Probably the highest labor intensive meatloaf out there but without question the best. Still it's not too bad to make. I have made a couple changes, but not enough to call it my own. This is my go to meatloaf in the oven, I decided to try it on my new MAK 1 Star. This meatloaf is an 11! The food processor is your friend for the minced veggies.
1 Tbl butter
¾ cup minced green onion
¾ cup minced white onion ~ 3 oz
½ cup minced carrot ~ 2.5 oz
½ cup minced celery ~ 1.25 oz
¼ cup minced red bell pepper ~ 1.5 oz
¼ cup minced poblano pepper ~ 1.5 oz
3 Tbsp minced garlic ~ 4 large cloves
1 tsp salt
1 tsp pepper
½ tsp cayenne pepper
½ tsp nutmeg
1 tsp cumin
3 eggs, beaten
½ cup ketchup
½ cup half & half
2 lbs 80/20 ground beef (feel free to use lean, I like the 80/20 best)
3/4 lb ground pork (breakfast or Italian sausage is also very good. I just use what I have on hand)
¾ cup panko breadcrumbs
1. Bring smoker to 250 deg. (350 if using an oven)
2. Heat butter in skillet over medium heat.
3. Add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic(I just toss everything in large chunks in food processor) . Stir often for 10-15 minutes or until moisture has evaporated. Let cool. (I have done this up to a couple days in advance and store in frig)
4. In a large mixing bowl, combine the salt, pepper, cayenne pepper, nutmeg, cumin, and eggs. Mix well.
5. Add ketchup and half & half. Blend thoroughly.
6. Add ground beef, ground pork, breadcrumbs, and vegetable mixture from skillet.
7. Mix well, but be careful to not over work. (Hands are recommended.)
8. Line a cookie sheet with parchment paper.
9. Grease a 10" loaf pan with butter and add the meat mixture, pressing it into the corners. (As often as not I just free form it by hand on cookie sheet)
10. Slam loaf pan upside down onto cookie sheet forcing the raw meatloaf to drop out.
11. Smoke at 250 for 30 min for good smoke, then bump to 350. Pull when probe hits 155, carry over will raise internal temp to 165.
12. Tent with foil and let rest for 10-15 minutes before serving
This meatloaf really doesn't need a topping, still about half the time I do with brush sauce the top and sides about halfway through the cook. For this cook I brushed with Meathead's Kansas City Classic BBQ Sauce
Garlic mashed potatoes is a killer side.
Whip up a brown gravy with drippings if you like.
Note: 2 hrs on the MAK with cherry pellets, probed with MAK Pellet Boss probe - 30 min at 225, 1:30 at 350. Given more time I might take it an hour at 250 before the bump. Regardless it was truly outstanding. Make it in an oven it's a 10, on a smoker it goes to an 11!
1 Tbl butter
¾ cup minced green onion
¾ cup minced white onion ~ 3 oz
½ cup minced carrot ~ 2.5 oz
½ cup minced celery ~ 1.25 oz
¼ cup minced red bell pepper ~ 1.5 oz
¼ cup minced poblano pepper ~ 1.5 oz
3 Tbsp minced garlic ~ 4 large cloves
1 tsp salt
1 tsp pepper
½ tsp cayenne pepper
½ tsp nutmeg
1 tsp cumin
3 eggs, beaten
½ cup ketchup
½ cup half & half
2 lbs 80/20 ground beef (feel free to use lean, I like the 80/20 best)
3/4 lb ground pork (breakfast or Italian sausage is also very good. I just use what I have on hand)
¾ cup panko breadcrumbs
1. Bring smoker to 250 deg. (350 if using an oven)
2. Heat butter in skillet over medium heat.
3. Add green onion, white onion, carrots, celery, red bell pepper, green bell pepper and garlic(I just toss everything in large chunks in food processor) . Stir often for 10-15 minutes or until moisture has evaporated. Let cool. (I have done this up to a couple days in advance and store in frig)
4. In a large mixing bowl, combine the salt, pepper, cayenne pepper, nutmeg, cumin, and eggs. Mix well.
5. Add ketchup and half & half. Blend thoroughly.
6. Add ground beef, ground pork, breadcrumbs, and vegetable mixture from skillet.
7. Mix well, but be careful to not over work. (Hands are recommended.)
8. Line a cookie sheet with parchment paper.
9. Grease a 10" loaf pan with butter and add the meat mixture, pressing it into the corners. (As often as not I just free form it by hand on cookie sheet)
10. Slam loaf pan upside down onto cookie sheet forcing the raw meatloaf to drop out.
11. Smoke at 250 for 30 min for good smoke, then bump to 350. Pull when probe hits 155, carry over will raise internal temp to 165.
12. Tent with foil and let rest for 10-15 minutes before serving
This meatloaf really doesn't need a topping, still about half the time I do with brush sauce the top and sides about halfway through the cook. For this cook I brushed with Meathead's Kansas City Classic BBQ Sauce
Garlic mashed potatoes is a killer side.
Whip up a brown gravy with drippings if you like.
Note: 2 hrs on the MAK with cherry pellets, probed with MAK Pellet Boss probe - 30 min at 225, 1:30 at 350. Given more time I might take it an hour at 250 before the bump. Regardless it was truly outstanding. Make it in an oven it's a 10, on a smoker it goes to an 11!
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