Just put the meatloaf on

My smoker! I'll warm it up tomorrow...have a bunch of family and son's in-laws at his house tomorrow afternoon.

I use half ground beef and half pork sausage along with some Tony's, some Zartarians, salt, black pepper, diced Vidalia onions and bell pepper. 1 beaten egg per lb. of meat along with around a quarter cup of Italian breadcrumbs. I wrapped each one in thick cut applewood smoked bacon. Put on a rack in a large aluminum disposable pan (the fat drains and it's not near as greasy and no fires and no messy smoker). I make one with mild sausage and the other with hot sausage.

Smoking at 150 for about 2 hours (my pellet smoker makes less smoke at higher temps) then I'll kick up the temp to 250 to finish. Close to the end I'll sprinkle a little brown sugar on the bacon on top. I have a bunch of yankee in-laws coming so I might mix some brown sugar in with a little ketchup on half of each one. I don't really care for ketchup on my meatloaf.

I gotta have the ketchup....

Love meatloaf. I just put a brisket in for dinner tomorrow. GW

I like the Ketchup. If I'm from Tennessee and you're from Georgia then I guess I'm a Yankee!:smile: Sound good. I'm sure all will enjoy.
Merry Christmas to all!
Rick

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Originally Posted by HodakaGA

My smoker! I'll warm it up tomorrow...have a bunch of family and son's in-laws at his house tomorrow afternoon.

I use half ground beef and half pork sausage along with some Tony's, some Zartarians, salt, black pepper, diced Vidalia onions and bell pepper. 1 beaten egg per lb. of meat along with around a quarter cup of Italian breadcrumbs. I wrapped each one in thick cut applewood smoked bacon. Put on a rack in a large aluminum disposable pan (the fat drains and it's not near as greasy and no fires and no messy smoker). I make one with mild sausage and the other with hot sausage.

Smoking at 150 for about 2 hours (my pellet smoker makes less smoke at higher temps) then I'll kick up the temp to 250 to finish. Close to the end I'll sprinkle a little brown sugar on the bacon on top. I have a bunch of yankee in-laws coming so I might mix some brown sugar in with a little ketchup on half of each one. I don't really care for ketchup on my meatloaf.

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Your recipe sounds awesome! Believe it or not, back in the mid-1960's I worked (pots & pans, dishes) in an Italian-themed restauranti, albeit owner/cook was from the island of Sardinia -- and her "secret ingredient" in her meat loaf -- a #1 seller on the menu -- was a copious amount of GRAPE jelly! When I saw your brown sugar it made me recall this -- perhaps either/both sweeteners accomplished similar effects!
Merry Christmas!
gep

In my opinion a meatloaf that needs anything on top of it ain't much of a meatloaf. If you see me putting catsup on meatloaf it's really bad meatloaf.

I used to have some Yankee in-laws.
Rather than ketchup on their meat loaf, they put tomato paste on top. It was kind of gross.

With that, their version of chili, and a few other things they served, I think they were trying to starve me to death.
I always wondered if the diet up there is was what made them all so angry all the time.

WINGER ED - GONRA nos yer correct.
Historically, my mangy relatives just ate to make it thru another Artic Circle winter
AND THEN went outside to fight other "tribes" or chase reindeer around.....
(Were JUST TOO busy to build pyramids, Taj Mahal, Great Wall of China and stuff....)

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Originally Posted by HodakaGA

My smoker! I'll warm it up tomorrow...have a bunch of family and son's in-laws at his house tomorrow afternoon.

I use half ground beef and half pork sausage along with some Tony's, some Zartarians, salt, black pepper, diced Vidalia onions and bell pepper. 1 beaten egg per lb. of meat along with around a quarter cup of Italian breadcrumbs. I wrapped each one in thick cut applewood smoked bacon. Put on a rack in a large aluminum disposable pan (the fat drains and it's not near as greasy and no fires and no messy smoker). I make one with mild sausage and the other with hot sausage.

