Meatloaf?

[BriGreentea]

So...is it possible to make meatloaf in a smoker? I'm not talking about putting in a pan which would be a waste I would think but actually making a loaf by hand and putting it on the smoker mixing in eggs, oatmeal or crackers, onions, tomatoes, ketchup, oranango, other spices...

If it could be done how long would it take and would you need to flip it over at all like a hamburger? I have a remote therm to judge the inner temp.
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Old Country model: flagstone - vertical offset
http://img51.imageshack.us/img51/5237/dscn1024jg.jpg

[k.a.m.]

Smoking meatloaf is very doable and very good. Here is a link to SmokeHounds recipe that is a winner.
http://www.thesmokering.com/forum/viewtopic.php?t=31374&postdays=0&postorder=asc&start=0
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Always remember slow and steady wins the race.

Hybrid Cooker

[day_trippr]

[Beertooth]

Heck yeah! Just put it on until it's done. I do it all the time.






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Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn

[Jarhead]

Jarhead’s Smoked Meatloaf

1-1/2 pounds Ground Chuck
1/2 bag Best Choice Stuffing Mix (any kind), without the seasoning pack
1/2 cup Yellow Onions, chopped
1/4 cup Bell Pepper, chopped
1/3 cup BBQ Sauce
2 tsp Butcher Grind Black Pepper
2 Tbsp Big Ron's Hint of Houston
BBQ or Tiger Sauce, as required for topping
Brown Sugar, as required for topping
Thick sliced bacon, as required for topping
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Mix first seven ingredients until well blended. Form into roll, cover top and sides with BBQ sauce and/or Tiger Sauce. Cover top with bacon, more BBQ sauce or Tiger Sauce and brown sugar.
Cook at 250° - 275° until 170° internal. (‘bout 2 hours from 40° or so)

UM-UM, can y’all taste it yet?

Sorry can't find the pics of it.
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Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[BriGreentea]

Wow those look amazing! jeepdad's went all out on that one link I'm looking at at least a couple hours of cooking time. I figure the ending temp should be 160 I assume?
_________________
Old Country model: flagstone - vertical offset
http://img51.imageshack.us/img51/5237/dscn1024jg.jpg

[Rojellio Es Caliente]

YES. Meatloaf is very much smokeable. I likes to wrap mine with a bacon weave.
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Traeger 075 "Big Tex"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker

[BriGreentea]

Are some of you guys not using eggs or crackers/oatmeal in it? Well, I see the stuffing mix which never heard of but is that what's helping holding it? What about milk? I was always taught the eggs hold it together in a loaf for the onion and assuming the crackers/oatmeal does do plus I think the crackers which I like better then oatmeal works and tastes better.

If it's not and just make it like I would hamburgers then forget it and will not use eggs...course not sure if having eggs mixed with bbq is a good idea or not.
I love Tiger sauce btw. I tried it once on ribs and mixed it as a marinade I made and was tasty.
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Old Country model: flagstone - vertical offset
http://img51.imageshack.us/img51/5237/dscn1024jg.jpg

[Jarhead]

BriGreentea, you can put an egg in if you wish. I found doing so, makes it too wet.
I don't like oatmeal, period. I didn't have crackers one day and I didn't want to run to the store after them. I saw a couple boxes of stuffing in the pantry and thought, "Why not."
The stuffing is the binder that holds it together and IMHO, tastes better. I use Best Choice Cornbread Stuffing cause it's cheap and I don't want to screw with making dry bread cubes in the oven or smoker.
You can use Stove Top Stuffing (more expensive) or Pepperidge Farm, just don't use the flavor packet. I tried the flavor once and it tasted like S^%t.
BTW, some people call it dressing.
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Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack

[BriGreentea]

[Jarhead]