What's Cooking: Ma-the-Meatloaf
Let’s see here. What tasty food will I want this weekend? The tailgate for
this old cat will be taking place in my living room. That creates an added
benefit because this recipe can be slow smoked or baked. I am going slow smoke
this myself but will leave a little love note on the bottom for those without a
smoker. Also, it is about to be clearance time at all major retailers so, if
you have an interest in smoking or want to try smoking…… I would recommend low
key comments on your facebook page. Maybe a passive aggressive comment at Thanksgiving. I think my Turkey is alright, but if someone got me a new smoker,
it would be a whole lot better. (Looking at dad or mom 😊)
Just kidding, I already have 5 smokers. That is enough, but who are we kidding.
I could use another. Who can have too many smokers? Alright, I got off track
back to the meatloaf……..
Ingredients:
2lbs ground beef
¼ Ground Sausage
1 Cup bread crumbs
1 cup milk
2 tbsp onion, chopped
½ tsp ground sage
1 tsp granulated garlic
1 tsp smoked Paprika
2 tsp Salt
2 eggs, beaten
Glaze
1 cup Sweet Baby Ray’s BBQ sauce
½ cup apple juice (any juice preference will work)
Combine all the ingredients from ground beef to beaten eggs and mix well. I would suggest using your hands or getting a child to help. Few cooking activities will make a child happier than mixing meatloaf. Just make sure everyone washed their hands before and after really, really, really well.
Also, should you not have a smoker, think about adding 1 little teaspoon of liquid smoke. This will provide some smoky flavor, but nothing compares to the joy of using a smoker.
Form the mixture into a loaf, should be able to pack tightly. Wrap the meatloaf tight with plastic wrap and place in the fridge until your smoker is ready, or you are ready to get your meatloaf an express ticket on the smoky express with a direct ticket to Jackrabbit victory.
Let me break this down at this point into three different directions.
1) Non-Smokers, use your oven and set it to 350 degrees. Place your loaf in a preheated oven in a non-stick pan and bake for the pan and let it cook or
2) When ready to cook the first thing to do is set your smoker to 250 degrees and preheat lid closed for 15 or so minutes. Depending on your smoker. What wood would we want to use? We want a heavy good smoke that creates a delightful flavor. This is beef, so typically we want the middle part of the wood spectrum: things like hickory, maple, pecan or oak. I prefer a maple and or pecan, but most of the time end up using hickory and pecan, because it is what I can get easily and cheaply from local sources. The amount you will want to use will very base on the type of smoker you use so check the directions for you individual smoker.
Place meatloaf directly on the grill grate and cook for 3 hours or until an internal temperature of 160 degrees Fahrenheit is reached. This is meat. This is outside. This is the world. Your meat will be done when it is done. Don’t rush it. I would recommend starting the smoker roughly 4.5 hours before you want to eat it. This way, even if it is done a little early you could allow it a few minutes rest. Then cut in and enjoy the meatloaf.
This meatloaf is like a good onside kick to start the game. Surprisingly delightful, when pulled off successfully.
2lbs ground beef
¼ Ground Sausage
1 Cup bread crumbs
1 cup milk
2 tbsp onion, chopped
½ tsp ground sage
1 tsp granulated garlic
1 tsp smoked Paprika
2 tsp Salt
2 eggs, beaten
Glaze
1 cup Sweet Baby Ray’s BBQ sauce
½ cup apple juice (any juice preference will work)
Combine all the ingredients from ground beef to beaten eggs and mix well. I would suggest using your hands or getting a child to help. Few cooking activities will make a child happier than mixing meatloaf. Just make sure everyone washed their hands before and after really, really, really well.
Also, should you not have a smoker, think about adding 1 little teaspoon of liquid smoke. This will provide some smoky flavor, but nothing compares to the joy of using a smoker.
Form the mixture into a loaf, should be able to pack tightly. Wrap the meatloaf tight with plastic wrap and place in the fridge until your smoker is ready, or you are ready to get your meatloaf an express ticket on the smoky express with a direct ticket to Jackrabbit victory.
Let me break this down at this point into three different directions.
1) Non-Smokers, use your oven and set it to 350 degrees. Place your loaf in a preheated oven in a non-stick pan and bake for the pan and let it cook or
2) When ready to cook the first thing to do is set your smoker to 250 degrees and preheat lid closed for 15 or so minutes. Depending on your smoker. What wood would we want to use? We want a heavy good smoke that creates a delightful flavor. This is beef, so typically we want the middle part of the wood spectrum: things like hickory, maple, pecan or oak. I prefer a maple and or pecan, but most of the time end up using hickory and pecan, because it is what I can get easily and cheaply from local sources. The amount you will want to use will very base on the type of smoker you use so check the directions for you individual smoker.
Place meatloaf directly on the grill grate and cook for 3 hours or until an internal temperature of 160 degrees Fahrenheit is reached. This is meat. This is outside. This is the world. Your meat will be done when it is done. Don’t rush it. I would recommend starting the smoker roughly 4.5 hours before you want to eat it. This way, even if it is done a little early you could allow it a few minutes rest. Then cut in and enjoy the meatloaf.
This meatloaf is like a good onside kick to start the game. Surprisingly delightful, when pulled off successfully.
Block that kick and Go Jacks!
-Tim
*Tim is an SDSU graduate, season ticket holder, and a Culinary Academy Instructor at Mitchell Tech.
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