Sunday, November 22, 2009

Smoked Meatloaf

Tonight was a new recipe, and i will say that it is outstanding. This is my new permanent recipe for smoked meatloaf.

Two pounds lean ground beef
One pound fresh Italian sausage, medium or hot
One cup Kansas City BBQ sauce
One cup rolled oats
Two large eggs
One large green pepper, finely chopped
One large onion, finely chopped
One tablespoon olive oil
One teaspoon chopped garlic
One teaspoon salt
One-half teaspoon black pepper
One-quarter teaspoon cayenne pepper(optional)

Kansas City BBQ Sauce
Combine: 1-1/2 cups of water with 1/2 cup of your favorite ketchup, 1/3 cup white vinegar, 1/4 cup tomato paste, 1/4 cup molasses, 2 tablespoons of white sugar, 1 teaspoon of Liquid Smoke flavoring, 1/2 teaspoon of onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon of garlic powder.

Fire 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.

Sauté 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.

Form the ground meat mixture into one large loaf, or several smaller loaves. Smaller loaves cook quicker,

Place the loaf/loaves into a shallow baking pan, and pop it into the smoker. Use your favourite wood for smoke (mesquite is my choice). 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.

I took the remaining bbq sauce and basted the meatloaf every half hour, starting at the 2 hour mark.

Give the meatloaf at least fifteen minutes to rest before serving so it firms up a little.

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