We had some family over this past weekend and decided to smoke a meatloaf with ham and cheese rolled into the middle. The recipe is from the "Low Carb and Lovin' It" show on FoodTV. It came out great, I took a couple of pictures.
We had around a 6.7 lb pack of ground chuck, so we just tripled the ingredients in the recipe (close enough). Also dumped in a couple cans of sliced mushrooms.
Following other threads I've read here, I used an empty foiled pan, 1 chimney of lit coals followed by a sprinkle more of unlit from the bag. 3 chunks of apple wood and all the vents wide open. The loafs went on parchment paper, what a great tip. They slid right off the rack when done and the smoke ring went all the way around.
I waited until the 1 hour mark before putting the tomato sauce on top because I didn't want to inhibit smoke penetration. They hit 165 deg at the 2 hour mark. The family loved it, raves and 2nd and 3rd helpings all around. Next one will have an italian sausage down the middle.
We had around a 6.7 lb pack of ground chuck, so we just tripled the ingredients in the recipe (close enough). Also dumped in a couple cans of sliced mushrooms.
Following other threads I've read here, I used an empty foiled pan, 1 chimney of lit coals followed by a sprinkle more of unlit from the bag. 3 chunks of apple wood and all the vents wide open. The loafs went on parchment paper, what a great tip. They slid right off the rack when done and the smoke ring went all the way around.
I waited until the 1 hour mark before putting the tomato sauce on top because I didn't want to inhibit smoke penetration. They hit 165 deg at the 2 hour mark. The family loved it, raves and 2nd and 3rd helpings all around. Next one will have an italian sausage down the middle.
