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Smoked Meatloaf | Best Meatloaf Recipe on the Grill or Smoker
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Aug 22, 2023
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View Video Transcript
0:00
Well folks we've taken an old classic and we're throwing it on the grill
0:03
What are we talking about? A smoked spicy meatloaf. Ooh, you ain't gonna wanna miss out on this
0:08
My mother used to make the best one and then Shan topped that. But folks, I'm just telling you, with this sauce that I got on there and that glaze that goes on top, I think I may have won the battle
0:17
So tune in, I'm gonna show you how to do it. You wanna get this one for sure
0:30
Hey, thank y'all for stopping by the backyard and boy, have we broke out a classic this week
0:37
And it is something that has graced our table on the mini a day. But the thing I always look forward to about a meatloaf was what
0:45
The next day after, sliced that reskle off, cold meatloaf sandwich. It don't get no better than that to me
0:52
But folks, I have really stepped up my game here. Y'all have seen me cook a lot of stuff
0:56
But this is probably the best thing that I've tasted in a long run. long time and I mean it even met Shann's approval, the Beagle's approval, and the Duke
1:05
And what makes it special really to me is when you combine pork and beef both and then you
1:10
blend in them peppers and the onion and the good spices, but it's got a glaze on it, folks
1:15
that is so special. And when you smoke a lot of ground beef sometime being as it's so porous, smoke penetrates to me
1:22
so much, it goes too deep at times and it can be oversmoked in my opinion
1:27
And when you go to put this glaze on and we're going to start early, it gives it sort of a seal coat
1:32
We're going to put that raincoat on it about every 30 minutes to where this thing will shine like a silver dollar in a goat's butt
1:37
It is going to be good. But also, remember, our original meatloaf recipe, which was the best meatloaf I ever tasted in my life, and still is, Shan
1:47
No, I think this one's better. Was one that Shan come up with our zesty meatloaf in our first book, A Taste of Cowboy
1:55
Now, folks, that old book has been out five. years and we are still selling a lot of copies of it. If you don't have it, it still has
2:01
Shenz great pictures, our great recipes in there, and we just love for you to have them
2:06
both. Which other both you say? Faith Family and the Feast, remember that one. There'll be
2:11
a link down there to where you can find all this out on our little store, but folks, this is a
2:15
good thing that we're doing today. I just want to show you how easy it is, and it's not really
2:19
traditional meatloaf because guess what? You better stick around, I'll tell you
2:23
What? You leave me hanging? Remember when I told you was going to find some beef and some pork
2:30
I got some 80, 20 ground beef and just a pound of pork sausage
2:34
Let's get all this meat incorporated well together, and I'm talking mixing that pork and that beef
2:45
Now that we've got it to that shape and form, as you can see over here at our little rainbow color of vegetables
2:52
red bell pepper, a Vidalia onion, two Serrano peppers. I did take the stems and the seeds out of them for shan and four garlic cloves
3:02
So we're just going to put all them in there and mix well again
3:06
Now while you was doing all this, you should have done had your fire started in that smoker
3:11
We'll be cooking on indirect heat today. I started out with oak
3:15
We will mix some muskete and some cherry and a little bit of hickory there at the end to get it all to going
3:24
So once we got all that in there folks, let's just go to mixing
3:31
Very vibrant colored dish it is. Be sure you turn it over and get to the bottom because you want everybody to have some of
3:38
this in it. Beek, would you like to mix too? I'm sure you would
3:44
Now it is time for some seasoning. Original Red River Ranch, one fourth of a cup
3:50
I want you to put half of it right here to begin with and let's mix again
3:54
Get in there, a jumper. Try to escape. Turn her out again and let put the other fourth of a cup in there You know we need to mix this sauce up because we going to need it right off the bat
4:11
Well, that meat is just sort of letting all that stuff incorporate. Because I remember growing up and going to some folks' houses and they had meatloaf and what they poured over the top of it, tomato sauce and ketchup
4:21
No, we're going to dress this up. This is what you're going to be calling some of that good
4:26
We're going to start with a cup of honey because we need it to give it to give it to
4:31
that good caramelizing action. Pardon me while it runs in there
4:44
To that, some of my favorite ingredient that I've had left over here for a day or two
4:49
three tablespoons of a Chipotle pepper adobe sauce, just the sauce. You know, people always ask me and Shan
4:57
