Well, if you haven't tried this recipe for meatloaf in the smoker, you haven't had meatloaf!! I tried it last night, it made it taste almost like a steak (except for the texture of course) I just can't believe what a smoker can do to such a mundane food!! It smelled great and the taste was even better. It took a little longer to cook than the book called for, but I just cooked until I reached an internal temp of 160. It was the best meatloaf I have had in my entire life.
Was easy to make and sure was a nice departure from the different recipes I have tried searching for a good meatloaf. It was NOT dry at all. Very moist for sure. In fact, it even tastes better cold.
Giving it two thumbs up!!
Oh, and we did the jalenpeno shrimp again. 4lbs worth!! It was perfect as usual.
Woo hoo, I have graduated to a Senior member, I feel so OLD! LOL
Moe,
Sounds great! That goes onto my must try list.
Another "mundane-to-magical" trick is store bought Jimmy Dean or Bob Evans sausage chubs. Just unwrap, season a bit & toss them in the smoker for a couple of hours. People will refuse to believe what it is when you tell them.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
smokinmoe next time , add some choped up bacon with some jalenpenos to your meat loaf, then lay some bacon strips on top with a tad of ketchup on top. [;)]
I did put bacon on a rack above it because I was scared it would dry out with a longer cook time. It was not dry at all. The bacon was great while we waited for the meatloaf.
The kiddos were eating this too, so the jalenpenos would not be a good idea for them!! Otherwise, I would try that in a heartbeat.
We also did the shrimp again, and I added more vlasic zesty pepper ring stackers on top of the shrimp. They were really good smoked. I was finally able to try them myself instead of taking someone's word on it.
I cooked meatloaf as well this weekend. I am not crazy about meatloaf. But it was good and it was better than any other ML I have eaten. I gave it to my mother in law,she cant stop telling people bout that M.L.
Smoke on!!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><font size="4"><font color="red">add some choped up bacon with some jalenpenos ...</font id="red"> </font id="size4"><hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Man Rob I knew you were a smart guy.....
Mr. CHEEPBUTT HERE, is the recipe too long to post, would like to see it.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SmokinMoe</i>
<br />Woo hoo, I have graduated to a Senior member, I feel so OLD! LOL
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Congrats, SmokinMoe!
John
Newton MA
So how exactly do you smoke a meatloaf??? It sounds GREAT!! And meatloaf is not "mundane"..it the ultimate comfort food!! :-)
SmokenMOE!
What are the chances of getting your Meat Loaf recipe form? What kind of bisquttes did you smoke with? How long did it take? You said 160 degrees internal? WELOVE meat loaf.
Thanks in advance for the info.
BigRED
I will post it this afternoon, I have to get to work right now.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Torchman</i>
<br />So how exactly do you smoke a meatloaf??? It sounds GREAT!! And meatloaf is not "mundane"..it the ultimate comfort food!! :-)
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">No pan, form a loaf & put it on a rack. Rack above with bacon doesn't hurt.
By mundane, I meant most peoples' associations with it, usually formed during their childhood. My wife's baby sister & brother coined the term "poor food" for meatloaf & several other thrifty recipes. Her mother's, and my mother's, idea of meatloaf was 60% ground beef smashed into a loaf pan & topped with ketchup.[xx(]
Anne didn't know she liked meatloaf until I made it for her. You know you're onto something when people would prefer a 2nd helping of meatloaf instead of some more T-bone off the grill!
You're right though, it is the ultimate comfort food. It just has to be done right![8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Torchman</i>
<br />So how exactly do you smoke a meatloaf??? It sounds GREAT!! And meatloaf is not "mundane"..it the ultimate comfort food!! :-)
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">No pan, form a loaf & put it on a rack. Rack above with bacon doesn't hurt.
By mundane, I meant most peoples' associations with it, usually formed during their childhood. My wife's baby sister & brother coined the term "poor food" for meatloaf & several other thrifty recipes. Her mother's, and my mother's, idea of meatloaf was 60% ground beef smashed into a loaf pan & topped with ketchup.[xx(]
Anne didn't know she liked meatloaf until I made it for her. You know you're onto something when people would prefer a 2nd helping of meatloaf instead of some more T-bone off the grill!
You're right though, it is the ultimate comfort food. It just has to be done right![8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Chez!
For your meat loaf - What smoking brisquettes do you use and how many ? How long do you smoke/cook it? What internal temp do you want to get to? Sorry for all the questions but meat loaf is one of my favorites!
BigRED
SMOKE AND SPICE'S "AIN'T YOUR MOMMA'S MEATLOAF" I give them 100% of the credit. Here is the recipe. I used pecan and have used maple, but I am spoiled and can't get away from either of these.
I used an aluminum cheapo throw away pan to start it in and then just cut the end on each side, fold down the end and slide the meatloaf onto the jerky racks so that I don't worry it will break apart because of its own weight. Just the way I do it, you can experiment!!
I don't saute my onions and the other things they say to do. I am lazy and it tastes fine to me. But, just in case you have to follow to a T, take a T of veg. oil and saute all the ingredients up to the ground beef. I MODIFIED IT by doing 1 lb of ground beef and 1 lb of sausage. This takes care of the amount of bread crumbs it calls for and it being dry.
1/2 cup minced onion
1/2 green or red bell pepper finely chopped
3 garlic cloves, minced
1 t freshly ground black pepper
1 t coarse salt, either kosher or sea salt
1/2 t ground cumin
1 1/4 pounds of ground beef
1/4 pound of ground pork
1 1/2 cups dry bread crumbs
3 T sour cream
2 T Worcestershire sauce
1 large egg
1/4 cup stock, preferably beef
1 t Tabasco or other hot pepper sauce to taste
Put smoker to 200 degrees. Mix everything together and make into a mound and put into a smoke-proof pan. Smoke it for about 45 minutes (I think this is to firm it up so it won't break apart on a rack) and then transfer it to your rack and then cook it for another 1 1/2.
Now, I never get off that easy with the time, so, I just put the probe in it and cooked until it was between 160-165 degrees. AND, because I hate food poisoning, I probe it several different places before I pull it out.
I do a rack of bacon above it to keep it moist. Your preference though.
Allow it to sit for 10 minutes before slicing.
They say to apply the bbq sauce with 30 minutes left to go on top of the meat loaf. I DIDN'T do that with either of the loaves I did and they were fantastic. I guess I didn't read that far down.
Have at it boys!!
2018 UPDATE
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!!!
Forgot to say, I do about an hour's worth of smoking. But, make sure you step back from the door when you open to transfer the loaf to the rack. Otherwise, you will understand why it is wise not to stand up and walk out of a house fire!!
That's coming from experience, lol.
Thanks soo much MOE!
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigRed</i>
<br />Chez!
For your meat loaf - What smoking brisquettes do you use and how many ? How long do you smoke/cook it? What internal temp do you want to get to? Sorry for all the questions but meat loaf is one of my favorites!
BigRED
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">I've used hickory, maple & pecan, sometimes adding a puck or two of mesquite in the mix. I'll usually cook it 3-4 hrs @ 200, depending on the season here with about 3 hours of smoke. What's most important to me is IT, which I pull at 155. It'll come up to 160-165 during the resting period.
Moe's S&S recipe & cooking advice is sound. Unfortunately, I never make meatloaf the same. Hmmm, a little bit of this, some of that, oh look what was in the back of the fridge!
My standards are (kinda):
70%-- 85% (meat/fat) beef
25%-- Ground pork
5% -- Mystery meat (lamb, chorizo, andouille, whatever I feel like)
Onion
Green pepper
Egg
Worcestershire
Salt & pepper
Hot sauce
Panko
To that base, I'll add a myriad of things depending on my fancy-of-the-day. Spices, sauces, veggies, meats all change a bit as I'm perusing the available options.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Oh, and I forgot. String cheese is a neat little surprise in the middle, you just have to be careful when you form the loaf to make sure it's sealed in and you don't insert your temp probe into it.
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
MMMM Meatloaf!!
Isn't that another word for skinless sausage[?][?][?]
