...my turn now. After the recent posts of smoked meatloaf by
cansmoke
,
N
Nefarious
,
tx smoker
, and
MileHighSmokerGirl
and with some prodding from my best friend's eldest daughter (I'm her second daddy), I decided it was my turn to try my hand at it and our clan would be the guinea pigs. Only a few pictures, but here we go...
Then I combined the 2 bowls and formed into a loaf and dusted with my rub. You can use whatever rub you like...
Into the smoker at 250℉ using hickory...
When the internal temp hit about 160℉, I glazed with more BBQ sauce. This is a red sauce that my best friend makes, but anything you like would work...
I glazed the loaf twice and pulled it at 170℉. Total smoke time was just over 3 hours...
Meanwhile, I had made mashed potatoes using Yukon Golds, ½ & ½, 1 stick unsalted butter, and a couple of heaping TBSP of sour cream. Boiled the potatoes, heated all the other ingredients together and then mixed all together using my hand mixer. Made brown gravy by starting with a rue and then stirring in unsalted beef broth. Added 1 medium onion diced. Cooked until thickened...
Served on our fine china with baby lima beans cooked with smoked jowl, squash casserole made by my mother-in-law, and frozen Pillsbury biscuits. Time to eat...
Everyone raved about the meatloaf and for my first time, I was fairly impressed, but there's always room for improvement. I let the smoke get a little dirty and I could taste it somewhat, but wasn't terrible, just had a little of THAT taste.
I have to thank (I think
) or curse those responsible for this endeavor...@cansmoke,
N
Nefarious
,
tx smoker
, and
MileHighSmokerGirl
. I will do this again...



- 3 lbs. ground chuck
- 1 lb. ground pork
- 1 lb. ground spicy Italian sausage
- 1 cup garlic and herbs bread crumbs
- ~1/2 red bell pepper diced
- ~1/2 yellow bell pepper diced
- 1 medium yellow onion diced
- 1 cup ½ & ½
- Several good shakes of Worcestershire
- 4 eggs
- 3/4 cup BBQ sauce
- BBQ rub for topping
- BBQ sauce for glazing
Then I combined the 2 bowls and formed into a loaf and dusted with my rub. You can use whatever rub you like...
Into the smoker at 250℉ using hickory...
When the internal temp hit about 160℉, I glazed with more BBQ sauce. This is a red sauce that my best friend makes, but anything you like would work...
I glazed the loaf twice and pulled it at 170℉. Total smoke time was just over 3 hours...
Meanwhile, I had made mashed potatoes using Yukon Golds, ½ & ½, 1 stick unsalted butter, and a couple of heaping TBSP of sour cream. Boiled the potatoes, heated all the other ingredients together and then mixed all together using my hand mixer. Made brown gravy by starting with a rue and then stirring in unsalted beef broth. Added 1 medium onion diced. Cooked until thickened...
Served on our fine china with baby lima beans cooked with smoked jowl, squash casserole made by my mother-in-law, and frozen Pillsbury biscuits. Time to eat...
Everyone raved about the meatloaf and for my first time, I was fairly impressed, but there's always room for improvement. I let the smoke get a little dirty and I could taste it somewhat, but wasn't terrible, just had a little of THAT taste.
I have to thank (I think

