smoker pete
New member
For our Weekly Dinner/Pinochle Party I had a hankering for some 'Comfort Food'. So I gathered up some ingredients and decided to make us a small Meatloaf with Mashed Taters and a side of veggies.
My favorite meatloaf recipe calls for hamburger, pork sausage, some sauté onions, red/green peppers, eggs, garlic, bread crumbs, tomato sauce (reserving ½ for topping later), and Fagundes Seasoning.
Threw everything together, formed a little loaf, and Smoked for an 1½ hours using American Broadleaf Pure 100 Oak.
After an hour and a half of Oak smoke, bumped the temp to 275ºF, inserted meat probe, and topped off the meatloaf with the remaining tomato sauce.
Pulled the Meatloaf when the IT hit 160ºF and let it rest for 10 minutes.
The money $shot ... A nice simple plate of Oak Smoked Meatloaf, Mashed Taters and Gravy with a side of steamed Zucchini and Yellow Squash ... Bon Appétit
My favorite meatloaf recipe calls for hamburger, pork sausage, some sauté onions, red/green peppers, eggs, garlic, bread crumbs, tomato sauce (reserving ½ for topping later), and Fagundes Seasoning.
Threw everything together, formed a little loaf, and Smoked for an 1½ hours using American Broadleaf Pure 100 Oak.
After an hour and a half of Oak smoke, bumped the temp to 275ºF, inserted meat probe, and topped off the meatloaf with the remaining tomato sauce.
Pulled the Meatloaf when the IT hit 160ºF and let it rest for 10 minutes.
The money $shot ... A nice simple plate of Oak Smoked Meatloaf, Mashed Taters and Gravy with a side of steamed Zucchini and Yellow Squash ... Bon Appétit
