This weekend, I took my Wife's Grandmother's meatloaf recipe and smoked it instead of putting it in the oven. It turned out fantastic in my opinion! Their family doesn't care much for spicy food, so this meatloaf is pretty simply and kind of sweet tasting, but it is delicious.
3 lbs Ground Chuck
Medium size onion diced
TSP of salt
2 Eggs
1 can of 15 oz Tomato Sauce
1.5 cups of brown sugar
Mix Ground Chuck, onion, salt, eggs, 2/3 of can of tomato sauce and 1 cup of brown sugar together thoroughly. Place on some wax paper and begin forming into a loaf. Once the loaf is formed, pour remaining tomato sauce over the top and then sprinkle 1/2 cup of brown sugar on top.
I set the smoker to 375. After this, I have done it two ways. Once in a pan, and once without. If you want it more "crispy" on the outside, set your loaf on a grill mat or in my case on the RecTec sear grates turned upside down. Put your meat probe in and take it to 165. Pull and let rest for 20-30 minutes and slice and enjoy. Same procedure if you are smoking it in a pan. Just a take it to 165 and let it rest 20-30 after you pull it. If you have as much luck as I did, you will be making this a couple times a month for a delicious nightly dinner. It should feed about 6-8 people depending on how hungry you are! The following picture is about 1/2 the recipe since there was only 2 of us eating! It was also done in a pan this time.
3 lbs Ground Chuck
Medium size onion diced
TSP of salt
2 Eggs
1 can of 15 oz Tomato Sauce
1.5 cups of brown sugar
Mix Ground Chuck, onion, salt, eggs, 2/3 of can of tomato sauce and 1 cup of brown sugar together thoroughly. Place on some wax paper and begin forming into a loaf. Once the loaf is formed, pour remaining tomato sauce over the top and then sprinkle 1/2 cup of brown sugar on top.
I set the smoker to 375. After this, I have done it two ways. Once in a pan, and once without. If you want it more "crispy" on the outside, set your loaf on a grill mat or in my case on the RecTec sear grates turned upside down. Put your meat probe in and take it to 165. Pull and let rest for 20-30 minutes and slice and enjoy. Same procedure if you are smoking it in a pan. Just a take it to 165 and let it rest 20-30 after you pull it. If you have as much luck as I did, you will be making this a couple times a month for a delicious nightly dinner. It should feed about 6-8 people depending on how hungry you are! The following picture is about 1/2 the recipe since there was only 2 of us eating! It was also done in a pan this time.
