Smoked Meatoaf

GATABITES

I made meatloaf yesterday for the first time on the egg. If you havent tried this cook yet you are missing a treat. My family LOVED it. Just a few pics to prove it happened. 

I didnt measure the ingredients - I just eyed it

275-300 indirect

2lbs ground chuck

1lb italian sausage

peach wood for smoke

green peppers

onion powder

cow lick on the meat

Killer Hogs on the loaf

glazed with sweet baby rays

AMAZIN!!!! Nice smoke flavor!!! 

This was so good I want to sell it!! LOL

jfm0830

Very nicely done indeed! One thing you did but didn't mention, was make two. Always make double what you think you'll need because this is so good people won't stop eating. The first time I made it I got up the next day and found my wife having it for breakfast it is that good. Yours looks so good I came close to licking the screen of my iPad!!

SmokeyPitt

That looks really good.  My kind a recipe...nice and simple with minimal measuring . 

GATABITES

thanks fellas!!! 

@jfm0830 - This was Sunday's dinner. I am so glad i made 2. We are having the rest for dinner tonight. 

@smokeypitt - I figured as much seasoning we do to the larger cuts, it cant be too hard to not over season. 

I wish I could email you guys a slice just to try it out. I am proud of my loafs. LOL

jfm0830

@GATABITES‌ just be careful of one thing. You can easily overdo the smoke. Ground meat absorbs a lot of smoke, so tread lightly on the amount of smoke you use.

Ladeback69

Looks good. I didn't put enough bread crumbs in my last one, but it was still good.

SGH

@GATABITES‌
That recipe is pretty close to one I use except I use oak wood. Oak is abundant on my property so that's what I mostly use. Your meat loaf looks excellent to say the least my friend. Well done brother.

GATABITES

Ladeback69 said:

Looks good. I didn't put enough bread crumbs in my last one, but it was still good.

Dam, i for got add that i used a cup of bread crumbs. 

GATABITES

SGH said:

@GATABITES‌ That recipe is pretty close to one I use except I use oak wood. Oak is abundant on my property so that's what I mostly use. Your meat loaf looks excellent to say the least my friend. Well done brother.

I only used about 2 smaller peach chunks. The smoke is definately mild compared to oak. 

jerryb78

That looks....awesome.  I'm going to have to try it now.  I've come to prefer pulverized saltines as an alternative to bread crumbs.  They tend to be finer and have a lot of absorption/binding power.

SGH

@GATABITES‌
Believe this or not I use partially rotted oak when I don't want a real heavy smoke flavor. It works like a charm my friend.

TexanOfTheNorth

Just curious to know if you found the smoke flavor to be more intense with the leftovers. That has been my experience in the past.

GATABITES

@TexanOfTheNorth‌ - It was smokey but not overwhelming. I only used a couple small chucks of peach; which didnt over power the loaf. I know hickory would have been too much on this cook.