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Barbecue Meatloaf

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AthruZ

  • Karma: 0
Just wanted to share this recipe with the community.

Barbecue Meatloaf



Prep Time: 10 min
Total Time: 1 hr 5 min
Makes: 4 servings

Ingredients
    * 1 lb. ground beef
    * 1/2 cup Kraft Thick 'N Spicy Original Barbecue Sauce, divided
    * 1/2 cup old-fashioned or quick-cooking oats
    * 1/2 cup finely chopped onion
    * 1 egg, beaten

Directions
   1. PREHEAT oven to 375
#1 - June 01, 2009, 02:58:46 pm

KidCurry

  • Karma: 1
Would be a great recipe to cook in the smoker....I love smoked meat loaf!!
#2 - June 01, 2009, 04:06:55 pm
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Mike (AZBarbeque)

  • Karma: 171
It cut you off, e-mail it to me and I can get it posted for you..
#3 - June 01, 2009, 04:42:16 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

KidCurry

  • Karma: 1
mix together...toss in the oven cook until done.

There I finished it for you..LOL  ;D
#4 - June 01, 2009, 04:54:50 pm
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

Uzona

  • Karma: 0
hmmm.. notice how the forum aborted the recipe as soon as it mentioned using an oven instead of a smoker.  This forum software is smarter than I thought.

#5 - June 01, 2009, 06:14:30 pm
Don
BBQ Castaways.

Thom Emery

  • Karma: 2
How about half ground beef and the other ground pork?
Yea man
#6 - June 01, 2009, 08:30:48 pm
Catering, Competition Cooking and Community Service

www.bbqthom.com

What Wood Jesus Q

Mr.Bo

  • Karma: 0
And some minced garlic?
#7 - June 01, 2009, 09:29:47 pm
BBQ Grillware vertical gas smoker
WSM with mods
UDS
Pro Q Excell 20

AthruZ

  • Karma: 0
You can really add or change anything you'd like. This is just the recipe I found online that came out to be really good. And actually, if you use the new Kraft Original BBQ sauce instead of the Thick N' Spicy one, it works as a great base if you like to spice up and fix your own sauce.
#8 - June 03, 2009, 02:04:00 pm

force

  • Karma: 1
fire it up.......
#9 - June 03, 2009, 09:20:13 pm
Huge Fan of Mike (AZBarbeque)... He's My Hero..

Quiggs

  • Karma: 3
Yeah I like the half and half recipe!! 
#10 - June 03, 2009, 09:24:08 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

Mike (AZBarbeque)

  • Karma: 171
Yeah I like the half and half recipe!! 

Sort of like Captain AND Coke..  ;D  :o
#11 - June 03, 2009, 11:22:35 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

AthruZ

  • Karma: 0
I got this recipe from a website that has lots of different BBQ recipes for chicken, pork, beef, and side dishes. You can check it out here: http://justaddbbq.com
#12 - June 08, 2009, 02:38:13 pm

olivesmoker

  • Karma: 0
Sort of like Captain AND Coke..  ;D  :o
Or Gentleman Jack and Patron Reposado
#13 - June 11, 2009, 11:10:20 am
Danny Petersen
Gold Star Engraving and Awards
So much more than a Trophy Store.

Smokin' Dead Meat BBQ Team Member
Thanks Quiggs!

KidCurry

  • Karma: 1
Here is a loaf I Q'd a few months back...looking to do it again pretty soon,

2lb hamburger
1lb Jimmy Dean hot
1 red pepper (large)
1 purple onion (a big one I cooked it a little to soften it)
4 slices sourdough bread ripped up and tossed in a bowl.
milk poured over them until they stop soaking it up.
About 2 tables spoons of my pork rub and 2 table spoons of D-Dogs apple rub
A squirt of ketchup
3 Eggs
Garlic (about 2 cloves)
Mix for awhile to make sure you have no big chunks of bread or anything

I formed them up and cooked them on the drum at about 250.  When the internal temp reached about 150 I poured on the glaze and kicked the heat up to about 300 took them off at 165 and they sat for 30min before we ate them.

I did sit them on foil for the first little while, I was afraid they would fall apart on the grates.

Pic are in this topic...http://www.azbarbeque.com/forums/bbq-discussion/meat-loaf/msg20405/#msg20405
#14 - June 11, 2009, 11:34:49 am
KidCurry@AZBarbeque.com
KCBS CBJ
Mike boils his ribs....pass it on.

bbqjoe

  • Karma: 0

Every once in awhile I make me some farkin' smoked meatloaf.


It usually comes out lookin' like this.
#15 - July 03, 2009, 05:26:55 pm
Anything worth shooting once.........is worth shooting a bunch of times.

www.eatatjoesbarbecue.com

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