MMMM Sausage!![:D][:D]
Addicted to Smokin'[:p][:p][:p]
DanR
Fort St. John BC
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">My standards are (kinda):
70%-- 85% (meat/fat) beef
25%-- Ground pork
5% -- Mystery meat (lamb, chorizo, andouille, whatever I feel like)
Onion
Green pepper
Egg
Worcestershire
Salt & pepper
Hot sauce
Panko
To that base, I'll add a myriad of things depending on my fancy-of-the-day. Spices, sauces, veggies, meats all change a bit as I'm perusing the available options.
Kirk<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Kirk,
Another left over <i>throw in</i> is 1/2 cup of cooked "Wild Rice". It gives a kinda "Nutty" taste to a meat loaf. Adds a unique taste and consistancy too. I always seem to have wild rice in the fridge when I make a meatloaf. Never figured out why. [?] Bill
Edited to ADD: It's April 8th, 2006, made meatloaf for smoker and there in the fridge was the "WILD RICE", never fails to be some left over everytime I make a meatloaf.
ChefBill
If you can eat it, you can smoke it.
you all, wheres the bacon? always add bacon to your meatloaf . chopped up for the inside and then small slices on top so when you cut it each slice has a piece of bacon!![:D]
Rob,
I've done that too. In fact a meatloaf is the "Catch-All" for what ever is left over. Good smoked bacon on the inside adds that smoked flavor thru out the whole thing. I've started out with 2# of meat and end up with a 4# meatloaf. Looks like a huge "Cow-Patty" [:D]. Bill
ChefBill
If you can eat it, you can smoke it.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />you all, wheres the bacon? always add bacon to your meatloaf . <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Rob, you are a great American.
(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Rob, you are a great American.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">He's not an American, he's a Californian![;)][}:)][:D][:D]
OK, don't trash me, it was just a joke![:D][8D][:)]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Rob, you are a great American.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">He's not an American, he's a Californian![;)][}:)][:D][:D]
OK, don't trash me, it was just a joke![:D][8D][:)]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
easy now buddy [:D] LOL
adding the bacon has just made me really want to try this recipe.
Steve
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by simmy</i>
<br />adding the bacon has just made me really want to try this recipe.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Adding BACON[:p] makes me want to try alot of things......
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SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Rob,
I was thinking about this earlier today. Is the bacon you use the left-over, previously smoked via the drip-on-something-else method stuff or "raw"? How fine do you chop it?
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Chez,
I am going to try this tomorrow, and have about 1/2 lb of bacon that was used to flavor my last shoulder smoke. I am just going to do a medium chop and mix it in the pork and beef the meatloaf recipe requires. The moisture of the meat will certainly "rehydrate" the bacon a little, and I don't think will even be noticeable other than extending a nice smoky flavor to the inside of the loaf. I am actually going to tumble everything in the marivac to mix it all together and then just dump it out and form into loaf directly. Might put a few slices of bacon on top of the meatloaf just because porkfat rules!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
chez i use raw bacon and chop it in about 1/2 pieces. then throw on paper plate and microwave it for about 2 min it will mix up beter when you make your meatloaf. then raw half slices on top and then lots of ketchup on top then bake or smoke it,[;)]
Moe,
I have meatloaf in the smoker right now. I did deviate from the recipe you posted a little. Instead of beef broth, I added less salt, but a whole can of French Onion Soup. No Green peppers this trip, and did about one whole red onion because they are a little milder...I really did a corse chop on the onion.
Started two loafs on sheets of foil, I transferred directly to the Jerky racks.. Now on a countdown to finish. I did add some BBQ sauce right away, and will do the same when I rotate the racks in about 45 minutes. Using my new friend, the Pecan. Tomorrow I am going to repeat this recipe with another type bisquette
I just love meat loaf, especially the next day...Meatloaf sandwiches...ah, so good! Will have to vacuum marinate, as doing up 6 lbs of Beef mixed with 1# or pork in the two different batches...no company expected, so have to freeze for later.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Bill,
Meatloaf Sammiges be left over food from the Gods. [:p]
Wonder what would happen if you put the meatloaf in a really hot frying pan to firm the bottom then go from pan to rack and in BS???[?] Just a thought!! ChefBill
ChefBill
If you can eat it, you can smoke it.
Bill,
Can you marinate ground beef? LOL
I would be very interested in the marinade you made for it and how it turned out.
I just purchased some buffalo ground meat and wanted to try mixing it in with the sausage and ground beef in this recipe.
I need to find a cheaper source because I am craving burgers with the buffalo meat, but also want to try it in the meatloaf. It was $5.00 a pound, ouch, so I am still searching.
Post your results.
I am going to try a pork tenderloin tonight.
I will let you know.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SmokinMoe</i>
<br />Bill,
Can you marinate ground beef?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
SM,
I fresh ground some chuck last week(course blade). Put it in the tumbler and added some woster sauce and water for the liquid. I think it was 2 TBSP woster 1 TBSP water and a TBSP of Red Eye Express rub(all this was per lb). Tumbled for 10 minutes. Formed some patties and grilled them up. My 17 year old and I thought they were deliscious. My wife and my 20 year old said they were to spicy. Long story short the ground beef really sucks the marinade up. Have fun.
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Hey Moe--just wanted to let you know that I tried the S+S meatloaf recipe you posted (with a few mods, noted below) and smoked it in the BS at 210F to an internal of 160F. I was absolutely great! Even my daughter, who has never liked meatloaf before, really liked this one. I made two loaves, one with bacon on top, the other without. Both of them went directly on the non-stick-coated BS rack. There wasn't any major difference in the two meatloaves, but the bacon sure was yummy!
The changes I made to the S+S recipe were out of necessity, not design:
1) used onion powder instead of real onions
2) didn't have any sour cream or plain yogurt
3) used Tabasco chipotle pepper sauce rather than regular Tabasco
Didn't have any bread crumbs handy and almost forgot the recipe, but finally it dawned on me . . . [:I]
I think the recipe is pretty flexible--I'm definitely going to try the sour cream next time.
Sammiches all weekend . . . can't wait [:p]
John
Newton MA
Try your silicone bakeware for the meatloaf(if you have any)[:D].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I used the chiptole tabasco too, and I loved it. A small sample came with something I bought and I used it. I ABSOLUTELY think it does wonders. The second time I made the meatloaf, I didn't have it and I could tell the difference.
Glad everyone liked it. It is very flexible.
Jeff,
I got it![;)][:D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Did this recipe this weekend. Followed pretty much as it was in S&S other than the Tobasco Chipotle instead of regular Chipotle.
Even did the Beer Mop.
In the last 30 minutes (which turned into 75 minutes) I spread on a Jack Daniels BBQ Sauce (Original Spicy).
That was good.
Took longer with the beer mop to get to 160. 4 hours 45 minutes. at 200 degrees. In the last 30 minutes i raised it to 220.
wood... got any left... i didnt think so...
owrstrich
HOW was it? I hope that you were happy with the recipe. Makes me want to try it again!! We are having nice weather, so I think I will make one to surprise hubby, I haven't had the bradley fired up in about 6 months!
"If I have to cook, I may as well watch it all go up in smoke"
It was amazing. We used Pecan for the first time and this was real nice. I got some in the fridge for sandwiches. A great new favorite. Might try the Jalepenos as well next time.
One interesting this was the end of the meatloff which had some "Bark" on it was not as smoky tasting as an inner layer. I would have thought the reverse.
But it was good.
Sounds real good. You should post this in the contest and enter a number.[:p]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SmokinMoe</i>
<br />SMOKE AND SPICE'S "AIN'T YOUR MOMMA'S MEATLOAF" I give them 100% of the credit. Here is the recipe. I used pecan and have used maple, but I am spoiled and can't get away from either of these.
I used an aluminum cheapo throw away pan to start it in and then just cut the end on each side, fold down the end and slide the meatloaf onto the jerky racks so that I don't worry it will break apart because of its own weight. Just the way I do it, you can experiment!!
I don't saute my onions and the other things they say to do. I am lazy and it tastes fine to me. But, just in case you have to follow to a T, take a T of veg. oil and saute all the ingredients up to the ground beef.
