Smoked Meatloaf


 
B

BradH

TVWBB Member
Decided to try a smoked meatloaf tonight. Since my wife was out of town, I decided to incorporate some fatty technology as well. Turned out pretty good. I should have added a little more hickory, but I figured 11oz of hickory/pecan was already pushing it.

Smoked at 275* for 2 hours 45 minutes with 6oz Hickory 5oz Pecan. Total Weight 3lbs 6oz.

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I had never tried adding cheese to my meatloaf, but inspired by the fatties I have seen on here, I added a cheddar core to the formed meatloaf.
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Meatloaf 2.0 also had a bacon shell!
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Ended up with this:
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I also threw some shrimp on the smoker to snack on while waiting for the meatloaf.
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You have the same thing for dinner as I do when my wife goes away. Meat with a side of meat. Great looking meatloaf.
 
That all looks delicious, what did you put on the shrimp? I hadn't thought to do shrimp on the smoker, do they retain any smoke flavor?
 
The meatloaf and shrimp look great, Brad. I have done many loaves on the WSM, but never one wrapped in bacon. That may have to change after seeing this.:)

Great job!
 
John - Sorry for the delay. I have been out of town. I used Chesapeake Bay Seasoning from The Spice House on the shrimp. The shrimp do retain some smoke, but they are more like smoke kissed. They are not on long enough to absorb a lot of smoke, but they get just a hint of smoky goodness in the 20-22 minutes it takes to cook them through. Cooking at the low temperature also has the advantage of not overcooking the shrimp. I would recommend trying them this way to anyone and everyone.
 
i'd eet that loaf all by myself without sharing... or is her name Sharon...?
don't matter, sharon don't like meatloaf, butt i DO!
Nice work Brad!
 
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