So been wanting to do a smoked meatloaf for awhile and finally got around to it. First off, a Big thank you to
TNJAKE
for sharing his recipe! Seen his post awhile back and wanted to give it a try. His post was a better step by step than mine so if he wants to maybe he will post a link to his post. (Not sure how to do it). Also been wanting to use this CI pan that we have had for awhile, just hadn't gotten around to it. Thinking about meatloaf I suddenly thought about using some of the mixture and stuffing with cheese and forming into balls. I also have to give a shout out to
tx smoker
he has given me several good ideas to use this pan for!
So anyways, I followed Jake's recipe to a T, only changes were I used what I had on hand. 2 lbs 85/15 venison beef tallow mix (he used 80/20 burger) and .25 lb Dakota sausage blend from Owen's bbq (he used smoked Italian sausage). I used Jeff's rub (he used killer hog rub, I believe).
Sauteed 1 cup chopped onion and 5 slices bacon cut up
I apologize for very few prep pics, was busy with other things at the same time. I preformed the balls to get the size I wanted and then shredded up smoked Colby longhorn cheddar and smoked muenster onto them and stuffed cheese inside them.
Into the pan and sprinkled more of Jeff's rub on top.
2 loaves , sprinkled more of Jeff's rub on top also. I started with 4 small loaves, used 1 1/2 to make the balls then added other 1/2 back into meat mixture and divided in half.
Into the smoker @ 250 degrees, smoked with pitmasters choice pellets in the mailbox
Pulled the meatballs out @ 155 degrees and sauced...3 got countryside bar bq sauce ( my wife's favorite) and 4 got Jeff's bbq sauce. Then back into smoker, pulled at 165 degrees
Countryside bar bq sauce
Out of the pan, they look and smell amazing!
An inside look...cheesy goodness !
2 loaves at 158, time to sauce, left one gets countryside, right side gets Jeff's
Out of smoker @ 165, left countryside, right Jeff's
Plated with fresh green beans from the garden. Now this is a terrible pic! Meatball is on the right...I may have eaten the cheesy center already.
I have to say this all turned out amazing! Only one meatball left, wife wanted it for lunch the next day. Loved the 1st use of this pan! Only problem is I only have one. The good thing is they cook faster so made good appetizers.
Next day lunch...meatloaf sandwich on toast with mayo , more smoked Colby longhorn cheese shredded on top and more of Jeff's sauce with one of
SmokinAl
Pickles...ok maybe 3 or 4.
A closer look. Actually ended up dipping in ketchup, tasted amazing...kinda like a meaty grilled cheese.
Thanks for looking!
Ryan
TNJAKE
for sharing his recipe! Seen his post awhile back and wanted to give it a try. His post was a better step by step than mine so if he wants to maybe he will post a link to his post. (Not sure how to do it). Also been wanting to use this CI pan that we have had for awhile, just hadn't gotten around to it. Thinking about meatloaf I suddenly thought about using some of the mixture and stuffing with cheese and forming into balls. I also have to give a shout out to
tx smoker
he has given me several good ideas to use this pan for! So anyways, I followed Jake's recipe to a T, only changes were I used what I had on hand. 2 lbs 85/15 venison beef tallow mix (he used 80/20 burger) and .25 lb Dakota sausage blend from Owen's bbq (he used smoked Italian sausage). I used Jeff's rub (he used killer hog rub, I believe).
Sauteed 1 cup chopped onion and 5 slices bacon cut up
I apologize for very few prep pics, was busy with other things at the same time. I preformed the balls to get the size I wanted and then shredded up smoked Colby longhorn cheddar and smoked muenster onto them and stuffed cheese inside them.
Into the pan and sprinkled more of Jeff's rub on top.
2 loaves , sprinkled more of Jeff's rub on top also. I started with 4 small loaves, used 1 1/2 to make the balls then added other 1/2 back into meat mixture and divided in half.
Into the smoker @ 250 degrees, smoked with pitmasters choice pellets in the mailbox
Pulled the meatballs out @ 155 degrees and sauced...3 got countryside bar bq sauce ( my wife's favorite) and 4 got Jeff's bbq sauce. Then back into smoker, pulled at 165 degrees
Countryside bar bq sauce
Out of the pan, they look and smell amazing!
An inside look...cheesy goodness !
2 loaves at 158, time to sauce, left one gets countryside, right side gets Jeff's
Out of smoker @ 165, left countryside, right Jeff's
Plated with fresh green beans from the garden. Now this is a terrible pic! Meatball is on the right...I may have eaten the cheesy center already.
I have to say this all turned out amazing! Only one meatball left, wife wanted it for lunch the next day. Loved the 1st use of this pan! Only problem is I only have one. The good thing is they cook faster so made good appetizers.
Next day lunch...meatloaf sandwich on toast with mayo , more smoked Colby longhorn cheese shredded on top and more of Jeff's sauce with one of
SmokinAl
Pickles...ok maybe 3 or 4.
A closer look. Actually ended up dipping in ketchup, tasted amazing...kinda like a meaty grilled cheese.
Thanks for looking!
Ryan
