My wife hates meatloaf, so it isn’t something we get to have in my house. She has an uncle that smokes meatloaf on a regular basis, and I have dropped hints to her that I’d like to try that. Then last week, we went out to eat and I ordered a smoked meatloaf. It was amazing, and even she said she should have ordered it.
So, today I am giving it a go. It’s 16 degrees out right now; we’ll see how that affects my aging MES.
My “recipe”:
3 lb 50/50 Pork and venison
(I ground up some loin and tenderloin from last year’s deer)
2 carrots, shredded
1/2 onion, minced
2 stalks celery, shredded
4 T minced fresh parsley
2 T Jack Stack Barbecue KC Steak Rub
1/2 T garlic powder
one egg
1/2 c milk
1 c bread crumbs
I was worried that the loaf might be too moist, so I’m using a trick I’ve used in the past to make round venison bacon loaves. If it falls apart, everything is still contained, and this should help it hold some shape. It’s in the smoker now running at 250 with a blend of pecan and hickory chips.
So, today I am giving it a go. It’s 16 degrees out right now; we’ll see how that affects my aging MES.
My “recipe”:
3 lb 50/50 Pork and venison
(I ground up some loin and tenderloin from last year’s deer)
2 carrots, shredded
1/2 onion, minced
2 stalks celery, shredded
4 T minced fresh parsley
2 T Jack Stack Barbecue KC Steak Rub
1/2 T garlic powder
one egg
1/2 c milk
1 c bread crumbs
I was worried that the loaf might be too moist, so I’m using a trick I’ve used in the past to make round venison bacon loaves. If it falls apart, everything is still contained, and this should help it hold some shape. It’s in the smoker now running at 250 with a blend of pecan and hickory chips.