February 9

Smoked Meatloaf Blows Away Baked

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Our smoked meatloaf recipe, it’s oh so good. I have always taken a good natured ribbing for being a lover of the humble meatloaf. When I tried smoking my first meatloaf I was amazed at just how good it was. A light smoky flavor turns even simple meatloaf into a special meal 

Don’t make the mistake of making an all beef meatloaf; ours combines ground beef with ground pork and veal. The fresh spices and basting sauce makes it taste great right from the smoker.

This smoked meatloaf takes a little while to make, but trust us it’s worth it.
The Recipe… 

The Ingredients:

 ½ medium green pepper  chopped fine
 ½ medium yellow onion  chopped fine
 ¼ teaspoon  garlic powder
 ½ cup  fresh parsley leaves
 4½ teaspoons  dry mustard
 2 teaspoons  salt
 1 teaspoon  ground black pepper
 ½ teaspoon             tobasco sauce
 1/2 teaspoon  rosemary needles
 2 tablespoons  dark brown sugar
 ½ cup plus 3 Tblspn  ketchup
 3 slices  white bread
 1 tablespoon  olive oil
 1 small red onion  cut ¼ rings
 8 ounces          ground pork
 8 ounces  ground veal
 8 ounces  ground round
 2 larges eggs  beaten
 1 carrot                        cut in ¼ inch rounds

Prep Work: 

  1. Remove the crusts from the bread and place in a food processor and grind into fine crumbs. Move to a large mixing bowl. Don’t use dry bread crumbs, it will just make the smoked meatloaf rubbery.
  2. Place the garlic powder, yellow onion, parsley, and green onion in the food processor. Process for around 30 seconds, until minced finely. Transfer to the mixing bowl.
  3. Add the 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Knead the ingredients with your hands until thoroughly mixed. Only about 1 minute, you don’t want it to get to dense. It should be nice and moist but able to hold form.
  4. Form the mixture into a loaf and place it into a shallow baking pan. I use a disposable foil pan sprayed with non-stick spray. Poke a few small holes in the bottom so the fat can drip out.
  5. Combine the reserved 3 tablespoons of ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth and set aside.
  6. Heat the olive oil in a medium saucepan on high heat. Just as the oil starts to smoke add the red onion and sauté until onion is soft. Add 3 tablespoons water and continue stirring, until most of the water has evaporated. Move to bowl and set aside. 

Smoking:

  • Fire up the smoker and get the temperature to 250 degrees F, no lower.
  • Ground meats soak up smoke flavor like a sponge, so go light on the smoke wood.
  • A small amount of cherry, oak, or apple wood will go a long way for meatloaf smoking.
  • Place the meatloaf in the smoker
  • Start smoking, monitor the internal temperature of the loaf..
  • Smoke until the internal temperature reaches 160 degrees F. depending on the size of the loaf 2 -3 hours are common smoking times.
  • Once the temperature reaches 100F score the top of the meatloaf, brush on the ketchup sauce and sprinkle on the red onions.
  • If the sauce looks like it will burn you can place a foil tent over the loaf once it browns nicely.
  • Once the smoked meatloaf is done remove it and let sit for 10 or 15 minutes before serving.

Serve with your favorite sides. I like traditional mashed potatoes and steamed veggies.

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