Meatloaf

[CarlosJ]

I smoked a meatloaf last night using the Cook's Country recipe I've seen mentioned here.  Here's the recipe https://docs.google.com/document/d/1MURxXqaM9WAvaxeJqbKL7m1e2cyTQ6SL6mAXtC8unOQ/preview

I did the loaf in a disposable aluminum loaf pan as opposed to a blob of meat on a pan.  Smoked it at 225 until it got up to 145, then finished it in the oven.  I kind of liked it in the loaf pan because it was traditional (super juicy!) meatloaf through and through with the exception of about an inch deep from the top, which was deliciously smoky.  The glaze was good, and smoking it made it all the better. 

I'm going to try the blob-of-meat on a pan method next time and see what it's like totally smoked, instead of just the top.

Oh, and I also used the last of my garden tomatoes to make a tomato pie, which I served with the meatloaf.  Really good!  Here's the recipe:  http://www.simplyrecipes.com/recipes/tomato_pie/?utm_content=buffer50c39&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

I used Gruyere and sharp cheddar.  Don't salt it, as the mayo is plenty salty. 

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[DivotMaker]

Sounds good, Carlos!  Any pics of the finished loaf?

[Smokster]

Hmm, I love the tomato pie recipe, especially with the basil combo, however I'm not a fan of the mayo.

If you want a quick version, I use pizza dough, spread it like you normally would when making pizza, then brush a light coating of olive oil over the top and then spread dice tomatoes sparingly with basil and garlic powder then bake in the oven or on the grill.  If you prefer, you can also add some grated parmaggiano cheese or shredded mozzarella, but the idea here is no cheese at all. It is a replacement for bread during your meal, but with added flavour that the tomatoes and basil add to it.

[GeeBee]

Carlos,
That's one of my favorite recipes for meatloaf. I smoke it without a pan, just form a sort of loaf shape. I use a Grill-O-Sheet, put the loaf on it, then carefully put it in the smoker. It's a little messy, because all the grease drips off, but it's worth it. I get the Grill-O-Sheets at my local Lowes, but they're also easy to find online. The nice thing about them is you can trim them to the size you want with a pair of scissors, and they're pretty inexpensive, so can be disposable, though I tend to reuse them as much as possible.

[CarlosJ]

Pics attached, Tony!

Smokster:  Don’t mind the mayo.  If you didn’t know it was there, you’d probably not even know.  It’s really, really good.  Give it a whirl.  I’ll try the pizza dough next time!!

GeeBee:  It’s now my favorite recipe!  Amazingly delicious!  The next time I make it, it’s not going to be in a loaf pan, so I get the whole thing smoked.  Next time I make it I was thinking about cutting holes in a disposable loaf pan to see how that works.  If it works well as a prototype, I might try a reusable pan. 

Anyway that loaf is probably the best I’ve ever had.  And thanks for the Grill-o-Sheet info.  I’ll give ‘em a look.

[DivotMaker]

Pics attached, Tony!

Smokster:  Don’t mind the mayo.  If you didn’t know it was there, you’d probably not even know.  It’s really, really good.  Give it a whirl.  I’ll try the pizza dough next time!!

GeeBee:  It’s now my favorite recipe!  Amazingly delicious!  The next time I make it, it’s not going to be in a loaf pan, so I get the whole thing smoked.  Next time I make it I was thinking about cutting holes in a disposable loaf pan to see how that works.  If it works well as a prototype, I might try a reusable pan. 

Anyway that loaf is probably the best I’ve ever had.  And thanks for the Grill-o-Sheet info.  I’ll give ‘em a look.

Looks great, Carlos!  I haven't tried this, but I would think a way of maintaining the shape, with it not in the pan, would be to line a loaf pan with wax paper, stuff it with your meat mixture, then chill in the fridge for a few hours to firm-up the meat.  Then, gently dump it from the pan directly onto your grill mat.  Seems like it would reasonably maintain its shape.

[Smokster]

Carlos, the meatloaf looks great. Definitely another future recipe to add to my future smoke list.

I'am going to try the tomato pic as well and use a low fat mayo.

[Pork Belly]

I have not tried meatloaf, nor will I. I don't speak of it often but I was traumatized on a regular basis as a child, by poorly made meatloaf.

You guys have fun with it.

[GeeBee]

Carlos I form mine into what I guess you would call a low, squat loaf. Usually about 9 by 5 inches and about 3 inches high. It holds it's shape just fine on the Grill-O-Sheets and gets good and smoky.

[jdiver]

Sometimes I form it in a loaf pan. I have one that's longer than normal and makes a nice 3# loaf. Form it in the pan, chill, then take out of pan for cooking. They hold their shape nicely.

[DivotMaker]

Sometimes I form it in a loaf pan. I have one that's longer than normal and makes a nice 3# loaf. Form it in the pan, chill, then take out of pan for cooking. They hold their shape nicely.

Ha!  I guess I can take this as verification of my thought above!  Thanks JD - I figured someone had tried this!

[chickenfeets]

I'm glad to have found this thread because I want to smoke a meatloaf in the little guy. Thank you all for the many resources I've found here.

[jcboxlot]

I've done the "jeff" recipe for meatloaf and always turned out well.  Good luck.

http://www.smoking-meat.com/october-2-2014-smoked-beef-and-pork-meatloaf-muffins


Store pre done pork, veal, beef mix works well too.