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Family Night Meatloaf

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SteelCitySmoke814
SteelCitySmoke814 Posts: 112
in Beef
I have a more detailed post on Meatloaf, but sharing this because if you aren't smoking Meatloaf, you need to be. 

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  • SGH
    SGH Posts: 28,791
    edited October 2015
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    Mighty fine looking grub brother. Nicely done. And for both the record and clarity, smoked meatloaf is one of my favorites.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Nice!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Dyal_SC
    Dyal_SC Posts: 6,057
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    Nice!  Smoked meatloaf is the only way to go.  :)
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  • SciAggie
    SciAggie Posts: 6,481
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    Meatloaf has been one of the biggest surprises coming off the egg. It is so much better than meatloaf out of the oven that I doubt it will ever be cooked inside my house again. Nice job.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Tinyfish
    Tinyfish Posts: 1,755
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    Thats looks great.

    I did my first fatty last weekend and loved it. Tomorrow I will try a stuffed meatloaf.
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  • blasting
    blasting Posts: 6,262
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    I smoked my first meatloaf after reading your post.  All I can say is thank you.

    Smoked meatloaf is simply incredible.  I stuffed mine with sharp cheddar and cream cheese, but the flavor of the meat itself is what made it great.


    Phoenix 
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  • SteelCitySmoke814
    SteelCitySmoke814 Posts: 112
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    Sorry for the belated replies, but thank you all for the comments, and glad to hear some of you are/were making it.  Hope it is/was awesome!
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Great job... Love to do them on the egg
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • GoldenQ
    GoldenQ Posts: 566
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    Tried it but was way too smokey for the wife,  how much wood do you use? I used 4 fist sized apple chunks and cooked at 250.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    @GoldenQ,

    Meatloaf readily picks up the smoke. I use one or two small chunks of wood for the smoke. If your wife isn't into the smokiness, skip the wood chunks. It will still pick up a bit of smoky flavor.

    This thread convinced me to put a meatloaf or two on the Egg this Friday.

    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • pgprescott
    pgprescott Posts: 14,544
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    GoldenQ said:
    Tried it but was way too smokey for the wife,  how much wood do you use? I used 4 fist sized apple chunks and cooked at 250.
    That's a lot of smoking wood. I would recommend chips and not a lot. 
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  • SteelCitySmoke814
    SteelCitySmoke814 Posts: 112
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    @GoldenQ my ballpark rule of thumb is a fist size chunk for every hour I wasn't smoke getting on whatever I'm cooking. Meatloaf (aside from getting crazy with the size) is about 1-1.5 hours so I only throw a single fistful on. 
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