Reply to "PICS--Smoked BBQ Meatloaf"

chef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"

WOW! Looking good! Who would have thought smoked meatloaf would have such a following?

Pags I think the crud on top of the loaves is a combination of fat, blood and cheese. I could be wrong, but I started using 90-95% ground chuck and don’t see near the amount of crud on the tops of the loaves

I like to do 10 lbs of meatloaf at a time, because I love the leftovers. I love meatloaf sandwiches hot or cold. I always thought they were hard to beat, but I have never tried one lightly fried in butter or olive oil. You can bet that’s on my to-do list now.

Like SmokinMAINEiac and Padrefan98 I like to form the meatloaves in loaf pans, and I like to put them back into the fridge for several hours to let them firm up before I pop them out of the loaf pans and put them in the smoker. Silicone loaf pans work real well for that

1/18/129:29 AM

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