Smoked Meatloaf

[H D]

I'm trying my first smoked venison meatloaf. I did a venison backstrap last night that was amazing and had planned on doing a meatloaf today. The backstrap was the first thing I have smoked besides a turkey and since it turned out so awesome, figured I'd try my already well-acclaimed meatloaf in the smoker instead of oven.



I used a pan that allows me to put water in the larger pan and the top one has slots. I figured that would help keep the juices from collecting around the meat and allow it to drop into the water below. I'm hoping the water helps keep some moisture in the meat as venison has a tendency to dry out if you're not careful. I made them into several smaller loafs to hopefully decrease time.



Here's the pictures before being put in the smoker. The first one shows how the pans work.



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I just put them on, we'll see how this goes. Any suggestions while they smoke?

 

[Gerry Mac]

Any suggestions while they smoke?

Set up the guest room, I'm on the way.



Gerry

 

[Andy Chase]

maybe: :haveabeer:

 

[H D]

Haha, Gerry, it's always ready if you just bring an air mattress. :bwahaha:



Andy, Yuengling. 4 in, as of now.:haveabeer:

 

[Thomas Rogers]

We too had homemade meatloaf for dinner. Not venison, not smoked, but I made it. Was good. I am sure (as I can be, LOL) that yours will be good too.



TJR

 

[H D]

Meatloaf is good, we can agree! LOL



I usually make mine with the ingredients I have nearing the end of their shelf life but I went all out today and got only the most fresh of ingredients and organic.



I also found out today that my Kroger is carrying the barbecue sauce from the restaurant I grew up eating bbq from but no longer live near. I did get them to cater my rehearsal dinner, so I'll be able to get the real thing then. After that, it's from the jar for me. Close enough, I guess. Atlanta folks, surely y'all know about Williamson Bros.



Also threw some corn on the cob in the smoker that I had soaking in salt water for a couple hours. Getting excited!



Overall, a great day. Can't wait 'til this finishes!

 

[Thomas Rogers]

Kroger rules, as does Publix. Love Atlanta when I am there.



As for my meatloaf, I never measure, I just toss in stuff.



Last batch had:



85% lean hamburger

lots of seasoned bread crumbs

eggs

milk

worchestershire sauce

ketchup

dried, minced onion

course ground black pepper

garlic powder

parsley



It was pretty good. My wife always compliments my cooking, but this particular batch was espcially good...I think it was the increased use of worchestershire sauce.



TJR

 

[H D]

I never measure either. I always cook with the reasoning of put in what you like and use the amount according to your taste. Worked so far, plus saves time and dirty dishes.



Tonight's ingredients:

Ground venison

Bread Crumbs

2 eggs (there's a measure for y'all)

Milk

Extra Virgin Olive Oil

Worcestershire sauce

Williamson Bros. Original BBQ sauce

Fresh, finely chopped vidalia onion

Fresh, finely chopped green bell pepper

Minced garlic

Red pepper flakes

Course ground black pepper

Course ground sea salt



Keeping this smoker at 250-300 degrees is keeping me pretty well occupied. Beautiful evening for it, though.

 

[Timmy-The-Ute]

I wish you guys were around after my divorce, I was runing around with out my head trying to get people to tell me how to make a meatloaf. I now make mine much like yours TJR. I got to remember to cook one tomorrow. :supercool:

 

[Richard L]

I love meatloaf, but I have never tried Smoked Meatloaf...I will have to try that one of these days.



Odd that you should mention meatloaf since I made one earlier this week...Monday I think?



This may seem strange to some here, but I love cold meatloaf. :grin: I also like cold meatloaf sandwiches, but just cold slices on a plate are hard to beat. This is from a guy who also likes cold pizza out of the frig:banghead::bwahaha:



....Rich

 

[H D]

Almost forgot to update this. Here's the after. They were amazing. I wouldn't say better than my baked meatloaf, but different. Certainly a lot more work to keep the temperature right in the smoker, but I'm sure I'll get better at that with practice. The smoked corn was incredible and much better than grilled corn, which I previously thought was the absolute best way to cook corn. I will smoke meatloaf again, but I'm certainly not throwing out baked meatloaf.



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And Richard, I don't think I've had meatloaf cold. I'll try the smoked one for lunch cold today before heating it up. I actually prefer next day cold pizza to reheated pizza.



Side, note: Having a strange case of deja vu right now.