1/2 cup minced onion
1/2 green or red bell pepper finely chopped
3 garlic cloves, minced
1 t freshly ground black pepper
1 t coarse salt, either kosher or sea salt
1/2 t ground cumin
1 1/4 pounds of ground beef
1/4 pound of ground pork
1 1/2 cups dry bread crumbs
3 T sour cream
2 T Worcestershire sauce
1 large egg
1/4 cup stock, preferably beef
1 t Tabasco or other hot pepper sauce to taste
Put smoker to 200 degrees. Mix everything together and make into a mound and put into a smoke-proof pan. Smoke it for about 45 minutes (I think this is to firm it up so it won't break apart on a rack) and then transfer it to your rack and then cook it for another 1 1/2.
Now, I never get off that easy with the time, so, I just put the probe in it and cooked until it was between 160-165 degrees. AND, because I hate food poisoning, I probe it several different places before I pull it out.
I do a rack of bacon above it to keep it moist. Your preference though.
Allow it to sit for 10 minutes before slicing.
They say to apply the bbq sauce with 30 minutes left to go on top of the meat loaf. I DIDN'T do that with either of the loaves I did and they were fantastic. I guess I didn't read that far down.
Have at it boys!!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
What about doing the meatloaf completly in the smoker from start to finish.Anyone ever do this .Kinda like they do in the video from bradley.Anyone on this.[:D]
That's how we did it. Read the beginning of the thread. I never took it out to finish in the oven. It was excellent.
icerat, as Moe said. All in the smoker. Add smoke for how long you want and leave it there to cook. I smoked it for 3 hours with Pecan and just left it to 160 internal. I also mopped it in a Beer Mop from the S&S recipe, every 30 min after taking it out of the pan.
When I do smoked meat loaf I don't use a pan. I found a recipe for a no pan meat loaf. I either hand mold it, or line a loaf pan with plastic wrap, place the meatloaf in the pan to mold it and then invert the pan over a small cookie sheet. The loaf should easily come out. Remove the plastic wrap and then put it in the smoker.
Sorry guys i got to excited.And my mind start wandering .this will be my next project. thanks for the info.Next time ill pay more attention to the details.[:)]
The closest most people come to Meatloaf on this side of the pond is buying one of has CD's![}:)]
One or two ok'ish ones to be found in the shops but generally pretty insipid. However, as we speak I have a meatloaf based on the S+S recipe a smokin' and a cookin' in my BS.
It sounded SOOO good...... better not be disappointed now!![}:)]
Manxman.
Sounds good manxman!
Let us know how it turns out!!![:p]
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="2"><b>Doug</b></font id="size2">
Sure will jaeger, just hit 140F internal, little way to go yet![:p]
Manxman.
You will be enjoying some real good eats. I am looking forward to lunch tomrrow with a meatloaf sandwich.
Hmmm. I have some ground moose meat in the freezer. I wonder how that would work as a meatloaf. Anyone use moose meat?
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Let us know how it turns out!!!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Turned out VERY well, another dish thoroughly recommended.[:p] Didn't get finished until about midnight but couldn't resist trying it before bed.
The only changes I made was doubling the quantities of the old Lea and Perrins (Worcestershire) and tabasco sauce and I didn't saute the bits that S+S suggest be sauted either.
Turned out lovely and moist and tangy.
Now the only decision to be made is what to accompany it with? [}:)]
Manxman.
I've done the moose meat before but you need to add some ground back fat with it or it turns out way to dry. Another trick is to grind up a bunch of bacon and mix it with the moose meat. It really adds a nice flavor to it. This also makes a heck of a burger.[:p]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by mws</i>
<br />Hmmm. I have some ground moose meat in the freezer. I wonder how that would work as a meatloaf. Anyone use moose meat?
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
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(http://i34.photobucket.com/albums/d148/olepop/killer2.jpg)
Iceman, thanks for the tips.....I haven't used ground moose meat before. My Bro'n law from Alberta gave it to me back in November and I thought I'd like to try it in something smoked.
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Anyone ever used lamb in meatloaf, I have had a request to try and do one? Any advice/recipes appreciated.[:)]
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by manxman</i>
<br />Anyone ever used lamb in meatloaf, I have had a request to try and do one? Any advice/recipes appreciated.[:)]
Manxman.
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I have added lamb (instead of veal) to meatloaf along with beef and pork. It came out alright, but nothing spectacular.
Here is a site a found sometime ago with many recipes for meatloaf.
http://www.recipegoldmine.com/meatloaf/meatloaf.html
If you ever get the time check out the rest of this site.
Here is a recipe for Lamb meatloaf.
http://www.recipegoldmine.com/meatloaf/meatloaf41.html
All of this meatloaf talk has convinced me to pull out the Bradley, dust him off and give him a good smoke!! LOL
I am making meatloaf this afternoon.
Can't wait to taste it. I have been on a 24 hr. fast and will wrap it tonight with the meatloaf. Can't wait.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Here is a recipe for Lamb meatloaf.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Thanks Habs, will give it a whirl.[:)]
Manxman.
Smoked a meatloaf yesterday.
I did NOT use ramp mode on my Guru and it was done in 2 hours & 20 minutes. Pretty fast, which caught me off guard.
Anyway, I used Oats instead of the bread crumbs (which I think may have contributed to being dryer since it soaked up the moisture more) and I used Chiptole Mustard instead of the hot sauce. It was good, but not as good as the past ones.
I used Maple smoke because I couldn't find my pecan pucks.
Haven't had that smoker out since the fall, so it was nice to smell that cooking and glad to know it was coming from our yard!! LOL
Thanks to all who resurrected this thread which motivated me to get back to the Bradley!!
<i></i>If I have to cook, I might as well watch it all go up in smoke!
SmokinMoe, I got inspired reading these posts and did a meatloaf yesterday as well. I had never done a meatloaf in the Bradley and boy am I glad I tried it. I followed the S&S recipe except for the mopping. It turned out fantastic and was done in about 3 hours using Pecan. Hello sandwiches today. [:p]
P.S. The corned beef posts also inspired me. I have a 3 lb corned beef brisket smoking as I type.
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
Can you just put the meatloaf on a piece of foil thats placed on the rack from start to finish taking out the time to move it from one place to the other.
Icerat3,
Not sure what you mean except that maybe you are trying to keep from cleaning a dish and skip that step. The only prob. I see with that is that you have to wash another rack because you really need to let the thing drip, it is very moist.
A pyrex casserole dish is easier to clean than a rack. So, if that is your reasoning for putting the foil on, just remember, you would have to transfer the meatloaf onto something to take the foil off.
I have never tried it leaving it in the container the whole time. I would be concerned about whether the bottom of the meatloaf will have the ability to get the proper amount of heat/smoke so that it can cook the underneath side and accept the smoke while it cooks. If it is covered with foil the whole time, not sure if that inhibits that process or not.
Try it and see. We love "experimenters" LOL
Chez seem to have said just put it on the rack from the start is this ok is this right.And how many pounds is the right size of meat.
Some meatloaves are self standing others are not. If it is not mixed properly it will flatten like a large hamburger if a loaf pan is not used. I have a recipe for a self standing (no pan required) meatloaf, but most of my stuff is still in storage, so I cannot locate it. I got it from the CBS Saturday Morning Show about 18 months ago and added my own variations. They have those recipes on file, you may find it if you go to that site. Anyway I don't use a loaf pan. I just place mine on a cookie sheet, the type that doesn't have any side, and place it in the smoker. This way all sides but the bottom receives smoke. So if you do it this way you may want to think about cutting down on the amount of smoke.
Why cut down on the smoke amount the bottom wont be getting any so dosent that mean more smoke .And will the bottom like smokinmoe said not get cooked as much.Thanks for the help i just want to this with the best method i see out here and im getting a 50/50 way to do it .So what is really the best way rack or foil or pan it out.ill pick out 1 way and give ya my results lol.[:D]
The weight of the raw meat, if put directly on the rack BEFORE cooking it, would make it press through the rack so that when you went to pull it off the rack afterwards, it would be a real mess. It would stick in between the grates and would pull apart unless you sprayed the rack. It even does that if you use the jerky racks. I have been there, done that.
You put it in the pan to FIRM up the bottom, so that you can then transfer it to a rack without the above mentioned problems. Transfering it later makes the bottom accessible to the smoke and that permeates up into the meat as well. Otherwise, it is much like when you put a very fat, raw burger on the grill, and then press it down, it sticks through the grates making it difficult to flip.
