I am so glad you enjoy it. I hope your wife has an awesome day tomorrow!
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This recipe, with small modifications, is in the pit now… Already smelling fantastic. Its hard, cause every smoker is different. I have made them so many times and it does vary somewhat cause each time the size of the meatloaf is a little different and it varies if there are lots of stuff in the smoker or just that. Just made this on the Big Green Egg, turned out awesome, 4 hours at was just right, I can see this becoming a family favorite probably a neighborhood fav too, the neighbors wanted the recipe due to the drifting aroma. Great recipe thanks.
Steve, this was incredibly simple and flavorful, and smoked meatloaf is now my 1 way to make meatloaf. When I cook the meatloaf I just lay it on a sheet of foil, then kind of roll up the edges to keep the liquid and fat inside.
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I found an improvement if I pre-fry the meat in a pot for 10 minutes or so first to release most of the water, and to pre-fry the onions, bell peppers and garlic 10 minutes in another pot to evaporate the water. I also increased the eggs to 2 and the dried bread crumbs to 1 C to help soak up any excess water. Also, be sure to let it cool completely before slicing and press the knife straight down, not with a cutting motion, which will rip up the bacon on the top. Thanks for an awesome recipe!
I also made the smoked tenderloins, also out of this world. Do mine on a WSM and they are fantastic! Good eats!! Always use hot Italian sausage and ground beef. Saltine crackers as the binder. I found this every enticing. You could say the smoker is a Cookshack knockoff.
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I use 1 beef, 1 venison I ground, and 8oz mild Italian sausage Hillshire brand that I removed from its casing. I am rather excited to see how it turns out, unfortunately I forgot to sprinkle it with BBQ seasoning before I put into the smoker. Ohh well! Got my smoker for Christmas. I just put my meatloaf in the smoker cannot wait to try this for dinner! We just finished our smoked meatloaf and it was incredible! Got a little too done.
But it was my first try. Will cook for less time next time. This recipe is a keeper I did wrap mine in bacon and while bacon does make everything taste better it does not let the smoke penetrate the hamburger meat as well because of the high fat in the bacon. Next time I am going to do as one recommended by sauteeing the onions and peppers but I am also going to fry the bacon separately, chop it up into bigger size chunks and mix it in with the meat.
I skipped the bread crumbs and used sugar free BBQ sauce as well for my Keto diet and still tasted fantastic. My second one I also put a big chunk of cheddar cheese in the middle and gave it a nice touch. I cooked at and took a little more than an hour I took mine off at internal temp I like to live dangerously. Tried it with the bacon wrap and it was delicious, even my pickiest eater loved it. Thanks for putting your recipe out there. This recipe is outstanding! I have made it twice in the last six weeks when my husband and I won our first smoker in a raffle , and then once as meatballs for spaghetti reduced time, of course.
We do a family event a few times a year with different types of pastas and sauces, and then a protein sausage, meatball, etc. Everyone mixes and matches the pastas and sauces and it is great fun. This may be the last protein we ever use!
Thank you for sharing! My husband makes an awesome smoked meatloaf, also, very similar to this.
After he smokes it, we top it with a wonderful sauce of a combo of: 1 c. Spin in FP until smooth and top the meatloaf during the last hour of smoking. He does it indirect on our Weber grill. This smoked chicken recipe is so wonderfully moist and flavorful, it doesn't need added embellishment. Smoked Potato Salad Recipe This recipe will change everything you think you know about potato salad.
In your grill, the potatoes cook in a covered aluminum pan next to another pan of mesquite wood chips. After they're smoked, the potatoes are topped with seasonings and herbs. Let Jamie Purviance show you the way to use them. Smoked Salmon Recipe This recipe gives you a moist smoked salmon - not the drier type lox that you purchase to serve on bagels with cream cheese. Start soaking the wood chips while the salmon brines. Smoked Trout Recipe For the most intense smoky flavor and deepest gold color, use a charcoal barbecue. To present smoked trout as an appetizer, serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion, and lemon wedges.
For a salad, combine chunks of smoked trout, hot or cold, with green salad mix and a vinaigrette dressing. As a main dish, serve trout hot with boiled small thin-skinned potatoes, melted butter, and lemon wedges. Chill smoked trout airtight up to 1 week or freeze up to 1 month.
This method calls for rubbing a mixture on the pork and chilling it. This allows for salt to pull seasonings into the meat and improve juiciness and flavor. It's unusual, but you do chill uncovered to keep the rub "dry. Be sure to check out our innovative method for indoor smoking on your cooktop! Smoked Mullet Recipe Disposable turkey roasting pans from the supermarket are great for brining the fish.
If you can't find mullet in your area, try mackerel, bluefish, amberjack, or even salmon--lower the smoking time for fillets rather than split fish. Smoked Strip Steaks Recipe Strip steaks offer a lot of surface area relative to their total size, which allows them to absorb a maximum amount of smoke. Serve thin slices of the steak over rice pilaf. Get the recipe from Fresh Planet Flavor.
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