What is it about meatloaf that brings back such fond memories of home?
Meatloaf was a staple growing up in the Blue Ridge Mountains of North Carolina and my favorite way to eat it was between two slices of bread made up like a burger with all the fixins.
Add in some sweet corn, mashed potatoes and a blackberry cobbler and you’ll think you died and went to Heaven.
Just when I thought something great could not get any better, I decided one day to try it in the smoker and the amazing smoked meatloaf was born. All of the wonderfulness of meatloaf with that added smoke flavor and you’ll swear to never make it in the oven again.
I guess everyone has their own favorite meatloaf recipe but it’s not completely about the recipe. Use the same recipe you always use and just make it in the smoker instead of the oven and I guarantee that you will be mesmerized by the flavor and wonder of it all.
If the rest of your family thinks you’re a little crazy at first for making smoked meatloaf, just have a little patience with them. Once they taste it, their thinking will change completely!
In this newsletter I have changed things up a little and decided to do the meatloaf on a plank and I have to say that planked smoked meatloaf just might be my favorite way to smoke it.
Be sure to try it soon!
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To make my jalapeno buttermilk meatloaf recipe, you’ll need:
- 1-1/3 lbs ground beef (I use 85/15 or 90/10)
- 2/3 lb hot breakfast sausage, ground
- 2 eggs, beaten
- 1 cup buttermilk
- 3 TBS onions, chopped
- 4 TBS pickled jalapenos, chopped
- 3/4 cup bread crumbs
- 3 TBS of Jeff’s rub (purchase recipe here)
- 3 TBS of Jeff’s barbecue sauce (purchase recipe here)
- 1 plank of wood, cedar, oak, maple, etc.
- Bradley rack
I use a scale to measure out my beef and sausage. If you don’t have a scale, just buy the correct amount or to the nearest pound and get it as close as you can.
Add the bread crumbs, rub, jalapenos, onions, buttermilk and eggs
Combine ingredients with a spatula or just get in there with your hands if you are so inclined.
Form a loaf on top of the plank
Place the plank with the meatloaf on a Bradley rack if you have one. It helps support it during transport to and from the smoker but is not entirely necessary.
Smoke the meatloaf at 225-240 F for about 2.5 hours (or until it reaches 160 in the center) using hickory or mesquite or you can use a different smoking wood if you prefer.
Tip 1: Keep the smoke flowing for the entire time for best results.
Tip 2: Use a water pan if your smoker has one.
I recommend using a digital probe meat thermometer to monitor the temperature and remove the meat loaf when it reaches 160 degrees in the center. I used my super-fast black thermapen and checked the meatloaf every 15 minutes after the 2 hour mark.
About 30 minutes before the meatloaf gets done, top it with some of my barbecue sauce for great flavor.
Once the meatloaf is finished, let it rest for 10 minutes and then slice it up and serve immediately.
I chose to eat my first slice on a meatloaf sandwich complete with fresh tomato, lettuce, onions and mayo.
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Love the sauce and rubLove the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rubLove the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
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