where you find them at? We always find them on the Hispanic Isle
5:01
all the great seasons and cooking there, and they always down there at the end
5:05
and they are some kind of good. You can get just Chipotle peppers in adobe sauce
5:10
and you can get just adobe sauce. I like to get the one with the peppers in it
5:14
because to me it's got so much more flavor. So don't leave it out of this
5:18
We're going to use, who, I'm talking about some horse radish. I don't have none fresh to grind up, I promise you
5:31
some Worcestershire and some smoked paprika. Give that a good mixing
5:43
And this right here you can spread on a piece of light bread and this stuff will be good
5:47
And people will be asking me sometime, what is this light bread you're talking about
5:51
Well folks, it comes in a plastic sack. It's what y'all call bread today
5:54
but we always called it light bread because it was a light white color so many years ago
5:59
So you can see the consistency of that, and the reason we mixed it early is we need to use the first coating of it right on the inside of that meat loaf
6:08
Well, we've got our little sauce mixed up, meat sort of all just sitting there chilling mind in its own business
6:13
I need for you to make you a little whale in here, folks, because we're going to use three-fourths of a cup of cream
6:21
And that was how much was left right in this box because I don't measured it once
6:24
to that one rooster bullet cackleberry hen fruit. I just need you to incorporate that egg in that milk just a little to where you can see it change colors as it has
6:37
Then guess what? Everybody be liking to use cracker crumbs, they'd be using bread crumbs
6:45
pink-o, any kind of thing they can think of to put in some meatloat
6:50
But Andy, I'd like for you to do me a favor and see can you find that old commercial there where I'm
6:54
Andy Griffith from Mayberry from Mayberry RFD would always say everything's better with a Ritzkracker would always say everything's better with a Ritz Cracker because it is, folks
7:00
it makes some of the greatest meatloaf in the world. So we're going to use a whole sleeve and this come out of one of them big boxes, just regular old ritz crackers, none of that flavored stuff
7:15
Everybody is in the boat now. It is time to incorporate the binding and the wet together
7:24
When you get it mixed well, I need you to get you one of them leavened before 10 little
7:32
bacon sheets, okay, and cover it with something. I was going to try to use that ever popular saran wrap today, but folks, the wind be blowing
7:40
about 25, so y'all seen me fight that stuff before. We're going with parchment paper today and see what happens
7:47
Dump her out on there best you can. Make sure everybody gets on there
7:53
Just go to mash until we can try to get it all over there pretty well the same size
8:01
Because remember, we ain't making a loaf. We're going to roll it up
8:06
It better than any fruit roll up you ever seen in your life Now with this sauce we mixed up which is the glazing component I need you just give it a coat lightly all the way now
8:19
Because I need it in there for the goodness. I wish y'all was here because that there will be smelling some kind of good it does
8:28
Well, we have got our basted we have, so let's see can we roll this magnificent creation up
8:34
Try to keep it as tight as you can and remember to move this
8:38
piece of paper with you as you're rolling because it'll get hung up in there if you don't
8:46
How many of you have been pastry chefs in your life? It's a lot like rolling a cinnamon
8:49
row dough. Just keep pulling that in front of you and keep rolling it up because we are going
8:55
to mash it back together a little when we get through. So you can see it is about that
9:02
size right now. Folks what it needs right now is an ice box bath. It's going to get to go in there
9:07
and take a nap for about 20 minutes to chill really good in that ice box
9:11
The y'all know as the fridge. Well, folks, it is chilled 20 minutes and it's hot enough outside
9:16
I wish I could have chilled with it. Now, I love to break out this old lodge for this because it's got, it's heavy
9:22
It'll block some of that heat, but it'll let it transfer and come around
9:26
Because we're going to put a wire rack on this. That way we can try to position that meatloaf in here or here to where all that grease is not
9:34
dripping down there, but dripping in this pan. So let me see, can we get this to fit
9:44
You're going to have to mash it a little on one end or the other to get it to fit
9:51
And you can see it is a skillet full. Now, if you don't have you a cast iron skillets, you can use one of these flat pans, anything like this
9:59
I just need it to be up off that surface of that grill. Sure, we're on indirect side, but I want to have a little bit of
10:06
of a heat barrier under that and a place for all them drippings to collect
10:10
Well you see me like all them coals to one side, what we call cooking on indirect heat
