I made this for the first time a couple months ago on my pellet smoker and the family loved it. Needless to say it has become a frequently requested meal in my house, we love it!!! Matt keep it up!!!
The BEST meatloaf I have ever made. The freezing of the loaf is a game changer. I used Holy Cow in it and all over it. Smoked as you said, the neighbor who loves meatloaf told me this is the best he ever has had. Thanks Matt!
Worcestershire sauce... Even the experts don't agree how to pronounce it. An old friend, the late great Greg " Sparks" Hatfield called it "what's dis here sauce". Every one knows what you mean. I am a meatloaf lover! I have always used oatmeal instead of bread. I always use pork sausage as well. This looks good! Gonna have to try it.
Made this yesterday on the Traeger and it was phenomenal-Everyone loved it. Used Whomp sauce and regular W sauce and accidentally added a whole cup instead of a half, luckily it stayed together.
I also grew up on quite a bit of meatloaf, and still absolutely love it. As usual you just killed it. Interesting freezer method. will have to give that a try. Thanks Matt!
Been smoking meat loaf in "frog mat" it is silicone covered. It can be used to wrap it in and the smoke gets in all around.. I like smoke and this eliminates the need to firm it up in the freezer. I glaze it 360 initially with ketchup and it seems to help hold the moisture I'll try your way
Matt, this meatloaf was off the chain. You did it again. Love the flavor from the Whataburger sausage, garlic and herb, and holy gospel seasoning. My wife had the awesome idea to use Southern Recipe sea salt cracked pepper pork rinds from HEB in place of the bread and use an extra egg in place of the milk for a lower carb version. Also used G Hughes smokehouse sugar free maple brown bbq sauce from HEB. We divided into 2 pans cutting freezing time to 3.5 and cook time at 225 super smoke was about 3.5. Simply amazing. Had friends over and they were raving about the flavors. Thanks again Matt for sharing - we plan on making it again this week. Another trip to HEB ….LOL
Smoking meatloaf today. I don't use any eggs or bread. Just shredded cheese, which I guess is what holds mine together. I form loafs and freeze for about 30 min before putting on the smoker. I also glaze mine towards the end of the cook with a bourbon / honey/ BBQ /brown sugar glaze which gives it a nice crust. Watching yours makes my mouth water already. Good job.
I have not made this recipe but I have made smoked meatloaf before. it is absolutely amazing. My last one I used ground brisket, but the smoker quit so i had to do it in the oven.. Also, with leftovers, you can have meatloaf sandwiches that makes it go a little further.
My wife would make me meatloaf sandwiches for lunch with mashed potatoes on either side of the bread, I would put it in the microwave just to take the chill out and those are the days I would get home and
Made this last weekend for a boys’ night in. I used two pounds of a beef and pork mix and rolled oats instead of bread crumbs. Also, I didn’t freeze it because I like to use a temperature probe throughout the cook rather than an instant read. It was great warm and absolutely KILLER cold on sandwiches on Sunday. My lady wife told me that we need to make several loaves and freeze them for emergency meals.
This is one of the best recipes I’ve made thanks but I did something different I rolled some cream cheese like a small tube and placed it in the middle and covered it followed all your steps and damn it was good and the cream cheese in the middle just made it from a 10 to a 12 for me thanks for your videos
SO GOOD! Just followed this for my wife and I. We have leftovers her family is going to come get because of how good this was. I will say that next time I will raise the temp once were at around 145 internally just to increase the bark etc. The slow 250 didnt look like his in his video. I raised mine to 375 to help get the extra crust :)
OMG !! I'm from Indiana and just this spring went to Tennessee for the first time. While we were there we ate at an all you you can eat buffet in Pigeon Forge. All their meats were smokes and I had their smoked BBQ meatloaf. I'd never had anything like it before,,, untill today !! I found you recipe over the weekend and made it today on my small offset smoker. Brother your recipe and my limited skills on a smoker made my day. It is truly the best meatloaf I've ever eaten.. Thank you so much for putting together this recipe and sharing on RU-vid. You are truly a Pitmaster ! I will be following you from now on. Smoke On !!
Absolutely loved this, i do have a brisket in the cooler resting right now, i really have learnt so much about cooking watching your videos, great cooking mate.
Made this today. I didn’t have enough time for a four hour freeze - only had about 1.5 hours for that. So I adjusted my cook time a bit. Towards the end people were getting hungry so I had to dial up the temp to 325 to get to 160 faster. It was really good in the end so pretty forgiving. Will make again.
I’ve done this a few times in the past year. It’s so delicious in the smoker!! I did mine like Kosmo does where he freezes it over night and pulls it out an hour before cook time to give the outside 1/4 inch or so time to thaw some
Did this the other day. Absolutely amazing. I didn’t have time to do the freezer part and part of me wish I would have, but it still turned out AWESOME. Family kept talking about it for the rest of the night. Meat Mitch Womp sauce is our fav BBQ sauce by a mile.
Wow. This recipe came up in my feed and I thought it looked like fun so I gave it a shot today. Incredible. Just incredible. Adding this to the repertoire. Thank you for opening my eyes to this wild take on meatloaf!
If you set a baking rack in a baking pan, you'll save yourself a lot of cleanup but still allow smoke on all sides. The dripping can also be used for gravy!
