This is an excellent recipe. For those that dont like the texture of the veggies(my wife), here's a tip. Saute them for a good long while in butter or olive oil until completely softened low and slow until you can easily crush with a finger. Then add to your meat, they will add all the flavor, and most wont even be able to tell they are in the loaf, or any other dish unless they see them. Keep em coming Ry!
Great Job Ry.... Iv played around with this before. Iv taken oven cooked meatloaf ( at 150 degrees ) and transfered it to the flaming grill to put a crust on it , and it was Fantastic !! Now, Thanks to you, Im inspired to do the whole cook out there. ! Thank you.
Just pulled this off my smoker. Only difference is I wrapped it in bacon. I also made some smoked whole potato's on the top rack at the same time. Fantastic!! Happy 4th of July.
Smoked meatloaf is a regular in our house. Love your idea of the mushrooms. Since the meatloafs freeze so well, I normally make two at a time. A thick slice blackened in a cast iron pan just adds to the taste and texture. Thanks for the video.
Dude. I already had dinner AND dessert. Just smoked a chicken on my Pit Boss. I’m so full right now, but my mouth is WATERING for this meatloaf!!!! Great videos my man. Two videos of yours, and I subscribed. 👍🏻
That’s a great recipe Ry! I grew up not liking meatloaf until I made them about the same as this, definitely mushrooms are key and that prosciutto! Perfecto!
I saw this video yesterday and it inspired me to give it a try today. Mine was pretty close to the same recipe you used except I used a 2/1 mix of ground beef to ground spicy Italian sausage. Oh my goodness! It came out great!!! Thanks for the inspiration Ry!!
Recently found your channel and I’m in love with it! I love your kind and cheerful personality! I can definitely tell that you love cooking and want to share your passion, keep up the good work Ry!
Nice cook Ry! I did this in a cook with Harry Soo and T-Roy a little while back. It is a great recipe and fun cook. I eventually ended up shooting the video for it on my channel as well. Gotta love smoked meatloaf!!!
@@CookingWithRy I tried doing stuff bell peppers with a stuffed jalapeños inside the filling .! on my wsm sorta failed but I think I can perfect it lol 😆
That's one good looking meatloaf bro. Great idea with the mushrooms and prosciutto. Have you ever tried adding boiled eggs? Basically have a layer of the meat, then add eggs on top end to end, then add the rest of the meat on top and seal with bottom.
Looks great Ry, but tonight's dinner is taken care of : your brined, injected and rubbed chook ( spatchcocked too ). That is the best chook I have had. Meatloaf will be next : ) Thanks.
Got a remote thermometer after watching your vids and it's one of my new favorite things. Ingenious, didn't even know those where a thing. Never really used meat thermometers before at all but man the jump from no temp readings to having it at my desk is almost mind blowing.
@@CookingWithRy Also amazing for Florida weather when it's 98° and super humid. It rained twice during my first smoke on my first butt roast 11hrs on the Weber kettle and was able to leave the main unit under the grill and stay dry inside. Also thanks for showing how to smoke on the kettle which I also didn't know was a thing, after watching a couple vids I can do anything now..... ANYTHING! I smoked a 6lb chicken which was some of the best chicken I've ever had. Thanks again!
Great cook Ry... I will have to do a meatloaf on the weber. I have family coming in next weekend and they have already requested BBQ meatloaf as they have never had it that way before. I could tell the loaf was not dry but I really liked the "Loaf" look it had. I mean it is called meatloaf. I have seen vids the as you say they had a "juice alance" but they also fell apart. Kinda the way we like our ribs> with a little tug, I also want a loaf. Taking one from you for tomorrow> burger dogs are formed and sitting in the fridge waiting for the weber kettle. Great vid as always and have a Happy Fathers Day...
that Meatloaf sure look great makes me hungry. I've been making meatloaf on the smoker for years. Its definitely the way to go. another great show. Your channel has come along way. keep up the good work.
I've been meaning to try smoked meatloaf. My meatloaves usually weigh around eight pounds. I'm thinking lower pit temp. and more time to absorb smoke flavor. Thanks for the inspiration.
Great recipe Ry. I have alot of people here so id have to make 2. One the same way you did it and one without the onions and mushrooms. Kids dont know whats good lol...
Amazing meatloaf, Ry! Donna has been begging me to make one in the new smoker... we just watched this video on our Roku and she is giving me that look. Lol. Thanks for the inspiration
Looks good! I use 2lb of ground chuck and 1lb of sausage with a mixture of 2/3 bbq sauce and 1/3 apple juice. Gonna have to try the mushrooms! I use a pellet grill now though so it’s just easy cheating.
Wow looks delish!!! I just bought the Thermo Smoke. On this cook with the meatloaf, where did you place the grill thermostat? It almost sounded like you had it down where the coals and drip pan were? Thanks for all you do!
That looks amazing! I jut put one on my Pit Barrel Smoker, I hope mine turns out as nice as yours. I think might take a little longer than yours. Your thoughts?
a normal sized briquette is sized to burn for one hour so it's convenient to use, your supposed to get the same heat for the same time but I don't know anyone outside of snake users that worry about that. lump is generally hotter burning because of the big pieces. for me, I use briquettes for about most cooks under 300 degrees (portex will run 400-500 on briquettes). hot n fast brisket, ribs, or pork butt on my wsm ill use lump and put a pebble in the lid to allow temps to run up to 400.
Hi Ry Great video as usual! I have a question...when using your torch to light the coals as you did in this video, do you just light 1 briquette and let the rest catch? Thanks!
Ry - You have the Right Idea; but the long cooking time makes the sugar in every part (Sauce, etc.) burn during the cook if you apply as early as you have. I like this approach you have, but before Marinade, etc. - Get Smoke into the Raw Meat Loaf - > - and then finish with Bacon towards the end, with a Final Mop of Sauce to Caramelize it all just prior to pulling it off to Rest...Rest It To Pull In Juices to Meat Product...and then Carve for Banquet & Presentation.
Hey Ry! I would like to make this for six people tonight. I don’t have olive wood, but I do have apple, post oak, and hickory. Would any of those work or should I be sure to use olive?
Looks Great but 165 is Government BS. I've never had a problem pulling my meatloaf off at 140 to 145. Some Traditionalists think 140 is overcooked as well as they pull it off at 130 or so.
