Smoked Meat Loaf
4 lbs Ground Chuck
2 Eggs
¼ Cup Ketchup
1 Large Onion Diced
1 Large Bell Pepper Diced
2 TBS Worcestershire Sauce
3 TBS Wolfe Rub Bold BBQ Seasoning
3 Cloves of Garlic smashed
½ Cup Reverend Marvin’s Gourmet BBQ Sauce
¾ Cup Bread Crumbs (or enough to bind together)
Note: Measurements are guestimates, I don't really measure, so if you think it needs more or less of an ingredient adjust to your tastes.
Finishing Glaze
1/2 Cup Reverend Marvins Gourmet BBQ Sauce
1/2 Cup Ketchup
Combine all ingredients and put into a big bowl or loaf pans that have been sprayed with Pam for easy removal and refidgerate several hours covered with foil. When you're ready to smoke, leave the foil ontop of the pan and turn the pan upside down onto the grill and remove bowl or pan. The foil will prevent the loaf from falling through the grates.
Smoke between 250-260 until you get an internal temp of 150*, apply finishing glaze and continue to cooking to 160* internal temp.
NOTE: Go light on the wood, the ground meat will absorb every bit of smoke you give it, so use a small amount of a mild wood.
Smoked Meat Loaf
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Puff wrote:SteerCrazy wrote:Puff wrote:I luvs smoked meatloaf!
Now I know what I'm making for dinner tonight
It's Good Friday Puff It'll have to wait 'til Saturday
We all don't march to the beat of the same drum bud
Didn't cook it today anyhow
Just lookin after your soul man, just lookin after your soul
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SteerCrazy wrote:Puff wrote:SteerCrazy wrote:Puff wrote:I luvs smoked meatloaf!
Now I know what I'm making for dinner tonight
It's Good Friday Puff It'll have to wait 'til Saturday
We all don't march to the beat of the same drum bud
Didn't cook it today anyhow
Just lookin after your soul man, just lookin after your soul
I do bro'....trust me
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