I made a meatloaf Saturday night, but I did something a little different fro,m the recipe I posted: I made the meatloaf according to the recipe. Then, I put it in a waxpaper lined meatloaf pan......which I put in the freezer. It took about 2 hours to freeze......I removed the meatloaf from the pan and put on smoker.......I got a great crust all the way around. Twas awesome!
ESTIMATED smoke time: One 3# loaf approx 4 hours to hit target temp. Two 1.5# loaves approx 3 hours to hit temp. As always, YMMV. . . .
2 lbs ground chuck
1 lb hot sausage
¾ C bread crumbs
2 Tbsps dried oregano
7 cloves garlic (Less to taste)
1/3 C. tomato juice (V8 will work)
3 Tbsps Worcestershire sauce
Grated cheese as necessary
3 Tbsps ranch dressing mix (dry)
1 package onion soup mix
1 package thawed-frozen onion, green pepper, onion, parsley mix
Mix ingredients thoroughly but do not overmix, freeze for 2-3 hours or refrigerate over night. I put mine in aluminum loaf pans with holes poke through all sides.
Prep the smoker coals. Use a large drip tray/method of some kind to capture all of the meat drippings - one of those cheap-o aluminum baking tins from the dollar store works great or even HD foil (make a lip). . . just position it right under the loaf.
Keep the smoker around 250°F. Start basting the loaf with the glaze (recipe below) when the internal temp hits 155°F -- 2 or 3 times is enough. Continue smoking until internal temp hits 165°F. Pull loaf off the smoker and allow to rest covered in foil for 20 minutes before slicing.
Serve with additional glaze on side. Serves 6-8.
½ C Heinz 57
¼ C tomato juice
2 Tbsps Agave Nectar
2 Tbsps hot sauce
2 Tbsps Worcestershire
Mix everything together in a small saucepan and cook on low until everything comes together