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Meowey's recipe

Discussion in 'Beef' started by gypc, Sep 17, 2006.

  1. gypc

    gypc Meat Mopper OTBS Member

    If ya havn't tried Meowey's meatloaf your missin somethin special. I followed the recipe and WOW!!! Yummy :shock: :D



  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

  3. jabo

    jabo Smoke Blower OTBS Member

    My sentiments exactly, that smokering is huge. Great looking pics, you should be proud. I hope it tastes as good as it looks.

  4. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    I've noticed a thicker smokering on my meatloaves, too. The only explanation that I can come up with is since the ground meat is not as dense as a butt or brisket, more smoke is able to penetrate the ground meat.

    Nice looking eats, gypc
  5. gypc

    gypc Meat Mopper OTBS Member

    Yesterday I smoked a butt, a fatty and my meatloaf. I put the butt and the fatty on real early and kept the temp at 250o................then later put on the loaf. When the butt and the fatty were done, I let the temp go down to 200o and smoked that wonderful meatloaf low and slow baby. It smoked for 8 hrs and I pulled it when the internal temp was 150o.

    I used cherry wood. The meat had such a great flavor and it was so juicy.

    I'm thinkin Dutch is right on about how dense the meat is.

    All I know is me, my family and a few neighbors think we've tasted the best meatloaf on the planet.

    Thanks meowey!!!! :D
  6. monty

    monty Master of the Pit Moderator OTBS Member SMF Premier Member

    I am convinced! Meowey's Magnificent Meatloaf next weekend! Once again, gypc, thanks for sharing your beautiful food with those excellent pics!

  7. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Those pics make me hungry :D I have got to try the meatloaf! Thanks for sharing!