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smoked meatloaf first run
Posted on 3/6/12 at 2:26 pm
Posted on 3/6/12 at 2:26 pm
I never liked meatloaf growing up, so I have decided to create a version I like, so I smoked this meatloaf for 3 hours and topped it with a ketchup, homemade habanero bbq sauce, and a tad of dijon mustard. I used my own rub and that worked out well. Even though I took it out @ 160 degrees internal and let it rest, it was a little dry, so next time I might add some brisket flat ground or pork ground into the mixture. Has anyone else tried this?
I tried to attach an image but i don't think it went through. Here is a link of a picture taken about 2 hours into the process.
LINK
I tried to attach an image but i don't think it went through. Here is a link of a picture taken about 2 hours into the process.
LINK
This post was edited on 3/6/12 at 2:28 pm
7
Posted on 3/6/12 at 2:35 pm to boucanierejohnsons
Sounds good. I may have to give that a try.
Posted on 3/6/12 at 2:35 pm to boucanierejohnsons
Can't access the link. Permission denied on Facebook.
Nice theory on this, though. I don't like plain old ketchup on top of meatloaf, but maybe if it smokes a bit, it might be tasty. I make a gravy from the meatloaf drippings and top it with that.
Nice theory on this, though. I don't like plain old ketchup on top of meatloaf, but maybe if it smokes a bit, it might be tasty. I make a gravy from the meatloaf drippings and top it with that.
Posted on 3/6/12 at 2:41 pm to boucanierejohnsons
quote:
Even though I took it out @ 160 degrees internal and let it rest, it was a little dry, so next time I might add some brisket flat ground or pork ground into the mixture.
You either add more Worchestershire sauce, lay bacon on top in the smoker, or set a tuna can full of water on the grill to keep moisture in. Personally, I'd do the worch. and water.
Posted on 3/6/12 at 3:05 pm to boucanierejohnsons
did you put the meat straight on the grates or did you use a glass dish or tray?
Posted on 3/6/12 at 3:16 pm to boucanierejohnsons
what meat did you use?
I'm a fan of pork breakfast sausage as a component of meatloaf
I'm a fan of pork breakfast sausage as a component of meatloaf
This post was edited on 3/6/12 at 3:18 pm
Posted on 3/6/12 at 6:12 pm to boucanierejohnsons
I love meatloaf. I smoke mine on my Egg all the time. Fantastic.
Posted on 3/6/12 at 6:20 pm to boucanierejohnsons
I haven't tried this method but have had good luck with this site using other recipes. It comes from the Smoking-Meat.com newsletter:
Smoked Meatloaf
Smoked Meatloaf
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