Recently, I tried some smoked meatballs at WholeFoods Market. They were delicious - best meat balls I've ever tasted. Recently, I also received a email from Malcolm Reed (www.howtobbqright.com) regarding smoked meatloaf. I'd never considered smoking a meatloaf because I've never been crazy about meatloaf because I've never tasted a good one BUT if smoked meatloaf on a Lang could turn out as good as a smoked meatballs maybe I should give them a try.
You can go to Malcolm's website and check out his recipe and video. I added a few things to the recipe -- small amount of chopped onion and oregano. I cut the recipe in half for one loaf. Watch the video closely because some things are left off the written recipe. As he suggested, I used BBQ sauce instead of the traditional ketchup. I used SIRLOIN instead of ground chuck (80/20). I didn't overwork the meat and used an alum pan to form the loaf and cooked the loaf on a wire rack.
Sadly, I didn't like the result. Sirloin was a poor choice. I decided to make some adjustments. I switched to ground chuck (80/20) and instead of bread crumbs I used crushed Saltine crackers. Some of you older folks can ask your wife what that's all about - younger folks will have to ask their grandmother!! I diced and sauted a small amount of green peppers & onion and added a dash of Worcestershire. I also used McCormick's Meatloaf Season Mix.
I smoked at 275* and a internal of 160*. I used Pecan chunks and rotated the loaf at 120* and glazed (Jack Daniel's Hickory Brown Sugar) at 150*, Cook time was about 2.5 hours.
I should have cooked 2 loafs but I wanted to see how the adjustments would turn out -- BEST meatloaf I've ever tasted!!
The chuck will give you more flavor than the sirloin. I've alwaysed used bread crumbs and an egg for each pound of meat. As you, I also added diced onion and green peppers along with seasonings and parm cheese. Sprinkle some parm and a1 sauce over the top. I never use ketchup anymore. You can also add some bacon over the top or make a weave.
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