FIRST SMOKED MEATLOAF

[SmokinLogs]

I have been cooking meatloaf for a long time. Since I’ve been smoking meat for the past couple years, smoking a meatloaf has been high on my priority list.

I didn’t want to go changing things up too much, so I made my normal meatloaf recipe and fired my RF stick burner up to 325-350 with royal oak briquettes and pecan for smoke. I smoked it for an hour, and turned it around every 15 minutes. I glazed it a couple times again on the smoker. I even threw an onion in the fire a couple times just for the heck of it during the cook, which smelled amazing along with the smell of the meatloaf.

I brought everything in and cut it up. I made a plate for my wife and went back to the kitchen to make a plate for myself. I heard her from the other room say OH WOW! Needless to say I was hurrying up as much as possible so I could sit down and try it. This was the best meatloaf I’ve ever put in my mouth. The tangyness with a little spice was a perfect mix with the smoke. I never want meatloaf any other way. If anyone has never tried this I highly recommend. I was pleased to find that it even had a small smoke ring. That’s always the icing on the cake, or in this case the meatloaf.

 

[chilerelleno]

Man, you either have some big thumbs or that loaf wasn't too big :p

Al'right! First smoked meatloaf success, right'on! :cool:

 

[hillbillyrkstr]

Man, you either have some big thumbs or that loaf wasn't too big :p

Al'right! First smoked meatloaf success, right'on! :cool:

Lmao chili! I was thinking the same thing! Thin loaf. Or maybe the angle of the shot! Either way the loaf looks great!

If I could suggest something, smoke it slower (225-250). It’ll help you get more smoke flavor into the loaf. Then crank it the last half hour after you glaze it to carmalize the glaze and finish it off. Just the way I do it. Doesn’t mean it’s right for everyone.

Fine job on your first smoked meatloaf!

Scott

 

[RiversideSm0ker]

Oh my that looks yummy! I’d love to try a smoked meatloaf.

George

 

[hardcookin]

Meatloaf is one of my favs. Done one last week.
Nice smoke!!

 

[gmc2003]

Meatloaf can't be beat on a smoker. Nice Job.

Point for sure.

Chris

 

[johnmeyer]

I did the same thing as the OP about a year ago: took my regular meatloaf recipe and adapted the cooking to the smoker. I finished it in the oven.

The smoke definitely "kicked it up a notch," as Emeril Lagasse likes to say. What was even better is that, like many smoked items, the smoke flavor gets better after it sits covered in the fridge for a few days. The leftovers were even better!

 

[SmokinLogs]

Man, you either have some big thumbs or that loaf wasn't too big :p

Al'right! First smoked meatloaf success, right'on! :cool:

Haha, yeah that picture was taken at a bad angle. It was nearly a 4 pound meatloaf.

 

[SmokinLogs]

Lmao chili! I was thinking the same thing! Thin loaf. Or maybe the angle of the shot! Either way the loaf looks great!

If I could suggest something, smoke it slower (225-250). It’ll help you get more smoke flavor into the loaf. Then crank it the last half hour after you glaze it to carmalize the glaze and finish it off. Just the way I do it. Doesn’t mean it’s right for everyone.

Fine job on your first smoked meatloaf!

Scott

Yeah I didn’t want to change things up too much, but next time I plan to cook a little more low n slow. The more smoke the better.

 

[SmokinLogs]

I did the same thing as the OP about a year ago: took my regular meatloaf recipe and adapted the cooking to the smoker. I finished it in the oven.

The smoke definitely "kicked it up a notch," as Emeril Lagasse likes to say. What was even better is that, like many smoked items, the smoke flavor gets better after it sits covered in the fridge for a few days. The leftovers were even better!

Meatloaf is always better after a day or 2. I’m sure the smoke with it will kick it up a notch.