Smoked Meatloaf Recipe (By Request)

newegg13

After posting some pictures of my recent cooks - including a tasty loaf of smoked meat - a few people asked for the recipe.  

Here are the ingredients:

1-1/4 lb ground chuck

1/4 lb ground pork

3 slices toasted, crumbled bread

1 medium, sweet onion

1/2 green bell pepper, chopped

1/2 cup finely grated carrot 

2 cloves of garlic, minced

1/2 cup of grated sharp cheddar cheese

1 egg 

2/3 cup milk

Salt and pepper

Worcestershire

Topping:

1/4 cup ketchup

1/4 cup brown sugar

1 tablespoon mustard

Mix all the ingredients (minus the topping) and combine in a meatloaf pan that's lined with saran wrap.  Let the loaf set up in the fridge for a hour or two and get the egg stabilized around 260 and set up for indirect cooking on an elevated grid.  Add smoke - I used mostly hickory and one chunk of mesquite for extra flavor.  Then, use then use the saran wrap to remove the loaf from the pan and place it directly on the grid.  At 260-275, it was finished in about 3 hours and 20 minutes.  Rest, slice, and enjoy.

Please let me know if the recipe works for you or if you have any suggestions to make it better.

FYI - this recipe is not completely original and is based off of several recipes that I combined, one of which I believe was posted by @onelikearock.  

grillingunner

looks wonderful I think I will be trying that one out.

cazzy

Thank you sir!! Can't wait to try it!!!

pasoegg

preaching the gospel with that recipe....preach on my brother.....we use the similar recipe.from onelikearock and love it....this is the BOMB!!!!  just do it.....

Wreckt01

will be trying that one

travisstrick

One of the things on my to do list. Maybe this weekend.

JWBurns

Looks great!

What's your target finish temp on the loaf?

Hogman348

Looks great! What's your target finish temp on the loaf?

Finishing temp is 160. 

HuskAus

This one is going on this weekend.  Looks great.  Thanks for sharing.

newegg13

Looks great! What's your target finish temp on the loaf?

Finishing temp is 160. 

+1

trout1

At what point do you put the topping on it?  At the beginning of the cook or maybe the last few minutes of the cook?  The meatloaf looks great.  I have been thinking about cooking one on the Egg.

Optiontrader

Looks and sounds great.  I'm going to try it this weekend.

newegg13

I basted the topping at about 1 hour left, then at 30 and 15 minutes. It carmellized really well that way.

newegg13

Looks and sounds great.  I'm going to try it this weekend.

Awesome. You wont be dissapointed. Let me know how it works.

nolaegghead

Trying to sell the wife on the meatloaf, but she's just not getting excited.  We need to find a fancier name for it, somefin' French like "Boeuf Bourguignon".

ccpoulin1

I would be up for a fancier name for it as well, except it is like the ultimate comfort food.

stike

meat loaf is nothing more than a type of Pâté, and vice versa.

americans have a wonderful way of making fun of french stuff, then doing the same thing and calling it something else

nolaegghead

What for dinner? 

We have a delicious pâté en croûte, madam.

stike

only if you do it under pastry though.

the english have a habit of taking it down a notch, too.  pate en croute is a cornish pastie.  workmen's lunch.

wasn't til i started curing and flirting with charcuterie that i realized all the pates and so forth are about as unfancy as can be.  it was all about a french farmhouse country wife trying to kjeep all her food going bad after they slaughtered the animal;. 

some pates will keep at room temp (cool, out of the light) for 5 weeks or so.  this is all pre refrigeration era.  interesting (to me anyway),

nolaegghead

I'm fascinated by old-word food preservation techniques.   Have a few books on various techniques.

Dave in Florida

How much Worcestershire do you use?

newegg13

Probably about 4-6 strong shakes.

GooseEgg53

Gonna try this with a nice bacon weave laid over the top of it.

newegg13

Let me know how it works.

grillingunner

Just finished my first meatloaf and it was good. I used only about 1/2 an onion there was still a little to much for my liking in the meatloaf. I only had 1 lb of ground beef so I used a half of a lb of pork sausage with the ground beef. Overall it was good though. I cooked it to an internal temp of 160 and it took about 3 and 1/2 hours at a target temp of between 250 and 275. Used pecan chips for my smoke. It was much better than any meatloaf I have made in the oven.