Announcement

Collapse
No announcement yet.

Smoked Meatloaf

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Smoked Meatloaf

    Cajun Meatloaf..

    1 medium yellow onion -- chopped
    1 stalk celery -- chopped
    1/2 medium green bell pepper -- core, seed, chop
    2 green onions -- minced
    1 clove garlic -- minced
    2 bay leaves
    3/4 teaspoon salt
    1/2 teaspoon cayenne pepper
    1/2 teaspoon black pepper -- freshly ground
    1/4 teaspoon ground cumin
    1/4 teaspoon nutmeg
    1 tablespoon worcestershire sauce
    1/4 teaspoon Tabasco sauce
    2 tablespoons unsalted butter
    1/4 cup milk
    1/4 cup catsup
    1/2 - 3/4 cup bread crumbs -- fine, dry
    1 pound venison or lean ground beef
    1/2 pound lean ground pork shoulder
    2 eggs -- slightly beaten

    1. Mix the onion, celery, bell pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumen, nutmeg, worcestershire sauce, & tabasco sauce in a medium sized bowl...
    2. Melt the butter in a heavy 10 inch skillet over moderate heat.. Add the vegetable/spice mixture, & cook, uncovered, for 6 minutes, stirring constantly, until the onions & peppers are soft.. Remove from the heat & let cool until warm to the touch.. Discard the bay leaves. Stir in the milk, catsup, & bread crumbs...
    3. In a large bowl, combine the beef, pork, eggs, & the bread crumb mixture.. Pack the meat mixture into a plastic wrap lined, 9″ x 5″ x 4″ loaf pan.. Set in frig overnight to hold its form..
    4. Next day remove from frig let set at room temp for a hour before cooking.. Preheat smoker to 275-300*. Flip loaf over on to a wire cooling rack.. Set in smoker, cook to a internal temp of 160-165*

















    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

  • #2
    That looks good. I've got mini meatloaves in the smoker right now. :)
    Dawn

    New Braunfels Bandera "Grail"
    Weber 22.5" Kettle Grill
    1 Maverick ET-73
    1 Green Thermapen

    member #38

    Comment


    • #3
      can't wait to see those dawn...

      those look great ken... I'll be trying that but without the breadcrumbs... what could I use in it's place... it can't have any flour in it...


      sigpic


      Comment


      • #4
        Thanks for sharing the recipe. I'll bet it tasted as good as it looks. Yummy.
        sigpic

        Comment


        • #5
          Looks good Ken. I like all the spices in there.
          _______________________________________


          sigpic
          Brinkman SnP-w/mods
          ECB
          GOSM
          MES for sticks and sausage
          30 yr old Weber Kettle
          Brinkman gasser

          Comment


          • #6
            Bumpity.......
            Totally missed this Cajun meatloaf 2 years ago. Sounds great!
            Becky
            *****

            https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

            Weber 22.5" One Touch Gold Kettle - Black
            Weber 22.5" One Touch Gold Kettle - Copper
            1993 Weber 22.5" Master Touch Kettle - Red
            Weber 18.5" One Touch Silver Kettle - Budweiser
            Weber Smokey Joe
            Multiple Dutch Ovens and other Cast Iron
            Pink Thermapen
            Purple Thermapen

            Comment


            • #7
              Your right Becky, that does sound good. I tried a smoked meatloaf a coupla years ago, I think it was an alton brown recipe. YUCK! Now this one sounds real good.

              Comment


              • #8
                love meatloaf especially smoked meatloaf....that looks good and reminds me need to do one.....
                Mike
                Oklahoma City
                22.5 Generic (gettin ready to be dismantle for the Drum) Kettle Grill
                Weber 22.5 Performer
                GOSM 3405gw
                Boomer Sooner Drum
                Maverick ET-732
                Various Cast Iron Skillets and Dutch Ovens
                A-MAZE-N 6X6 Smoker



                _____________________________________________

                Comment


                • #9
                  This is cross posted from the Bradley Smoker Forum:


