About Us

Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Thursday, January 24, 2013

Smoked Meatloaf

Smoked Meatloaf!

Classic comfort food that usually has leftovers for some great sandwiches the next day!

  • Pretty basic recipe:
  • 1 1/2 lbs of ground chuck
  • 1 1/2 lbs of ground pork
  • A few bell peppers
  • 2 eggs
  • A sweet onion
  • Garlic Salt
  • Pepper
  • Smoked paprika
  • Your favorite rub

Combine ground meats, eggs, and add spices to your taste.

Dice bell peppers and sweet onion.

Combine with ground meats.

I smoked this meatloaf on a plank.  It allows for maximum smoke on the meat while still allowing the meat to stay together during the cooking process.  Remember to soak the plank and never use planks over a direct fire.

I very liberally coated the meatloaf in one of my favorite dry rubs - Simply Marvelous Cherry Rub.  You can get all the Simply Marvelous dry rubs on line from Big Poppa Smokers.  All the flavors are great and I suggest getting all of them!

I smoked this meatloaf on a pellet smoker using apple pellets at a pit temp of 250F.  I used a probe and set the alarm for 165F internal temp.

I made some garlic cheese mashed potatoes to go along with the meal and when the meatloaf internal temp was about 155F I loaded up the ramekins and put them on the smoker to finish with the meat.

 I let the meatloaf rest on the counter for about 10 minutes and then sliced!

The ground pork helped make this meatloaf really moist and the bell peppers and the onions added some color and a little sweetness.

The Simply Marvelous dry rub created an awesome bark on the outside of the meatloaf too!

 I plated up the meatloaf with the smoked mashed garlic cheese mashed potatoes and a side of Brussel sprouts sauteed with bacon.  An epic meal!

Let's eat!

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