10:15
So they be on yonned in. I got that grill pan down as far as it will go
10:20
We are going to place this down here. Whoa! I like to forgot the transfer method
10:27
You got to get it in here where the lid and everything will shut so you have to maneuver it
10:30
around just a tad and you can, let's just make sure that it is good to go
10:36
But you can see the heat down here, we're down here on this end. I've got it with muskete and oak
10:43
But folks, when I'm doing this meatloaf because it's got some hog meat in it, I do like to put me some cherry wood in there to go with it
10:50
because I think it gives it a great flavor. Now, we're not going to glaze it right at this time
10:54
because I do want a little bit of that smoke to be able to get in there. And how are you talking about woods and you don't know what to use
11:00
Hey, we don't have us a smoking wood video. You can check out. Channel have you a link down there to where you can find it
11:05
It'll tell you about all different kinds of wood. Well, we've been on about 30 minutes we have, and it is time to do us some glazing
11:13
Got this out of the fridge, brought it out here. Let's look in here and see
11:18
Ooh, la, la, things are happening as we speak. Getting some good color we are
11:24
And folks, at the 30 minute time, I also throwed me in a little more musquite and some cherry wood
11:30
Now, we're just going to give it a good coating everywhere around, because it's sort of
11:35
to axe as a sealer. Well, we've been on one and a half hours. I have basted twice, I have
11:43
and it is time to put on a secret weapon. Who ain't that thing be looking pretty. We're going
11:49
to blister us some pblanos because they're going to play a part in this too. We're going to give
11:54
it another coating of glazing while we're here. Look at all that good color. I mean
12:02
that stuff caramelizes on there. And it is some. Fine dining. Let's go ahead and shut this lid
12:09
We're going to add us some muskete here. And I wonder what that's left over from
12:14
Left over from them good musket wood spatulas Let me get her in there
13:15
Well, you've seen me after we got them smoke Pablanoes out there, put them in that plastic
13:27
bag with some water and just give them a good one of them. All that black hat will come off of them there. Lay them out, just cut them in little strips
13:35
lay them back across that meatloaf, and then let's glaze it. I'm talking about pour the whole bucket
13:40
full that's left right up there on top of it. Let that smoke get up in there and a little
13:45
more heat and just let everything congealed together get that temperature up about 155 let's pull it bring it
13:52
out here put it on this cutting board we've wrapped it up with full let it set about 10 minutes
13:57
everything raised up about 10 degrees and we're good to go but folks i'd be loving the end cut
14:04
look at all that shine it's got on it and i'm telling you that thing is caramelized on there
14:10
and it is some of that fine dining I know it's better than my meatloaf
14:25
I love you more than anything in the world, but that might be the best meatloaf I've ever eaten meat
14:30
Eat it in my life. Make me want to do the hoop and the holler, jump up and say, oh, by golly, oh, me, oh
14:36
me, oh my, Miss Molly. Best meatloaf there is, folks. I don't care what they tell you
14:43
This is what's happening right here. easy to do, take about two hours. Hey, get it in there, get all that good glaze to going
14:51
Carmelized, that sauce right there going to red velvet cake still make things just right
14:55
I promise you that. It is good. Big, I want to thank you. Here's a bite right here that doesn't
15:01
have an onion in it, so I want you to have it. I know that was a tiny little morsel. Here's another
15:07
Thank you for your hard work today that you put in out here. Well, I hope you enjoyed this
15:12
because, like folks, I think this might be my all-time. favorite meal now. I mean, tomorrow cold meatloaf sandwiches all day long, four or five times a day
15:20
it's going to be good. As always, I tip my hat to our servicemen and women and all our veterans
15:25
who keep this old country safe that that flag can fly wherever me and Shannon are at
15:30
Thank you, Shannon, Andy, for making me look better. Thank you, Ariott, for the clothes that I get to
15:35
sport around on. We appreciate it. Folks, don't forget to check out things we got going on
15:40
Hey, you never know what's happening anymore. So check out us on Facebook, Instagram
15:44
Twitter, but also be tuning in every Wednesday, ever Saturday. We're going to bring you some good comfort food and some laughter and some hope
15:53
God bless you each and every one, and I'll see you down the meatloaf trail
16:01
I'm going to step on your tail. Are you okay right there
16:08
I mean, that's it. And there went the what you call it
16:12
I knew we should have staked it down. Cut. Cut
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