We enjoyed the Smoking Monkey's version of Smoked Meatloaf made from this recipe at the Midwest Smoke Out. I have been asked by a couple people for the recipe. Since I had loaned out my copy of the cookbook, that the recipe came out of. I had to wait until I finally got it back. Which I did so here goes how I made the Smoked Meatloaf. You can adjust and make changes yourself.
First you get a copy of the cookbook! The recipe is on page 86!
I will give you the recipe. However, I consider each of the Authors as friends of mine. Please support them and purchase a copy of their cookbook for your own library.
http://www.lulu.com/spotlight/addictedtobbqOnce you get your veggies all diced up. Onion, Celery, Green Pepper, and Garlic.
You saute them in some butter till they is soft
You mix up the seasoning blend. (Yours will be different then mine, I didn't have or couldn't find some of the ingredients from the recipe. So I improvised)
You get your 2 pounds of meat mixture. Mine was a Venison and Beef fat mixture I made last winter.
Realize you don't have any small foil pans to put the Meatloaf in. But remember the foil drip pans you have in the smoking cupboard for a grill that doesn't work anymore. Spray it with cooking spray
Cut drain holes in the bottom for the fats to drain out. This step is a whole lot easier if you do it before you mix all the stuff together and place the resulting loaf in the pan. Just Say'n!
I wanted to be a little different. I added some Zach's Hickory rub underneath and on top of the BACON!! Lay bacon across the top of the meatloaf.
At first I wasn't going to apply the glaze. After a quick call to Sonny. I was informed that the glaze is what makes the meatloaf. That comment rattled my brain and I remembered that yeah the glaze was pretty dang good. So I warmed up the Dragon Lady to 350º. (Set your grill up for indirect heat) and applied a coat of the glaze
Once the IT of the Meatloaf reached 147º I applied a second coat of Glaze and let that set until the IT got to 163º. A beer can with hole in the top caused me to miss the 160º mark I was shooting for.
At 160ish pull it out and let it rest tented in foil for 15 minutes
After slicing
And plating. You feel your wife giving you the Hairy Eyeball, because YOU, in all of your infinite wisdom, forgot to make a STARCH to go with supper!! So supper is ruined. Throw it all in the thrash and chalk it off as a bad mistake!!
YEAH RIGHT LIKE THAT FLIPPEN HAPPENED!! The kids and I HAMMERED this thing. Except for the picky one who seen Momma picking out the green peppers.