Smoking at 150 for about 2 hours (my pellet smoker makes less smoke at higher temps) then I'll kick up the temp to 250 to finish. Close to the end I'll sprinkle a little brown sugar on the bacon on top. I have a bunch of yankee in-laws coming so I might mix some brown sugar in with a little ketchup on half of each one. I don't really care for ketchup on my meatloaf.

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Your recipe is very similar to how we do it, my wife imbeds mozzarella trying cheese sticks in the middle though. It’s killer.

Sounds darn good. Thanks for sharing. I’ll have to have the wife check out your recipe. I do enjoy my ketchup though.

Instead of bread crumbs I run a 1/2 cup of oatmeal per pound of meat thru the coffee grinder I use for spices. Gives a really fluffy moist texture.

My wife wasn't as impressed as I was... but, she noted it. I'm thinking it'd make a nice venison meatloaf. Don't know that I've ever had venison meatloaf.

My mom used to make meatloaf with oatmeal. It had a firm texture and was delicious.

I make my meatloaf into patties and grill it. Fat runs off and you get the grill flavor. Plus meatloaf sammiches are easy.

There is a bbq catering company in southeast South Dakota, their specialty is smoked meatloaf. I was very sceptical until I tried it. Between the meatloaf, their smoked beans, and cold beer, I was in hog heaven! I just may have to give your recipe a try? hc18flyer

Smoked meatloaf is a standby all summer, make it often. Cold meatloaf sammies for 2 days after... perfect summer food!

Thanks for all the comments. We are about to dig into them.

We sometimes add diced dill pickle to the meat and lots of garlic.

Never heard of putting diced pickles in meatloaf. Do you mix it in?

We love meatloaf.

Shiloh

I add bbq sauce, onion, panko and bell pepper to the meatloaf mix when I do mine. But as it’s just me now a whole lb of ground round makes too much. Any suggestions about freezing half of one. Wrap it in foil and then cook it in the foil? Never frozen something that was ready to cook.

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Originally Posted by Baltimoreed

I add bbq sauce, onion, panko and bell pepper to the meatloaf mix when I do mine. But as it’s just me now a whole lb of ground round makes too much. Any suggestions about freezing half of one. Wrap it in foil and then cook it in the foil? Never frozen something that was ready to cook.

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Toss in a ziplock freezer bag and freeze. Dump in a pan and form and bake!

A 1 pound meatloaf is perfect for me, 3 meals... I happen to like cold meatloaf sammies!

If I'm served bad meatloaf I put Hienz 57 on it. Thats the only use for 57 sauce.

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Originally Posted by Daver7

If I'm served bad meatloaf I put Hienz 57 on it. Thats the only use for 57 sauce.

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I like it as french fry sauce.

I like Ketchup on my meatloaf and my meatloaf sandwiches. Always have. I used to use Lawrys meatloaf mix, but its been discontinued. I usually a few drops of A-1 sauce to the liquid before I add the meat. Will have to try the recipe above and the cheesestick in the middle sounds good.

Yes we mix it in with the minced garlic can add some hot pepper flakes also.

Sounds wonderful. A good way to serve leftovers is to slice it fairly thick and grill it.

I have to admit something 8-). When I ate a few slices of the leftovers I did put a little Worchester sauce and ketchup on it to moisten it up. I overcooked the loafs a bit and probably put too much breadcrumbs in them and they were on the dry side.

Bread used to be mixed with ground meat to stretch it. It also soaked up the fat and juices.

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Originally Posted by Electrod47

I gotta have the ketchup....

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:goodpost:
Me Also ... or if you have it ... Tomato Sauce , kicked up with a little brown sugar , mustard and dash of Worchestershire (Lea & Perrins )... I could never spell Worcestershire right ! My wife called this her magic red meatloaf sauce ... and I love it in and on the meatloaf !
If it doesn't have the red sauce or Ketchup on top , it just don't taste right!
Adding some of the "red sauce" or ketchup to the ground meat mixture does add some extra moisture and flavor to the meatloaf.
Gary