I’m making this this weekend but last Friday I made burgers on the Traeger after I see you do it I well absolutely never make burgers any other way again absolutely amazing
We make about 40-50 lbs of meatloaves (2.5-3 lb each) every summer in the smoker and vacuum seal packs of 2 for the freezer for the cold Wisconsin winters when we can't smoke. We NEVER have any left come spring, as well as burgers, chicken and turkey.
I just made smoked meatloaf 2 days ago and then saw this. A couple of tips, you don't need to form loaves in a pan and freeze, you can hand form loaves and go straight to the grill. Second, pull them at 155-158 degrees. Above 160 and you risk drying them out. I ran my smoker hot to encourage the bark (closer to 300 degrees) because it takes under 2 hours to cook.
Long time viewer, never commented. When I saw this upload I had an idea; a burger patty cut from this loaf, topped with your queso recipe, bacon and Siracha. Made today, was hands down one of the best “burgers” I’ve ever had. Easily a $13 burger at a restaurant.
Thanks for sharing my recipe that was published in 1997 the Rath family cookbook! My original recipe was published to compliment my brother's BBQ sauce (Fat Jack's Q-4 time American Royal globe trophy). The smoking component was out of necessity. At the time, I was driving trucks OTR and fixed meals ahead of time. One winter's day I was getting ready to cook these and our power (electric oven) went out. So I pulled out my original first gen OK Joe (back when they were built correctly) and cooked them that way. I use the small loaf pans so they were one serving (I like to eat). With that said , I will end this with, "The world needs more Meat Church!!!"
Good job. I love doing meatloaf in my smoker. I don't worry about 4 hours in the frig. Mine goes in the mold and then just flip it on to a perforated sheet pan. I catch the drippings below to add into my brown gravy. @275 for 3.5 hours or 160 degrees.... so good.
Just made this yesterday for the first time...absolute money!! The whole family loved it. And leftovers made for some awesome meatloaf sandwiches for lunch today. Thanks for sharing this!
Thanks again and again! Making this today, 6-30-2024 on the Traeger. It's always Fantastic! This recipe never fails! ❤ Mine is using 1.5lbs Elk burger, 1lb Jimmy Dean sausage. I call it Elkloaf. 😂 Everyone else just calls it The Best meatloaf they've ever had. YUM!
Matt!! You rock, made this to on my Traeger and it was the BEST meatloaf I have ever had... (even better than my momma's). I didn't have the spicy worcestershire sauce so I substituted House Of Q Sugar & Spice bbq sauce and it added just a nice kick of heat! Thank you for supporting our community!
Thank you for all of your videos, rubs and spices, I use them all the time, and my family Thanks you as well, because they really enjoy everything I make on the smoker..
Made this for the whole fam last weekend. So good. Everyone loved it. Including my youngest who doesn’t like anything.😂 Defiantly include it into dinner rotation.
one of the things i did last time, was use 2 foil containers, puncture holes in the top one, cook veggies in the bottom one, fat/drippings flow from the top to the bottom
Really good! We used regular worst sauce and Meat Shack Sweet heat BBQ (incl. as the binder). Cooked on middle rack on my Memphis Grill. My three boys had intense negotiation regarding the last three slices (incl. my wifes last slice)!
This is really good. Made it tonight and couldn't stop eating it. Can't wait for meatloaf sandwich tomorrow. I did change one thing. I use Stove Top stuffing for the fill and it was pork flavor. But followed everything else. This is going into family favorites! Thanks for the recipe!
That made me want a meatloaf sandwich at 10am. I have cheeseburger and a Korean BBQ recipes I throw on the smoker all the time. Best way to cook meatloaf.
Awesome recipe...but a meatloaf pan is typically 9x5 (or 10x6.) A baking pan is 9x13 (used for cake or cornbread) and at 2-3" tall, is simply too shallow for meatloaf which needs a 4-6" tall pan.
I used a brisket caddy to cook a meatloaf for an ancillary at a comp.....2nd place....that caddy worked perfectly to hold shape & it even plumped up like a brisket at 300° on a drum smoker Great recipe Matt....looking forward to trying the fire shire
A trick I've learned, is to use the cedar planks like you would for fish. Soak in beer or ACV over night before setting the meatloaf on it. Adds to the excellent flavor of this recipe, and lets the smoke permeate the entire meatloaf.
Thank you, Chef, for your wonderful effort and simplified explanation. I hope you will translate the videos into Arabic. My greetings to you from Egypt, the land of the pyramids.
I just shap the loafs on perforated aluminum liner get at Walmart. I tend to add garlic and bell peppers to mine😊 looks wonderful though fit to eat on toasted rye bread thick cut😊
Made this a 3rd time yesterday. Smoked meatloaf is The Best. I'm kinda-Keto, but definitely have to avoid bread, so I used pork rinds for my "bread". Anyway, this is a great recipe!
Every Sunday I'm trying a new recipe from your collection, did a voodoo brisket, honey hog baby back ribs, pork but, now BBQ meatloaf. I wrapped it with bacon waiting for it to finish. Looking forward to trying many more recipes 😋
Third time watching this video in the last month. Gearing up to make smoked meatloaf this weekend on the PBC. I'm gonna do mine very similar to this. Keep putting out great content.
Smoked is the main way I do meatloaves now. There are a few differences between this any my recipe, but smoked meatloaf just can't be beat! Good video. I'll try the freezing method to see how I like it. Thanks!
