Meatloaf Rocks!

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Original poster
May 8, 2007
Lexington, SC
Just got myself a Char-Grill Double Door smoker and I've been breaking it in. Tonight I cooked my first meatloaf in it and I'm a believer. So much better than out of an oven.

Here's the recipe I used if anyone is interested. It's not your run of the mill meatloaf, but it tastes great. Even my wife liked it and she's not exactly a fan of meatloaf...

Smoked at 250 degrees using Lump Charcoal and Mesquite

1.5lbs ground beef
2 eggs, beaten
1/4 cup ketchup
1 packet of Ranch dressing mix
3/4 cup of dried stuffing mix
6oz can of fried onions
Couple good doses of Worcestershire
A few shakes of Garlic and Onion Powder
20 or so (or 100 if you're like me) turns on a pepper mill

Mix all the above ingredients but save a few of the fried onions to put on the top later. Then smoke until it hits 145-150 degrees. Then top with...

the rest of the fried onions
a healthy dose of shredded cheddar cheese
Jeff's BBQ sauce

Finish smoking to 160 degrees. It only takes about 1.5 hours in my smoker.

Sorry for no food porn. Gotta work on that.
Sounds like an interesting combo.
I'll have to try it someday.
I got the basic recipe form and then added to it. Yeah, I never heard of the Fried onions in a can either. When I went to the market, I didn't even know where to look for them, but found then in the canned vegetable aisle. They seem more like a salty snack than a canned vegetable. All I know is they tasted great, especially with the melted cheese and Jeff's BBQ sauce. Going to have some leftovers right now...
Sounds great McGrvy! That's an interesting mix of ingredients... I gotta try that!

Thanks for sharing!
The onions are not like pan fried onions. More like chopped up onion rings. Sure it'd be cheaper, but this is a quick recipe (5-10 minutes tops) and I didn't feel like slicing up some onions, making a batter and pulling out the deep fryer.

Although that's not a bad idea... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.