The trick is to smoke the meat and not make the meat smoke

SMOKED MEATLOAF WITH DR. PEPPER BBQ. SAUCE

  Date: February 22, 2014
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Smoked meatloaf is one of the best reasons for having a smoker. I had no idea how great it was until I tried it. Everyone told me to make at least 2 because people are going to want more and it makes great leftovers. This was Dr. BBQ's take on smoked meatloaf complete with a homemade spice rub and BBQ sauce. This was a bit of a back to basics meatloaf. It seams these days that meatloaf must have at least 3 meats and 20-30 ingredients. One of the things that appealed to me about this meatloaf how it used a few simple but tasty ingredients. Rather than having 20-30 ingredients competing for attention. This meatloaf did not disappoint it had great flavor and coupled with the remaining BBQ sauce, which I used as a dipping sauce, it was a real tasty combination. The first loaf was fully consumed and the second disappeared fast as people wanted to take home the leftovers. In retrospect I should have made three.
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Recipe Source:
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Slow Fire:

Smoked Meatloaf with Dr Pepper BBQ Sauce - Page114
Grill:
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Big Green Egg

Smoked:

Using Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone
  • CGS AR Sliding Oval Grid
  • CGS-13" s/s Drip Pan
  • BGE S-S Grill Grid
  • Maverick ET-732 Remote Read Thermometer
  • Maverick ET-733 Remote Read Thermometer
  • 2) 4"x9" Loaf Pans /
  • Oak Chips
  • Wicked Good Weekend Warrior Lump Charcoal