First meatloaf

bhugg · April 2013

I was inspired by @Griffin to smoke my first meatloaf. After a quick run to Tom Thumb, I was ready to go. 1lb 80/20 mixed with 1lb 93/7 Sautéed onion and celery Italian seasoned croutons Wheat bread 2 eggs Extra sharp cheddar Worcestershire sauce Tabasco chipotle Salt and pepper Slap Yo Mama (my favorite seasoning) Garland Jacks BBQ sauce/ketchup on top 400* with plate setter legs down. Jack Daniels oak barrel wood chips. I put so much thought into the meatloaf, I didn't even think about sides, so I just warmed-up a can of corn. Not to brag or boast, but it was by far the best meatloaf I have ever eaten. Here are a few pics.

SmokeyPitt · April 2013

That looks great! Bragging and boasting is welcome. I would be surprised if you told me it wasn't the best meatloaf you ever had

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canegger · April 2013

Can't beat meatloaf off the egg. Looks good

Austin Egghead · April 2013

Nice. Meatloaf on the egg is a winner

SteveWPBFL · April 2013

Manloaf!

Solson005 · April 2013

Meatloaf on the egg is so good! =P~

Your recipe sounds great!

tazcrash · April 2013

Good looking loaf, but I would only do 1 thing different. If the loaf can stand on it's own, don;t use foil so you get a good crust all around.

bhugg · April 2013

@tazcrash, the foil was to keep the drippings on the plate setter and to keep it from sticking. I could wrap the plate setter next time to protect it, but how would you keep it from sticking to the grate?

Mickey · April 2013

Not to brag or boast............. Why the hell not, looks good.

tazcrash · April 2013

I've made 3 so far. 1 on the SS, 2 on the CI. Maybe it's the oil I put down on the grate, maybe the fat content, but I didn't have that problem.

FWIW, I use a drip pan under the loaf.

gpsegg · April 2013

Let me suggest forming and cooking the meatloaf on a wood plank with the plank serving as the indirect tool. Outstanding! 400 degrees for about an hour to internal temperature of 170.

First meatloaf

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