                  SMOKE AND SPICE'S "AIN'T YOUR MOMMA'S MEATLOAF" I give them 100% of the credit. Here is the recipe. I used pecan and have used maple, but I am spoiled and can't get away from either of these.
                  I used an aluminum cheapo throw away pan to start it in and then just cut the end on each side, fold down the end and slide the meatloaf onto the jerky racks so that I don't worry it will break apart because of its own weight. Just the way I do it, you can experiment!!
                  I don't saute my onions and the other things they say to do. I am lazy and it tastes fine to me. But, just in case you have to follow to a T, take a T of veg. oil and saute all the ingredients up to the ground beef.
                  1/2 cup minced onion
                  1/2 green or red bell pepper finely chopped
                  3 garlic cloves, minced
                  1 t freshly ground black pepper
                  1 t coarse salt, either kosher or sea salt
                  1/2 t ground cumin
                  1 1/4 pounds of ground beef
                  1/4 pound of ground pork
                  1 1/2 cups dry bread crumbs
                  3 T sour cream
                  2 T Worcestershire sauce
                  1 large egg
                  1/4 cup stock, preferably beef
                  1 t Tabasco or other hot pepper sauce to taste

                  Put smoker to 200 degrees. Mix everything together and make into a mound and put into a smoke-proof pan. Smoke it for about 45 minutes (I think this is to firm it up so it won't break apart on a rack) and then transfer it to your rack and then cook it for another 1 1/2.
                  Now, I never get off that easy with the time, so, I just put the probe in it and cooked until it was between 160-165 degrees. AND, because I hate food poisoning, I probe it several different places before I pull it out.
                  I do a rack of bacon above it to keep it moist. Your preference though.
                  Allow it to sit for 10 minutes before slicing.
                  They say to apply the bbq sauce with 30 minutes left to go on top of the meat loaf. I DIDN'T do that with either of the loaves I did and they were fantastic. I guess I didn't read that far down.
                  Have at it boys!!


                  http://forum.bradleysmoker.com/index.php?topic=1237.0

                  Gonna try that one soon.

                  Comment


                  • #10
                    Originally posted by sweet_magnolia View Post
                    Totally missed this Cajun meatloaf 2 years ago. Sounds great!

                    Talk about dragging one up from the bottom... I'm surprised this one was not archived..
                    Ken


                    I Should Have Been Rich Instead Of Being So Good Looking

                    Comment


                    • #11
                      Both look good think I will try Cajun meatloaf first and see what happens. Thank you all for your help.
                      sigpic
                      Brinkman Pitmast Deluxe (with alot of mods)
                      Great Out doors grill
                      Brinkman verticle
                      And one great UDS
                      Crooked Creek Viszlas

                      Comment


                      • #12
                        Oooo!!! me likey! On the list for sure!
                        Smokem if you got em

                        Yoder YS640
                        Weber EP-310 Gasser Grill
                        A-Maz-N-Pellet-Smoker (AMZNPS)
                        A-Maz-N-Tube-Smoker (AMZNTS)
                        Frogmats
                        Maverick ET 732
                        Super Fast Purple Thermopen


                        Deano

                        "May the thin blue smoke be with you"

                        sigpic

                        Comment


                        • #13
                          Both sound real good! I be on the Cajun one meself!
                          Last edited by Mark R; 08-18-2015, 03:05 PM.
                          Mark
                          sigpic


                          "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                          Smoked-Meat Certified Sausage Head!

                          Comment


                          • #14
                            Originally posted by Mark R View Post
                            Both sound real good! I be on the Cajun one meself!

                            But gots a question for TH. The meatloaf has ground beef, ground pork and raw egg (poultry) in it. Why should it not need to get above 165° and even 170° fer safety?
                            You could pasteurize the egg first...


                            Drinks well with others



                            ~ P4 ~

                            Comment


                            • #15
                              For what it's worth, maybe 2 cents, . I've been cooking my grandmother's meatloaf for years. It takes 2 eggs and we do the internal to 160°.

                              I know the Gov't/FDA stuff but people have survived for centuries without them. Pork is a good example as to the "knowledge".

                              I guess I look at it like colds and common bacteria. If we aren't exposed to it, we never build up antibodies.

                              Hell, I've eaten God know what at and at what temps in the military overseas and in less than ideal conditions. Had a physical last June and got 2 thumbs up at 53.

                              In short, home cooking and restaurant cooking are very different. Just like comp BBQ and home BBQ is.
                              Pete
                              Large BGE
                              Char Broil Tru-Infrared Commercial series

                              Comment

                              Working...
                              X