I have always wanted to try this recipe. I like meatloaf but everyone in my family would rather feed it to my dog. My wife tried to feed it to the kids in any number of ways while they were growing up, to no avail. I guess I was making this one for myself.
Smoked Meatloaf (adapted from Smoke & Spice):
- In a skillet on medium heat, place 1 tbsp olive oil and cook 1/2 a mixed onion, 1/2 of a green and red pepper, 3 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp ground cumin, 1 tsp of ancho chili powder and saute until the vegetables are softened (I used more peppers and onions than the recipe called for)
- Next, take this vegetable mixture and put in a bowl and mix with 2 1/2 lbs of ground beef (no pork here), 1 1/2 cups of breadcrumbs, 3 tbsp lite sour cream, 2 tbsp worcestershire sauce, 1 egg, 1/4 cup of beef stock and 7 – 8 drops of Tabasco
- Form the meat into a loaf and place on tinfoil and put into your smoker at 220 degrees for 50 – 60 minutes
- Now that it is firm, remove the tinfoil and place directly on the grate and cook for another 1 1/2 hours
- Using a mop is optional but I almost always use it and it is very simple – 1 – 12 oz beer, 1/2 cup apple cider vinegar, 1/4 cup vegetable oil, 2 spoonfuls of minced garlic from a jar and 1 tbsp of worcestershire sauce and simmer for 30 minutes
- Take the mop and start putting on to the loaf every 30 minutes once you have moved it to the grates
- Finish by putting on Whiskey BBQ sauce (see post) for the final 15 minutes of cooking.