Sounds (and looks) so much better than cooking in a loaf pan. Any trouble with the loaf staying together? I'm guessing not if you chill the loaf well before it goes in the pit?
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SnS Meatloaf perfection
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- Nov 2016
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- Cheyenne, WY
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- Mar 2016
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- Everett, WA
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I have a Charbroil gas grill, Big Easy, Large gas smoker and small electric smoker, GMG Davy Crockett pellet grill. I also have a 160L Cabelas dehydrator which I use for beef jerky.
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JPGators17 , not trying to steal your thunder, rather this is my thanks to you for posting this. I mentioned above I was going to make meatloaf today after seeing your pictures. Basically used your recipe, but tweaked it a little. Used ground breakfast sausage instead of Italian sausage, and add chopped onion and pineapple chunks. Used an off the shelf BBQ rub. I fired up the SnS with more lit coals because I wanted a hotter temp. Probably averaged around 345 cooking temp, and it still took a little over 2 hours to finish. Results were fantastic. Thanks again!
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I make one similar to this, and everyone here loves it. I do add some finely diced onion and some finely diced sweet peppers to it. I first cook the onions and peppers in a pan until they are soft, then add them to the meat. Also add a bit of bbq sauce to the meat.. Rest is pretty much just like above. I generally make 4 loaves of meatloaf, so about a pound a piece. More bark....
Going to add the MMD next time I smoke some, that sounds positively outstanding. Thanks JP!
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With inspiration from JPGators17, I tried doing meat loaf on my Weber 22 with a SnS. I changed the recipe a bit by adding a 1/2 cup of finely minced onions, 1/2 cup of grated parmesan cheese, 1 TBS dried oregano and a 1/4 cup chopped fresh parsley to the meat mixture, which was 3lbs. 90/10 hamburger, 1lb. sweet Italian sausage removed from casings. For the binder, I soaked 6 slices of bread with 3/4 cup of water for 10 minutes and then added 4 wholes eggs to the bread slurry. I ripped off the bread slurry idea from a meatball recipe that I have used, which makes fine, creamy meatballs as I was trying to avoid the too-dense loaf complaints. Divide the meat mixture into two loaves. Loaves where heavily coated with MHMD. The fire was 1/2 chimney of pre-lit KBB followed with another 1/2 chimney of un-lit KBB with a 2 oz. piece of oak wood. No water in the reservoir and a dry aluminum drip pan under the meat. Bottom vents were at 50% and the top vent at 100% open. I didn't monitor the grill temp and pulled the loaves at 160* IT - ~1.3 hours.
Whole Loaf
Cross Section
The results were excellent! The sweetness of the rub really does work, however I may try using a more beef-centric rub next time. Chill the loaves well before trying to but them on the grill. The amount of smoke in this cook was just right.Last edited by OneEyedJack; February 18, 2017, 11:31 AM.
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JPGators17 Catmandu Wow! That's some nice looking meat loaves! Wondering if you guys ever tried different meat ratios? I've been using 1/2 pork and 1/2 ground beef lately getting a pretty good texture, I noticed you both went with 2/3 beef, 1/3 pork. I used to also mix in some veal, but it lightened up the flavor a bit too much for my tastes. Have you guys tried different ratios, and found the 2/3 and 1/3 are best for you?
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Meatloaf on the grill!!! Why didn't I ever think of that? Mind blown! Oh the wife is in for a treat now.
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Thanks. I'll probably have to let it go longer as the wife likes everything cooked well done. In her defense growing up in Mexico causes her not to trust food as much as we do her in the states.
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He probably means well done in the same way my wife does for chicken, where "well done" means "so dry nothing that scares me could have survived" lol
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