I posted this modification on the original portion where the Smoke and Spice recipe is listed, I think on page 1 of this thread, but in case you start from the back, I will post it here, as well.
It originally calls for 1 1/2 pounds of ground beef and 1/4 pound of sausage, but I use 1 pound of ground beef AND 1 pound of sausage. I still use the same amount for breadcrumbs. Several posts on the thread said they thought it was too dry and they cut back on the breadcrumbs, but after about 2-3 times of making it, I just adjusted the amount of sausage and the loaf was bigger.
I pretty much stayed with the same amounts of the spices even though I added more meat but I just added a little more hot sauce to adjust.
Since there are many gluten-free people out there, I have used a gluten-free flour to make this. My daughter loves this recipe but is gluten-free now. It does NOT turn out well using that type of flour. It was definitely an entirely different texture and the meat loaf oozed (I use this word as descriptively as I can) a sort of slime-like something that was a good 1/8 inch thick all over the meatloaf. It was pretty disgusting to me, but I did not say anything so she would eat it.
Hope you find the recipe or the variations of it in these threads a good find. Still smoking this recipe today!!!
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