Meatloaf, Finally

[LarryWolfe]

I have finally bitten the bullet and decided to do a meatloaf. And I have gone all out with this one. I bought 7lbs of ground chuck and was planning on separating it and freezing half. Then I thought, I'm not going to light the smoker for a measily meatloaf. Needless to say, I have mixed 7lbs of meatloaf with 6 eggs, worchestershire, mustard, kethcup, onion, garlic, bread crumbs, kosher salt and black pepper. I don't like pork in mine, that's why I have omitted it. I have it chilling in the fridge molding around the bowl. I'm putting it on a round piece of aluminum foil onto the grate, no pan. Not sure if I'm cooking it tonight or tomorrow, but I'll post pic's as soon as I take them!

 

[Uncle Al]

Larry,

Sounds alot like the recipe that I use for meatloaf except for the molding around the bowl part. :winkie:

Al

 

[Griff]

Larry

This pretty much my recipe as well. I do add the pork but that's a matter of personal taste. I like to add about a half cup of grated parmesan cheese to my 3 pound loaf.

Griff

 

[Greg Rempe]

So you are doing 1-7lb loaf or 2-3.5lb loaves?? One loaf would be big, no?

 

[Shawn White]

Sounds great Larry. Can't wait to see your pics.

Suggestion for ya, try dehydrated onion flakes instead of real onions. Real onions can make your ML crumbly but I think the taste is slightly better with real onion. It's a trade-off.

 

[Nick Prochilo]

Shawn, I use onion soup mix. Larry , good luck, can't wait to see the pictures.

 

[LarryWolfe]

Greg, I made one loaf and just put it on the smoker. Advice will follow.

I also used fresh onion, vs. dehydrated on the first go around.

Pit is at 277, meats at 53 right now. I'll continue to post through the cook.

 

[LarryWolfe]

2 hours into the cook and the mother of all thunderstorms came through.
Pit's at 273*, meats at 113 about 1 hour 45 minutes into the cook.

 

[Nick Prochilo]

Hang in there Larry! It will be worth it when your done! =P~

 

[LarryWolfe]

Hang in there Larry! It will be worth it when your done! =P~

Thanks for the reassurance Nick! I thought this thing would be done by now. Pit temp, 285, meat 123. Better hurry up or I'm eating it like my burgers!!!

 

[Nick Prochilo]

[quote="Nick Prochilo":34fsz23f]Hang in there Larry! It will be worth it when your done! =P~

Thanks for the reassurance Nick! I thought this thing would be done by now. Pit temp, 285, meat 123. Better hurry up or I'm eating it like my burgers!!![/quote:34fsz23f]


:lmao:

 

[LarryWolfe]

Now that the rain has stopped things are moving faster now. Pit temps at, 287 and meats at 142. 18* till time to eat, I'm starving. Between the miller lites and the Jagermeister I'm almost ready for bed!

 

[LarryWolfe]

Okay, it's done. Finished Meatloaf

 

[Bruce B]

Good lookin' loaf Larry, how did it taste? Anything you would do differently? What was the sauce you used? what kind of wood did you use? Inquiring minds want to know.

 

[DaleP]

Man what a monster loaf. Looks great too. I bet the leftovers were dang good on a sandwich.

 

[Greg Rempe]

YOW....that thing is a beast! Nice smoke ring...how did it taste? I bet it will make good cold sammies w/ lotsa ketchup and a coke!

 

[LarryWolfe]

Sunday breakfast! [/url]

I made the sauce for the top, which consisted of ketchup, mustard and brown sugar. I pulled it off at 160* which seems to be perfect. The meatloaf was very moist and flavorful.

If anyone ever cares to mold the loaf in the pan, just make sure you spray the bowl with Pam or coat with oil to help create a release. I did use some oil, but had a difficult time getting the meat out of the bowl. Other than that, it's the best meatloaf I've ever made! I'm glad I finally tried it!

 

[Captain Morgan]

holy crap, that sandwich looks great!

 

[LarryWolfe]

holy crap, that sandwich looks great!

(burp), man it tasted good too!

 

[Guest]

I think the best part of doing a meatloaf is the smoke ring