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Meatloaf?

 
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BriGreentea
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Joined: 20 May 2010
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PostPosted: Thu Nov 25 10 9:04 am    Post subject: Meatloaf? Reply with quote

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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k.a.m.
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PostPosted: Thu Nov 25 10 9:11 am    Post subject: Reply with quote

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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day_trippr
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PostPosted: Thu Nov 25 10 9:15 am    Post subject: Re: Meatloaf? Reply with quote

BriGreentea wrote:
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.


Considering there are hundreds of "smoked meatloaf" threads I suspect it's quite possible Wink

Check this thread out for a rather spectacularly successful example of smoking meatloaf without a pan:
http://www.thesmokering.com/forum/viewtopic.php?t=38653

Cheers!
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Beertooth
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PostPosted: Thu Nov 25 10 9:15 am    Post subject: Reply with quote

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






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Jarhead
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PostPosted: Thu Nov 25 10 5:22 pm    Post subject: Reply with quote

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
____________________________________

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. Embarassed
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BriGreentea
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PostPosted: Fri Nov 26 10 1:26 am    Post subject: Reply with quote

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?
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Rojellio Es Caliente
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PostPosted: Fri Nov 26 10 8:56 am    Post subject: Reply with quote

YES. Meatloaf is very much smokeable. I likes to wrap mine with a bacon weave. Wink
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BriGreentea
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PostPosted: Fri Nov 26 10 11:01 am    Post subject: Reply with quote

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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Jarhead
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PostPosted: Fri Nov 26 10 6:19 pm    Post subject: Reply with quote

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. Confused
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BriGreentea
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Joined: 20 May 2010
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PostPosted: Sat Nov 27 10 7:30 am    Post subject: Reply with quote

Jarhead wrote:
BriGreentea,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. Confused


That cracked me up Laughing . Ok...stuffing is cheap as you said. I don't think I have any saltines crackers anyways. I agree about the egg. I wonder if that's why when I do it in the oven it has so much liquid on the bottom.

Anyways I hope to try it tomorrow and can't wait! Will post results.
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Jarhead
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Sat Nov 27 10 10:04 am    Post subject: Reply with quote

Quote:
I agree about the egg. I wonder if that's why when I do it in the oven it has so much liquid on the bottom.

My best guess is that liquid is called "Grease" Very Happy
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