Ain't your Momma's meatloaf from S&S

[Wildcat]

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.

[MRH]

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

[Wildcat]

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.

[Arcs_n_Sparks]

Not sure you need all those capers in the lower right corner...........    :D

Sparkler

[coyote]

Very nice Wildcat................now please pass the mashed potatos , I love taters ;)


Coyote

[Habanero Smoker]

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.

[icerat4]

This is what i call meatloaf MANIA.Boy this is good eatin huh.

[tsquared]

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

[hillbillysmoker]

Now this is enough to make a grown man drool.  Good looking meatloaf for sure.

[Wildcat]

Not sure you need all those capers in the lower right corner...........    :D

Sparkler

Sorry, but I ate 3/4 of them.

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!

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.

[West Coast Kansan]

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.

[MWS]

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

[Habanero Smoker]

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

[Wildcat]

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.

[icerat4]

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