Smoked Meatloaf
I had never tried smoked meatloaf before, but I had made a meatloaf and as I was putting it in the oven I found out that my oven did not work My only option was to use my smoker. It was the best meatloaf I have ever had. I am unfortunately on a low sodium diet so you may want to add salt if you are not. I have an electric smoker and I used oak to smoke it.
I had never tried smoked meatloaf before, but I had made a meatloaf and as I was putting it in the oven I found out that my oven did not work My only option was to use my smoker. It was the best meatloaf I have ever had. I am unfortunately on a low sodium diet so you may want to add salt if you are not. I have an electric smoker and I used oak to smoke it.
- 1 teaspoon worcestershire sauce
- 2 large eggs
- 1 cup rolled oats
- 2 cloves garlic minced
- black pepper to taste
- 1 medium onion diced
- 1 cup ketchup
- 2 pounds ground meat (beef, pork, turkey, deer or combo)
- 1 tablespoon spicy brown mustard
- 1 tablespoon canola oil or whatever oil you have
- 1 teaspoon red chili flakes
- .25 cup milk
- 1/2 teaspoon tabasco sauce
- 1 pound baby portabella mushrooms ground in the food processor
- .25 cup pickling liquid from jarred jalapenos
- 1 large bell pepper diced
- Carbohydrate 10.3827046479234 g
- Cholesterol 127.599046250338 mg
- Fat 15.0885875792878 g
- Fiber 2.0046436551031 g
- Protein 18.9540406228356 g
- Saturated Fat 5.47287270476043 g
- Serving Size 1 1 Serving (195g)
- Sodium 195.316161128992 mg
- Sugar 8.37806099282028 g
- Trans Fat 7.29481814523786 g
- Calories 310 calories
Step-by-step
- In a skillet, saute onions, bell peppers, in chili oil
- After a few minutes add the garlic, spices and mushrooms and continue to cook until the mushrooms wilt down
- Then add the pickle juice and cook until most of the liquid has been absorbed.
- Set aside to cool
- Prepare smoker for barbecuing and heat to 230°
- In a large bowl add all ingredients and mix to combine
- on a foil lined sheet pan form mixture into a loaf
- insert a probe thermometer into the center
- place into the smoker and cook until center reaches 160°F about 3 1/2 to 4 hrs.
- If you want to add a glaze you could mix up ketchup, and pepper juice and mop it on the last 30 minutes of cooking time
Most cooks pack ground meat mixtures too densely, which yields a heavy, rubbery texture instead of a tender slice. Air circulation matters inside a smoker operating at 230 degrees Fahrenheit, so shaping the mixture loosely on foil promotes even heat penetration. Ground baby portabella mushrooms added to the beef, pork, or turkey blend act as a sponge, retaining moisture during the three-and-a-half to four-hour cook time.
Scaling and Substitutions
Adjusting the yield requires attention to surface area rather than simple multiplication. Doubling the mixture means forming two separate loaves instead of one massive block, ensuring the interior reaches 160 degrees Fahrenheit before the exterior overcooks. Substituting lean game meats like deer requires adding extra fat via pork or canola oil to prevent dryness.
- Monitor internal temperature closely using a digital probe thermometer rather than relying solely on visual cues.
- Allow the finished loaf to rest for 15 minutes before slicing to redistribute internal juices.
- Store leftovers in an airtight container in the refrigerator for up to four days.
