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Rub for Smoked Meat Loaf? (Some pics)

 
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Tony
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PostPosted: Fri Nov 06 15 2:09 am    Post subject: Rub for Smoked Meat Loaf? (Some pics) Reply with quote

Gonna' smoke a couple of Meat Loafs ( should that be meat Loaves? Shocked Laughing ) this afternoon.

I usually just glaze with barbecue sauce thinned with apple juice/ cider.

Anyone here use a rub before smoking meat loaf?

Thanks in Advance!

Best Regards,

Tony Very Happy

Thanks to All Who Responded Here! Cool

I actually DID sprinkle some Rub on these two...Gave it a nice color...



Used Cherry and Hickory-took them to 170' F internal...



Glazed the last 1/2 Hour with some thinned barbecue sauce I had left Over-Sliced up and ready to serve...





(The Missus Took the initiative to stuff them with smoked country ham and provolone slices-rolled them up and got 'em ready for me.)

A Simple Plate -Up...Fresh Italian Semolna Bread, Some left-over Mashed Potatoes and Corn and...Oh, Yeah-The Meat Loaf! Laughing



That Was Dinner as We Knew It last Night...Vacuum Bagged
the Rest and Loaded into the Freezer for the Next Meat Loaf Rendezvous. Laughing Wink

Thanks 'Fer Stoppin' In!

Best Regards,

Tony Very Happy
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Last edited by Tony on Sat Nov 07 15 12:50 am; edited 1 time in total
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k.a.m.
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PostPosted: Fri Nov 06 15 4:05 am    Post subject: Reply with quote

We always just let the seasonings in the meatloaf do the work. Very Happy
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whall
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PostPosted: Fri Nov 06 15 4:10 am    Post subject: Reply with quote

^^ what he said Smile ^^
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Tony
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PostPosted: Fri Nov 06 15 4:10 am    Post subject: Reply with quote

k.a.m. wrote:
We always just let the seasonings in the meatloaf do the work. Very Happy


Roger That, Brother! Wink

Guess I'll stick to my Tried and True Glaze!

Thanks Again, Kevin! Cool

Best Regards,

Tony Very Happy
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MacEggs
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PostPosted: Fri Nov 06 15 4:17 am    Post subject: Reply with quote

k.a.m. wrote:
We always just let the seasonings in the meatloaf do the work. Very Happy



Yup, that's what I did back in August. No glaze. YMMV. Turned out real nice. Very Happy









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PostPosted: Fri Nov 06 15 5:20 am    Post subject: Reply with quote

My favorite meat loaf glaze is a concoction of Heinz ketchup, dark brown sugar, rice vinegar and hot sauce, proportioned to taste. Never used a rub on mine, but a 12 oz jar of salsa is an excellent seasoning addition to about a 3 pound loaf. My mango-habanero salsa made a killer meatloaf.
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missionsusmc
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PostPosted: Fri Nov 06 15 8:26 am    Post subject: Reply with quote

Never smoked a meat loaf before. Something I gotta try. My meat loaf recipe calls for shredded cheese inside the loaf. Would that cause any issues with the melting cheese? And I'm guessing you still have to get it to 165?
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1MoreFord
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PostPosted: Fri Nov 06 15 9:59 am    Post subject: Reply with quote

missionsusmc wrote:
Never smoked a meat loaf before. Something I gotta try. My meat loaf recipe calls for shredded cheese inside the loaf. Would that cause any issues with the melting cheese? And I'm guessing you still have to get it to 165?


A smoker is nothing more than a wood fired convection oven with smoke present in the cooking chamber. If it works for you in an oven it'll work for you in a smoker.
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SoEzzy
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PostPosted: Fri Nov 06 15 1:09 pm    Post subject: Reply with quote

I've used a brisket rub before now on meatloaf, Bovine Bold.

In order to keep things holding together, I pack my meatloaf into foil lined bread pans, then I chill them for an hour or two in the freezer before it goes on the smoker.

I open the foil ad allow smoke to 3 sides, after 45 minutes to an hour, roll the meatloaf onto what was the top, and allow the bottom to take some smoke.

That way when you cut into it, you get smoke ring all round.

