Hey guys smoked some meatloaf tonight and the family thought it was a big win.
Here's the recipe:
2lb 80/20 ground beef
.25lb fresh smoked sausage
About 5 slices thick cut bacon
1cup onion
1cup bread crumb
1cup milk
2 eggs
2.5ish teaspoons rub(I used killer hogs)
1 teaspoon cbp
Bbq sauce(killer hogs)
First I diced up all the thick cut bacon and a medium yellow onion and sauteed together until a good bit of fat rendered. Drain and allow to cool fully
After allowing the bacon and onions to cool place ground beef, sausage and bacon/onions into a mixing bowl and gently work together.
After the meats are mixed add the remaining ingredients minus the cbp and the bbq sauce.
Once everything was mixed I used these small sided loaf pans and lined with plastic wrap. I scored the mixture and placed a quarter in each pan. About a pound each.
After I pressed into pans I covered with plastic and placed into freezer for 15min to firm back up.
Then unwrapped and turned the loaf pans upside down onto a cooking rack to remove meatloaf. After upside down remove plastic wrap. Sprinkle with the coarse black pepper.
Place on smoker at 225° until IT reaches 160°
After about an hour and a half I was at 158° this is when i brushed on the bbq sauce and raised the smoker temp to 275° for about 20mins.
Pulled off after 20 minutes glazed and IT was 165° tested for 10mins then sliced
Plated with some mashed taters and gravy and green beans.
ENJOY!
Here's the recipe:
2lb 80/20 ground beef
.25lb fresh smoked sausage
About 5 slices thick cut bacon
1cup onion
1cup bread crumb
1cup milk
2 eggs
2.5ish teaspoons rub(I used killer hogs)
1 teaspoon cbp
Bbq sauce(killer hogs)
First I diced up all the thick cut bacon and a medium yellow onion and sauteed together until a good bit of fat rendered. Drain and allow to cool fully
After allowing the bacon and onions to cool place ground beef, sausage and bacon/onions into a mixing bowl and gently work together.
After the meats are mixed add the remaining ingredients minus the cbp and the bbq sauce.
Once everything was mixed I used these small sided loaf pans and lined with plastic wrap. I scored the mixture and placed a quarter in each pan. About a pound each.
After I pressed into pans I covered with plastic and placed into freezer for 15min to firm back up.
Then unwrapped and turned the loaf pans upside down onto a cooking rack to remove meatloaf. After upside down remove plastic wrap. Sprinkle with the coarse black pepper.
Place on smoker at 225° until IT reaches 160°
After about an hour and a half I was at 158° this is when i brushed on the bbq sauce and raised the smoker temp to 275° for about 20mins.
Pulled off after 20 minutes glazed and IT was 165° tested for 10mins then sliced
Plated with some mashed taters and gravy and green beans.
ENJOY!
