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Smoked Chile Meatloaf w/ Qview

rare2medium

Fire Starter
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95
Joined Mar 31, 2016
Hi everyone. I love meatloaf so I thought I'd try to make one in my MES smoker. My lady said, "you're gonna what?" Glad I did, it came fantastic. 

 
 

1.5 lbs ground beef,  0.5 lb pork sausage (casing removed), 1/2 cup Heinz Chile Sauce, 1/4 cup BBQ sauce, 1/2 cup fine diced green bell pepper, 3/4 cup diced sweet onion, 1/2 tsp of each chile powder, garlic, pepper, 1/4 tsp salt, 2 eggs, about 10 slices of bread for crumbs.

Got one aluminum pan, punched holes in it, set it in another pan of same size with some crumpled up foil between the two to make a small basin for the grease to drain. Mixed all the items together to make a loaf, coated the top with Jeff's rub. Set the smoker to 250 (with apple wood) and cooked it for about 3 hours until the IT was 160. Came out great, definitely will do it again!!

 

gearjammer

Master of the Pit
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Joined Apr 6, 2015
I like meatloaf and this one sounds like

a keeper to me.

I will give this a try very soon.

Points to you.

  Ed
 

one eyed jack

Master of the Pit
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Joined Oct 11, 2014
Really liking your ingredients pic R2M. 


Interesting idea for you drip pan. 

I love leftover meatloaf sandwiches.
 

SmokinAl

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Nice job on the meatloaf!

It looks delicious!

Al
 

chilerelleno

Smoking Guru
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Looks good enough to eat.
This one and others have put a smoked Meatloaf on my Short List of things to BBQ.

How different is it from oven cooked meatloaf?
Applewood smoked vs no smoke, think added layer of flavor.
 
Last edited:

rare2medium

Fire Starter
73
95
Joined Mar 31, 2016
Very different in my opinion. I went with Apple wood (mild) as I didn't want to over power the chile and other spices & flavors.
 

disco

Epic Pitmaster
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Joined Oct 31, 2012
Sounds and looks like a magnificent meatloaf!

Point!

Disco
 

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