Smoked Meatloaf- May 5th, 2011 Newsletter

Share on Facebook7Tweet about this on Twitter0Pin on Pinterest21Share on Google+0Email this to someonePrint this page
Print Friendly

Smoked MeatloafHello newsletter friends and welcome to this edition of the smoking meat newsletter! I get so many wonderful emails from you guys every time I send out a newsletter and I just wanted to say that I appreciate the comments, tips, kind words and yes, even the folks who feel the need to send me a list of grammatical errors;-)

Anyway, I have been wanting to do some smoked meatloaf for a while and I decided to put this into a newsletter for those of you who may not have tried it and if you have, maybe this will inspire you to do it again soon.

One quick suggestion is to try this thick sliced onto a sandwich with some onions, lettuce tomato.. whatever you like on a burger and it is outrageously delicious!

Be sure to order my recipes ..

I used my sauce recipe in this meatloaf and I'm so glad I did because you could sure tell the difference in the finished product. Be sure to order my recipes for this and you'll not only be getting the best tasting recipes you could ever imagine mixing up but you'll be supporting the site and all that we do here! Thanks a million!

Order Recipes | Read Testimonies

 

My Previous Newsletter:

Smoked Chicken Hot Wings

In this newsletter I show you how to smoke hot wings with my very own special sauce and I even show you how to take them a step further by rolling them in flour and frying them up for that nice crispy finish if you so desire. Enjoy!

Bacon Wrapped Chicken Breasts


 

Join Me on Facebook and Twitter!

I'd love to have you follow me on Twitter or join me on Facebook. We just hit 10,000 followers a few weeks ago and we are on the way to 20,000 soon. Tell all your friends about us as well. Here are a couple of links to make that happen:

Follow me on Twitter
Join me on Facebook (Click the "Like" button at the top of the page once you get there)

 


Smoked Meatloaf

Purchasing the Meat

There are as many meatloaf recipes as there are last names and possibly more so I'm not going to tell you that my meatloaf recipe is better than yours.. many family meatloaf recipes are passed down from generation to generation and everyone thinks there's is the best and that's perfectly fine. Everyone also has their own mantra for what kind of meat makes the best meatloaf. Some use high fat ground beef, others use ground chuck and some even mix sausage and beef together.

Whatever you do is fine.. it's meatloaf and it's going to be good especially smoked!

I like to use regular ol' ground beef with a high fat content as this seems to hold together better for me and is big on flavor due to the fat content.

Preparing the Meat

Well for crying out loud.. you put all of the ingredients in a large bowl, roll up your sleeves and get to mixing with your bare hands. Here are the ingredients that go into my meatloaf.. I say "my" very lightly as this is actually my wife's meatloaf but I happen to like it and I have adopted it as my own as well;-)

Note: I usually double this recipe to make sure there is plenty for everyone and for sandwiches later.

Easy Meatloaf Recipe

  • 2 lbs. ground beef
  • 1 small onion finely chopped
  • 1/2 green pepper finely chopped
  • 2 cloves garlic minced (optional)
  • 1 C. fresh bread crumbs or saltine cracker crumbs
  • 2 eggs lightly beaten
  • 3/4 C. Jeff's sauce (purchase the recipe)
  • 1/4 C. milk

Instructions: Mix all ingredients in a bowl. blend the mixture about 4-5 minutes and then form onto a flat cookie sheet.

Forming the "Loaf"

Well I have been known to lay it out on a sheet pan and just form it into a shape with my hands but then it's usually not very pretty. "Pretty" is not high on my priority list but if you're doing this for company you might as well make it look good so here's what I do:

Once the meatloaf is mixed up real well, put the mixture into a disposable foil loaf pan and pack it in real good.

Foil Loaf Pan

 

Then carefully turn the loaf pan upside down onto "whatever" you plan to cook your meatloaf on.You can't just place it on the grate like other meats so you have to do something that holds it securely but allows maximum smoke penetration. I have tried many things over the years and this is what seems to work best for me.

