We decided to try meatloaf on the PBC again. This time we took the 21 Day Fix Turkey Meatloaf recipe (changed it up a bit) and put it on the Pit Barrel Cooker with a blend of Cherry and Maple wood for a sweet and mild smoke.
The Recipe
Pulled from the fridge and let sit on the counter for 30 Minutes before putting in the smoker
Pulled at 168 IT, rested for 15 Minutes and ate.
Turned out really good, next time I will put BBQ sauce on the top, I served it on the side, but I prefer the reduced caramelized BBQ sauce on the top for better flavor.
Made up some "Brussel Sprout Pasta" for a healthy side dish.
We really enjoyed it and have extras for lunches.
Smoke ON!
- Jason
The Recipe
- 2lbs raw 93% lean ground turkey
- 1 cup all-natural salsa (we used some we had made yesterday)
- 1 cup cooked quinoa, cooled (We deleted this)
- 2 large eggs, lightly beaten
- 3 cloves of galic
- 1 tsp sea salt or Himalayan salt (mineralized)
- 1 tsp ground black pepper (we put in about 2 tsp)
- Our adds/changes
- 1/2 C Steel Cut oats (our change to the recipe)
- 2 TBS Whole wheat flour
- Small white onion- minced, cooked and cooled
- 10 button mushrooms- minced cooked and cooled
- 1/2 bell pepper, minced- cooked and cooled
- A decent squirt of Sriracha sauce
Pulled from the fridge and let sit on the counter for 30 Minutes before putting in the smoker
Pulled at 168 IT, rested for 15 Minutes and ate.
Turned out really good, next time I will put BBQ sauce on the top, I served it on the side, but I prefer the reduced caramelized BBQ sauce on the top for better flavor.
Made up some "Brussel Sprout Pasta" for a healthy side dish.
We really enjoyed it and have extras for lunches.
Smoke ON!
- Jason
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