Smoked Meat Loaf
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Smoked Meat Loaf.
3 lbs mild Italian Sausage (loose, extracted sausage from casings)
3 lbs ground beef-93% lean (lean cause of sausage)
1 large red onion (coarsely chopped)
2 Tbsp garlic powder
4 eggs
2 Tbsp Canadian Steak seasoning I am sure that any steak seasoning you like will work for this.
4 oz ketchup
4 Tbsp Memphis rub (This is a dry rub, any good dry rub you like should work)
1 cup Italian bread crumbs
8 oz Italian 4 cheese mix
4 oz Big Bob Gibson’s Red Sauce (This is BBQ sauce. Use what you like).Mix all of the ingredients except the BBQ sauce) thoroughly, form into 2 loaves, and place them on a single broiler/cookie type sheet (Pam or such is a good idea here) with holes in it so the smoke can get to the underside of the meatloaf and fat drippings can escape.
Throw the sheets with the loaves into a 210* preheated smoker (2 oz hickory, 2 oz white oak or your choice) until internal temp hits 150*.
Let the meat loaf rest for 20 minutes and coat the top/sides of the meat loaves with Big Bob Gibson’s Red (or sauce of your choice).
Then throw them into a 250* preheated smoker for apprx. 20 minutes to set the outside of the meatloaves. Let them rest for 10 minutes and slice.Idaho Smokey Printed this one out, I like meatloaf and always looking for new ways to make it.
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Smoked Meat Loaf.
3 lbs mild Italian Sausage (loose, extracted sausage from casings)
3 lbs ground beef-93% lean (lean cause of sausage)
1 large red onion (coarsely chopped)
2 Tbsp garlic powder
4 eggs
2 Tbsp Canadian Steak seasoning I am sure that any steak seasoning you like will work for this.
4 oz ketchup
4 Tbsp Memphis rub (This is a dry rub, any good dry rub you like should work)
1 cup Italian bread crumbs
8 oz Italian 4 cheese mix
4 oz Big Bob Gibson’s Red Sauce (This is BBQ sauce. Use what you like).Mix all of the ingredients except the BBQ sauce) thoroughly, form into 2 loaves, and place them on a single broiler/cookie type sheet (Pam or such is a good idea here) with holes in it so the smoke can get to the underside of the meatloaf and fat drippings can escape.
Throw the sheets with the loaves into a 210* preheated smoker (2 oz hickory, 2 oz white oak or your choice) until internal temp hits 150*.
Let the meat loaf rest for 20 minutes and coat the top/sides of the meat loaves with Big Bob Gibson’s Red (or sauce of your choice).
Then throw them into a 250* preheated smoker for apprx. 20 minutes to set the outside of the meatloaves. Let them rest for 10 minutes and slice.Idaho Smokey Brother!!! That is a recipe I will definitely try. Thanks for sharing!!!
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I usually make meat loaf with a pound of burger and a pound of pork or venison sausage, never tried it with Italian sausage but I will now.
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Depending on who is here for dinner I will mix the Italian sausage. Half and half regular and sweet or half and half sweet and hot. Yes I have some kids that don’t like the bite of the hot.
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Dr_Pain So you just call anyone Brother huh?! No, it’s fine, it’s fine!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Looks great! I do a similar meatloaf using venison or elk, and I layer bacon, hatch green chilis, and cheese on it and roll it up “jelly roll” style…
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Jonathon said in Smoked Meat Loaf:
Dr_Pain So you just call anyone Brother huh?! No, it’s fine, it’s fine!
It is a Southern Christian thing. Nobody can come between you and I, we are BLOOD!!!
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Smoked Meat Loaf.
3 lbs mild Italian Sausage (loose, extracted sausage from casings)
3 lbs ground beef-93% lean (lean cause of sausage)
1 large red onion (coarsely chopped)
2 Tbsp garlic powder
4 eggs
2 Tbsp Canadian Steak seasoning I am sure that any steak seasoning you like will work for this.
4 oz ketchup
4 Tbsp Memphis rub (This is a dry rub, any good dry rub you like should work)
1 cup Italian bread crumbs
8 oz Italian 4 cheese mix
4 oz Big Bob Gibson’s Red Sauce (This is BBQ sauce. Use what you like).Mix all of the ingredients except the BBQ sauce) thoroughly, form into 2 loaves, and place them on a single broiler/cookie type sheet (Pam or such is a good idea here) with holes in it so the smoke can get to the underside of the meatloaf and fat drippings can escape.
Throw the sheets with the loaves into a 210* preheated smoker (2 oz hickory, 2 oz white oak or your choice) until internal temp hits 150*.
Let the meat loaf rest for 20 minutes and coat the top/sides of the meat loaves with Big Bob Gibson’s Red (or sauce of your choice).
Then throw them into a 250* preheated smoker for apprx. 20 minutes to set the outside of the meatloaves. Let them rest for 10 minutes and slice.Idaho Smokey good looking recipe. Thanks for sharing
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