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Smoked Meatloaf


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
I found this Smoked Meatloaf recipe a couple of weeks ago and I thought it outlined a unique procedure for preparing one of my favorite comfort foods. The meatloaf had great flavor but I ran into a few problems during the cook. Sided it up with twice baked potatoes and artichokes.

Earlier in the day I baked a couple of russets on the JJ.



Here are the ingredients for the meatloaf. Ground Chuck, Panko bread crumbs, used Killer Hogs Rub as it was handy, minced yellow onion, grated Gruyere Cheese, eggs and buttermilk. The sauce, Stubb's Original, I added to the loaf around 15 minutes before it was done cooking.



Flattened the ground beef on a baking tray. Spread the bread crumbs over the meat.



Sprinkled the rub over the crumbs.



Beat the eggs and spread over the top as best I could.



Next the Gruyere.



Then the onions.



Spread the buttermilk over the top of this concoction and rolled up the loaf.



Dropped the roll into a loaf pan and put it fridge for a couple of hours.



Got my WSM up to temp at 225. I coaxed it out of the loaf pan and placed it in one of my Weber Grill Pans. Got it on the smoker with some pecan chunks.

 
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Let the meatloaf go for nearly 4 hours. In the meantime worked on my sides. Trimmed, oiled and spread chopped garlic on the artichokes.



Checked the meatloaf after about an hour and a half. Just as I feared, it had split down the middle. Did some emergency trussing and it saved the day.



Sauced when the meatloaf hit 155.



Foiled the artichokes and put them on indirect for about an hour.



Got the twice baked potatoes on the grill for about 20 minutes.



Just about done.



Potatoes too.



Sliced.



Plate.



As I mentioned, I'd do this recipe again, only much differently on the procedure. I would mix everything ahead of time in a large bowl rather than the layer and roll technique. This finished loaf was too segmented and the eggs which should work as a binder couldn't do their job. A gimmicky recipe that tasted good. Smoke was perfect too. Oh well, live and learn. Hope you all have a great weekend. We're supposed to get 4 to 6 inches of rain between now and Tuesday and boy do we need it. Thanks once again for looking.
 
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That's a very interesting approach to meat loaf, and I can see where you had some structural issues since the binders didn't have a chance to do what they are supposed to.

The flavors seem really good, so I will probably be stealing those. It's been ages since I've cooked up a meatloaf!

Rich
 
Looks good Cliff, you had me wondering when you rolled it up. Good save though. I love Gruyere cheese, I'm going to have to try that in a meatloaf.
 
Good looking cook Cliff. Hope you get that rain. Wish SoCal would get some. What happened to El Nino? Have a meatloaf in the frig waiting to be cooked. Was going to do top sirloin tonight but think I will do the meatloaf. Your's looks delicious.
 
Great looking meatloaf and sides Cliff. Before Barb joined the meatloaf pro tour circuit she had some problems too. But now I think she could take a can of chicken noodle soup and make a great meatloaf with it.
Meatloaf at our house to me is like opening a box of cracker jacks you never know what the prize inside will be, but I'm sure not complaining.;)
 
I seem to get better "structural integrity" if I make meatloaf or Pork Bombs up in advance and freeze them. I can't give any real reason for it but, rolled product I've done that way has always been pretty well contained.
I have had some total failures too but, the frozen/thawed method is an improvement. Now I will usually make up two of any "loaf" just to have an extra if I can.
 
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Timothy F. Lewis said:
I seem to get better "structural integrity" if I make meatloaf or Pork Bombs up in advance and freeze them. I can't give any real reason for it but, rolled product I've done that way has always been pretty well contained.
I have had some total failures too but, the frozen/thawed method is an improvement. Now I will usually make up two of any "loaf" just to have an extra if I can.
Click to expand...

Couple of good ideas there Timothy. Thanks. Actually I did put the loaf in the freezer for about 45 minutes, then the remaining hour and fifteen minutes in the fridge. I think it helped.
 
Thanks Cliff,
The "make two" thing grew out of just how delightful the first one always I and if you're going to make a mess, make a big one and double the batch, only takes a few minutes longer and when the chips are down, you can haul one out in the morning for dinner that night!
I seem to be too dim lately to get anything out in time! Two weeks running I have ended u scrambling to sort out dinner.
 
WOW!!! Cliff you sent that one out of the ball park. Awesome meat loaf and like the stuffing, will have to give that a try. We're also hoping for rain this week end.
 
Meatloaf looks great Cliff. Just started doing them and did make 3 at once. Cooked the second one two nights ago and still have one more in the freezer. Makes for a quick meal and only one real cleanup for 3 meals is a good idea.
 
That's an outstanding cook & dinner, even if you'd do the meatloaf different next time.
Great pix!
 
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