Smoked Meatloaf
Some meatloaf recipes are all beef; others combine ground beef with ground pork. This meatloaf recipe combines ground beef with fresh Italian sausage, and always comes out tasting excellent. Here's the recipe... Billy's Smoked MeatloafTwo pounds lean ground beefFire up your smoker. The temperature needs to be right at 250 degrees Fahrenheit for meatloaf. When smoking ground meat recipes, the internal temperature needs to rise above the danger zone as quickly as possible. Saute the chopped green pepper, onion and garlic in the olive oil until soft. Spoon the veggies out of the frying pan, and combine with the rest of the ingredients, mixing thoroughly. The best way to mix meatloaf? Use your hand. Just get in there and start squishing...it's very effective, and it feels good too! Mix it up for about five minutes. The texture of the smoked meatloaf will be better if the ingredients are blended well.
Place the loaf/loaves into a shallow baking pan, and pop it into the smoker. Use your favorite wood for smoke. When the internal meatloaf temperature reaches 160F, it's done. Smaller loaves may be done in as little as two hours. A large loaf may take 3 to 4 hours. If you like, you can top the smoking meatloaf with ketchup or barbecue sauce one-half hour before removing it from the smoker. I like barbecue sauce, myself. Give the meatloaf at least fifteen minutes to rest before serving so it firms up a little. This smoked meatloaf recipe makes dandy sandwiches for the lunchbox.
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