Recipe

Notcho Mommas Meatloaf Recipe

	Notyourmomma / All my dishes 2 years, 2 months ago When I decide to crank up the smoker, I tend to smoke a couple of meals at a time. I borrowed the idea of smoking a meat loaf from Brisket Basket and as seen in Smoke and Spice cookbook by the Jamison's. The meatloaf mix is what I generally use whe... More Prep:45m Cook:400m Servings:8	Notyourmomm
	meatloaf smoked glazed noteasy

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Ingredients

3/4 lb. ground chuck

1/3 lb. ground pork

3 links of turkey sausage, spicy, slipped out of the casing

2 tbsp. of olive oil

3 cloves of garlic

1/2 to 3/4 of green pepper chopped (I like using a red pepper)

1 large yellow onion, diced quite fine

1 tbsp of worchestershire sauce

2 slices of white/wheat bread

1 large egg

several grinds of black pepper

1 1/2 teaspoons of salt

1 teaspoon of cumin

1/2 teaspoon smokey paprika

1/2 teaspoon of chili powder

1/4 cup of beef broth

splash of red wine (don't forget a glass or two for the cook while smoking the loaf)

4 ounces of grated sharp white cheddar

Glaze:

equal parts of ketchup, ballpark mustard and brown sugar

(I start with one third cup each)

splash of red wine vinegar

1 tablespoon of grill seasoning or your favorite bbq rub

Shallow disposable 13 x 9 aluminum pan doubled please

Directions

Prepare your smoker. Bring temp to 200 to 220 degrees.

(I use a newspaper firestarter for briquets to start my fire and add small logs to the offset burner as needed to keep the temperature constant.) Keep an oven thermometer in the smoker. Adjust the flues to raise and lower the temperature.

The Jamison's suggest making your meat loaf mix a little more moist than usual and after the initial hour of smoking, removing from pan and putting directly on the grill. I don't have the nerve to do that. I use a double layer of disposable aluminum pans and keep the loaf in the pan and when I baste with the glaze later, I don't mess up the grilling racks. I do make the loaf a little bit wetter. The Brisket Basket people make their meatloaf with ground up smoked beef brisket and hamburger to get their signature smokey flavor. I still think my way is easier.

Saute the garlic, onion, and pepper in skillet until the vegetables are soft. Cool.

In a large bowl, put the bread in the bottom, break the egg over top, dump in the seasonings, douse with the liquids(worchestershire, wine, beef broth) let it set for a few minutes for the bread to soak up and soften. Add the cool veggies and the different meats and cheddar cheese.

Put on the gloves and start squishing the mix together. Don't overwork, but you want it thoroughly combined.

Lightly oil the disposable pan with a papertowel dipped in canola oil.

Shape in the classic meatloaf shape in the pan. Keeping meat mix away from the sides of the pan, Think half of a football shape.

Put in the smoker and close the lid and forget about it for 1 hour.

After an hour, check on shrinkage and drain off excess fat. I use a turkey baster to suck up the fat rather than risk moving the hot pan. Safety first, since I usually get burned trying to move it once it starts.

Close lid and continue to smoke on more hour.

Finally, glaze the loaf with prepared glaze and close lid and leave another 30 to 40 minutes. check with instant read thermometer for internal temperature of 170. Let rest for 10 minutes before slicing and serving.

Mashed red potatoes with sour cream and green onions are a must. Garlic green beans are wonderful. Wedges of iceburg with red/blue cheese dressing make this a terrific meal. Dessert of choice; Jamaica me crazy black bottom pie.

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Comments

henrie 2 years, 2 months ago said:
Now that does sound yummie, who would of ever thought you could put a meatloaf on the grill. I'll definately have to try that.

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