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Name:	Rabbit Run -	Reply
Subject:	Smoked Meatloaf
Date:	6/20/2011 9:21:45 AM

Something Different on the ol'smoker... I smoked a 3 pound meat load on the smoker Saturday. It came out awesome! Here's the recipe: Basic Meatloaf Recipe 2 lbs. ground beef 1 small onion finely chopped 1/2 green pepper finely chopped 2 cloves garlic minced (optional) 1 C. fresh bread crumbs or saltine cracker crumbs 2 eggs lightly beaten 3/4 C. ketchup 1/4 C. milk Smoking a meatloaf will take in the neighborhood of 3 hours at around 250° F but be sure to use a digital probe meat thermometer to monitor the temperature. Let it reach 160° F and it is finished. About 30 minutes before it is done you can add some barbecue sauce to the top and sides of the meatloaf. Happy smoking!

Name:	Ulysses E. McGill -	Reply
Subject:	Smoked Meatloaf
Date:	6/20/2011 3:46:33 PM

I've done smoked meatloaf several times....I agree, it's really good!

Name:	Mack -	Reply
Subject:	Smoked Meatloaf
Date:	6/21/2011 6:01:40 PM

Assuming it is not in a loaf pan?
Do you just shape it like a loaf of bread? Any problems with it falling apart on the grate?

Name:	Ulysses E. McGill -	Reply
Subject:	Smoked Meatloaf
Date:	6/21/2011 8:53:03 PM

When I do it, I shape it into a loaf and but it in a pan with low sidewalls. I've used pie pans to make a round meatloaf about 4" high and I've also used steel pans that are about 8x10 with a 1" depth and shape a loaf in the middle. I've tried doing it on foil, but prefer pans. I always use bread crumbs, egg, and spices with the meat but change it up on other fillings. Things I've used include jalapenos, pepper jack cheese, blue cheese, cheddar, mushrooms, sour cream, bacon, Vidalia onion chunks, worcester, and more....use your imagination!

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