I wouldn't skip that step just to skip it. Otherwise, all the work you put into making it would be lost and then you wouldn't be happy with the outcome. I have made about 5 of these things, so, although a pain in the neck, it is necessary with THIS recipe. Another one may be different.
They way I did it recently was with Jerky racks. I strarted in a meatloaf pan for the prescribed 45 minutes (the meat was not cooked much. Then I turned upside down on the Jerky racks and released it out of the pan. So it was on its head on the racks. I immediately moped it witht eh beer mop and stuck a probe in it.
Then every 30 minutes I beer mopped it. and the last hour I basted with BBQ Sauce, upside down it allowed the sauce to move around the edges as well. Worked out real well.
It did not indent it self in the racks to bad what so ever. And loading it on a plate was real easy. Wide end down.
One thing I mentioned in a previous post to this thread was my odd notice of more smoker flavor on inner slices. Remember the beer mop, it changed the outer bark, but helped keep inner smoke. I just realized what that did.
Thanks lot guys the info. I will do it the way your saying moe.A FOIL PAN THEN OUT IT COMES ON THE RACKS 45 MIN-1 HOUR TIME.This beer mop you guys are talking about is that just beer if so what kind any brand.And if you beer mop do ya skip the bacon over the top deal or doing both is ok.SORRY for all the dumb questions i just want to get this right.By the way all the info i got here reguarding doing ribs is paying off with endless compliments how great the ribs ive done have tasted.Even a head chef of a very very large restraunt with bristo food had some and he said they were unbelievable.So thanks again guys you really make me look like i know what im doing.[:D][;)]
IKnowWood,
I agree with your post. I am saying if you DON'T put it in the prescribed pan first, it will press through the grates and stick
EVEN on a jerky rack.
Your description is EXACTLY how I do it, so it doesn't stick, you are right.
I was just trying to tell icerat WHY IT WOULD BE BETTER TO USE A PAN first instead of just throwing it on the rack and going.
Using foil on the rack and then cooking it that way without a pan does work, but you still need to take the foil off eventually to let it cook through, so why mess up two racks?
I made the S&S meatloaf last weekend. I placed the loaf right on the grate without a pan and it was fine. It didn't stick and kept it's shape quite well. Mind you it didn't have a shape like from a pan, but it wasn't flat either. Maybe I got lucky....
<i><font color="green"><b>Mike </i></font id="green"></b>
<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
-John Wayne
well how about the beer deal guys.Seems either way pan no pan it works fine i guess its just how and what ya put into the loaf to hold it together and how heavy it is and make sure its not to squishie.Ill do 2 of these at aprox 2lbs each and let ya guys know what happens.Thanks again o yea the beer deal anyone on this.[:D]
Rat
The beer mop is in the S&S book right under the Meatloaf recipe. I cannot remember at this time what was in it, there was not much else. I used good old Michelob, warm of course and not in the smoker, pulled out over something else to allow the spill over to be safely contained. I did not use Bacon, I do not think it would do much. Especially if you mop. It would wash some of the fat away. The mop did start to pool on the meatloaf.
Moe, yes exactly right. Only one rack needed. Pan is better in my mind as well. I am right in line with you there.
Mike, you got lucky. [;)] Or you have Good meatloaf carma, either way its all good.
I didn't use the beer mop, you have the electricity thing going on inside the cabinet, lol.
Anyway, I did put bacon on top and there are two benefits: you get to eat the smoked bacon and it keeps the meatloaf from drying out.
I have never used the beer mop, but the bacon on top has made it exquisite. I have never been disappointed with it.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by icerat4</i>
<br />Why cut down on the smoke amount the bottom wont be getting any so dosent that mean more smoke .And will the bottom like smokinmoe said not get cooked as much.Thanks for the help i just want to this with the best method i see out here and im getting a 50/50 way to do it .So what is really the best way rack or foil or pan it out.ill pick out 1 way and give ya my results lol.[:D]
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Because there is no foil pan covering the sides of the loaf at any time, and the loaf is getting smoke on all sides from the minute you place it in the smoker. I haven't read Moe's way in a while, but it sound like you start off in a loaf pan until the meat is firm enough to stand by itself, then you take it out of the pan and continue cooking.
Here is the recipe I was talking about, I can't find the recipe I that I used, but I used the basic ingredients. Of course you will have to adapt it for the Bradley. In step 7 I omitted the croutons, and placed the loaf on a cookie sheet. Before placing it in the smoker I draped pancetta over the top.
But this all may be a moot point, since the S&S meatloaf will keep it's shape without a pan.
Not-So-Basic Meatloaf (Serves 8 )
Ingredients:
5 strips lean bacon, finely chopped
6 cloves garlic, peeled and minced
2 medium onions, peeled and finely chopped
1 medium carrot, trimmed, peeled, and finely chopped
2 pounds very lean ground beef sirloin
2 large eggs
1/2 cup milk
1 cup finely ground bread crumbs
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1 TBS bottled horseradish, well drained
1/2 cup finely chopped fresh flat leaf parsley
2 TBS coarse salt or to taste
1 TBS fresh ground pepper or to taste
1 tsp. finely minced fresh thyme [or 1/4 tsp dried thyme]
2 or 3 cups croutons
10 whole unpeeled garlic cloves
4 bay leaves
1 sprig fresh thyme
Method:
1. Preheat oven to 375 degrees.
2. Place the bacon in a medium sauté pan over medium-low heat. Sauté for about 5 minutes or until the bacon has begun to crisp and most of the fat has rendered out.
3. Add the minced garlic along with the chopped onion and carrot and continue to sauté for about 4 minutes or until the vegetables are soft and the onions are translucent but have not taken on any color. Remove the pan from the heat and allow the vegetables to cool.
4. Place the ground sirloin into a large mixing bowl. Add the eggs and milk and, using your hands, work the liquid into the meat. Add the breadcrumbs and continue to work the liquid and crumbs into the meat. Add the cooled vegetables, mustard, barbecue sauce and horseradish along with 1/4 cup of the parsley, salt, pepper, and thyme.
5. Using your hands, gently work all of the ingredients into the meat until well combined.
6. Place half of the croutons into a shallow baking dish at least 14 inches long.
7. Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3-1/2 inches wide by 2-1/2 inches high by 12 inches long. Press the remaining croutons into the loaf, making sure that they are partially pressed down into it. Gently press the unpeeled garlic cloves into the top of the meatloaf.
8. Carefully, lay the loaf on top of the croutons in the baking dish, reforming the shape with your hands if necessary. Pierce the top of the meatloaf with the bay leaves and thyme sprig. Place the meatloaf in the preheated oven and bake for 1 hour or until the internal temperature reads 165° on an instant-read thermometer and the top is nicely browned.
9. Remove the pan from the oven. Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter. Remove the bay leaves and thyme sprig; sprinkle the remaining parsley over the top of the loaf and around the platter. Cut the loaf cross-wise into 1-inch or thicker slices and serve.
WOW thanks guys.The info here makes me look like a pro.[:D].Thanks habs very nice.Just to let ya know if you have read any of my prior post im a total rookie here and i do the quick rub shake n bake deal i like it quick and fast no long out list to go with.But i do thank you for the time and the effort i really do[:)]I like to do the shake n bake thing with little chopping and dicing and such so there ya have it i said it.But you guys here are a bunch of help and i am getting better thanks alot guys.[;)]
HS you should post this in the recipe forum and enter another guess for the contest before it's over.[:D] Sounds wonderful![:p]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Habanero Smoker</i>
<br />Here is the recipe I was talking about, I can't find the recipe I that I used, but I used the basic ingredients. Of course you will have to adapt it for the Bradley. In step 7 I omitted the croutons, and placed the loaf on a cookie sheet. Before placing it in the smoker I draped pancetta over the top.
But this all may be a moot point, since the S&S meatloaf will keep it's shape without a pan.
