Forum Index  
  FAQ •  Search •  Memberlist •  Usergroups •  Join! (free)  •  Private Messages •  Log in

Smoked Meatloaf

Post new topic   Reply to topic
View previous topic :: View next topic  
Author Message
Wood River BBQ Team

Joined: 16 May 2013
Posts: 426

Location: Tucson, AZ

Post Post subject: Smoked Meatloaf  Reply with quote

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 ( 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!!

Wood River BBQ Team
Post Posted: Mon Nov 09, 2015 11:09 pm 
Back to top
View user's profile Send private message
Eddie Z

Joined: 16 Jul 2013
Posts: 163

Location: romeoville il

Post Post subject: Reply with quote

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.

Post Posted: Mon Nov 09, 2015 11:52 pm 
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic
Page 1 of 1

Jump to:  
Create your own free forum | Buy a domain to use with your forum