Comments on: Make Room For Smoked Meat Loaf

By: Mark

Mark — Wed, 15 May 2013 19:23:59 +0000

I have made a number of things on my electric smoker from ham to turkey to brisket but everyone goes nuts over my smoked meatloaf. Using either hickory or mesquite gives it distinctly different flavored and smells. Two hours+ at 250 works perfectly. Once you smoke a meatloaf you will never go back tithe oven. Smoker works great on chili as well

By: erin @ yummy supper

erin @ yummy supper — Mon, 10 Sep 2012 20:09:13 +0000

Somehow, I think I’m the only American kid who didn’t grow up eating meatloaf. But now I’m making up for lost time. And smoked meatloaf, that sounds damned good!
xo
E

By: Joebob

Joebob — Fri, 31 Aug 2012 01:24:29 +0000

You should never soak wood for cooking. That grayish-white smoke is bad, tastes like an ashtray. Thin blueish smoke is good.

By: love cooking

love cooking — Sat, 10 Mar 2012 14:47:17 +0000

It seems that it is not easy to smoke a meatloaf since it is not easy to cook through. Smoke fish is more common. This is special and sounds great.

By: grace

grace — Thu, 08 Mar 2012 22:55:27 +0000

smoked meat–yum. atta way to make meatloaf appealing! that spice mix looks marvelous too.