Smoked Meatloaf...

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Original poster
Sep 12, 2016
Used Abi's recipe, wood was cherry, & it was delicious!!!  I did have a slight dysfunction.  I formed my loaf 3" high, but once I put it in it flattened out to about 2".  I also had my smoker at 250, so it only took right at 2 hours to reach 160.  I chanced it and left it in 30 more minutes to get the glaze right, and the meat temp got up to 170.  Turned out great though.  Don't think we'll cook one in the oven again!

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Abi's recipe is great. I've used it for a couple of years and will never cook another meatloaf in the oven. My smoker runs at 250-275* so I begin to glaze my meatloaf at about 145*. By the time I have coated it twice, it's at 155* and I take it out to rest, tented with foil in a pan.

Keep smokin' and good luck, Joe. :grilling_smilie: is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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