Not-So-Basic Meatloaf (Serves 8 )
Ingredients:
5 strips lean bacon, finely chopped
6 cloves garlic, peeled and minced
2 medium onions, peeled and finely chopped
1 medium carrot, trimmed, peeled, and finely chopped
2 pounds very lean ground beef sirloin
2 large eggs
1/2 cup milk
1 cup finely ground bread crumbs
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1 TBS bottled horseradish, well drained
1/2 cup finely chopped fresh flat leaf parsley
2 TBS coarse salt or to taste
1 TBS fresh ground pepper or to taste
1 tsp. finely minced fresh thyme [or 1/4 tsp dried thyme]
2 or 3 cups croutons
10 whole unpeeled garlic cloves
4 bay leaves
1 sprig fresh thyme
Method:
1. Preheat oven to 375 degrees.
2. Place the bacon in a medium sauté pan over medium-low heat. Sauté for about 5 minutes or until the bacon has begun to crisp and most of the fat has rendered out.
3. Add the minced garlic along with the chopped onion and carrot and continue to sauté for about 4 minutes or until the vegetables are soft and the onions are translucent but have not taken on any color. Remove the pan from the heat and allow the vegetables to cool.
4. Place the ground sirloin into a large mixing bowl. Add the eggs and milk and, using your hands, work the liquid into the meat. Add the breadcrumbs and continue to work the liquid and crumbs into the meat. Add the cooled vegetables, mustard, barbecue sauce and horseradish along with 1/4 cup of the parsley, salt, pepper, and thyme.
5. Using your hands, gently work all of the ingredients into the meat until well combined.
6. Place half of the croutons into a shallow baking dish at least 14 inches long.
7. Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3-1/2 inches wide by 2-1/2 inches high by 12 inches long. Press the remaining croutons into the loaf, making sure that they are partially pressed down into it. Gently press the unpeeled garlic cloves into the top of the meatloaf.
8. Carefully, lay the loaf on top of the croutons in the baking dish, reforming the shape with your hands if necessary. Pierce the top of the meatloaf with the bay leaves and thyme sprig. Place the meatloaf in the preheated oven and bake for 1 hour or until the internal temperature reads 165° on an instant-read thermometer and the top is nicely browned.
9. Remove the pan from the oven. Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter. Remove the bay leaves and thyme sprig; sprinkle the remaining parsley over the top of the loaf and around the platter. Cut the loaf cross-wise into 1-inch or thicker slices and serve.
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Iceman;
I will post it latter. I'm still want to see if I can find my revised recipe. I found the recipe I posted by doing a search on my current computer. My version may be on a disk or on my other computer that is still in storage.
Hi guys the meatloaf seem to have come out a little pink in the mid section.I did use a bradley temp probe are these probs acurate.The temps read 157 every where i stuck the probe.Anyone on this.I put one in the pan like moe said and on right on the rack no problems with either one thery were both very good stand up loafs.I just dont get the temp on the prob deal and the pinkish look in side way wouldnt it be cooked all the way through at 157 160.Or is that how its going to be if so maybe i have a problem with my temp probe possibe i doubt it though.Please give me any advice here.THANK alot the loaf did taste really good the parts that were cooked thru.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by icerat4</i>
<br />Hi guys the meatloaf seem to have come out a little pink in the mid section.I did use a bradley temp probe are these probs acurate.The temps read 157 every where i stuck the probe.Anyone on this.I put one in the pan like moe said and on right on the rack no problems with either one thery were both very good stand up loafs.I just dont get the temp on the prob deal and the pinkish look in side way wouldnt it be cooked all the way through at 157 160.Or is that how its going to be if so maybe i have a problem with my temp probe possibe i doubt it though.Please give me any advice here.THANK alot the loaf did taste really good the parts that were cooked thru.
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I bring my meatloaf up to 165 and there is not pink meat inside. It could be your probe, or you did not give the meat long enough to cook. Most meat products will stall at a certain temperature, before the internal temperature will rise again.
If it is the probe manxman gave good instructions on how to check the probe for accuracy http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=1399 . I don't know what altitude you are at, but that has an effect on the boiling point of water, so also check out this thread http://www.virtualweberbullet.com/thermotest.html .Make sure that your batteries are good, weak batteries will give an inaccurate reading also.
Ok thanks i should have let it get up to 165 then.I live in illinois i dont know where i am on the sea level deal but ill try to find out .No problems out here with these bradley probs to mention out here.I will do the test also.Thanks again habs.O one thing if the internal temps are right then the amount of cooking should be ok also dont those 2 go together.
Also, don't go by time, but by temp. If you wanted to push it a little to get it done faster, at the end, bring the cabinet temp up to 250 degrees and it will move right along.
Also, these are very moist, and having two doubles that, so it takes longer to cook.
Next time, just adjust the cabinet temp. at the end, and WAIT for it to go 160-165 degrees. Remember, better to wait then to get food poisoning.
Congrats on your first meatloaf. You will be a pro the second time and won't be so worried, you will be experienced.
Thanks for sharing your experience with us and letting us help you through.
Thanks moe and i will do better next ones for sure.Heres the thing i did nuke one of them today for 3mins waited 2 mins waited then a final 1 min in the nuker.It was perfect loaf then funny huh.Everyone here at my shop loved it i was close but next time ill be right on and
i will check my prob tonight.Here is what i used
3.75 mix pork n ground beef
tabasco sauce couple shots
lea perrian worster
2 eggs
lil bread crumbs
diced onions and green peppers
dizzy dust
If you want a PERFECT tasting meatloaf, NEXT TIME, make yourself follow the S&S recipe at the beginning of this thread. You have to at least try it before you move on. I can't tell you how many people will eat this meatloaf vs. a reg. meatloaf. But, do yourself a favor, and follow that recipe to the "T" next time you try. I PROMISE YOU WILL <b></b>NOT<b></b>BE DISAPPOINTED.
ok moe i got all the stuff to do this meatloaf 1 question the T IS FOR TABLESPOON AND THE t is for teaspoon right.Im going for it ill let ya know my results.thanks again
Hey moe the loaf is in .Everything to a tee.Me and my daughter were laughing as we put in all these ingredients in .I thought we were building the empire sate building.[:D] Will see what we get 165 and its comming out.Thank for the help.[;)]
icerat, you are keeping the temps lower at 200 to 210 right?
That lower temos helps to ensure a more even cook thru-out.
You will like this.
Yes sir.Guys i did it and this WAS the best id ever had Yummy.Eveything just came out great.Thanks alot for all your help here now that i have this down pat on to the next project.HEY MOE. Thanks again[;)]
Glad it was good!! It is an excellent recipe.
IceRat,
If you don't have Smoke & Spice, you should get it. You can get a good deal on it on Amazon.com.
I would buy the paperback version, take it down to office max or office depot (or some store similar) and then have them cut the binding off and put a spiral binding on it so it will lay flat for you like a reg. cookbook.
There are so many recipes... The Jalepeno Shrimp recipe is delightful and will spoil you for shrimp. My husband won't eat any other kind of shrimp except those now.
Glad it worked out for you.
My next project is going to be pulled pork i guess thats what a boston butt.There are mixed internal temps reading as i did a search to find out what the real internal temp should be.I will be buying only a 8-10 pound piece of what ever meat this is called boston butt pork shoulder which is right.I ask olds to on this and i hope to hear something so i can do this right.If you can add any help here please do and once again thanks alot.[:D] is that book written by cherly and bill jamison .if so i will pick it up on the way home.
(http://www.susanminor.org/Rayeimages/smoker.gif)
Am I goofed up or did Olds signature picture just get swiped?[:D]
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I liked it and i have his permission hope its ok if not ill change it.[8D]
(http://www.susanminor.org/Rayeimages/smoker.gif)
I think one Bradley Smoker sig on this site is more then enough!
[;)][;)][;)][;)][;)][:D] (just a joke rat)
Doesn't bother me a bit icerat. I just remember Olds posting it as his signature for the recipe forum. Have a good one.[:)]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by icerat4</i>
<br />I liked it and i have his permission hope its ok if not ill change it.[8D]
(http://www.susanminor.org/Rayeimages/smoker.gif)
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OK ill take it down No biggie.This is more me anyways
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<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by begolf25</i>
<br />I think one Bradley Smoker sig on this site is more then enough!
