Jerome D.
TVWBB All-Star
I finally decided to try smoking a meatloaf for the first time (come to think of it, I don't think I've actually ever cooked a regular meatloaf indoors). Overall I was happy with how it came out and my family enjoyed it. I found it to be a very different eating experience than conventional meatloaf cooked in an oven. Well-prepared traditional meatloaf cooked in a rectangular baking pan still has a place in my heart, and the smoked meatloaf was so different in terms of flavor and texture that I can't even say that one is necessarily better than the other...apples vs. oranges, I guess. It was a very enjoyable cook, and I'll definitely do this again, perhaps with some variation on the ingredients. Thanks for checking out the post, and I hope you all have a great week!
This being my first time smoking a meatloaf, I kept the ingredients fairly basic, sticking with what I usually do for meatballs: a combination of 3 types of ground meat (beef, pork, veal) with a slice of bread soaked in milk and a couple of eggs to bind the mixture together. Seasonings were just salt and pepper. I formed the meat into a uniform shape by tightly rolling it in plastic wrap, then placed it into the freezer for about an hour to firm up.
Before putting the meatloaf on the grill, I seasoned the exterior with Killer Hogs rub. Cooked with lump charcoal and hickory chunks at 275°F for about two hours, then glazed with Blues Hog Original near the end of the cook.
Some pictures of the loaf before and after slicing. The meatloaf definitely wasn't dry and retained a very nice level of moisture.
This being my first time smoking a meatloaf, I kept the ingredients fairly basic, sticking with what I usually do for meatballs: a combination of 3 types of ground meat (beef, pork, veal) with a slice of bread soaked in milk and a couple of eggs to bind the mixture together. Seasonings were just salt and pepper. I formed the meat into a uniform shape by tightly rolling it in plastic wrap, then placed it into the freezer for about an hour to firm up.
Before putting the meatloaf on the grill, I seasoned the exterior with Killer Hogs rub. Cooked with lump charcoal and hickory chunks at 275°F for about two hours, then glazed with Blues Hog Original near the end of the cook.
Some pictures of the loaf before and after slicing. The meatloaf definitely wasn't dry and retained a very nice level of moisture.
