Meatloaf


 
Tim L.

Tim L.

TVWBB Pro
Howdy. Just smoked a meatloaf tonight. Seconds smoke with new WSM. Followed Chris' meatloaf recipe verbatim from Cooking Topics.

Very juicy, good smoke flavor, but family thought the meat was bland. Will have to try different meatloaf recipe next time.

Thanks!

Smokey Meatloaf Sliced Goodness
 
When I click on my pic links to see if they work it only loads half way and stops. Happen to anyone else?

Thanks!
 
TIm, meatloaf is one of my favorite cooks. Be careful, it's easy to over smoke it. I leave the glaze off when I make mine. Plenty good recipes on this site. If you can't find one just goggle and you'll come up a with a zillion
 
Cant' beat the smokering on a meatloaf. As for the "bland" troubles, pretty easy to fix that. Infinite number of things you can introduce into your meat to make it delicious. A few dashes of woosty, a little tabasco, and some chopped onion is always a good place to start. Drape some bacon over the top too...
 
Looks good but i would skip that foil and get bacon like "Mike R" said around it to keep the shape.

Mutch more flavour and moisture.

Like this: http://tvwbb.com/eve/forums/a/...80069052/m/665100606

But skip the fillings if u want,or alternate them sky is the limit(as if)

Well done so far,keep it up
icon_wink.gif


Bless//Me
 
After making the meat mixture put it in a loaf pan lined with parchment paper. Then put the pan in the refridgerator for at least one hour. When the smoker is ready take the pan out of the refrigerator and invert it on the food grate. Remove the pan and parchment paper. The meatloaf will hold its' shape for the duration of the cook.
 
Thanks guys! I think my family would definitely prefer some of the more flavorful recipes you mentioned.

Only sad thing is that my wife and kids don't eat pork. Sad, sad, sad
icon_frown.gif


ps- wolgast, that looked amazing!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Milt DuCharme:
After making the meat mixture put it in a loaf pan lined with parchment paper. Then put the pan in the refridgerator for at least one hour. When the smoker is ready take the pan out of the refrigerator and invert it on the food grate. Remove the pan and parchment paper. The meatloaf will hold its' shape for the duration of the cook. </div></BLOCKQUOTE>

I go one step further and put the meatloaf and parchment on a cutting board, then trace around it with a sharp paring knife. Then I slide the meatloaf (with parchment still under it) off the board and onto the grill. This keeps it from sinking into the grill grate as it cooks, and of course from sticking. I may have learned that trick on here somewhere, so my apologies if I didn't give credit.
 
We use beef /pork/lamb mix with everthing but the kitchen sink in them for flavor .
woosty
garlic
onions
pepper a touch
red peer seed or
cayane
celery seed
set it on the grill on some foil with a few holes poked in it and away you go

It stil gets the smoke with the foil on the bottom and it don't stick if you spray it first . Iam weird I also dump some Heinz 57 sauce on top if it just me eating it
icon_biggrin.gif


To make a good meat loaf you just need to use your imagination and spices u like IMO

Also if your having trouble getting it to hold together when your cooking or slicing it you can add some italian bread crumbs and or an egg to your mix .
 
Tim - One more suggestion: there's a really good, simple meatloaf recipe on Weber's website. I believe I halved the breadcrumbs that it calls for, but otherwise it's a good starting point.
 
You must log in or register to reply here.

 

Back
Top