[;)][;)][;)][;)][;)][:D] (just a joke rat)
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[:D][:D][:D][:D][:D][:D]
Your an okay dude there icerat. Hats off to ya.[:D][:D][:D]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by icerat4</i>
<br />OK ill take it down No biggie.This is more me anyways
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Just wanted to bring this back up for the newbies.I did another one of these meatloafs yesterday and omg.So easy and ya really cant mess it up pull it at 165 and walla.This is the BOMB GUYS Thanks so much for all the help and info on this one. ;D ;)
Seeing this post just reminded me that I had wanted to try the meatloaf but had forgotten about it. Since I'm doing bacon this weekend, I am going to throw a meatloaf in the BS also.
Got one already made up and sitting in the fridge. Letting it sit so flavors can meld thru it. Fried up 1/2# of bacon and crumbled it up real fine and mixed it with the ground beef, have done this before and the smoky flavor is all the way thru the meat loaf. Will hit the Ol' BS with it tomorrow. ;) Going to use Pecan to smoke it. I know what's for supper tomorrow night. :P
Mr.Chef your in for a real treat this is awesome ;D.We folk from the back wood just love this stuff. :D
Rat,
Going to give something a try to see how it works. Going to make it up and put it in a skillet sprayed with "Pam" and brown the bottom to lightly firm up the bottom and slide it directly to a jerky rack. This way it'll get smoke on the bottom from the very start and should sit firmly on rack. No push thru to mess up bottom. :-\
Also, Had some left over Wild Rice I added to it too. Everytime I make a meatloaf I seem to have wild rice in the fridge. :) maybe that's because I go thru about 10# of Wild Rice a year, just love that stuff. Great with steak, roast, mushrooms, Au Jus or just butter. Damn, I'm drooling on the keyboard again. :P
I did this thing just like smokinmoe said .I put it into the foil 3lbs pan then after 1 hour picked it up with no problem and sat it on the rack again no problems.That method does work no falling thru.But let us know what ya think after ya try some. ;D
Rat,
It worked great... ;D Put the meatloaf in a cold skillet coated with PAM then turned stove eye on HI with pan on it. As soon as it started to "Sizzle" I turned the eye off and let it sit for about 5 minutes and it slid out and onto the rack just as clean as a whistle. ::) You need a shallow side skillet though, a flat griddle would be the best.
She's in the BS getting asphyxiated with 2 apple & 3 pecan frizbees right now. :o
Hafta agree with you on that one rat. We did one Friday night and it was to die for!!! Had some garlic mashed taters with it and saute'd mushrooms along with a Kodiak Brown stout and listened to Black Saboth at 78 speed backwards and I think I saw the big guy in the sky!!!!!! ::) Just kidding about the last part :P It is everything you said it is. A keeper for sure.
Quote from: icerat4 on April 09, 2006, 07:33:28 AMI did this thing just like smokinmoe said .I put it into the foil 3lbs pan then after 1 hour picked it up with no problem and sat it on the rack again no problems.That method does work no falling thru.But let us know what ya think after ya try some. ;D
It is to die for all the praise to smokinmoe for a great find.My pulled pork came out very good with another recipe from smoke & spice. Thanks alot people this is fun and with your help i am doing great Thanks again. ;D
HELP,I'm in pain. Too much of anything is hazardous to your health, "Even Moes Meatloaf"... ::) Why didn't you guys tell not to eat half of it by myself,,, Geeze, I can see the rest of the day is shot to hell, already barefoot and in shorts getting ready for TV. Ain't able to do anything more than sit. ;D Man, that was good..
"All hail, Moe the Meatloaf King"
Nice huh. What did ya bring your temps at.Please share your adventure. ;D
IceRat,
Preheated the Ol' BS to 225º and put the Monster (Resembled an Elephant Turd on Steroids) :D on middle rack.. Dropped it back to 210º and let her smoke. Took the internal temp up to 162º and pulled it. Had about 1 hr 40 minutes of smoke and another 2 hours of cooking. Total cook time was 3 hours 45 minutes.
Turned out really moist and was delicious. :P Daughter really thought it was great too..
I have been hearing about this meatloaf and I finally had a few minutes to read through this post today. I think this will be in my BS this Saturday. Great info here fellas!
Well I made my first meatloaf this Sunday in the BS. All I can say is WOW. The wife was laughing as I was putting it together and I have to admit I was a little unsure at first. What a pleasant surprise when we cut into it. We both agree that this is the best meatloaf we have had. This one is a keeper for sure!
I am eating my meatloaf leftover right now.I vacuum sealed it a week ago and i am eating it right now.Its as good as it was when frist done.Yes this is a keeper ;D
Apparently in South Africa they have a recipe for meatloaf that includes a curried custard topping!! Sounds 'orrible but apparently tastes great!!! :o
I quote from a BBC Cookbook just released in the UK ......"Bobotie" is a kind of fruity, herby meatloaf with a curried custard topping, of Cape Malay origin.All southern Africans have their own recipe for this.
(ref: Hairy Bikers Cookbook, Dave Myers,Si King)
I did buy the book and some great recipes they have too, however this is one that doesn't appeal!!
I googled Bobotie and came up with a variety of recipes, I just may try one of them.
Hmmm. Bet it doesn't taste like chicken Hab. ::)
Quote from: Habanero Smoker on April 27, 2006, 11:23:56 AM
I googled Bobotie and came up with a variety of recipes, I just may try one of them.
Quote from: iceman on April 27, 2006, 11:35:00 AM
Hmmm. Bet it doesn't taste like chicken Hab. ::)Quote from: Habanero Smoker on April 27, 2006, 11:23:56 AM
I googled Bobotie and came up with a variety of recipes, I just may try one of them.
I don't thing it's going to taste like chicken either (well maybe curried chicken) :D This is definately an in your oven meat loaf, and not the smoker.
Well i am doing 4 of these loafs this weekend.Why you ask.Because its the best we ever had and its muie cheapo. ;D ;D ;D ;)
QuoteI googled Bobotie and came up with a variety of recipes, I just may try one of them.
Let us know if you do HS, if it comes out well from someone trying it first hand then I may just give it a go. :)
I just made a S&S meatloaf and it was very good. I bought a wire basket from Brinkman to help in the smoking.
What do you like on your meatloaf sandwiches?
Brad
with about 20 minutes or so left to cook top the meatloaf with shredded montery jack cheese and get the smoke really rolling again
yummy
Welcome to the forum tfr454. :)
Quote from: tfr454 on May 03, 2006, 10:58:17 AM
with about 20 minutes or so left to cook top the meatloaf with shredded montery jack cheese and get the smoke really rolling again
yummy
Sounds very good tfr454. Welcome to the forum. Don't be a stranger and if you have any good recipes feel free to share them with all the folks here. We love to try new things.
I just made the Ain't Your Momma's Meatloaf over the weekend, and we ate it hot along with smoked onions I had prepared in the BS at the same time, and some fresh asparagus. It was super :P :P :P No one wanted to put mustard or BBQ sauce or anything on it.
I just had to bring this back up for all the newbies.Try this one out guys.I also did these and just put them right on the racks with no problems and once again like clock work these are a great meal.Have fun guys ;D
I did the meatloaf yesterday and have to say that my wife and I have mixed feelings. It tasted great but the texture was too mushy for us. Wife thinks that the low slow cooking broke down the fibers in the already ground meat. It could also be the type burger I used or I may have been too agressive mixing it together.
When I say mushy, I mean it had little body, not that it was overly moist.
I put in 4 hours worth of biskets, tried to keep the temp about 200F, cooked it until the inside temp reached 162F, FTC'd for about an hour only because it was done before I expected and wife wasn't home yet.
Jim,
I think you already have found the answer in your own assessment. Burgers or loaf have to be gingerly mixed or else they turn to goo paste. The heat of your hands will drastically change the texture & therefore needs to be minimalized.
For someone with as few posts as you, you seem a quick study. I look forward to your participation here. :)
Kirk
Hi Kirk
I have not posted much but I have been an avid reader of this forum for several months. I have learned much from it, solved several problems i encountered, and found some great recipes. I finally decided to throw my hat in the ring and express my experiences.
