Smoky Meatloaf Camerons Smoker Food

SMOKED MEATLOAF

Steps:

• Prepare a smoker for cooking at 225 degrees F.
• Put ground beef and ground pork in a large bowl.
• Stir together dry mustard, paprika, basil, garlic powder, onion powder, thyme, salt and pepper in a second bowl. Add the barbecue sauce, breadcrumbs and eggs to the spice mixture and stir well.
• Pour over the ground meat mixture.
• Using your hands, mix together until the color is even.
• Put meatloaf in a 9-by-5-inch loaf pan. Reshape the mixture into a loaf. Smoke over indirect heat until the internal temperature reaches 165 degrees F, 3 to 3 1/2 hours.

SMOKY MEATLOAF (CAMERON'S SMOKER)

Steps:

• Tear the bread and mix with the milk.
• Combine the remaining ingredients and add the milk and bread.
• Form into 2 loaves and smoke over medium heat, using apple and pecan chips, for 50 minutes.
• Preheat broiler before smoking is done, then broil the loaves on a foil-lined baking sheet for up to 8 minutes depending on how crispy and brown you want your loaves.

STOVE TOP SMOKER SMOKY MEATLOAF

Steps:

• Tear the bread and mix with the milk. Combine the remaining ingredients and add the milk and bread.
• Form into 2 loaves and smoke over medium heat, using a mixture of apple and pecan wood chips, for 50 minutes.

SMOKED MEATLOAF

Steps:

• Soak the wood chips in water for at least an hour and then drain.
• Whisk together the ketchup, tomato paste, vinegar, Worcestershire and chipotle powder in a large bowl. Remove about a third of this mixture and set aside for the glaze.
• Pulse the corn chips in a food processor until finely ground, then transfer to a large bowl. Add the ketchup mixture along with the eggs. Stir to combine and let sit for long enough for the corn chips to soften, about 10 minutes. Add the garlic, onion, beef, pork, turkey, 1 tablespoon salt and a few grinds of pepper. Use your hands to mix together until nicely incorporated.
• Lay out a long piece of foil and shape the meat mixture into a loaf about 10-inches long and 2-inches thick. Top with another piece of foil and crimp and fold the edges shut. Poke several holes on both sides of the foil packet.
• Prepare your smoker with the drained wood chips for 275 degrees F according to the manufacturer's instructions. Set up a drip pan. Smoke until the meatloaf is about 130 degrees F, about 1 hour and 30 to 45 minutes. Cut open the foil and pull it back, then brush the reserved glaze all over the top. Continue to cook until it reaches an internal temperature of 165 degrees F, about 1 hour and 25 to 30 minutes more.
• Let the meatloaf rest for about 10 minutes, then slice and serve.