Smoky the Meatloaf!!!

PattiA

Member
Joined
Jul 5, 2022
Messages
20
Reaction score
28
Points
13
Location
NH
Grill
SmokeFire EX4
A few weeks ago, I was going through my cookbooks deciding who gets to go to new homes and who gets to stay. An Alton Brown book was on the Go list. I opened it to a random page and it was a recipe for Smoky the Meatloaf. After searching the web for the recipe (
), the book went into the donation box and the Smoky the Meatloaf recipe went into my recipe/menu planning software. Saturday night was Smoky the Meatloaf night.

The recipe has a lot of your standard meatloaf ingredients (ground beef, ground pork, onion, onion, carrots, brown sugar, ketchup, eggs), but also some more interesting ones like chipotle peppers, adobo sauce, cocoa powder, fresno chile, and kettle-style bbq potato chips. In an uncharacteristic move, I decided to follow the recipe instructions, which have you wrap the meatloaf in foil and cook for 45 mins, then unwrap and finish cooking. The foil wrapping is stabbed with a skewer a bunch of times to let the excess fat drip out. Instead of the 250F temp the recipe called for, I started with SmokeBoost. Deviating a little bit, instead of the 45 mins wrapped at 250F, I put the probe in the meatloaf and cooked on the SmokeBoost setting until the internal temp was 100F. Then unwrapped, glazed, and increased temp to 250F and continued cooking til internal temp was 150F. The result was a huge (3 pounds of meat) delicious meatloaf. But, next time, I will not wrap in foil at first. And I think I will divide into two separate meatloaves. When I took Smoky off the grill, it cracked in half. The recipe in the book said to pull the meatloaf at 130F, which seemed way too low. The recipe on YouTube said 140F, which is OK for a burger, but still to low for a meatloaf. I pulled it at 150F and let it rest (in my non working oven), for 20 minutes. It was perfectly cooked. Wrapping was a good way to hold it together, but next time it will be set my perforated grill pan to get even more smoky with a water pan/grease catcher underneath.

IMG_2900.jpgIMG_2901.jpgIMG_2902.jpgIMG_2903.jpgIMG_2904.jpg

P.S. @JpsBBQ, The meatloaf plus the bread baked in the SmokeFire = 🌟🌟🌟🌟🌟
 

JpsBBQ

Well-known member
SOTM Winner
Joined
May 17, 2020
Messages
1,647
Reaction score
2,431
Points
113
Location
United States
Grill
Smokefire ex 4, WSM 22, Weber Summit charcoal S6, Weber 22” kettle, Weber Summit natural gas grilling station, various Traegers, Camp Chef WW36, couple BGE’s, pit barrel cooker, and some other stuff
Mmm. Meatloaf sammich! 🤤
 

LS2008

Member
Joined
Dec 11, 2020
Messages
31
Reaction score
19
Points
8
Location
WI
Grill
Smokefire EX4 (2nd Gen)
That does look great!!
I am inspired to try that.
 

SSSBBQ

Active member
2x SOTM Winner
Joined
Jun 27, 2021
Messages
75
Reaction score
123
Points
33
Location
SE USA
Grill
SmokeFire EX6 Gen 2, Weber Genesis II LX, Weber SMS
A few weeks ago, I was going through my cookbooks deciding who gets to go to new homes and who gets to stay. An Alton Brown book was on the Go list. I opened it to a random page and it was a recipe for Smoky the Meatloaf. After searching the web for the recipe (
), the book went into the donation box and the Smoky the Meatloaf recipe went into my recipe/menu planning software. Saturday night was Smoky the Meatloaf night.

The recipe has a lot of your standard meatloaf ingredients (ground beef, ground pork, onion, onion, carrots, brown sugar, ketchup, eggs), but also some more interesting ones like chipotle peppers, adobo sauce, cocoa powder, fresno chile, and kettle-style bbq potato chips. In an uncharacteristic move, I decided to follow the recipe instructions, which have you wrap the meatloaf in foil and cook for 45 mins, then unwrap and finish cooking. The foil wrapping is stabbed with a skewer a bunch of times to let the excess fat drip out. Instead of the 250F temp the recipe called for, I started with SmokeBoost. Deviating a little bit, instead of the 45 mins wrapped at 250F, I put the probe in the meatloaf and cooked on the SmokeBoost setting until the internal temp was 100F. Then unwrapped, glazed, and increased temp to 250F and continued cooking til internal temp was 150F. The result was a huge (3 pounds of meat) delicious meatloaf. But, next time, I will not wrap in foil at first. And I think I will divide into two separate meatloaves. When I took Smoky off the grill, it cracked in half. The recipe in the book said to pull the meatloaf at 130F, which seemed way too low. The recipe on YouTube said 140F, which is OK for a burger, but still to low for a meatloaf. I pulled it at 150F and let it rest (in my non working oven), for 20 minutes. It was perfectly cooked. Wrapping was a good way to hold it together, but next time it will be set my perforated grill pan to get even more smoky with a water pan/grease catcher underneath.

View attachment 5704View attachment 5703View attachment 5702View attachment 5701View attachment 5700

P.S. @JpsBBQ, The meatloaf plus the bread baked in the SmokeFire = 🌟🌟🌟🌟🌟
Definitely interesting add ins for the recipe. I followed a recipe that Weber has on their site adjusted for the SmokeFire. It turned out fantastic and was cooked right on the grates.
6341D607-5165-40D3-8759-5924260BA180.jpeg
CC3738B7-62AB-4FC9-9250-02F7EE6C4051.jpeg
51CEF2CC-D1FD-411A-B4D1-34097CE0A17C.jpeg
 
OP
OP
PattiA

PattiA

Member
Joined
Jul 5, 2022
Messages
20
Reaction score
28
Points
13
Location
NH
Grill
SmokeFire EX4
Definitely interesting add ins for the recipe. I followed a recipe that Weber has on their site adjusted for the SmokeFire. It turned out fantastic and was cooked right on the grates.
That looks DELICIOUS!
 

Latest Discussions

Top