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Smoked Meatloaf
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jeepdad
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Joined: 21 Sep 2008
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PostPosted: Fri Apr 16 10 9:03 am    Post subject: Smoked Meatloaf Reply with quote

Will be smoking four meatloaves for supper tomorrow night. Some good friends were coming over but two of their kiddos have gotten real sick. So, I'm still going to smoke all four and plan to take a meal over to'em and drop it off.


Getting the stuff ready.


More stuff.


About seven pounds of beef.


Added the ground oats and shredded carrots.


Chopping up the oregano and fresh garlic...man its smells good!


Adding other ingredients.


All chopped up!


Added to the bowl of meat.


Mix it all together.


Then prep the loaf pan.


Add the meat and flatten it out and cover in saran wrap.


First two down two more to go. Start the whole process over.


Done. Now they go in the fridge overnight to blend all the flavors together and mold into the pan.

Will post finished pics and recipe tomorrow.

--jeepdad
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rodneymeatsnsweets
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PostPosted: Fri Apr 16 10 9:49 am    Post subject: Reply with quote

WOW! Can't wait to see the finished product. Hope the kiddos get to feeling better soon.

Last edited by rodneymeatsnsweets on Fri Apr 16 10 9:30 pm; edited 1 time in total
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Toga
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PostPosted: Fri Apr 16 10 11:44 am    Post subject: Reply with quote

That's going to be some good grub. I foresee some meatloaf sammys in your future Smile
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killswitch505
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PostPosted: Fri Apr 16 10 12:41 pm    Post subject: Reply with quote

yep that look killer Very Happy cant wait for results
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PitMattster
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PostPosted: Fri Apr 16 10 6:26 pm    Post subject: Reply with quote

A good friend cooks for his pals, a great friend does delivery, hats off Jeepdad!

Good luck on the cook and hoping their little ones are doing better.
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Beertooth
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PostPosted: Fri Apr 16 10 11:34 pm    Post subject: Reply with quote

The meatloaf looks great so far Dan! Can't wait to see it done.

Smile
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jeepdad
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PostPosted: Sat Apr 17 10 4:30 am    Post subject: Reply with quote

Thanks Guys!


Loaves are on the smoker! I had to put one on the lower grate not sure how it will come out with the others dripping on it.





Will keep you posted.

--jeepdad
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tarrbq
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PostPosted: Sat Apr 17 10 4:45 am    Post subject: Reply with quote

Jeepdad, that looks killer! That is very nice of you. My wife went through a bad miscarriage a few years back, and we were both out from work because of it. Not only did my boss and his wife bring us prepped meals for a week, he brought me a full paycheck with it even though I wasn't there! It is good people like you that restore my faith in humanity.
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jeepdad
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PostPosted: Sat Apr 17 10 5:25 am    Post subject: Reply with quote

Thanks for the kind words tarrbq.


Two hours in and boy to they smell great!






Perfect...about amother 30 mins and they should be ready to come off.


Making the sauce.


First coating goes on.



More to come...

--jeepdad
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Wingman
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PostPosted: Sat Apr 17 10 6:28 am    Post subject: Reply with quote

Nicely done! Nothing like a great meatloaf... Accept great ribs or great Brisket. It's all good! +1
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Canadian Bacon
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PostPosted: Sat Apr 17 10 6:29 am    Post subject: Reply with quote

Off to a beautiful start Dan,those meat loafs are looking real happy. Very Happy
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Andy Reese
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PostPosted: Sat Apr 17 10 6:31 am    Post subject: Reply with quote

man That suredoes look good Fine job
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71ragtop
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PostPosted: Sat Apr 17 10 6:56 am    Post subject: Reply with quote

Now thats something I have to try those look amazing wish we had smellocomputervision. Nice job
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PitMattster
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PostPosted: Sat Apr 17 10 7:03 am    Post subject: Reply with quote

Now that would be a technological advancement, of course they would need to drool proof computers!

Good lookin' grub Jeepdad!
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jeepdad
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PostPosted: Sat Apr 17 10 7:54 am    Post subject: Reply with quote

Thanks All! Very Happy Very Happy


Resting.




Twice baked taters.


Plated with slaw, limas, and smashed taters. We took the twice baked to our friends.


The meatloaf is so tasty the flavors blend so well together. Man o man.

--jeepdad

SmokeHound's Meatloaf

Ingredients:
3 lbs ground chuck or 85/15 ground beef
3/4 C rolled oats (or bread crumbs)
1/2 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:

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).

Next day prep the smoker coals. Use a large drip tray 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:
� C BBQ sauce
� 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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Canadian Bacon
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PostPosted: Sat Apr 17 10 9:22 am    Post subject: Reply with quote

That turned out real nice Dan,thanks for taking the time to post up the recipe's as well.....very nice.
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day_trippr
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PostPosted: Sat Apr 17 10 9:28 am    Post subject: Reply with quote

Yikes! Spectacular looking loaves, jeepdad! I can almost taste them from here! Very Happy Grrrrrreat job on your cook - and thanks for posting up the recipe! I'm gonna have to give that a try soon!

Cheers!
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erniesshop
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PostPosted: Sat Apr 17 10 11:55 am    Post subject: Reply with quote

Dan.....What can I say......You are the Master !
Awesome Meat Loaf !
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Beertooth
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PostPosted: Sat Apr 17 10 1:52 pm    Post subject: Reply with quote

Dang! I could use two plates of that right now!

Looks great Dan!
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killswitch505
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PostPosted: Sat Apr 17 10 2:01 pm    Post subject: Reply with quote

Beertooth wrote:
Dang! I could use two plates of that right now!

Looks great Dan!

+1 we just packed and will see you in a few days (sorry jeepdad i'm talking to the meatloaf) lol j/k jeepdad your cooks get better with every post keep it up Very Happy Very Happy
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