Formed Meatloaf

That's right.. it's a rack from the Bradley Smoker. I love using the Bradley but when I'm not using it, I'm still using the racks for other things.

At this point, the meatloaf is ready to smoke and all you need to do is make sure you have your smoker ready to go. Leave the loaf on the counter and go get your smoker ready.

Preparing the Smoker

Regardless of whether you are using an all wood smoker or a charcoal, gas or electric unit, do whatever is required to make it maintain about 240 degrees. I cook meatloaf anywhere between 225 and 240 degrees F but I usually shoot for the higher end of that.

Be sure to have plenty of wood chips, chunks or splits so you can really keep the smoke flowing and get yourself some nice smoky flavor and a beautiful smoke ring to boot. I like to use mesquite the best with meatloaf but suit yourself on that or just use what you have available. I have used oak, pecan, cherry, hickory and even peach when smoking meatloaf and it's always good no matter what.

If you are using something other than a wood smoker, I recommend that you keep the smoke going for at least 3 hours or about 75% of the cook time. This allows for the best smoke penetration and flavor.

Once the smoker of your choice is ready, go get the meatloaf.

Smoking the Meatloaf

Now I don't know about you, but I don't generally like to have a lot of drippings just going everywhere in my smokers so I usually try to catch them if possible especially when smoking meatloaf. They tend to produce quite a bit of grease and I like to place a pan under the loaf to keep the smokers a little cleaner. Here's how I do it if I am using a single grate smoker.

Pan under meatloaf

As you can see, I just set the Bradley rack right on top of a large foil pan and set this contraption directly on the smoker grate.

If I am using a smoker that has multiple grates, one on top of another, I will place the pan on a lower grate instead as in this propane smoker.

Pan on a lower grate to catch juices

 

I like to go ahead and place a thermometer probe into the center of the meat so I will know exactly when it's reached a safe temperature and is safe to eat. This ensures that I don't overcook it.

Thermometer probe in meatloaf

Note: if you don't have one of these digital probe meat thermometers, they can be found at Wal-mart, Lowes, Home Depot or you can order them online at Amazon.com. If you do choose to order online at Amazon.com, use this link and we get a small commission from the transaction.

We can expect the meatloaf to take about 4 hours.. here it is at only 1 hour into the process.

Cooked for 1 hour

 

Here is the loaf at about 3 hours into the process.. it's getting there but still has a little ways to go.

3 hours into the process

 

At about the 4 hour mark, the loaf hit 154 degrees F and I decided to go ahead and slather it with my barbecue sauce. Some folks like to use ketchup but I'm telling you, you have to try my barbecue sauce recipe on this meatloaf, it is simply to die for and I guarantee you that you won't be using plain ketchup anymore!

Jeff's barbecue sauce recipe on meatloaf

 

At 4.5 hours, it finally reached 160 degrees and I called it done. The barbecue sauce has caramelized on the outside of the loaf and it was just begging to be tasted.. something I was only too happy to comply with;-)

Finished meatloaf

 

Let the meatloaf cool for about 15 minutes or so and you should be able to slice/cut it easier. When it's too hot, it tends to fall apart easier.

Here is the piece of meatloaf that I cut out specifically for taste testing.. somehow, I forgot all about the potatoes and other fixins that we had made to go with it. Pure happiness.

Meatloaf sliced  into a wedge of happiness

 

Quick Recap (Preparation and Smoking)

  1. Purchase ground meat
  2. Mix all ingredients together and form into loaf (see pan trick above)
  3. Be sure to use my sauce recipe instead of ketchup for a kick you won't forget
  4. Prepare smoker for cooking at 225-240 degrees F
  5. Place meatloaf on wire rack or other device for smoking
  6. Place loaf in smoker
  7. Smoke for about 4 hours or until it reaches 160 degrees in center of loaf
  8. Keep smoke going for at least 75% of the total cook time
  9. Add Jeff's sauce to outside of loaf about 30 minutes before done
  10. Let rest for 15 minutes before slicing
  11. Slice and serve

Notes: I make my loaf's large so I can put the slices on a sandwich if I want to (bread size). If you want it to get done quicker, just make the loaf thinner and it will cut the time way down.

