Smoked Meatloaf

Nothing like a leftover meatloaf sandwich IMO.

Smoked meatloaf is great. When you get a chance, give this recipe a try. It is frigging great!

I've even mixed 1/3 lamb, 2/3 hamburger with nice results.

Pags I wasn't planning to leave the house today...my road is literally a luge of ice. Your recipe and pics have me in "Hmmmmmmmmmmm" mode, reconsidering a trip to the grocery store for meatloaf ingredients

Also if your search youtube for Alton Brown Smoked meatloaf you will see a great video oh him making this recipe. And if you look close you will see he cooks it in a cookshack SM 025

Hmmmmm...Alton uses BBQ potato chips vs bread crumbs. Interesting.

Wonder how much smoke penetrated a foil wrapped meatloaf?

Well you open the foil after 45 min of cooking to expose the top of the meatloaf. When I made it this weekend it had a good smoke flavor. However I did smoke it for about an hour and 1/2 after opening. And the BBQ chips worked great as bread crumbs and was a bonus for my friend who has to be on a gluten free diet.

quote:

Originally posted by Nomadx65:
Also if your search youtube for Alton Brown Smoked meatloaf you will see a great video oh him making this recipe. And if you look close you will see he cooks it in a cookshack SM 025

I have an SM025...the smoker AB uses is not an SM025. I think it is the next model up...045...three racks and two door latches.

Smoked meatloaf is a company pleasing item to serve. And one of our favorites for just Mrs. SmokinMAINEiac and me.

I am not understanding the foil wrap for meatloaf. I put mine on frogmats and let her rip at 225 degrees until internal of 160. Love how well the hamburger and sausage take to the smoke.

I use Alton's Good Eats Meatloaf recipe and throw that in the smoker on a frogmat instead of the oven. Turn out great every time.

quote:

Originally posted by Pags:
Smoked meatloaf is great. When you get a chance, give this recipe a try. It is frigging great!

I've even mixed 1/3 lamb, 2/3 hamburger with nice results.

Lamb & beef, I'll need to try that. I've done all beef, pork & beef, sausage & beef. Hmmm... That gives me an idea for this weekend, goat & beef. Or perhaps some Bambi, still have a couple packages in the freezer.

The possibilitites are endless.

quote:

Originally posted by Padrefan98:
I am not understanding the foil wrap for meatloaf. I put mine on frogmats and let her rip at 225 degrees until internal of 160. Love how well the hamburger and sausage take to the smoke.

Frogmats...definitely the way to go with meatloaf.

quote:

Originally posted by Nomadx65:
Well you open the foil after 45 min of cooking to expose the top of the meatloaf...

The only issue I see by opening it at the end is that the smoke only gets to the outside of the meat. Since it's already cooked somewhat at that point, the smoke won't be able to penetrate. That's why we talk here a lot about the temps and when smoke can get into the food. At the beginning. After it reaches 140 or so, it can't penetrate. It WILL add smoke on the outside as long as it's exposed to smoke.

Since you've done it this way, try getting smoke on early and see if you notice a difference.

No right or wrong way, always options.

My meatloafs are so much more moist in the smoker then when I remember in the oven. I think it's the low temp and them not sitting in a pan full of grease like mom used to cook them.
Smoked meatloaf should be on every BBq joint menu. People always want to try mine when I talk about it with family.

quote:

Originally posted by Pags:
this recipe a try. It is frigging great!

Now, Pags, of course you think it's frigging great LOL

..not because it's yours but because it is.

quote:

Originally posted by Padrefan98:
Smoked meatloaf should be on every BBq joint menu.

Nothing better than a meatloaf sammich!

Smokin. Admit that sometimes I get enthusiastic.

quote:

Originally posted by Pags:
Smokin. Admit that sometimes I get enthusiastic.

Hey, I haven't met too many MODEST BBQ'ers, we all love our stuff.

You've put some amazing stuff in your posts with the recipes so I officially let you off the hook from braggin'... it's a fact.

You guys are evil! I was going to wait til the weekend to make a meatloaf, but with all this talk I had to move it up. REALLY sucks when you have to shovel a path to the smoker before you can turn it on. At least it warmed up a bit, was in the teens rather than -15 like it was two days ago.

Pags, made your recipe, but halved it since I was only making one. Didn't have Montreal Seasoning, guess I must have used it all up. So I used some Big Poppa Smokers Double Secret Steak Rub and some BPS Desert Gold rub. Instead of the ketchup, I added some Holy Smokes BBQ sauce to the mix as well as using it to glaze the meatloaf. Into the smoker on a frogmat at 300 with some white oak. Turned out FANTASTIC! I might be tempted to switch my meatloaf recipe.

Pictures? Sorry, we polished off the whole thing before I remembered. Oops, next time.

Where do you guys get the frogmats from? And do you use the namebrand frogmat or just a girl mat?

Frogmats are available from a lot of different places. I originally got mine from Big Poppa Smokers. He's recently stopped carrying them and now has his own brand of mats. Recently I've also found a couple much cheaper alternatives that are supposed to work just as well. Q-Matz from Amazen Products two widths and sold per foot and D-Screens from KSO Direct has several different sizes.

In my book they will always be "frogmats" Just like it will always be "Kleenex" and "Q-Tips". Check Ebay!!

Anybody ever use a whole sausage in the middle of the meat?