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Meat-Up in Memphis

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Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

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The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

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The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

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Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

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The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

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The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

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GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

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Smoked Meatloaf, stuffed w Cream Cheese and Glazed with Cumberland Sauce

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  • Top | #1

    Smoked Meatloaf, stuffed w Cream Cheese and Glazed with Cumberland Sauce

    Alright folks, the weekend is here, let's cook something simple yet tasty. I did a classic meatloaf, but skipped the bacon wrap (not that there's anything wrong with it )

    Instead I decided to stuff it with cream cheese. And Cumberland sauce is superb for a glaze. It is a black/red-currant jam/sauce, with some lemon in it. The cream cheese and cumberland complements each other so well!

    Cooking time
    1 hour (40-50 minutes smoke, 10 minutes glaze)

    Serves: 4-6 people

    I smoked it on my Big Green Egg. I added a few chunks of cherry wood for good smoke flavor.

    1 kilo (2.2 lbs) ground beef
    1 tsp table salt
    1 jar (230 grams / 8 oz) Cumberland sauce
    1 packet (200 grams / 7 oz) Philadephia cream cheese
    1-2 tbsp bbq rub (I used Oakridge secret weapon pork & chicken)

    Mix the salt into the ground beef. Split the ground beef in two halves. Shape one half into a rectangular shape and make an indent about 1/2 inch deep with a 1/2 inch edge all around.

    Fill the bottom half with the Philadelphia cheese. Make sure it’s even.

    Click image for larger version

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    Make the other half of the beef into a rectangular shape the same size as the bottom half. Now place it on top and seal it with your hands all around. This is to avoid the cheese leaking out.

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    Now sprinkle your favorite bbq rub all over the loaf.

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    Place the loaf in a disposable aluminum pan. There will be some juices leaking out, and with a pan you don’t loose it (or have to clean your grill). If it is a snug fit, trim down the edges/walls of the pan so there’s 1/2 inch left. This is to get a nice crust all the way down.

    Run your grill/smoker at 140 deg C / 280 deg F. No need to go low 'n slow. Crust is more important here.
    Smoke for 40 minutes roughly. When meat temp is 55-58 deg C (131-136 deg F), open the lid and both vents. Let that fire get roaring hot.

    Glaze (x2)
    In the meantime, brush a liberal layer of Cumberland sauce on the meatloaf. Close the lid and let the sauce caramelize for 5 minutes. Now open the lid and apply a second layer of sauce. Let it caramelize 5 more minutes.

    The loaf is done when the internal temp is 65 deg C (150 deg F). Don't let it go higher, or you will risk a dry meatloaf.

    Bring it in and let it cool off for 5 minutes on the kitchen counter.

    There will be some sauce left, serve it on the table. Looking for sides? Broccoli is great with this meatloaf!

    Have a smokin' weekend all!

    Click image for larger version  Name:	Meatloaf.jpg Views:	1 Size:	1.73 MB ID:	656879
    Last edited by Henrik; March 30th, 2019, 12:50 AM. Reason: Added photos

  • Top | #2
    Looks great Henrik. Ya got me thinkin'... I might give this a try tonight, but, (of course), my take on it.

    The meat part will have sauteed peppers, onions, and garlic in it. I will stuff with cheese - type to be determined. I will cover with a tomato sauce with some herbs in it - to be determined. I might add some chopped mushrooms to the meat too.

    Still thinkin'....


    • Henrik
      Henrik commented
      Editing a comment
      Well, any smoked meatloaf is good, if you ask me. Thinking of what to cook later tonight is always better with your favorite libation. Looking forward to what you come up with!

  • Top | #3
    Whoa, never would have thought cream cheese would work with meatloaf, but it looks great! I just smoked meatloaf last night, and the only thing i disagree with here is the broccoli side. Homemade mashed potatoes is the only way to go with meatloaf.


    • Henrik
      Henrik commented
      Editing a comment
      To each his own, taters are great in my book too! I can highly recommend the cream cheese, it really takes this classic to a new level. And the Cumberland sauce on top? Boom!

    • gcdmd
      gcdmd commented
      Editing a comment
      Meatloaf, mashed potatoes, and green bean casserole were always a big favorite with the staff and our guest diners when I was cooking at our local soup kitchen.

  • Top | #4
    Henrik, thanks for the recipe. I smoke meatloafs all the time because it's one of the wifes favorites. I will show her the recipe and probably give it a go. And I am lucky! She likes both broccoli & mashed potatoes so I can incorporate the best of both worlds, lol!


    • Henrik
      Henrik commented
      Editing a comment
      Awesome, let me know what you think!

  • Top | #5
    I just learned something new. I had never heard of Cumberland Sauce.


    • Top | #6
      Sounds and looks great! You indicated not to put the rub on the bottom of the meatloaf. Why was that? Just curious.


      • Henrik
        Henrik commented
        Editing a comment
        Just a practical one: I found it difficult to flip over without having it fall apart :-)

      • NapMaster
        NapMaster commented
        Editing a comment
        Roger that Henrik Common sense prevails.

      • gcdmd
        gcdmd commented
        Editing a comment
        Next time you might want to consider sprinkling some rub on the plate before you lay down the lower half or sprinkling the rub on what will be the down side of the lower half before you put it on the plate.

        Last edited by gcdmd; April 9th, 2019, 09:18 AM.

    • Top | #7
      That looks awesome, Henrik! And you've got me thinking. I just might try substituting already-cooked garlic mashed potatoes (perhaps with sauteed mushrooms) for the cream cheese (and of course serve broccoli on the side).

      Stomach just growled ...
      Last edited by MBMorgan; March 29th, 2019, 12:13 PM.


      • Henrik
        Henrik commented
        Editing a comment
        Garlic mash: excellent!

    • Top | #8
      Nice....you just got nominated my friend !!!!


      • Top | #9
        Thank you Troutman! I gotta say: this is very simple (food doesn’t need to be complex either), but the flavors go very well together. Let me know if you need more photos of the making of it.


        • jgreen
          jgreen commented
          Editing a comment
          Photos are always welcome.

        • Henrik
          Henrik commented
          Editing a comment
          Done deal, more photos added.

      • Top | #10
        This one is a two'fer for me. I have never heard of anyone smoking meatloaf. Throw in the cream cheese and it's WOW! what a great idea. I think the broccoli is a great side. I love the potato idea but my diet has me eating more veggies with the potatoes saved for special occasions or when I give into cravings.


        • Top | #11
          My God that looks good.


          • Top | #12
            Looks Delicious, Brother!

            Thanks fer th ideas, as well!


            • Top | #13
              Sorry Henrik. I had several things going while cookin' dinner and forgot to take photos. It turned out great, but I did add a bit of chili powder to the tomato sauce as well as garlic powder, onion powder, oregano, Italian seasoning, soy sauce, and butter.

              I'm thinkin' I must have dreamed this because there is no photographic proof...


              • HouseHomey
                HouseHomey commented
                Editing a comment
                Did this really happen?

            • Top | #14
              I can totally see the cream cheese and Cumberland sauce going together. Is it the smoke or the ground beef that goes more with the cream cheese? I’m thinking the cheese plats very well with the smoke and glaze?


              • Henrik
                Henrik commented
                Editing a comment
                Yep, the smooth cheese with the smoke flavor, and some sweetness from the sauce.

            • Top | #15
              Thanks for this! I've never heard of Cumberland sauce, but after checking out some recipes for it, it sounds like I've been missing out. I'll try this one fer shure.