Thank you for the welcome
Just to add another booger to the pile...Did anyone see Alton Brown last night about meat loaf...A nice STIFF mixture and is different enough to give it a try. All the time watching it I thought of my BS. Nice simple glaze that is not typical.
Heres my moms meatloaf.
(http://i71.photobucket.com/albums/i138/icerat4/DSC00011.jpg)
Looks good.
A recent recipe in Penzey's influenced me to do some more smoked meatloaf. This time I will be making individual loafs.
::) Made with ground antelope last night worked great. Thanks for the recipe
Finaly got around to trying this. I followed the recipe to the T and it was a perfect 10. The whole family loved it.
I used 2 hours of maple.
Thanks to the OP.
I made this about ten times. Yes I love it. So far I made it with Special Blend = 10 (I liked that the best). Maple was good as well = 9. But Mesquite was not as good = 6
Y'all have totally convinced me! I'm off to the store to get makin's for meatloaf!
Dang, every time I read this forum I need a bib for the drool! ;D
Film at 11!
Quote from: marxbrew on December 10, 2006, 07:36:16 PM
Dang, every time I read this forum I need a bib for the drool! ;D
I am assuming that you also need a drink... 8) 8) 8)
Arcs_n_Sparks
Did the meatloaf thing yesterday, and man, did it turn out good! I did a 4X on the posted recipe, using 5 lb hamburger and 1 lb Jimmy Dean pork sausage. Everything else per the recipe, except that I didn't bother sauteing (sp?) onions and stuff first.
I split the mix between 2 large loaf pans (foil ones) and packed it down tite. Then, I put the 2 pans under the broiler in the oven just for 2-3 minutes, to form a cooked firm crust on top of the loaves. Then, it was easy to just flip the pans over onto the racks, top side down, and lift off the pans to leave a perfect loaf sitting there. I highly recommend doing it this way!
Into smoker at noon, at 220, one loaf on each jerky rack, gave it 4 pucks of special blend. Held temp at 220 throughout, swapped racks once. Damper wide open through the whole period. Didn't BBQ sauce 'em, Catsup 'em, bacon 'em, or anything else, just let 'em cook.
At 5:30, they were both 160 internal. Pulled 'em, let 'em sit 10 minutes, and carved one seriously tasty meatloaf. Juicy and firm, perfectly done... There were only 4 of us, but we ate that whole loaf, and licked the serving tray! Everything said about this recipe is gospel... If you haven't tried it yet, you're really missing out on a treat! Now, I can't wait till lunch, and that meatloaf sandwich from the second loaf!
Next time, I think I'll go 6 pucks for a little more smoke flavor, but won't change another thing.
I couldn't resist doing the meatloaf after reading 10 pages of oooo's and ahhhhh's! I did a combination of a few people's ideas:
I did omit the bell pepper, no one in our house likes them.
I went ahead and DID saute all of these:
1/2 cup minced onion (I used fresh finely chopped onion)
3 garlic cloves, minced
1 t freshly ground black pepper
1 t coarse salt, either kosher or sea salt
1/2 t ground cumin
The rest I did as called for in the recipe.
I then added bacon as called for by Smokehouse Rob. I did 4 pieces in the microwave for 3 min, chopped it up and added to the loaf. I added quite a bit of catsup on top, then topped with 1/2 bacon strips. I will add more bacon to the inside next time.
I also took Chez Bubba's idea and put two pieces of string cheese in the middle. I put one near the bottom, covered with meat, and then another piece higher up. You can just start to see the cheese in the picture of the finished product. Personally I couldn't taste the cheese much, I think next time I will try extra sharp chedder, which is my favorite.
I smoked it for 2 hrs with maple. Cut off the smoke and cooked for another 1.5 hrs until 160 deg.
I did not use a pan. I sprayed pam on the jerky rack, and put it straight on. I had no problems.
This meatloaf was Grrrrrrreat!!! I did feel it was a little dry, so I think next time I will cut back on the bread crumbs. Anyone who has not tried this, MUST!! This site is so great, there are sooooo many things I want to try! Steve
(http://i65.photobucket.com/albums/h227/chiefs13/DSCF0018.jpg)
(http://i65.photobucket.com/albums/h227/chiefs13/DSCF0019.jpg)
Looks great TxS.
I will pack mine into a tin loaf pan - well sprayed. And then set in the freezer for a few minutes while the smoker heats. By that time I can just flip the loaf over and it is firm enough to set on the racks without any separation. IR4 makes nice sized little round loafs. Looks like a good idea as well for keeping things together due to smaller size.
Really like the way this can be tuned for taste. This is one area I am granted flexibility to add some zip! ;D
That is one fine looking meal Steve. I got Ann hooked on those awhile back. Seems like every few weeks it's some in the smoker now. :D
Man that looks good TxSmoker. I am glad you dug this thread back up. I forgot how good the meatloaf was. I think I might have to throw one in this weekend!
Yeah, meat loaf is getting closer to the front of the line on my "to do" list. Nice job!
Well, it was my first smoke of the season, and of course, it was the marvelous meatloaf.
This time, I did saute everything as per the recipe.
I forgot the internal temp was supposed to be 165, and I did it for 180. Whoops, but it was good.
I didn't have bacon, because I used it up for breakfast BUT here is what I did.
I used uncured bacon with no nitrates this morning, so I just used the bacon grease from the morning and slathered it over the top of the loaf. I think it worked wonders since I overcooked it by 15 degrees. What a save!!!!!!
Glad to be back in the saddle.
"If I have to cook, I might as well watch it all go up in smoke!"
Thanks alot for this find Smokinmoe.I do 8 of these at a time i just make them into 1 pounders this way its a lil lunch snack or so.As you can see from the pics there great and what a hit with everyone So once again thanks ;)
Finally tried this. I did a meatloaf and a small turkey at the same time. Had the parents over to try both. (They bought me the smoker, because they knew I would be doing things like this all the time.) Well, nobody touched the turkey past the initial taste(not that they didn't like it). All they could talk about was the meatloaf. Definitely goes into the weekly regimen.
Malc
LIKE MY WIFE SAYS YOU CAN'T GO WRONG WITH MEAT LOAF
I just wanted to bring this up too all the newbies.This is a real hit trust me.Easy to do and great tasting.Give it a try guys you wont be dissappointed ;D ;D ;D
With all the raving here I tried it last weekend, it was ok but i was expecting a lot more. Since reading all these posts. I didn't use the beer mop could that have been the difference? I did add some of Icemans sauce when eating it, that did help it a lot!
Mark
I've done these, and use my own meat loaf recipes. I always make them in 1/2 pound loafs or logs. I often insert a slab of cheese, or sautéed vegetables inside the logs. I've never used a mop, but may finish them off under the broiler after applying a sauce on top. They are pretty good.
Finally got around to trying this. Wife said it was wonderful, but I only thought it was alright. To me, taste and texture was a little off. Iceman's sauce was a great help! :D IMHO I think the recipe called for too much bread crumbs. Will cut that amount in half next time. I followed the recipe to the letter except we do not care for bell pepper, and the youngster does not like to see onion (claims he does not like it ::) ) so I left out the bell pepper and onion and used onion powder instead. I smoked for 2 hours at 210 F with pecan. May use Hickory next time as I love a good strong smoke flavor. Total cook time to 163 F was 3 hours. The meatloaf basket I purchased from Brinkman was perfect for the job. Extremely easy to clean afterward. I plan to get one or two more of them. Now if I can remember how to put these photo's on.
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/107_0784.jpg)
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/107_0787.jpg)
(http://i117.photobucket.com/albums/o47/Wildcatsmoker/107_0791.jpg)
Wildcat,
Pretty much the reaction I had, Ice's sauce does help for sure! I think it was better the next day as leftovers though.
Mark
I am hoping so but no big deal if not. Like I said, it was alright just did not have the wow factor I was expecting. I had a little concern when I was mixing in all those bread crumbs. My wife loved it, so in the future I will probably have to make 2.
Not sure you need all those capers in the lower right corner........... :D
Sparkler
Very nice Wildcat................now please pass the mashed potatos , I love taters ;)
Coyote
Wildcat;
I'm glad you and MRH mentioned the taste and texture of Smoke & Spice's meatloaf recipe. I used it once and did not like it. I use my own favorite meatloaf recipe. Also try using either Maple or Oak for your smoke next time.
