![]() After 2 hours, brush enough glaze all over the meatloaf and return it to the smoker for approximately 1 more hour. Check the wood chips and water every 60 minutes, or when you don’t see enough smoke coming through the vent. Make the glaze by whisking all of the ingredients together in a bowl.Ĩ. If you are smoking sides to go with your loaf, place the meat on the lower rack to avoid any raw juices dripping into your sides.ħ. Place it inside your preheated smoker directly on the rack. Shape the meat into a large rectangular loaf or 2 smaller loaves. If it feels too dry add some more broth or milk.Ħ. It can be rustic so it isn’t dense after smoking. Gently combine all of this using your hands. Add the onion mixture, eggs, and bread crumbs to the ground meat. Reserve a little broth or milk for mixing in later if needed.ĥ. Then, stir in the Worcestershire sauce, tomato paste, and broth or milk. Turn off the heat and allow the onion mixture to cool for a few minutes. Cook this mixture for approximately 6 minutes over medium-low heat, stirring occasionally, until the onions just start to wilt.Ĥ. Add the onions, bell pepper, herbs, salt, and pepper. In a large sauté pan, heat the olive oil. Preheat the smoker to between 225☏ and 250☏ with the top vent cracked open.ģ. Fill the water bowl 1/2 way with plain water. Prepare your smoker by filling the tray with wood chips of your choice. Allow the eggs to also come to room temperature.Ģ. Place your eggs in a separate bowl and beat them lightly. In a large bowl, place the ground meat and allow it to rest so it comes to room temperature. Total time: 3 hour 20 min – Prep time: 20 min – Smoke time: 3 hour – Serves: 4 peopleġ. The key is that the main ingredient is a good quality, basic ketchup. Taste your glaze and decide if you want to add more mustard or more sugar for the specific likes of your family or guests. When she made the glaze she tasted it and tweaked it for the right balance of acid and sweetness. Feel free to mix up your ground meats, such as beef, lamb, pork, veal, or offal.Ī side note about this glaze: Mom never measured anything. * I have made this recipe with 1-1/2 pounds of beef + 1/2 pound of ground pork to impart more fat and flavor. 1/4 to 1/3 cup chicken broth or whole milk.1/2 cup red bell pepper minced (optional).2 cups minced onion, about 2 medium yellow onions.I suggest you double this recipe if you want plenty of leftovers. ![]() ![]() My father would insist that we leave 2 slices and a little glaze for him to make a meatloaf on deli style rye sandwich the next day to take to work. She also made extra glaze that could be served in a gravy boat on the side. The recipe developed here is a throwback to my childhood when my mom would make beef meatloaf with ketchup based tangy glaze baked on top. You just need the right ingredients and a little attention to the smoker during the process. At the same time, the low and slow cooking method, with a bowl of steaming liquid below, allows for even cooking and results in a moist loaf. ![]() The genius of cooking meatloaf in an Electric Masterbuilt Smoker is that there is no need for a pan. The loaves that have ended up in a pool of grease are from adding too much fat, such as a lot of bacon, and cooking the loaf in a bread pan with nowhere for the fat to go. The dry loaves have been from using lean ground turkey with not enough added fat. In my many years of experimentation I have managed to make some moist, tasty loaves, a few dry as desert ones, and some fairly greasy messes. I have experimented with different cuts of ground protein for meatloaf. Until recently I had not thought of smoking a meatloaf, but why not? The thought of that smoky flavor infused into the meat just makes good culinary sense. This meal warms your belly and your soul. I like it served with a sweet and tangy sauce alongside a helping of creamy mashed potatoes or macaroni and cheese and some simple green beans. Smoked Beef Meatloaf with Tangy Glaze Recipe 4 - 128 vote ![]()
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