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TommyTommy Posts: 116
edited 1:36AM in EggHead Forum
I realize I'm recycling recipes here but I'm a newbie and I keep seeing post from other newbies so this stuff is new to us and it's still good.
Besides I'm having fun.
I must say this meat loaf is not like Momma made or like my wife makes but it is really good. I made three thinking I would have 2 left over but I'm down to one and a half and I not sure if everybody is threw nibbling yet.
My critics are my lovely daughters Jennifer 12, Mary 13, and Ashley 14. They gave this meatloaf a solid 8.5. (without much thought)
Mary did say that from now on the meatloaf should be cooked on the grill. No matter what I do this is probably as strong an endorsement as I'm likely to get out of this crowd.[p]Meatloaf
I had a few people ask for the recipe I used to cook meatloaf at the Texas Eggfest this
past weekend. I got this recipe from Mike Harmon on the Outdoor Home website. I have
made just a couple modifications, but pretty much stuck with his original rec
2 lbs ground beef
1 lb ground pork
1 Tbs canola oil
1/2 cup minced onion
1/2 cup chopped green or red pepper
1 cup bread crumbs
2 Tbs Worchestershire
3 cloves minced garlic
1 egg
1 tsp ground black pepper
1 tsp Kosher salt
1 tsp Tabasco
1/2 tsp ground cumin
1/2 cup beef stock
Warm the oil in a skillet over medium heat.
Add the onion, and bell pepper and sauté.
As it's sautéing, add the pepper, salt, cumin, garlic and continue cooking until veggies are
Put the veggies into a large bowl. Add the rest of the ingredients and mix well with your
Mound the mixture to form your meatloaf. When doing a double batch, this makes 3
good sized meatloafs.
Sprinkle a liberal amount of Montreal Steak Seasoning on all sides of the meatloaf. I'm
sure other rubs would work just as well.
I have one of those wire mesh meatloaf pans, which is great because smoke gets in from
all sides. Use one of those or something that will allow smoke to hit the meat top to
Cook indirect at about 330 degree dome temp. You will need a drip pan.
I have used Jack Daniels wood chips and that is awesome smoke for a meatloaf. I have
used hickory vs. the J.D. with good results also.
Cook to an internal temp of 160 degrees. It takes about an hour and a half. Let sit for 10
minutes and serve.
Try it! I think you will like it.
Recipe Source
Source: Posted by WudEyeDoo on May 24, 2004[p]Smoking with cherry cause it's all I've got.[p]PC281916-1.jpg[p]Fresh off the grill[p]PC281919.jpg[p]They inhaled this.[p]PC281920.jpg


  • Tommy,[p]Thanks for sharing that recipe.
    Sounds like Jennifer, Mary and Ashely will be excellent critics from now on.[p]I'll sure be trying that one.[p]Keep taking those great pix too.

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