Because grinding the meat creates a sticky mass and mixing the meat with the rest of the ingredients does this all over again.
I almost always use pellet packs for smoking meatloaf and always use cherry. It's the nut for meatloaf, imo.
Ray-- Here in Las Vegas. If all continues to go as it has, and as I'd like, I will no longer be on the road, save for visits hither and yon. Not to work.
steven-- If I think about what I did and do for meatloaf I can probably write something. It's not something I make from a recipe. It's always 50-50 beef and another light meat, usually turkey as this was but pork is fine. They can be on the lean side but avoid extra lean. In this case the beef was 90/10 and the turkey 93/7.
In a processor I VERY finely chop a medium onion along with a whole carrot (first peel and cut up the onion and the carrot, pulsing the processor and scraping down the sides to a roughly fine chop). Then I add either red and green bell pepper or in this case red, yellow and green. I chop them first before adding to the processor. I'm looking for about 3/4-1 cup total, more of the sweet pepper (red and/or yellow) than the green. This gets added to the processor and then I pulse to mince all well, scraping the sides as necessary. It's fine if the mix tends to the mushy side during processing.
The veg mix gets added to the meats in a large bowl and roughly mixed in to start the combining. I add the herbs and spices at this point: some thyme, a bit of sage, marjoram, ground white pepper, and salt. (To salt, imagine you have 8, 4-ounce burgers in front of you (2 pounds of meat equals this) and sprinkle the amount of salt you would likely use on one burger - then repeat 8 times.)
I do not use garlic in meatloaf. (Love garlic but I do not use it in meatloaf.)
Mix fairly well - but no need to mix completely yet.
Add about 1/4 cup ketchup and about 1/3 cup grated Parm. Mix briefly then add about 1/3 cup milk. Mix to just starting to combine again. Crack an egg into a bowl and scramble well with a fork. Add to the meatloaf mix and fold in till just combining. (Optional: add a T of Worcestershire. I did not with this one because I used a touch in the gravy.)
The mixture will be very wet at this point. Now to add breadcrumbs. I prefer using fresh breadcrumbs (see note below) but one can use dry, packaged breadcrumbs instead. Avoid the flavored varieties. Add about a cup then mix in well. Allow the mix to sit 5-10 minutes after mixing (10-15 if using dry crumbs) to allow time for liquid absorption. Add more, say 1/2 cup, if necessary. What you're looking for is a rather moist, not wet, rather soft, not mushy, finish. Skewed a bit too much to one side of the other is not a dealbreaker but do your best to avoid mush on the one side, overly firm on the other.
Remove a tablespoon or so of the mix and nuke it for 18-20 seconds in a small bowl. Cool briefly then taste for salt. You're looking for just a somewhat less salted finish than what you will prefer when the meatloaf is done (the seasoning will concentrate somewhat during cooking).
Stick the bowl in the fridge for an hour. Prepare your grill or smoker if cooking outside.
Scrape the mix into a meatloaf pan pressing in gently but firmly. Cook in the pan in the oven or, if smoking, fashion a 'pan' with low sides - like an inch - just a bit larger than the loaf. Put the foil pan on a small cutting board and invert the loaf pan onto it, removing the loaf pan. Smooth and firm the loaf as needed.
Get your smoker/grill going as desired (or your oven). Carry the cutting board outside then gently slide the loaf in its foil pan onto the grate (or stick the loaf pan in the oven if cooking in the kitchen).
Cook to 165?. Gently slide the pan and loaf back onto your board (or remove the loaf pan from the oven) being careful not to spill accumulated juices. Allow to cool 30 min. Carefully remove the loaf from the pan to a plate. Stick in the fridge, uncovered, till cold. (At this point you can wrap the loaf well and return to the fridge till ready to heat for service.) Reserve the accumulated juices/fat in the fridge.
To serve: Heat a large sauté pan over medium-high heat. Add a little oil of your choice (I cook with evoo) and melt in a little clarified butter - or used unsalted whole butter). Slice the meatloaf then add to the pan when the fat is hot. Do not crowd.
Shake the pan periodically to slide the slices around and help form a little crust on the cut sides. Flip when lightly browned and repeat. Add the reserved juices/fat to whatever gravy or sauce you've made. Serve.
[Note: To make fresh breadcrumbs: Turn your oven on and set for any temp. Just get it heating. Slice a half loaf of French or Italian bread, or a whole baguette. Make roughly 1/2-inch slices. Place the slices directly on your oven grate. Shut off the oven.
Allow the slices to dry in the oven an hour or two. Remove, break up, then use your processor to mince finely. Place in a bowl, uncovered, for an hour or so. Use what you need then cover. Can remain on the counter for a day or stick in the freezer in a Ziploc.]
