Bacon-Covered Smoked Meatloaf on the PBC

[Northside Brian]

After hearing about how good this meatloaf is supposed to be I decided to give it a try. I was dubious since there was no sauce on it. I like sauce. I added a small shallot and half a red pepper and half a yellow pepper diced into small pieces. Fired up my PBC and threw the meatloaf on with a few potatoes. I have made meatloaf before, even ordered it in restaurants too. But, NOTHING compares to this. I got a good thick smoke ring. Who knew you could get a smoke ring on meatloaf?

[Northside Brian]

see the smoke ring?

[Spinaker]

Looks great Brian!! That is a hearty looking meal. Nice work. This is a great recipe. I love some good meatloaf.

[fuzzydaddy]

Northside Brian Gorgeous meatloaf and the entire plate! I can almost taste it!

[Northside Brian]

I did not know meatloaf could taste that good.

[fuzzydaddy]

I've convinced my wife that I need to smoke the next one after sharing all the great results, including yours!

[fzxdoc]

I'm glad to hear that your meatloaf turned out so well, Brian. It sure looks good. Congrats on another killer of a cook!

Kathryn

[richinlbrg]

I don't know how I missed this thread, but sure glad I checked the "Today's Post" tab.

This looks great! I am so going to try it! Thank you for this!

[fzxdoc]

richinlbrg It's really good meatloaf, give the recipe a try. I use bison because of its super meaty flavor and because plenty of fat flavor comes from the ground beef and the ground pork that's in it as well.

Let us know how you like it, and what alterations you make to the recipe. I'm always looking for a good tweak to TNT recipes, just for fun.

Kathryn

TNT=tried 'n true

[richinlbrg]

Absolutely will do, fzxdoc ! But for a first try, I stick to the recipe verbatim (unless it has too much of something I really dislike).

Perhaps I'll just cook one loaf and see if I want to make any tweaks. Doubt it, though.

Thank you again!

PS I'm going to the store tonight!

[richinlbrg]

I had been planning to make fzxdoc 's meatloaf recipe for a bit. As we are apparently expecting bad weather (salt stripes were on the road tonight), I figured I should crank up a grill (26" SnSd Weber in this case) - hey, I Love bad weather cooks, right?

OK, we are in the HOLEYMOLEY realm!!

I tried a little bit in a fry pan while I waited for the grill to heat up and I knew we had something GREAT going on.

This is a killer recipe! Next time I might use a seasoned bread crumbs instead of the plain I used, and I won't be afraid to use a slightly hotter hot sauce than the Frank's (not very hot) Sauce I used. Otherwise, I cannot think of a change I'd make.

i learned something about Kathryn this morning when I mixed it up. Kathryn has some VERY large mixing bowls! The volume challenged the size of my bowls!

Kathryn, I am asking your permission to pass your recipe on to a couple non-member friends; my son (I don't know why he has not joined) and another bacon loving friend.

Folks, this is a REAL winner IMHO! GOT. TO. TRY.
Just off the grill



just out from a couple minutes under the broiler




After the first cut.

Thank you for this recipe, Kathryn!!!!

[EdF]

The texture of that thing is awesome! And meatloaf without a bacon wrap is just no quite there IMO.

[Thunder77]

richinlbrg , that looks beautiful! Since you're in Virginia, and I 'm in Maryland, how about I bring down some pastrami, and we can swap?

[richinlbrg]

Did you just make MH's almost Katz's?

That is some GUUD stuff, isn't it?

[Thunder77]

I sure did! And it sure is!!

[fzxdoc]

richinlbrg , I'm so happy that the meatloaf recipe worked out for you. I've used seasoned breadcrumbs as well, and it works but you have to watch the salt content in most seasoned breadcrumbs and adjust the added salt accordingly. The kind I used was low salt.

Your meatloaf looks awesome. Love the smoke ring. You did a great job.

Feel free to pass my recipe on to anyone. Please make sure that credit is given to the website from which I adapted it, though.

Best wishes,
Kathryn

[richinlbrg]

Thank you!

[lschweig]

fzxdoc you have mentioned previously that when you do chicken you like to also put sausage in at the same time as it ups the flavor profile. My question to you is do you leave the sausages in for the entire cook or not?

[fzxdoc]

lschweig , I leave the sausages in until they reach about 180 or so. That way the skin pops nicely. (They're "done" at 160, but I like to take them higher.) That only takes 20-30 minutes, depending on where in the barrel the sausage racks are placed. After I take them out of the hanging sausage basket, I sometimes pop them under the broiler for a few minutes to get rid of the "tan lines".

Also, I use densely packed sausages like the Hot or Mild Italian Sausages from Fresh Market or Johnsonville Hot or Mild Italian sausages. For "artisanal" sausages that are not as densely packed, poking them to check the temp can result in all the fat spurting out. The densely packed ones don't do that. There is plenty of fat left.

HTH,
Kathryn

[lschweig]

fzxdoc perfect, I will definitely try this.

[Willy]

Oh man!!! That looks spectacular! (every time I use the word "spectacular" I remember Seinfeld--"they're real and they're spectacular"! LOL

Consider your recipe copied and soon to be tried. So much food, so many recipes, so little time..

[gcdmd]

Kathryn, the amount of pepper and dried parsley didn't come through on my computer. Is it 1 1/2 tsp. pepper and 1 1/4 cup dried parsley? TIA

[fzxdoc]

No gcdmd , it's 1/2 tsp pepper and 1/4 (or 1/3 if you prefer) cup of dried parsley. I usually use more black pepper if the kids in the family aren't eating it. More hot sauce too, in that same situation.

Kathryn

[gcdmd]

Thanks, Kathryn. I'm glad I asked.

George