I bought some frogmats and found that they are wonderful for smoking almonds. So my next test was to try them on a meatloaf. I have been using ground turkey in my meatloaf for several years and decided to give it a try.
I used one pound of ground turkey -- I don't use all white meat because it is too dry but rather a 85-15% mix sold at the grocery store. I chopped up some red and green pepper and about 1/2 of a large onion. I sautéd these three things together in a bit of olive oil and tossed it onto the ground turkey in a big mixing bowl. Added some seasoning salt (Lowrys), two eggs and a couple of handfuls of regular oatmeal. I also added several tablespoons of BBQ sauce to this mix. Mixed everything up with my hands and formed a loaf and dumped it on the frogmat (picture below)
I used 4oz cherry wood and set the smoker for 225°.
I stuck in a temperature probe and plugged it in. It was snowing like crazy outside...so plenty cold! After about 3 hours my temperature probe said 152° and I wanted the meat to be at 160°.... but we were hungry! So I pulled it.
I read online on another meatloaf post that someone had rubbed the meatloaf with BBQ sauce and then popped it in the oven to finish. So I did the same--and I really was glad I did this extra step. I rubbed the loaf with several tablespoons of "ShowMe BBQ Sauce", a Mid-Missouri favorite and stuck it in a 375° oven for about 15-20 minutes. Picture below was the result.
The meat loaf was fabulous!! We had a Korean student over for dinner and he dumped some KimChi on top of his meat. Wow...that was even better!!! Spicy KimChi and smoky meat loaf....a real winner!