ChileRelleno 7,071 Posted November 20, 2016 Report Share Posted November 20, 2016 (edited) Smoked MeatloafPreparing to smoke a meatloaf... Oh man are these da'bomb!A whole new flavor factor in meatloaf.3.34# 80/20 ground beef2# Italian style ground pork sausage2C Italian style bread crumbs5 eggs, lightly beaten3C chopped Bell Peppers1C chopped Sweet Onion2t minced garlic1T Sea salt1T Smoked Paprika1.5T L&P Worcestershire sauceCombine all ingredients and mix wellShape into loaf and wrap with baconSmoke at 250' till 160' internal tempMore to come... Edited November 21, 2016 by ChileRelleno 4 Quote Link to post Share on other sites
Ronin38 2,117 Posted November 20, 2016 Report Share Posted November 20, 2016 Can you mail me a slice? 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 20, 2016 Author Report Share Posted November 20, 2016 2 Quote Link to post Share on other sites
David Mark 2,452 Posted November 20, 2016 Report Share Posted November 20, 2016 I believe this could happen one day. 7 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 20, 2016 Author Report Share Posted November 20, 2016 (edited) Thanks Dave, I love it... My wife says, "There'll be no living with you now." Edited November 20, 2016 by ChileRelleno 1 Quote Link to post Share on other sites
patriot 7,197 Posted November 20, 2016 Report Share Posted November 20, 2016 IF you ever get the chance to go on Food Network, be SURE and make them a "Carolina Reaper Surprise!" 2 Quote Link to post Share on other sites
Long Shot 1,287 Posted November 20, 2016 Report Share Posted November 20, 2016 That looks great, Roughly how long does it take to reach temp? 1 Quote Link to post Share on other sites
HB of CJ 1,263 Posted November 20, 2016 Report Share Posted November 20, 2016 Again, this is very unfair. I am still dieting. About one half ration. If you ever get your show, which you truly deserve, can you include a scene including a Saiga 12 with the food preparation? 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 20, 2016 Author Report Share Posted November 20, 2016 The smoker settled at 275', and it took this one 2.75 hours to reach 160' in the center of the loaf. 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 20, 2016 Author Report Share Posted November 20, 2016 Money Shot 3 Quote Link to post Share on other sites
Sim_Player 1,939 Posted November 21, 2016 Report Share Posted November 21, 2016 (edited) Edited November 21, 2016 by Sim_Player Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 21, 2016 Author Report Share Posted November 21, 2016 (edited) No, that would be my 'Blazing Mile High Loaf with Fresh Herbs'. Edited November 21, 2016 by ChileRelleno Quote Link to post Share on other sites
liberty -r- death 1,445 Posted November 21, 2016 Report Share Posted November 21, 2016 Never thought of smoking a meatloaf, now I have to do this myself. Thanks Chili! 2 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted November 21, 2016 Author Report Share Posted November 21, 2016 (edited) Never thought of smoking a meatloaf, now I have to do this myself. Thanks Chili!Yeah my first too.Go for it, it is really good smoked. I recently started hanging around at www.smokingmeatforums.com and have a new list of recipes to try out. I got the Sriracha eggs/onions there too. This meatloaf recipe is OK, but needs some tweaks. -1 egg -.5C bread crumbs +2t salt +2t minced garlic More herbs, rosemary, thyme, oregano, basil and maybe some crushed red pepper. Either more Worcestershire or perhaps some Fish sauce. Edited November 21, 2016 by ChileRelleno 1 Quote Link to post Share on other sites
Cobra 76 two 2,677 Posted November 21, 2016 Report Share Posted November 21, 2016 Nice work as always Chile! Gotta try this one myself using all fresh venison with my home made venison sausage. Yum. You workin' on that cookbook yet bro? E-books have actually gotten very easy to do I've a buddy with one out. Quote Link to post Share on other sites
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