Smoked is my favorite method for meatloaf.
Smoke your Meatloaf, just finished dinner. A++++++
225-250 3-4 hrs till 160 degrees
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This was one of my late brother's favorite recipes ...
Mexican Meatloaf
Sauté in 1T + 1t oil:
- 1 cup chopped onions
- 1 cup chopped green pepper
- 2 cloves of garlic chopped or crushed
- 1 beef cube
Mix cooked and following together:
- 1 lb ground beef
- 4 oz grated cheese (I use cheddar)
- 3/4c bread crumbs
- 1/2c tomato sauce
- 1/4c yogurt
- 2T fresh parsley
- 2t Worcestershire
- 1/2t chili powder
- dash of pepper
Put the mixture into a greased loaf pan and cook at 375 degrees (F) for 45-60 minutes.
Last edited by Reverend Al; 10-23-2017 at 02:08 PM.
I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!
A few more favorites from the family cookbook ...
Easy Meat Loaf
· 1 1/2 pounds of ground beef
· 1 egg
· 1 onion, chopped
· 1 cup milk
· 1 cup dried bread crumbs
· salt and pepper to taste
· 2 tablespoons brown sugar
· 2 tablespoons prepared mustard
· 1/3 cup ketchup
Directions
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees for 1 hour.
Meatloaf The Kids Will Eat:
2 lbs lean ground hamburger
1/2 cup BBQ sauce of your choice
1 egg
1/2 cup grated cheese
bread crumbs (or cubed bread) to take up moisture
salt
pepper
onion powder
Beat egg then hand mix all the rest. Form into a loaf. Use another 1/4 cup BBQ sauce or ketchup to coat the outside of the loaf. Cook at 350 degrees for about an hour.
Bacon, Mushroom & PepperJack Cheese Meat Loaf (In the smoker)
1 lb Lean ground beef
1 lb Lean ground pork
1 small Onion; finely chopped
1 can (4.25oz) finely chopped black olives
1 Egg
1/2 c bread crumbs (or Panko crumbs)
1/4 c Evaporated milk
8 oz grated smoked Pepperjack cheese
1 can (4 oz) Button mushrooms; drained
1 cup sweet Bell peppers, finely chopped
1 pkg (12 oz) bacon
In a large bowl add all ingredients but cheese and bacon. Cook and crumble the bacon, drain well and divide in half, placing 1/2 in meat mixture. Add all but 1/2 cup of the shredded smoked cheese to meat mixture. Blend well and place in perforated loaf pan or foil pan (removing from pan after 1 hour). Top with cooked crumbled bacon. Smoke at 225 degrees, until the internal temperature is 160 degrees, then top with the rest of the PepperJack cheese (at around the 3 hour mark). Return to the smoker and up the temperature to 250 degrees.
Smoke at 250 degrees until 165 degree internal temperature - around 3 1/2 hours.
I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!
I doubled the recipe,
added 1 # ground pork
went with 4C quick oats pwdrd
& cheddar in the middle
used extra tomato sauce for the top
glad I went big or go home
nuked 1 pan and have 2 more in the fridge
I use beef, pork, and lamb in my meatloaf. Some folks like ground turkey but I think it makes it too dry. You would have to use a more fatty ground beef to compensate. I have also substituted Owens breakfast sausage in place of the pork when I couldn't find any.
USMC 6638
I mix two lbs of ground pork 2 lbs of ground lean venison and two packs of lipton onion soup mix. Add some crushed garlic and a couple chopped up onions a couple eggs and a lb of cooked bacon. split it in half to make to loafs. I spread each out on wax paper to make a rectangle and drop some slices of cheddar cheese on it and roll them up and put it in loaf pans. Put a few slices of uncooked bacon on top and some barbeque sauce. Cook one and freeze the other for later.
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