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Smoke it and they will come!

 

Hickory Smoked
Signature Meatloaf

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

SmokingPit.com - Great smoking recipes tips techiques smoker and grilling information. Traeger Texas Pellet Grills.


6 lbs. Ground Beef 80/20
4 Eggs
1 Cup No Salt Heinz Ketchup
3 Cups Grated Parmesan Chesse
2 Cups Progresso Panko Bread Crumbs
1 Red Onion - Chopped
1 Green Bell Pepper - Chopped
6 Cloves Garlic - Chopped
4 oz. Mushrooms - Chopped
5 oz. Sundried Tomatoes - Chopped
1 Cup Worcestershire Sauce
1 Tsp Rosemary
1 Tsp Thyme
2 Tsp Dry Mustard
 

 

Preparation:

This is one super moist and savory meatloaf and to date, my Signature meatloaf recipe.

First things first! Get out there and fire up your smoker. In this smoke I used Hickory wood pellets in my Yoder YS640. Pre-heat your pit to 245 degrees.

Place 6 lbs of 80/20 ground beef into a large mixing bowl. Do not use anything less then 80/20 ground beef. In a medium mixing bowl combine 4 eggs, 1 cup Worcestershire, 1 tsp Rosemary, 1 tsp Thyme, 2 tsp dry mustard, 1 tsp coarse ground black pepper and 1 cup no salt Ketchup. Mix this thoroughly.

Next pour the mixture over the meat. Add 1 chopped red onion, 1 chopped green bell pepper, 4 oz. chopped mushrooms, 5 oz. chopped sun dried tomatoes, 6 cloves garlic and 3 cups shredded Parmesan cheese. Using latex food grade cloves on your hands, mix it up a bit. Now add the 2 cups Panko bread crumbs. Thoroughly mix the everything together. You want to work the spices and flavor deep into the meat.

Once mixed,  let stand in the fridge for an hour. After the neat has rested, remove from fridge and form the meat into to two meatloaf's of equal size.  

Once you have formed the meatloaf's turn them over and rub Ketchup on the bottom. Turn the meatloaf back over and do the same to the top and sides. Let stand for 30 minutes.

Place the meatloaf's near the center of your smoker. The smoker should be pre-heated to 245 degrees. Cook the meatloaf until it reaches 145 degrees. At this time mop on a liberal amount of Ketchup and continue cooking until the internal temperature reaches 165 degrees.

Pull the meatloaf when the internal temperature reaches 165 degrees. Let stand 15 minutes and then slice. Be careful to slice only what you eat. This will keep the rest of the meat that gets refrigerated stay nice and moist.

This is a very easy recipe to make and requires little preparation time.

Enjoy the meal!

 

 

 

 

 

 

SmokingPit.com - Hickory Smoked Parmesan Meatloaf  -  Smoked low and slow on a Yoder YS640 smoker grill. Mouth watering moist, wood fire cooked! Tacoma WA Washington

SmokingPit.com - Hickory Smoked Parmesan Meatloaf  -  Smoked low and slow on a Yoder YS640 smoker grill. Mouth watering moist, wood fire cooked! Tacoma WA Washington

SmokingPit.com - Hickory Smoked Parmesan Meatloaf  -  Smoked low and slow on a Yoder YS640 smoker grill. Mouth watering moist, wood fire cooked! Tacoma WA Washington

SmokingPit.com - Hickory Smoked Parmesan Meatloaf  -  Smoked low and slow on a Yoder YS640 smoker grill. Mouth watering moist, wood fire cooked! Tacoma WA Washington

SmokingPit.com - Hickory Smoked Parmesan Meatloaf  -  Smoked low and slow on a Yoder YS640 smoker grill. Mouth watering moist, wood fire cooked! Tacoma WA Washington

SmokingPit.com - Hickory Smoked Parmesan Meatloaf  -  Smoked low and slow on a Yoder YS640 smoker grill. Mouth watering moist, wood fire cooked! Tacoma WA Washington

 

 

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