Meatloaf is a great comfort food and it's even better on the smoker.

What you will need.

2 pounds ground chuck
1 pound ground pork
2 eggs slightly beaten
1 cup of fresh bread crumbs.
seasoning salt
onion power
garlic powder
black pepper
Worcestershire sauce
Steak sauce
a pan with several holes in it.
a hand full of wood chips for smoke.

Step 1: Mix Ingredients

In a large bowl add beef, pork, 1 tsp of the seasoning salt, 1 tbs each of the Worcestershire and steak sauce, the beaten eggs, 3 tbs of milk, 1 tsp garlic powder, 1 tsp of onion powder, 1 cup of fresh bread crumbs and 1/2 tsp of pepper.

Mix with hands until everything is well combined and form a ball in the bowl.

To make the bread crumb place 2-3 slices of bread in a food processor and blend until they are crumbs.

I've been smoking meatloaf for some time. A friend recently told me of a mac and cheese stuffing he uses for smoked meatloaf. We're going to take our current reciepe and see what we can dream up.
Every time we smoke a meatloaf, we wrap a head of cabbage in foil and throw it in the smoker, too. It's always done when the meatloaf is. The flavor of the cabbage is soooo much different. Everybody goes for it, first.
I have been doing a version of this for some time now-great recipe, and every time I make it I get a new devotee. Around here in Northeastern PA, people like it because it reminds them of Kielbasa, as we have a fairly large immigrant Polish population-it's a combination of the smoking, and the fair amount of garlic I add....awesome!
It certainly looks good but my question is, why such a high temperature for cooking it? Isn't smoking typically done in the 225 range?
The infamous 225 degrees applies to whole meats that, in order to be tender, must be cooked for long periods of time so tough connective tissues break down. Meatloaf is made from <strong>ground meat </strong>and there's nothing to break down. If you were to smoke this at a lower temp for a longer time you would end up with a brick of dry meat that would be way over smoked. Don't get caught up in the hype about 225 degrees. My smoker settles in at 250 every time and the results are magical. <br/><br/>Remember, good BBQ is all about good technique. <br/>
All i can say is WOW
Holy Cow! (Should I say Holy Smoke?) I've never thought about actually SMOKING my meatloaf. This won't heat the house up either. Thanks for the recipe!
For once in my life, meatloaf sounds good. Thanks for the recipe!
mmmm that looks really tasty ! ! I like to add chopped onions and peppers to my meatloaf, adding grated chedder cheese to the mix or "hiding" cheese in the center can give a bit of spark to the s.o.s.o but then there are as many recipes for meatloafs as there are cooks (or 3-5 per cook?) I never thought about smaoking a meatloaf though, going to have to remember this one !

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