Meatloaf
2 beaten eggs
2/3 cup saltine crackers (about 18 crackers crushed really fine in a baggie)
2 teaspoons worcestershire sauce
1/4 teaspoon salt
1/4 cup finely chopped onions (you can buy them already diced in the freezer section) 1/4 cup finely chopped green peppers (same as with onions)
1 8-ounce can tomato sauce (save 1/3 of this can for the glaze)
2 pounds lean ground beef
Smoker
Combine all the above ingredients and mix well. Put into a 9x13” baking tray. Put meatloaf tray on smoker with the tray uncovered, when smoker temp reaches 225° - 235°.
Smoke meatloaf for 3 hours 40 minutes then out the glaze on for the last 20 minutes.
Drain all excess liquid and spread glaze on meatloaf and put back on the smoker). You want the meat to be done medium.
Note: My meat thermometer was very deceptive. I got readings of 185° F internal temp but the sides and bottom were still pink and mushy. So I disregarded the temps and went a full 4 hours on the smoke and then I pulled it (and I’m glad I did!).
I just couldn’t see this meatloaf being done at 2.5 hrs for 4 lbs of meat when all the other comparable recipes out there were calling for 3.5 - 4 hrs of smoke time. That’s why I chose to let it ride for the full 4 hours.
I let it rest for about 45 minutes after I pulled it with a towel over the tray, then ate a few slices with some green beans. The meatloaf was still moist and the taste was phenomenal and out of this world.
Glaze for Meatloaf
2 teaspoons brown sugar
1 teaspoon worcestershire sauce
1/2 teaspoon prepare mustard (this is a spice - you can find it in the baking aisle) 2/3 cup tomato sauce
I would cut up and put in those plastic containers and freeze.
This is my mom’s meatloaf recipe. I adapted it for the smoker.
FYI: I doubled this recipe for this smoke.
(If you want to try the oven version, do this. Just cutout the smoker part in between the recipe portions and the glaze instructions in the recipe above).
Oven
Combine all the above ingredients and mix well. Shape into two loafs and put in separate glass or metal bread load trays. Bake at 350 degrees for 1hour. Drain all excess liquid and spread glaze on meatloaf and put back in the oven for 15 more minutes.
2 beaten eggs
2/3 cup saltine crackers (about 18 crackers crushed really fine in a baggie)
2 teaspoons worcestershire sauce
1/4 teaspoon salt
1/4 cup finely chopped onions (you can buy them already diced in the freezer section) 1/4 cup finely chopped green peppers (same as with onions)
1 8-ounce can tomato sauce (save 1/3 of this can for the glaze)
2 pounds lean ground beef
Smoker
Combine all the above ingredients and mix well. Put into a 9x13” baking tray. Put meatloaf tray on smoker with the tray uncovered, when smoker temp reaches 225° - 235°.
Smoke meatloaf for 3 hours 40 minutes then out the glaze on for the last 20 minutes.
Drain all excess liquid and spread glaze on meatloaf and put back on the smoker). You want the meat to be done medium.
Note: My meat thermometer was very deceptive. I got readings of 185° F internal temp but the sides and bottom were still pink and mushy. So I disregarded the temps and went a full 4 hours on the smoke and then I pulled it (and I’m glad I did!).
I just couldn’t see this meatloaf being done at 2.5 hrs for 4 lbs of meat when all the other comparable recipes out there were calling for 3.5 - 4 hrs of smoke time. That’s why I chose to let it ride for the full 4 hours.
I let it rest for about 45 minutes after I pulled it with a towel over the tray, then ate a few slices with some green beans. The meatloaf was still moist and the taste was phenomenal and out of this world.
Glaze for Meatloaf
2 teaspoons brown sugar
1 teaspoon worcestershire sauce
1/2 teaspoon prepare mustard (this is a spice - you can find it in the baking aisle) 2/3 cup tomato sauce
I would cut up and put in those plastic containers and freeze.
This is my mom’s meatloaf recipe. I adapted it for the smoker.
FYI: I doubled this recipe for this smoke.
(If you want to try the oven version, do this. Just cutout the smoker part in between the recipe portions and the glaze instructions in the recipe above).
Oven
Combine all the above ingredients and mix well. Shape into two loafs and put in separate glass or metal bread load trays. Bake at 350 degrees for 1hour. Drain all excess liquid and spread glaze on meatloaf and put back in the oven for 15 more minutes.
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