Shawn W
TVWBB Emerald Member
I did two 7.5lb meatloafs on WSM today and they were fabulous. Click here for pics. One was my regular recipe (silver platter), the other was a new creation, Southwest Meatloaf. Southwest one has the red pepper in it, the regular has the BBQ sauce on top. Got to break in the new KitchenAid stand mixer too!
2/3 ring of briquettes, removed 30 and lit for Minion Method, empty water pan, 1 chunk apple, 2 small pieces mesquite. Vents full open for entire cook. Basted regular with BBQ sauce and Southwest meatloaf with Bryan S Chipotle Mayo at 155F and again at 165F. Finish Temp: 175F. Cook Time: 6 hours Peak temp: 265F Avg Temp: 235F - 240F
One thing I dislike about oven meatloaf is that it sits in it's drippings so on this WSM cook I used parchment paper underneath the loaves and it worked very well. It allows the drippings to run off, the loaf didn't wedge itself between the grate bars and it came off the grate with ease. One tip though, make sure it is cut back far enough from the edge so that drippings that run off will land in the water pan.
Curiously, the meatloaf on the top rack had smoke ring on the bottom as if the smoke penetrated the parchment paper but the meatloaf on the bottom rack did not.
Sliced the Southwest meatloaf like a pie, layed it down on a plate, sprinkled with grated cheese, served with:
lettuce, tomatoe, green & red pepper, green onions, picante sauce, sour cream, guacamole (note to self, buy advocados a few days in advance, these were not ripe enough) and tortilla chips.
2/3 ring of briquettes, removed 30 and lit for Minion Method, empty water pan, 1 chunk apple, 2 small pieces mesquite. Vents full open for entire cook. Basted regular with BBQ sauce and Southwest meatloaf with Bryan S Chipotle Mayo at 155F and again at 165F. Finish Temp: 175F. Cook Time: 6 hours Peak temp: 265F Avg Temp: 235F - 240F
One thing I dislike about oven meatloaf is that it sits in it's drippings so on this WSM cook I used parchment paper underneath the loaves and it worked very well. It allows the drippings to run off, the loaf didn't wedge itself between the grate bars and it came off the grate with ease. One tip though, make sure it is cut back far enough from the edge so that drippings that run off will land in the water pan.
Curiously, the meatloaf on the top rack had smoke ring on the bottom as if the smoke penetrated the parchment paper but the meatloaf on the bottom rack did not.
Sliced the Southwest meatloaf like a pie, layed it down on a plate, sprinkled with grated cheese, served with:
lettuce, tomatoe, green & red pepper, green onions, picante sauce, sour cream, guacamole (note to self, buy advocados a few days in advance, these were not ripe enough) and tortilla chips.