I like to smoke my meatloaf with Oak and Apple or Oak and Cherry.
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Pete Mazz
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PostPosted: Fri Nov 06 15 5:48 pm    Post subject: Reply with quote

My glaze is just ketchup, Dijon mustard and brown sugar. Apply at 1/2 hour left to cook.
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Brutalgrandpa
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PostPosted: Fri Nov 06 15 9:56 pm    Post subject: Reply with quote

I never used rub and we love them just being glazed. Here are 2 that I made last Saturday and below is my recipe. At the end, I use my own bbq sauce for one final glaze.





This is for 1 meatloaf:

Two pounds lean ground beef
One pound fresh Italian sausage, medium or hot
One cup Kansas City BBQ sauce
One cup rolled oats
Two large eggs
One large green pepper, finely chopped
One large onion, finely chopped
One tablespoon olive oil
One teaspoon chopped garlic
One teaspoon salt
One-half teaspoon black pepper
One-quarter teaspoon cayenne pepper(optional)

Kansas City BBQ Sauce
Combine: 1-1/2 cups of water with 1/2 cup of your favorite ketchup, 1/3 cup white vinegar, 1/4 cup tomato paste, 1/4 cup molasses, 2 tablespoons of white sugar, 1 teaspoon of Liquid Smoke flavoring, 1/2 teaspoon of onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon of garlic powder.

Sauté the chopped green pepper, onion and garlic in the olive oil until soft. I do it the night before so they are cold. Combine with the rest of the ingredients, mixing thoroughly.

Form the ground meat mixture into one large loaf. I also like to put in the freezer to get as cold as possible to get more smoke time. The key is not to let it freeze. I put it in for maybe an hour.

At the 1 hour 15 minute mark I mop with the remaining bbq sauce. At the 1 hour 45 mark I put my own bbq sauce on and then let it ride until done. Make sure you dab instead of running the mob across or you risk having the meatloaf try and separate.
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Tony
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PostPosted: Sat Nov 07 15 3:36 am    Post subject: Reply with quote

Forgot to add that the Rub I used on those Meat Loaves was Created by None Other That Kevin A. M----- ...

Lovingly Known around These Parts as -Yup, You Guessed It!-


K.A.M. Laughing And Yes , Brother ---That Rub did Wonders for those two hunks of Ground Meat... Wink

Thank You (Again!) Laughing

Best Regards,

Tony Very Happy
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necron 99
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PostPosted: Sat Nov 07 15 5:19 am    Post subject: Reply with quote

Why Tony you shoulda just used the k.a.m. rub to begin with instead of asking . . . Smile

Great lookin' grub & great info all around in this thread!
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Tony
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PostPosted: Sat Nov 07 15 5:46 am    Post subject: Reply with quote

necron 99 wrote:
Why Tony you shoulda just used the k.a.m. rub to begin with instead of asking . . . Smile

Great lookin' grub & great info all around in this thread!


Laughing Laughing Laughing Maybe, Brother---But Then I Wouldn't Have Had Any Subject Matter With Which to Post! Wink Laughing Laughing

Nonetheless, That Rub Kicked That (Those) Meatloaf Dinner(s) Right Through the Uprights! ( No Offense, Eli! Razz )

Thanks For Stoppin' in Here-Enjoy Your Weekend, Brother!

Best Regards,

Tony Very Happy
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k.a.m.
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PostPosted: Sat Nov 07 15 10:37 pm    Post subject: Reply with quote

The meat loaf looks killer Tony I love the color. Very Happy And you thought you had enough rub to last a lifetime yeah right. Laughing
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BUGSnBBQ
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PostPosted: Sun Nov 08 15 3:37 am    Post subject: Reply with quote

Man, oh man...All these pics of meatloaf sure are making me hungry for some Laughing I sure could use a cold loaf sammie right about now. It would go great with the ice-cold beer I'm drinking whilst I watch all these cute little beach bunnies strolling (strutting?) around here by the beach Laughing
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Canadian Bacon
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PostPosted: Sun Nov 08 15 8:29 pm    Post subject: Reply with quote



Nice looking loaves Tony....even with all the ingredients I use in my meat loaf...
I still sprinkle with rub and finish of the last 15 minutes of cook time with a little sweet bbq sauce brushed on.
That's just the way I do it.
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