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Smoked Meatloaf

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I have updated the original post for the proper smoking method of this recipe for the meatloaf.


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.

Meatloaf was very moist and full of amazing hickory flavor. I’m stuffed but my mouth is still watering as it wants more.
 
Another up close look as I pulled the last square from the pan so it could go in the tupperware and to the freezer with the others for later.

DF8DAF85-BC03-47C4-9BD8-8DD76EF457CA.jpeg
D491FD98-B4A7-4BAD-A33F-91C829B35B64.jpeg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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