Smoked Meatloaf


 
K

Kemper Morris

TVWBB Gold Member
Cooked at 350 for 1 1/2 hours. Cooked to internal temp of 160. Glazed it the last 20 mins. The cherry wood gave it just the right hint of smoke. This turned out Outstanding.

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Used the 18 WSM

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Looks good Kemper, I think I'll prod Barb to make one as it's been awhile. Barb is the meatloaf guru here and she smokes most of hers also. Her best to date is a popper stuffed meatloaf with olive wood for the smoke, outstanding.
 
Smoked loaf is GREAT!
The cherrywood was a good choice
try making it without the loaf pan next time, you'll get a fantastic wrap-around smoke flavour...
simply place the meat loaf on parchment indirect. works wonders!

...and Kemper, hold back on the amount of green beans next time too....:rolleyes:
 
try making it without the loaf pan next time ... simply place the meat loaf on parchment indirect.
Click to expand...

Just be aware of where the dripping grease is going. I did that once with a WSM over a clay dish in the water pan. The meatloaf grease dripped down and got under the clay dish.

On the next cook, the trapped grease got super-heated inside the water pan and caused a hell of a fire. Hair was lost in the ensuing battle.
 
Chris in Louisiana said:
Just be aware of where the dripping grease is going. I did that once with a WSM over a clay dish in the water pan. The meatloaf grease dripped down and got under the clay dish.

On the next cook, the trapped grease got super-heated inside the water pan and caused a hell of a fire. Hair was lost in the ensuing battle.
Click to expand...

Been there....

I cook my meatloaf on foil, over a drip pan. I tend to use a foil pan - made from a sheet of foil that I bend the sides up on, on every cook that doesn't use the bottom rack. Tossing the foil "pan" is even easier than refoiling the water bowl.
 
That looks beautiful and you've inspired me to smoke a loaf. But I've yet to attempt HH in a WSM, so I'll wimp out and use the kettle.
 
try making it without the loaf pan next time ... simply place the meat loaf on parchment indirect.
Click to expand...

Chris in Louisiana said:
Just be aware of where the dripping grease is going. I did that once with a WSM over a clay dish in the water pan. The meatloaf grease dripped down and got under the clay dish.

On the next cook, the trapped grease got super-heated inside the water pan and caused a hell of a fire. Hair was lost in the ensuing battle.
Click to expand...
yes, a little foil catcher beneath will not spoil the indirect cooking of the meatloaf
 
Looking REAL good, Kemper! Haven't done a meatloaf on the grill in way too long. I will be correcting this soon!
 
Having been so inspired by the Dahls I planked one and, it was impressive! I plan on doing it again soon, well as soon as I use some things up from the freezer.
I have enjoyed meatloaf since I was a kid, I wish I'd been able to share one of these with my parents!
 
Kemper, meat loaf is outstanding and smoking it makes it even better. Like Rich said its about time I do another one. Thanks for sharing a great meal with us.
 
Good looking meat loaf Kemper! Smoked meatloaf is a go to meal around here. I probably cook it twice a month at least. I use my grill pan with holes in it over a catch pan (no water) for mine. I will try the cherry wood next go around - that sounds pretty good...

Regards,

John
 
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