Here are 2 smoked meatloaf recipes to see which you like best
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
In the spring, the cook purchased a pellet grill. She has been experimenting with it and trying new things.
She knows that I am not real fond of meatloaf, and I have always held to the belief that meatloaf is a waste of good hamburger meat. Of course, for some reason, my problem with meatloaf has become a challenge to her cooking skills. Now she looks for different recipes and different cooking techniques to combat my meatloaf prejudice.
So, this month, she decided that smoking the meatloaf would win me over. To double her chances of success, she decided to smoke two different recipes. Do you like meatloaves? Here are two recipes to try. My opinion remains the same. “No hamburger grows up wanting to be a meatloaf.”
Smoked Meatloaf
Kristy Still
Meatloaf
2 pounds ground beef or beef chuck
2 eggs beaten
2 cups Old Fashioned Oats
½ cup evaporated milk
½ cup chopped onion (or 1 tsp. onion powder)
½ tsp. garlic salt
Foil
Sauce
1 cup ketchup
¾ cup brown sugar, packed
¼ cup chopped onion
½ tsp. Liquid smoke
¼ tsp. garlic powder
Begin by preparing the pellet grill and heating to 225 degrees.
In a large bowl, combine all ingredients for the meatloaf. Once the ingredients are combined, shape and form the meatloaf onto the sheet of foil. Roll up the sides to secure the meatloaf.
Once the pellet grill reaches 225 degrees, carefully place the meat loaf on the grill for 3 hours or until the internal temperature reaches at least 165 degrees.
Prepare the sauce ingredients in a small saucepan. Combine the ketchup, sugar, chopped onion, liquid smoke, and the garlic powder. Once it reaches a low boil, whisk well until the sugar is dissolved.
In the final hour of cooking, carefully open the grill and use a brush to brush the sauce evenly onto the meatloaf. Let cook an additional hour until the internal temperature has been reached. Carefully remove, let rest for 5-10 minutes then place on a cutting board and serve.
Smoked Meatloaf on a Pellet Grill II
1 pound ground sirloin
1 pound ground pork
2 large eggs
1 cup Panko bread crumbs
½ cup Parmesan cheese, grated
1/3 cup diced red bell pepper
1/3 cup diced Vidalia onion
1/3 cup diced celery
½ cup Sweet Baby Ray’s BBQ sauce – divided into two ¼ cup portions
2 Tbsp. beef rub or 1:1 salt pepper
Combine everything EXCEPT ¼ cup of bbq sauce and the beef rub in a large bowl and mix well. Roll the mixture onto a sheet of aluminum foil or parchment paper and form into log/loaf. Wrap the loaf in the foil/parchment and refrigerate for one hour to help the loaf set.
Set your pellet smoker to 225 degrees and use hickory pellets for the smoke. Remove the wrapped meatloaf from the refrigerator and season the top and side with the beef rub. Use the foil to transport the meatloaf to the smoker and then use the foil to roll the loaf so that the seasoned side is down. Season the tip of the meatloaf with the remaining rub.
Smoke the meatloaf for one hour at 225 degrees. Open the smoker and glaze the tip of the meatloaf with the bbq sauce. Raise the temperature of the grill to 325 degrees. Smoke for another 30 to 45 minutes or until the internal temperature is 160 degrees. Carefully remove the smoked meatloaf from the grill and allow to cool for 30 minutes for easier slicing.