This is a recipe from this forum
Ain't your mommas meatloaf
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
heat 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 hrs.
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. 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. sauce the loaf for the last 30 mins (optional)
Allow it to sit for 10 minutes before slicing.
