Smoked Meatloaf (with glaze)

[SmokeHound]

ESTIMATED smoke time: One 3# loaf approx 4 hours to hit target temp. Two 1.5# loaves approx 3 hours to hit temp. As always, YMMV. . . .


Ingredients:
3 lbs ground chuck or 85/15 ground beef
¾ C rolled oats
½ C. grated carrot
2 Tbsps dried oregano
7 cloves garlic
1 med green pepper (cored, seeded and quartered)
1/3 C. tomato juice (V8 will work)
3 Tbsps Worcestershire sauce
2 pkgs onion soup mix (~8 Tbsps)
2 Tbsps onion powder or granulated onion
3 Tbsps ranch dressing mix (dry)
1 medium onion (white or brown) (quartered)
3 eggs

3-5 slices bacon, cooked and crumbled

Preparation: (very detailed, sorry. . . . it's written for some of the non-cooks in my family - this process is actually very easy)

Put ground beef in a very large mixing bowl. Put oats in food processor and process several times to break up oats (about 20-30 seconds) - pour into bowl of meat. Add in grated carrot.

In the food processor, pulse the dried oregano and garlic until garlic is finely minced. Add in the green pepper and pulse 4-5 times. Add in the tomato juice, Worcestershire, onion soup mix, onion powder and ranch dressing - pulse several times, then add in the onion and process until the onion starts to break down to a DICE. Add the eggs and pulse 3 times (do not over pulse with the egg in it). Pour this mixture into the bowl of meat, oats and carrots. Mix well by hand, ensuring everything is mixed together very well. Turn loaf out onto a baking sheet lined with plastic wrap - then form the loaf to the desired thickness and shape. (alternatively, you can line a loaf pan with plastic and stuff the loaf pan with the meat). Cover with plastic wrap and refrigerate overnight (or put in freezer for 2-3 hours).

One hour before cooking the loaf, prep the smoker coals. Use a large drip tray/method of some kind to capture all of the meat drippings - one of those cheap-o aluminum baking tins from the dollar store works great or even HD foil (make a lip). . . just position it right under the loaf.

Remove plastic wrap from loaf, put the loaf on a cheap-o cooling rack (dollar store!) and place that right on the grates in the center of the smoking compartment. Insert digital thermometer, propping up with foil-ball. Keep the smoker around 250°F. Start basting the loaf with the glaze (recipe below) when the internal temp hits 155°F -- 2 or 3 times is enough. Continue smoking until internal temp hits 165°F. Pull loaf off the smoker and allow to rest covered in foil for 20 minutes before slicing.

Sprinkle with crumbled bacon, then slice and serve with additional glaze on side. Serves 6-8.

Glaze: (I think I got the glaze from this site. . . .can't recall now)
½ C BBQ sauce
¼ C tomato juice
2 Tbsps honey
2 Tbsps brown sugar
2 Tbsps Worcestershire

Mix everything together in a small saucepan and cook on low until sugar is dissolved.
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New Braunfels stick burner
Weber-Smokey Joe
TBD-wishlist

~~~ and a big fat LIAR, too! ~~~

[Bunqui]

Sounds really tasty SmokeHound. I've been wanting to do a smoked meatloaf soon. Thanks for sharing.

p.s. Bet it's good with some of your smoked salt.
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CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke

Weber Smokey Joe
LIAR#38

[SmokeHound]

Editing some of the measurements (seems that the character symbols weren't recognized after the last upgrade). Sorry folks!
_________________


New Braunfels stick burner
Weber-Smokey Joe
TBD-wishlist

~~~ and a big fat LIAR, too! ~~~