It’s not your mother’s meatloaf. I’m smoking meatloaf on my Weber grill (see below for recipe and instructions)
Music: I’m fingerpicking Taking Your Place, recorded 1920’s by the Memphis Jug Band
If you like cooking your own bbq, you gotta try smoked meatloaf. Yea, I know what some of you are thinking. But smoking takes it to a completely different level. Don’t use too much smoking wood though, because the loaf is not nearly as dense as meat cuts, and the smoke readily penetrates the meat.
Rub for meatloaf:
2 guajillo chiles
1 smoked serrano or chipotle chile (no adobo sauce)
grind chiles into powder (or use commercial powders)
1/2 t garlic powder
1 t brown sugar
1/4 t pepper
3/4 t kosher salt
1 t paprika, preferably smoked paprika
Note: you can use a commercial powdered chili blend instead of chile peppers, or even substitute your own favorite rub
Sauce for meatloaf:
saute (briefly) one garlic clove in olive oil
add with stirring the following ingredients
1/4 – 1/2 C tomato sauce
1 T brown sugar
2 T Worchestershire
1-2 T hot sauce (I use a homemade smoked serrano sauce)
2 T paprika
optional: 2 T beef concentrate/broth
cook on low with stirring, adding water as needed
Note: you can instead use your favorite commercial BBQ sauce
Vegetables for meatloaf:
saute in olive oil and let cool the following
1/4 onion, minced
1/4 sweet pepper, minced
1 jalapeno, minced
2 garlic cloves, minced
Combine the following:
1 egg, lightly beaten
1 – 1.5 lb ground beef, preferably 80-85 % lean
2/3 C bread crumbs, unseasoned
1/4 t pepper
2 T Worchestershire
1 T mustard (Dijon or brown mustard)
1 t paprika
3/4 t kosher salt
1 T basil, chopped
sauted vegetables (above)
Note: freely make substitutions to spices according to your preferences
Mix all ingredients by hand (first remove rings) and form into a loaf.
Apply rub liberally onto surface of loaf and pat well.
Prepare grill/smoker for indirect heat at 250-260F.
(I used a Slow N Sear with water reservoir for 2 zone cooking)
Store meatloaf in fridge until grill is stable at 250F.
Put loaf onto grill, indirect side at 250-260F, with drip pan underneath.
Use a basket, or place directly onto grill.
Add one chunk of wood; I use hickory.
Smoke at 250-260F for about 1.5 hours.
At internal temp of 145-150F, brush loaf with some sauce and continue cooking.
At internal temp of 157 F, remove loaf and tent with foil.
Let rest a few minutes, slice 3/8″ to 1/2″ thick, serve with extra sauce.
Meatloaf screams for mashed potatoes.
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