Tuesday, July 12, 2005

Smoked Meat Loaf

"Meatloaf Night" now has new meaning! Pack this together tight and cook it low and slow! This slices well for sandwiches or can be served as a main course, but you'll never want to have meat loaf any other way ever again!

  • 6 ounces garlic-flavored croutons (make your own)
  • 3-4 teaspoons Barbecue Rub (suggested: Gonzo's Magic Rub)
  • 1/2 onion, roughly chopped
  • 1 small carrot, peeled and finely chopped (optional, for sweetness)
  • 3 whole cloves garlic, smashed to smithereens
  • 1 red bell pepper, peeled, de-seeded, and chopped
  • 1 jalapeno pepper, de-seeded and chopped (optional)
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon liquid smoke (optional, if you don't have a smoker)
  • 1 egg
  • Barbecue Sauce (suggested: Gonzo's Magic Sauce)

Light the smoker. Keep the smoker at a lower temperature, around 250 degrees.

Mix everything together but the barbecue sauce in a bowl. Combine it very well, but be sure not to "harm" the ground meat in the process.

Form the meat mixture into whatever shape you desire. For a traditional shape, use a bread pan as a mold. Place the meat on the grill and remove the pan (if used). Insert a probe thermometer and smoke slowly until the internal temperature is 145 degrees.

When the meat is at 145 degrees, brush the top and sides with your barbecue sauce mixture and let the meat continue to cook up to 150 degrees. Remove from the grill and let rest for 5 minutes before slicing.


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