Smoking the LOAF

Discussion in 'Beef' started by hookman, Sep 12, 2008.

  1. Smoking a meatloaf for the first time. Should I put it directly on one of the racks or in a pan? Thinking about wrapping the whole thing in bacon. Has anyone tried this?
     
  2. krusher

    krusher Smoking Fanatic OTBS Member

    never done one but as long as its pretty dense, it should sit on the rack.
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Most of us like to use grill baskets (grill pans with holes all over). This will allow for good smoke penitration plus it will allow the grease to pass through so the loaf isn't swimming in the fat. Make sure to have a catch pan under the basket if you're using a vertical type smoker.

    Bacon is an excellent topper for meat loaf. You may have to kick up your temps in order to get the bascon crispy.
     
  4. justsmoke2

    justsmoke2 Smoking Fanatic

    Myself I use parchment paper. Not wax paper. I polk some holes in the parchment paper so it allows the fat to drain off. I use parchment paper for my meat balls and when I make little 1/2 pound mini meat loafs also.
     

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