This either came from UFU BBQ,or Juggy D Beerman-graciously posted to Ray basso's forum,a few years back.
Be aware that ground meats will absorb smoke easily.
If you chill the outside of the meatloaf, awhile in the freezer, it helps holding the shape.
Ole Man Jim's Meat Loaf Yield: 2 large loafs
5 lb Ground chuck roast 2-1/2 lb Ground Pork 2 lg Onions, minced 2 Bell peppers, minced 16 oz Italian seasoned bread crumbs 2 oz Cajun Bbq rub 2 ts Thyme 2 ts Sage 6 lg Eggs, beaten 1/4 c Danny's glaze* 1/4 c Sesame Oil 1/3 c Danny's glaze for topping
GLAZE (Danny's Glaze) 1 c Brown sugar 1/4 c Apple cider vinegar 1/4 c Yellow prepared mustard
DANNY'S GLAZE Place brown sugar, vinegar and yellow mustard in a small pot and bring to a simmer (Do not boil.)
MEATLOAF Thoroughly hand mix first eleven (11) ingredients and form into 2 equal loaves. Place each loaf into a foil loaf pan and place both into a 275ï¿½F pit for 2-1/2 hours. Remove from pit, brush tops with Danny's glaze and return to pit for 15 more minutes.
Drain fat from loafs, slice and serve
When I've cooked this I've actually not used a pan at all. I formed into loafs and wrapped tightly with cheesecloth and then into the pit on top of one of those non-stick grill pans. Once the loafs have firmed up I remove the cheesecloth.
You get real good smoke penetration this way and the loaf is not sitting in grease.
You could use either 1/2 hotel pan or a 1.5# loaf pan.
If your pit won't reach 275ï¿½,run as hot as it will run.
david, here is what we do when it is hot and this sells pretty good at the farmers market as we serve them cold. 1 pound ground beef 1 egg 1-8ounce package of kraft bistro italian mix cheese 1/2 bunch flat leaf parsly chopped fine mix that all up we put it in the mini loaf pans as i remember they are about an inch and a half wide. cook in the 225 range and we use 2/3rds oak and 1/3rd pecan until you hit 165f internal (by the way i do these like a pate in that i use a water bath with the water 3/4rds of the way up the mini pans.) take out, chill, slice and now you know what i am eatting sunday while peggy eats her wings and tries to figure out why the remote will only pull in speed tv jack ps. forgot salt and pepper to taste pps. dave ya made my day on the mustard sauce!!!! thanks for the kind words!!!! and peg just let the cat out of the bag so i gave the recipe for OUR (SEE HOW LONG I HAVE BEEN MARRIED??) sauce lol
Thanks to all! I like meatloaf and I am ready to try. I use to make a great meatloaf using buffalo, pork, and beef. it was GREAT. I cant get the stuff here, so I am going to try yours. THANK YOU!!! David
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