Happy Sunday Evening, SMF Friends!
One of the things I've been meaning to try forever is smoking a meatloaf. I don't really know why I hadn't done this yet...I've been watching many of my smoking buddies here do this forever...and kept meaning to do some for myself. But for whatever reason, I'd still not gotten around to it. So last night, Mrs. Red and I got to talking about how long it's been since we've made a meatloaf...a good chance to finally smoke one and see for ourselves what my buddies have been raving about.
On with the Qview!
My basic meatloaf recipe:
2 lbs. ground beef
1.5 cups Italian bread crumbs
1/2 cup milk
1 egg
1/2 cup chopped bell pepper
1/2 cup chopped white onion
2 TBS. Worcestershire sauce
1/2 cup ketchup
salt and pepper to taste
Combine all ingredients and form into the loaf. I put the loaf on an well-oiled wire oven rack, over a large pan to catch the drippings.
This went into the smoker at about noon.
The BBQ Guru kept the Limo Jr running at a constant 250*, I'm burning B&B Oak Charcoal briquettes, and hickory chunks for smoke.
Here's a shot from about 3 hours in. The IT is about 145*. I figured about another hour to go, so it's time to mix up a glaze and coat the top of the loaf.
The glaze recipe:
1/2 cup ketchup
1 TBS brown sugar
1 TBS yellow mustard
Just about an hour later, and the IT is right at 165*.
Resting on the counter for a few minutes while I saute some green beans.
Sliced a nice slab, and plated up along with a healthy helping of green beans sauteed in garlic-infused olive oil.
A couple closer looks:
The verdict: All I can say is Wow...Delicious! Mrs. Red said I needed my arse kicked for not doing this sooner! I have to agree...I put off trying smoked meatloaf way too long! This definitely goes into the regular smoking rotation. Only thing I'll do differently next time is pull it a little sooner so the temp carryover doesn't start drying it out a bit...maybe pull at an IT of no more than 160*.
The best thing is, there's enough leftover to freeze some for another dinner, and still have plenty for meatloaf sandwiches all week (a favorite of both Mrs. Red and myself).
I hope ya'll enjoyed...thanks for checking it out!
Red
One of the things I've been meaning to try forever is smoking a meatloaf. I don't really know why I hadn't done this yet...I've been watching many of my smoking buddies here do this forever...and kept meaning to do some for myself. But for whatever reason, I'd still not gotten around to it. So last night, Mrs. Red and I got to talking about how long it's been since we've made a meatloaf...a good chance to finally smoke one and see for ourselves what my buddies have been raving about.
On with the Qview!
My basic meatloaf recipe:
2 lbs. ground beef
1.5 cups Italian bread crumbs
1/2 cup milk
1 egg
1/2 cup chopped bell pepper
1/2 cup chopped white onion
2 TBS. Worcestershire sauce
1/2 cup ketchup
salt and pepper to taste
Combine all ingredients and form into the loaf. I put the loaf on an well-oiled wire oven rack, over a large pan to catch the drippings.
This went into the smoker at about noon.
The BBQ Guru kept the Limo Jr running at a constant 250*, I'm burning B&B Oak Charcoal briquettes, and hickory chunks for smoke.
Here's a shot from about 3 hours in. The IT is about 145*. I figured about another hour to go, so it's time to mix up a glaze and coat the top of the loaf.
The glaze recipe:
1/2 cup ketchup
1 TBS brown sugar
1 TBS yellow mustard
Just about an hour later, and the IT is right at 165*.
Resting on the counter for a few minutes while I saute some green beans.
Sliced a nice slab, and plated up along with a healthy helping of green beans sauteed in garlic-infused olive oil.
A couple closer looks:
The verdict: All I can say is Wow...Delicious! Mrs. Red said I needed my arse kicked for not doing this sooner! I have to agree...I put off trying smoked meatloaf way too long! This definitely goes into the regular smoking rotation. Only thing I'll do differently next time is pull it a little sooner so the temp carryover doesn't start drying it out a bit...maybe pull at an IT of no more than 160*.
The best thing is, there's enough leftover to freeze some for another dinner, and still have plenty for meatloaf sandwiches all week (a favorite of both Mrs. Red and myself).
I hope ya'll enjoyed...thanks for checking it out!
Red