Not Yo Mama's Meatloaf!!

[smoker pete]

Of course this ain't Yo Mama's Meatloaf ... It's Smoker Pete's Meatloaf ;D ;D

Threw together 1½ lbs of ground beef, 1 lb of pork sausage, sautéed some onion, green/red/yellow peppers, a couple of eggs, healthy amount of chopped garlic, bread crumbs, tomato sauce, and Fagundes Seasoning.  Unfortunately I rarely measure anything so you'll just have to wing it.  I not only throw tomato sauce in the Meatloaf but as you'll see I also coat the top.



Mixed everything well, you gotta use your hands, formed, and shaped ready to go in a 250ºF preheated OBS.  Note the small cavity on top of the loaf.  That's where the tomato sauce will be applied.



Applied a total of 2 hours and 40 minutes of Jim Beam Bisquettes but after an hour I removed the Meatloaf from the OBS and separated it from the pan.  At this point the Meatloaf was firm enough to stand on it's own.  Applied tomato sauce in the cavity, inserted meat probe and back into the OBS till an IT of 160ºF.



Pulled the Meatloaf when IT hit 160ºF.



First time smoking a Meatloaf and I was curious to see how smoked tomato sauce would taste.  Turns out it's great ;)



The money $shot ... a few slices of Jim Beam Smoked Meatloaf, Asparagus, and Faux rice with a creamy beef gravy ... Yum, Yum ;D ;D

[hal4uk]

Thank God!!
(my momma's meatloaf would convert Dan Connor to vegetarianism)

Looks good Pete!
Awrighten.

[La Quinta]

I like the recipe...but you put the glass container in the smoker for the first round? just to firm it up? Then back in...interesting...

[pensrock]

When I do meatloaf in the smoker I just form it into a log shape then put it in the frogmats, works great.
Your meatloaf looks tasty, nice job.  :)

[SouthernSmoked]

Heck Yeah! Looks awesome SP!

That looks very Moist!

[KyNola]

Looks great Pete!

[squirtthecat]

I'd have some for breakfast!

[smoker pete]

I like the recipe...but you put the glass container in the smoker for the first round? just to firm it up? Then back in...interesting...

I put the glass container in the OBS to not only firm up but also to shape the meatloaf and to remove some of the initial grease deposits.  The IT was 95ºF when returned to the smoker.  In hindsight I think next time I will wait to start the smoke until I return the loaf to the OBS.  However, SWMBO, my Son, and I weren't complaining with the results ;D