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Smoked Meatloaf

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1 ½ pounds 80/20 ground chuck, ½ lb ground pork

3/4 cup milk

1 tablespoon Worcestershire sauce

1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage 1


½ teaspoon salt

½ teaspoon ground mustard

¼ teaspoon pepper

1 egg beaten

3 slices bread, torn into small pieces

1 small onion, chopped and sweated in olive oil

1 Clove of Garlic, chopped and added for a second to the onion

Glaze - 1/4cup ketchup, ¼ cup brown sugar


Put the loaf together, wrapped in plastic wrap and let it firm up in the fridge for an hour or so. Put into the smoker @ 250 for 1 1/2 hours. Used cherry wood. The water pan also served as a drip pan.


Moved to the grill, added the glaze and threw some soaked corn in with it. Cooked to 165 interal and let set for 20 minutes before slicing.


Good Eats

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Funny,,,, i have not done a meatloaf in the smoker either..... why the heck not???

When I make venison bacon, its done on the smoker. And its the same basic product as meatloaf.

This weeks menu,,,,,,,,, MEATLOAF on the smoker! One of my top 5 fav foods!!!! smile

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Of course, Meatloaf is one of those foods that taste just as good the next day. With some honey mustard and chedder cheese, these reheat very nicely back out of the grill



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