Smoky Mountain Meat Loaf

Discussion in 'Beef' started by ranger72, Jul 19, 2005.

  1. ranger72

    ranger72 Meat Mopper OTBS Member

    Loaf Mop Ingredients:
    1 cup of cider vinegar
    1/2 cup hearty red wine
    bunch of garlic cloves minced
    2 tablespoons corn oil
    1 tablespoon of summer savory
    1 tablespoon of worcestershire sauce
    1 tablespoon of your favorite mustard

    Meat Loaf Ingredients:

    1 medium onion -small chop
    1 red bell pepper-small chop
    1/2 cup sun dried tomato's minced and plumped in warm water
    2 tablespoons corn oil
    1 and 1/2 pounds ground beef[tri-tip or sirloin]
    1/2 pound ground pork[shoulder or tenderloin]
    1 and 1/2 cups ritz or waverly crackers
    1 egg
    1/4 cup hearty red wine
    3 tablespoons of your favorite que sauce
    1 tablespoon of minced garlic
    1 teaspoon garlic salt
    1 teaspoon lemon pepper
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1/2 teaspoon dried mustard
    a few dashes of your favorite hot sauce

    Procedure:

    Placing all your loaf mop ingredients in a sauce pan and bring to a boil stirring so as not to stick.Then lower temperature and let the mix simmer and bubble a bit. Set aside.

    saute' onion, red pepper, and sun-dried tomatoes until soft in corn oil in a heavy skillet.

    Place ground meats in a large bowl and add cooked vegetables and remaining ingredients. Using your hands thoroughly mix all ingredients.

    Form meat mixture into a loaf and place in a metal or glass meat loaf pan. Moisten the top of the meatloaf with some of the Mop and then place pan in your smoker over your water pan.

    Cook for one hour at 220 degrees without opening smoker. Then remove pan and remove meat from pan and place loaf back into the smoker. Cook an additional 1 and 1/2 hours, mopping with mop every 30 minutes.


    Ten minutes before you remove loaf from smoker brush your favorite que sauce on top of loaf or you can use ketchup or a can of undiluted tomato soup on top of loaf. smoke awhile longer.

    Remove from heat seal the loaf in foil and let meat rest for awhile 20 minutes. Slice in 1" slices and serve your favorite que sauce on the side or you can thicken the remainder of the mop and use that as a dipping sauce.

    If you choose to use the mop as a dipping sauce bring it back to boil for two or three minutes before thickening it.Just for safety sake!

    Garlicky mashed potatoes and grilled zucchini from your garden round this out nice and don't forget large quantities of ice cold brewskies and your good to go trooper! :>)

    ranger72

    OTBS # 14
     
  2. brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Holy Smokes!
    This is a recipe that I am definitely excited to try! A simple twist on an age old favorite. Way to go, Ranger! I'm salivating already...Damn!...When's lunch?!?
     
  3. ranger72

    ranger72 Meat Mopper OTBS Member

    Hi There brianj517

    I'll bet you will never go back to regular old crappy meatloaf again as long as you live. I have prepared meatloaf this way for some time now and every time I do it I forget how damn good it really is!
    :mrgreen:

    I wanted to post this recipe after reading crazyhorse's thread on the subject!
    Thank you for the enthusiasm!

    ranger72 :)
     
  4. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    your welcome!!!! :D
     
  5. ranger72

    ranger72 Meat Mopper OTBS Member

    :D


    ranger72
     
  6. ranger72

    ranger72 Meat Mopper OTBS Member

    Hi Guys,

    Here is a pic of smoky mountain meatloaf. I used the recipe here in my thread.

    I just did this one the day before yesterday...



    ranger72
     
  7. dutch

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

    Nice timing Ranger! I'm having smoked Meat Loaf sammiches for lunch today. :D
     
  8. Ranger,
    I tried your smoked meatloaf recipe the other night and I have to say that it was FANTASTIC !! I substituted pork sausage for the pork shoulder instead but it was still awesome. that was my first meatloaf, even my wife liked it.
     
  9. ranger72

    ranger72 Meat Mopper OTBS Member

    Hi There Pirate40!

    I'm glad you tried my recipe and it is really just a guideline so its no problemo when you change the meat a little ..or some of the spices could be changed to suit ones own taste....Ya Know...its not etched in stone...thats the beauty of QUE...its very forgiving...

    Thanks for responding to my thread even though it was a long time ago...I appreciate the feedback very much....hooyah!


    ranger72 :)
     
  10. bekellog81

    bekellog81 Meat Mopper OTBS Member

    MMMMM sounds good I will absolutly have to try it!!!! I think this recipe will be a real hit.
     
  11. Hi Ranger,
    My wife died last Dec and one of the things I miss most, besides her of course, was her meatloaf! She left no recipes for it and to be truthful, I haven't really been in the mood to try.

    Your Smoked Meatloaf has just pulled me up and I'm going to give this a try..Maybe next week end and I'll post the results here.

    Thanks again
    Georgepat
     
  12. ranger72

    ranger72 Meat Mopper OTBS Member

    bekellog81


    Hope you enjoy!


    ranger72 :)
     
  13. ranger72

    ranger72 Meat Mopper OTBS Member

    Hi There Georgepat


    I am very sorry to hear that you recently lost your wife..Perhaps hanging out in the forums here a little bit every week will help to take your mind off your loss..

    One thing is for sure! You will have fun making this meatloaf and you will have more fun eating it :)


    God Bless!

    ranger72

    OTBS # 14
     
  14. ranger72

    ranger72 Meat Mopper OTBS Member

    Hi Folks!

    I just resurrected this old thread for two reasons..mostly because I am going to make this up for tomorrow night's dinner and also that new members may give it a try if they haven't tried smoked meat loaf before.


    However, I am going to substitute Beef Stock (which I presently have) for the Dry Red wine both in the meatloaf recipe and the mop recipe.

    At the moment I don't have any red wine so I will use beef stock instead in the same amounts as called for in my recipe. I'll guarantee that it won't make any difference in the outcome..Both ways are delicious!

    So I'm bumping my own thread and will print out my recipe!

    After trying this most people never return to meatloaf baked in the oven!


    regards,

    ranger72 :p

    OTBS # 14
     
  15. Im new here and came across this, im im my way to the store , got to try this one out 😁
     

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