Smoked Meat Loaf - BBQ Central

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Old 04-06-2007, 05:36 AM   #1
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Smoked Meat Loaf

Smoked Meat Loaf

4 lbs Ground Chuck
2 Eggs
¼ Cup Ketchup
1 Large Onion Diced
1 Large Bell Pepper Diced
2 TBS Worcestershire Sauce
3 TBS Wolfe Rub Bold BBQ Seasoning
3 Cloves of Garlic smashed
½ Cup Reverend Marvin’s Gourmet BBQ Sauce
¾ Cup Bread Crumbs (or enough to bind together)

Note: Measurements are guestimates, I don't really measure, so if you think it needs more or less of an ingredient adjust to your tastes.

Finishing Glaze

1/2 Cup Reverend Marvins Gourmet BBQ Sauce
1/2 Cup Ketchup

Combine all ingredients and put into a big bowl or loaf pans that have been sprayed with Pam for easy removal and refidgerate several hours covered with foil. When you're ready to smoke, leave the foil ontop of the pan and turn the pan upside down onto the grill and remove bowl or pan. The foil will prevent the loaf from falling through the grates.

Smoke between 250-260 until you get an internal temp of 150*, apply finishing glaze and continue to cooking to 160* internal temp.

NOTE: Go light on the wood, the ground meat will absorb every bit of smoke you give it, so use a small amount of a mild wood.

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Old 04-06-2007, 06:41 AM   #2
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I love meatloaf and that looks great!!!!

Yummy.
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Old 04-06-2007, 09:13 AM   #3
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Looks great Larry I hungry now
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Old 04-16-2007, 10:59 AM   #4
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I see that on my cooker soon. Looks awesome!
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Old 10-21-2007, 07:30 AM   #5
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Looks great Larry.

I hate meatloaf BUT smoked meatloaf don't count.
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Old 10-21-2007, 08:22 AM   #6
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Looks good. Fine job.

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Old 10-21-2007, 09:05 AM   #7
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Thanks Cliff and BW, but you replied to the wrong post!!! LOL

This is the one I cooked last night!
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Old 10-24-2007, 11:36 AM   #8
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Looks great Larry! I usually top meatloaf with BBQ sauce but never thought to smoke it.

I know there is joke here somewhere.
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Old 10-24-2007, 12:53 PM   #9
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Quote:
Originally Posted by bknox
Looks great Larry! I usually top meatloaf with BBQ sauce but never thought to smoke it.

I know there is joke here somewhere.
No joke it's really smoked!
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Old 10-24-2007, 01:09 PM   #10
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I believe you, I can see the smoke ring in the photo. I have already e mailed the link to my brother who is always up to try something new.

Thanks again and don't let your meat loaf!
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Old 10-24-2007, 01:46 PM   #11
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bknox just watch how much wood you use..ground meat tends to take on a lot of smoke flavor
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Old 10-24-2007, 04:23 PM   #12
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I prefer to use pecan (hickory lite) on meatloaf. I over smoked one with hickory one time and was burping smoke all night.
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Old 10-24-2007, 04:48 PM   #13
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When I first began using my smoker in the spring I had a fairly bad experience with smoke overload.

Since, I used grape vines my brother sent from Va (very nice) and do not overkill on the smoke. I still have much to learn but I have eaten almost everything I cooked so far.
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Old 03-06-2008, 10:01 AM   #14
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Meatloaf looks great and i've never done it. Did you leave on foil the whole cook? Holes for grease drainage? Thanks
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Old 03-07-2008, 10:21 PM   #15
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Try it on parchment paper trimmed as close as possible to the size of the loaf. All the grease drains. Plus this loaf has a catchy name.
http://www.bbq-4-u.com/forum/viewtopic.php?t=4052
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Old 03-08-2008, 06:57 AM   #16
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Quote:
Originally Posted by big dude
Meatloaf looks great and i've never done it. Did you leave on foil the whole cook? Holes for grease drainage? Thanks
Yes, kept the foil on the entire cook and rolled up the edges to pool the fat. The reason I did that is to prevent the edges from overbrowning or burning. I poked a couple holes in the foil about 30 minutes before it was done to drain the grease and firm up the bottom.
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Old 03-08-2008, 12:58 PM   #17
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Sorry Larry, I have to disagree. I do the Griff thing and they come out fine. I'll have to try your foil method and get back to ya.
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Old 03-15-2008, 10:16 AM   #18
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Just watched "Down Home With The Neely's" on the food network and they oven baked "bbq turkey meatloaf" that looked like it would work well on the smoker.
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