I guess I will give away the Old CWO smoked meatloaf secret! Everyone that has eaten this loaf loves it and the best part is it's foolproof.
Get a foil 2lb loaf pan and punch that sucker full of holes with an icepick. Go nuts on all five side and poke from the inside out. Trust me on that inside out business, it allows the meatloaf to just pop out when done. If you don't it will stick. Please don't poke yourself; it hurts...
2 lbs of ground beef. I prefer to freshly grind a chuck but regular old ground beef is fine. Don't church it up with pork, veal, sausage, etc., plain old beef in the 80/20 or more fat ratio. One box of regular Stovetop stuffing, seasoning packet bread crumbs and all. Yes, Stovetop stuffing! Flavor doesn't matter - we usually get the turkey but have used the chicken or pork as well. There's not much difference in them at least that I can tell. Add two eggs and mix well. That's it.
Smoke over whatever fuel you like for beef (I like oak, but have used pretty much all the usual suspects with fine results) at temps of 225 to 275 until IT is 160. Don't put anything on top. Some folks can't help but glaze a meatloaf, if you must wait until the end so you get nice smoke flavor first. If you're in a hurry, or like a lighter smoke profile with the ground meat go ahead and cook 300-350.
This meatloaf is juicy and delicious with an awesome consistency for slicing. The breadcrumbs from the Stovetop soaks up a little of the grease and the rest drips out those holes you poked. Sometimes Mrs. CWO will make home made wheat bread in the same sized loaf pan for perfectly matched bread to meat dimension sandwiches.
Topic: Grilled BBQ Meat Loaf (Read 1885 times)