You don't have a Bradley rack or something similar? Lay a foil muffin pan upside down inside of a large foil roasting pan. Lay the meatloaf on top of the muffin pan to cook. This will allow the juices to run down into the pan and holds the loaf up out of the juices and gives it plenty of exposure to the smoker.

By the way.. I found the Bradley Racks on Amazon.com so if don't own the smoker but want to purchase the racks, you can do that.. they are great for a ton of things inside and outside of the Bradley smoker.

 


My Recipes

Folks.. I never stop amazing myself at how good my rib rub recipe and sauce recipe is on various kinds of meat.

Whether it is ribs, brisket, pork shoulder or even something simple like chicken or chops, every time I use my rub and sauce I am blown away by the flavor all over AGAIN!

I always think to myself, "I sure hope everyone can try this.. it is too good to go through life never having experienced this!"

I am not being dramatic.. just try it and you will join the ranks of those who know if I'm lying then I'm dying! This stuff is Fan-flavor-tastic and you need it in a bad-bad way;-)

Here is a few testimonies from other folks who decided to go for it and are glad that they did. Be sure to send my your testimony once you try it and realize that you have just tasted of HEAVEN.
 
 
—————————————————
 
I would like to Thank You for the Rib Rub Recipe, I made this for my family and the results were unanimous, everyone said that the ribs were the BEST they ever tasted, and the meat was very tender and moist. I haven't tried the BBQ sauce recipe yet, but I will in the near future. ~ Jerome
 
—————————————————
 
Jeff, You truly are the man. Bought your rib rub and your sakes alive sauce and love them both. Keep up the good work helping people like me learn to cook good BBQ with smoke. ~ Matt
 
—————————————————
 
Jeff, I was smoking a Boston butt Saturday night for dinner Sunday and decided to try your bbq sauce. I have to say this is hands down the best sauce I've ever had and I've tried a lot of them. Its very easy to make, inexpensive and taste excellent. I will be using this recipe for a long time. ~ Doug
 
—————————————————
 
Love your newsletter each month. LOVE you BBQ sauce and rub even better!!!! ~ Kawal

—————————————————

I cooked some burgers on the grill the other night and put your rub on liberally on both sides. Man, those were the best burgers I ever cooked. My wife loved them. The recipes are great. Well worth the money charged. Thanks. ~ Gordon

—————————————————
 
 
You deserve the very best and is is completely within your grasp! Only $18.95 and worth every penny. Not only do you get the best rub and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

Order Recipes | Read Testimonies

Note:

My system is automated which means you should get a download email within MINUTES of ordering.. check your spam/junk folder first then contact me to get the recipes sent to you as an attachment.

 


SmokingMeatForums.com – Check it Out!

That's right.. if you have a question about smoking meat then look no further than our online community at SmokingMeatForums.com. With more than 45,000 members and literally hundreds of thousands of posts on every smoking meat subject known to man, you will certainly be in great hands.

What's more.. it's absolutely free and it's just a quick registration away. Once you've registered, don't forget to stop by the "Roll Call" area to introduce yourself and tell us a little about you, what smoker you are using (if any), what kind of work you do, and anything else you want to tell us.

We also have our very own one of a kind product review area, a buy/sell/trade area, a wiki system with lots of how-to information, personal photo galleries and so much more.

I personally look forward to seeing you there!

 


In Closing

Thank you for being a part of the smoking meat family which includes the newsletter, the forum, the smoking-meat.com website and many other resources that we try to provide to help you and countless others learn this great art.

A HUGE thank you to all of you who support the site by purchasing the recipes and other products that we sell.

Until next time.. keep smoking and God Bless.

Jeff Phillips

Share on Facebook7Tweet about this on Twitter0Pin on Pinterest21Share on Google+0Email this to someonePrint this page

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>