Jack'd Up Smoked Meatloaf


 
ChuckO

ChuckO

TVWBB 1-Star Olympian
We really like this, the only difference from the recipe is we add about 1/4 LBS sweet Italian sausage and we don’t add the red pepper flakes (sadly) it took exactly 4 hours at 225-275. (It was 145 at 3 hours) Pit was mIMG_0589.jpegIMG_0590.jpegIMG_0591.jpegostly 250. It’s most worthy if you like Meatloaf IMG_0584.jpegIMG_0587.jpeg
 

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I think I have a meatloaf frozen in the basement! Is it worth facing -25 wind chill to fire the kettle for a meatloaf tonight/tomorrow. It might since the oven is out of commission until Tuesday! Phooey!
 
Looks good Chuck. I usually cook mine at 375 with some pecan smoke and they're done it about an hour.
I'm going to have to try one low and slow. for comparison.
 
ChuckO said:
We really like this, the only difference from the recipe is we add about 1/4 LBS sweet Italian sausage and we don’t add the red pepper flakes (sadly) it took exactly 4 hours at 225-275. (It was 145 at 3 hours) Pit was mView attachment 124278View attachment 124279View attachment 124280ostly 250. It’s most worthy if you like Meatloaf View attachment 124276View attachment 124277
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Looks tasty Chuck!

Haven't done a meatloaf in quite a while. You talked me into it.
 
Whoever came up with the idea to make a meatloaf is a genius, you can make it so many different ways and just about all are delicious.

Looks delicious Chuck..
 
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