I like that meatloaf basket.
(http://i71.photobucket.com/albums/i138/icerat4/DSC00011.jpg)
(http://i71.photobucket.com/albums/i138/icerat4/DSC00019.jpg)
(http://i71.photobucket.com/albums/i138/icerat4/DSC00021-1.jpg)
This is what i call meatloaf MANIA.Boy this is good eatin huh.
Rat-If you're running out of freezer space for those foodsaver packages, there's room in mine right now--salmon season is only beginning! :P Wow, those look good!
T2
Now this is enough to make a grown man drool. Good looking meatloaf for sure.
Quote from: Arcs_n_Sparks on May 19, 2007, 06:55:09 PM
Not sure you need all those capers in the lower right corner........... :D
Sparkler
Sorry, but I ate 3/4 of them.
Quote from: coyote on May 19, 2007, 08:58:25 PM
Very nice Wildcat................now please pass the mashed potatos , I love taters ;)
Coyote
Thanks. Sorry, I ate about half of it and 4 slices of the meat loaf as well. Paid for it last night as I was about to pop!
Quote from: Habanero Smoker on May 20, 2007, 04:14:08 AM
Wildcat;
I'm glad you and MRH mentioned the taste and texture of Smoke & Spice's meatloaf recipe. I used it once and did not like it. I use my own favorite meatloaf recipe. Also try using either Maple or Oak for your smoke next time.
I like that meatloaf basket.
I just got in a shipment of some maple from Chez and may try it eventually. I like a strong smoke flavor on beef. Is your recipe posted? How about yours Rat? I like the individual serving size, but will wait until I have the recipe I like first. This basket is wonderful! It will hold somewhere between 2 and 3 pounds of meatloaf and is super easy to clean. Just a few minutes of hot water soak and wipe clean.
Does anyone out there know what the purpose of sour cream is in the S&S recipe? Does it change texture or just adds flavor? I thought it was odd.
Looks like dinner cat. The great thing about meatloaf is you can set a baseline like you have now and take it where you really want it ;) My wife is a bit on the soft smoke side and liked the origional real well. I looked for the tomato style posted a couple of weeks ago. That will be my next variation assuming I find the post. ;D The moisture in the onions / peppers / cc / i think really helps with the texture.
Quote from: West Coast Kansan on May 20, 2007, 12:07:24 PM
I looked for the tomato style posted a couple of weeks ago. That will be my next variation assuming I find the post. ;D The moisture in the onions / peppers / cc / i think really helps with the texture.
Is this the meatloaf recipe WCK? It's the one I did a couple of weeks ago using a recipe from 'Tylers Ultimate' Food TV episode. If anyone is interested. It's by far my favourite...As WCK mentions, the tomato relish really adds to a nice moist texture and great flavor.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_33621,00.html
(http://i6.photobucket.com/albums/y223/mw_s/100_1752.jpg)
Wildcat;
I'm not sure if I ever posted it. If I did it would be in this thread. I got the recipe while watching CBS Saturday Morning Show. I know I have it on my hard drive, and will post it latter. Over the years I've made some modifications, but it's a real good meatloaf recipe.
Edited:
Here's a link to the recipe I have modified. Prepare the meat loaf as directed in the recipe, and use the smoking techniques for the BS. I do recall that I stop using croutons, I no longer draped pancetta over the top, and only cook to an internal temperature of 160°F
http://forum.bradleysmoker.com/index.php?topic=1237.75
I almost forgot about this site:
http://www.recipegoldmine.com/meatloaf/meatloaf.html
You are right WCK. The baseline is what I try to establish on everything. The meatloaf I did was not dry nor overly moist. The best I can describe it is there seemed to be so much bread that it seemed like meat flavored bread. I am positive this was what I did not like about it.
Thanks Habs, I will take a look at those. I am new at meatloaf because I do very little indoor cooking, but since I do love meat loaf, love a smoke flavor and now have a BS, I will eventually master this thing to my taste. At least this requires very little time and is cheap to boot. IMHO a must for those folks on a limited time or budget. This was actually easier to do than chicken.
1/2 cup to a pound of meat is my rule.Just my 2 cents.Ya gota feel the texture out on this .Go less CRUMBS ya can always add more.Ok thats 3 cents. ;D ;D Also differnt sizes of crumbs .So make sure its a finer grain .4 cents ok im done.lol
My 2 cents? .......instead of dry bread crumbs, Use 3 or 4 slices of bread, torn in pieces, then soaked in 1/4 cup milk. After 5 minutes, drain, squeeze then mix in to the meatloaf mixture.
Thanks Rat. I used fine grain and exact proportion as Smoke N Spice called for. I am sure it is just me and my preference. I will simply cut the crumb portion in half and give her a go. I will also try other recipes. I will eventually get it right for me, just like with your ribs. I do like those!
Quote from: mws on May 20, 2007, 05:23:41 PM
My 2 cents? .......instead of dry bread crumbs, Use 3 or 4 slices of bread, torn in pieces, then soaked in 1/4 cup milk. After 5 minutes, drain, squeeze then mix in to the meatloaf mixture.
Hmm! You may have something here as well. I am also thinking of not putting any ground pork into it, but smoking some bacon, chopping into small bits and mixing into the meatloaf before smoking. Might enhance the smoke flavor.
mike, that is exactly the post :D Thanks, have it in the favorites now ;D Take Care,
anyone think about adding some burbon into the mix with the breading or just moisture to add flavor? Just curious.
What not to do with meatloaf
I brought down 3 loaves to my mom a week ago. 2 were for here and one was for a neighbor and good friend of hers. She gave me a call tonight and said her friend said not to say anthing to me but thought the meat loaf was a little dry but very good flavor. My mom asked her what she did. She said she cooked it in the oven for 1 hour. I had told my mom to put a little catsup or BBQ sauce over the top and warm it up it was already cooked. She relayed the information but her friend didn't realize it was completely cooked. My mom is heading to Florida tomorrow visting her grandson for a few weeks so she will fix up her friend with the other loaf when she gets back.
I followed the recipe with the exception of using 1 cup of bread crumbs rather than the 1 1/2 cups. The bacon on top floating on ketchup was a nice addition.
I put the whole mess in a meatloaf pan and let it sit for 1/2 an hour until the BS was ready, and then simply turned the pan over and out plopped the meatloaf in my hand. I laid it on the jerky tray and it kept its shape. I smoked it that way and it relaxed a bit so it looked like a real loaf.
It was fantastic.
I plan on doing it again and making sure I have gravy to pour over it and the mashed potatos.
Nice going! I plan to cut the crumbs next time myself.
I made one over memorial day weekend and I cut the bread crumbs to 1 cup. I too felt like 1 1/2 cups was too much. 1 cup was perfect! I also make mine with 1 lb of sausage instead of ground pork, and 1 lb hamburger. Lots of catsup on the top before it goes in the BS.Steve
Try Seasoned Croutons in place ot the bread crumbs - I use a 5.0 oz package (crushed) per recipe.
Al
this is good
Guess what the wife asked me to make for dinner tonight? She says since I'm off work, I might as well do something. I use the basic recipe, but I put the meat in the small loaf pans, about 1 lb, then I do the grill finish to crust the end up a bit. That way I can sort of tailor it for the kids tastes and go full strength for mine! ;D
I love it when old threads like this come up they give me ideas,lots of ideas. I guess I know whats for dinner later in the week!
This is a good one guys
I did this recipe yesterday and it is TOP NOTCH!
I have done this several times and its always a hit. :)
I did this without smoking it and just put it in the oven.
It is just as good without the smoke. If it is raining, and you are craving a meatloaf, try this one anyway and just cook in oven. You won't be dissappointed.
I have done this recipe with ground Brisket and that is Top Notch!
Why only make one when you can make three? First time and they turned out awesome. Thanks everyone.
(http://i199.photobucket.com/albums/aa73/ts18997/Jan29e.jpg)
I agree Ts18997 - and they freeze well
(http://i1106.photobucket.com/albums/h370/SoCalBuilder1/DSC_5858.jpg)
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!!!
GLUTEN FREE BREAD CRUMBS- not gluten free flour. Sorry.