Smoked Meatloaf

Jan 14

Written by:
1/14/2012 10:04 AM  RssIcon



Smoked Meatloaf

This recipe makes a great meatlof that works for either smoking or baking. For the glaze I usually use my own homemade sauce but any sauce will work; make extra for glazing ribs or serving atop pulled pork. The lefover meatloaf makes a great sandwich with a simple spreading of mayo.

Glaze:
1/2 cup of your favorite BBQ sauce
1/2 cup ketchup
1 TBSP Worcestershire sauce
2 TBSP molasses
-Prepare the glaze ahead by simply whisking all of the ingredients together to thoroughly mix and set aside to glaze the meatloaf after shaping.

Meatloaf:
2 TBSP olive oil
1 large onion (small chop)
1 rib celery (small chop)
Salt & Pepper to taste
-Sauté the onions and celery, lightly season with salt and pepper, in the olive oil for about 8 minutes on medium heat until translucent.
3 garlic cloves minced
- Add the garlic and continue to sauté for another minute until fragrant. Put the sautéed veggies aside in a mixing bowl to cool, and set aside the sauté pan for later.
1/2 cup parsley (chopped)
2 oz. (approx. 20) crackers - I like Zesta whole wheat saltines (crumbled by hand)
4 oz. sharp cheddar cheese (shredded)
- Add the chopped parsley, crumbled crackers and cheese to the mixing bowl.
1 TBSP Worcestershire sauce
1 TBSP Dijon mustard
1/2 tsp dried thyme
1/2 cup cream
2 large eggs
- In a separate small mixing bowl lightly whisk the eggs, cream, Worcestershire sauce, mustard and thyme. Combine the egg-cream mix with the veggie mix.
1 lb lean ground beef (93% lean)
1 lb Italian Sausage (mild)
Salt & Pepper to taste
-Add the ground beef and Italian sausage to the mixing bowl and thoroughly combine; your hands come in very handy for this task. Take a small patty of the mix and fry it up in the sauté pan to check your seasonings and adjust to your liking if needed. (I probably use a total of about 2 teaspoons of kosher salt and 1/2 teaspoon of coarse cracked black pepper doing the seasoning as I go along with the various steps.)

Turn out the meatloaf mix onto plastic wrap and form into a loaf; wrap the loaf with the plastic wrap. Put the loaf into the freezer to firm up for about an hour or so.

Place the formed meatloaf on Fragmats (or baking grid) so that it will drain while smoking and generously glaze. Place on a rack with a drip pan below. Smoke at 250˚ to an internal temperature of 155˚. Or bake in a 300˚ oven to an internal temperature of 155˚. Slice and serve with more of the glaze on the side.
 


And be sure to enjoy the leftovers. Call it a meatloaf soft taco??? Meatloaf (hot or cold) atop spring mix and topped with blue cheese dressing (or the dressing of your choice - like ranch maybe) all rolled in a soft flour tortilla.


1 comment(s) so far...


Re: Smoked Meatloaf

This looks amazing! I have to try it!

By Bella on   2/13/2012 3:44 PM

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