The trick is to smoke the meat and not make the meat smoke
Date: February 21, 2009 Favorite:Beef Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Beef, pork & veal plus 14 more ingredients shown below made for a lengthy prep
The carrots, onions & red peppers are sautéed for 5 minutes
The ingredients are ready to blend. I took a good ten minutes mixing them to insure a good blend.
The three loaves are ready to go out to the smoker which was preheated to 225.
After three hours the loaves are pulled and get topped with a ketchup based sauce
The sauce is a blend of ketchup, brown sugar, dry mustard and nutmeg
The sauced meat is returned to the smoker for another hour until it reaches 160 degrees
After about a four hour smoke the meat loaf is done and rests for 15 minutes before slicing
Meatloaf with a smoke ring: it doesn't get better than this
Mashed potatoes and gravy, green beans and bacon are the sides for this hearty dinner
You’ll not regret the fact this recipe makes 3 meat loaves
Comfort food at its best
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
The best meatloaf dinners I have ever had were smoked meatloaf. I was happy to see my newest cookbook: Championship BBQ Secrets for Real Smoked Food had not one but two meatloaf recipes. The ingredients were an everything but the kitchen sink variety of veggies and seasonings. The loaf was smoked for three hours then topped with a tomato based topping for the fourth hour on the smoker. This recipe made 3 loaves and I did not have problems giving away the other two..