flavor in this dish of bbq meatloaf, parmesean mashed potatoed and grilled asparagus/mushroom/onion medley.


Master of the Pit
OTBS Member
Joined May 20, 2010
Never tried the cedar plank, but it sure looks tasty 
 (the loaf) that is!


Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.