MEATLOAF ON THE SMOKER

Have you ever made one of those dishes that you didn’t think was going to be all that special but turned out to be fabulous? This is one of those. That’s also the reason you won’t see many pictures.

 
INGREDIENTS
1 pound ground chuck
1 pound ground sausage
1/3 cup each chopped onions, celery, bell peppers, 2 cloves garlic minced, sauted until tender and translucent
2 tablespoons cajun seasoning (or meat rub of your choice)
1/4 cup Honey & Teriyaki marinade (1 part honey, 2 parts teriyaki)
2 eggs
 
In a medium bowl combine all the ingredients until just mixed well. Do not overmix or the meatloaf will be tough. 
Form the loaf into a rectangle about 2 inches thick. Place on parchment paper on a rack and smoke at 225-240 degrees for approximately 4 hours or until the internal temperature reaches near 160 degrees. We used apple wood to smoke this. It will continue cooking for a few minutes when it is removed from the heat, so it’s okay to remove it at around 155 degrees. 
 
 
 
 
 
 
Just look at that beautiful smoke ring on the outer edges. 
 
While this is not your typical southern meatloaf, I did fix the southern side dishes…green beans, creamed corn, caprese salad, canteloupe, and corn bread. Yummm!
 

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