Saturday, March 12th, 2011 at 9:12 pm
Of course this ain’t Yo Mama’s Meatloaf … It’s Smokin’ Pete’s Meatloaf I first discovered this recipe on the Bradley Smoker Forum and added my own touches. Visit the Bradley Smoker website for great Products, Recipes, Videos, News, Support, and the best Smoking Forum on the Internet. I’ve owned their Original Smoker since 2007!
Threw together 1½ lbs of ground beef, 1 lb of pork sausage, sautéed some onion, green/red/yellow peppers, a couple of eggs, healthy amount of chopped garlic, bread crumbs, tomato sauce, and Fagundes Seasoning. Unfortunately I rarely measure anything so you’ll just have to wing it. I not only throw tomato sauce in the Meatloaf but as you’ll see I also coat the top.
Mixed everything well, you gotta use your hands, formed, and shaped ready to go in a 250ºF preheated Bradley Original Smoker (OBS). Note the small cavity on top of the loaf. That’s where the tomato sauce will be applied.
Applied a total of 2 hours and 40 minutes of Oak smoke using Bradley Bisquettes made from Oak Jim Beam Barrels. After an hour I removed the Meatloaf from the OBS and separated it from the pan. At this point the Meatloaf was firm enough to stand on it’s own. Applied tomato sauce in the cavity, inserted meat probe and back into the OBS till an Internal Temperature (IT) of 160ºF.
Pulled the Meatloaf when IT hit 160ºF.
First time smoking a Meatloaf and I was curious to see how Oak smoked tomato sauce would taste. Turns out it’s great
The money $shot … a few slices of Jim Beam Oak Smoked Meatloaf, Asparagus, and Faux rice with a creamy beef gravy … If you haven’t tried smoking a Meatloaf yet … what are you waiting for? Yum, Yum …