BBQ Related Topics > BBQ Recipes

BBQ Meatloaf

(1/2) > >>

wood River BBQ Team:
Recently I tried some smoked meatballs at Wholefoods Market. They were delicious -- best meatballs I've ever tasted. Recently, I received an email from Malcolm Reed (www.howtobbqright.com) regarding smoked meatloaf. I'd never considered smoking meatloaf because I've never been crazy about meatloaf probably because I've never tasted a good one BUT if a smoked meatloaf could turn out as good as the smoked meatballs maybe I should give it a try.

You can go to Malcolm's website and check out the recipe & video. Watch the video closely because some things are left off off the written recipe. I used BBQ sauce instead of ketchup. I used SIRLOIN instead of 80/20 ground chuck. I didn't overwork the meat and used a alum pan to form the meat and cooked on a wire rack. I cut the recipe in 1/2 for one loaf.

Sadly, I didn't like the meatloaf because sirloin was a bad choice. I decided to make some adjustments. I switched to 80/20 ground chuck and instead of bread crumbs I used crushed Saltine Crackers. Some of you old folks can ask your wife what that's all about -- younger folks will have to ask their grandmother!! I diced and and sauted green peppers and added a dash of Worstershire. I also used McCormicks Meatloaf Season Mix.

I smoked at 275* and a internal of 160* I used Pecan and rotated the loaf at 120*. I glazed (Jack Daniel's Hickory Brown Sugar) at 150*. Cook time on my Lang was about 2.5 hours.

I should have cooked 2 loafs but I wanted to see how the adjustments turned out -- BEST meatloaf I ever tasted!! 

Mark:
Sounds good! :P I haven't had meatloaf in years since no one else in my household will eat it, but I may make one of these for my consumption alone. Thanks for posting!

MarcelWol:
I really like your ideas of 80/20 ground chuck and Saltine Crackers. Is everything else the same as the other recipe?

Bobby:
Ever since my wife got me my GMG for my birthday a year ago that is the only way we cook our meatloafs now. My wife cooked me one for my birthday a couple of weeks ago. What's even better is a meatloaf warmed up, meatloaf sandwich with swiss cheese melted on it. My favorite. My wife uses Stove Top Pork Stuffing instead of saltines & mixes sausage into the 80/20 hamburger. Sorry but it's the best you will ever have eaten

wood River BBQ Team:
MarK: Everything else is the same BUT I like MARCEL'S wife's idea of substituting stove top pork stuffing for the saltines and adding some sausage (a little not a lot - I'll have to fly by the seat of my pants on the amount) and will try that the next time.

Marcel: what is the ration sausage to 80/20 that your wife used?? 

Navigation

[0] Message Index

[#] Next page