Smoked Meatloaf | Best Meatloaf Recipe on the Grill or Smoker

well folks we taking an old classic and we thrown it on the green water talking about a smoked spicy meat loaf oh you ain't gonna want to miss out on this my mother used to make the best one and then sham top that the folks I'm just telling you with this sauce that I got on there in that glaze that goes on top I think I may have won the battle so tune in I'm gonna show you how to do it whoo you want to get this one for sure [Music] hey thank y'all for stopping by the backyard and boy have we broke out a classic this weekend oh it is something that is graced our table on the many a day but the thing I always look forward to about a meatloaf with what the next day after sliced that rascal off cold meatloaf sandwich it don't get no better than that to me but folks I have really stepped up my game here y'all will see me cook a lot of stuff but this is probably the best thing that I've tasted in a long long time and I mean it even met Shands approval that beagles approval and the Duke and what makes it so special really to me is when you combine pork and beef both and then you blend in them peppers and the onion and the good spices but it's got a glaze on it folks that is so special whoo and when you smoke a lot of ground beef some time being is it's so porous smoke penetrates to me so much it goes too deep at times and it can be over smoked in my opinion and when you go to put this glaze on and we're gonna start early it gives it sort of a seal coat we're gonna put that rain coat on it about every 30 minutes to wear this thing and shine like a silver dollar in a goat's butt it is gonna be good but also remember our original meatloaf recipe which was the best meatloaf I ever tasted in my life and still his shin steel this was one that Shane come up with our zesty meatloaf in our first book a taste of cowboy and 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 Shen's great pictures our great recipes in there and we just love for you to have them both which other both you say Faith Family and the feast remember that one there will be a link down there to where you can find all this out on our little store but folks this is a good thing that we're doing today I just want to show you how easy it is and it's not really traditional meatloaf because guess what you guys stick around I'll tell you remember when I told you was gonna find some beef and support I got some 80/20 ground beef and just a pound of pork sausage let's get all this meat incorporated well together and I'm talking mixing that pork in that beef now that we've got it to that shape and form as you can see over here at our little rainbow color of vegetables red bell pepper a by Dahlia onion two serrano peppers I did take the stems and the seeds out of them for shin and four garlic cloves so we're just gonna put all them in there and mix well again now while you was doing all this you should have never had your fire started in that smoker we'll be cooking on indirect heat today I started out with oak we will make some mesquite and some cherry and a little bit of Hickory there at the end to get it all to go in it so once we got all that in there folks let's just go to mix 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 this in it beak would you like to mix two I'm sure you would now it is time for some seasoning original Red River Ranch 1/4 of a cup I want you to put half of it right here to begin with and let's mix again get in there a jumper try to escape turn her out again and let's put the other fourth of a cup in there you know we need to mix this salsa because we're gonna need it right off the bat 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 pour over the top of it to made us all send ketchup now we're gonna dress this up this is what you're gonna be colored some of that good we're gonna start with a cup of honey because we need it to give it that good caramelizing action pardon me while it runs in there to that some of my favorite ingredient that I've had leftover here for a day or two three tablespoons opened chipotle pepper adobo sauce just the sauce you know people always ask me and Shannon where you find them at we always find them on the Hispanic aisle all the great seasons and cooking there and they're always down there at the end and mmm they are some kind of good you can get just chipotle peppers in adobo sauce and you can get just adobo sauce I like to get the one with the peppers in it because to me it's got so much more flavor so don't leave it out of this we're gonna use whoo I'm talking about some horseradish I don't have none fresh to grind up I promise you some Worcestershire and some smoked paprika give that a good mix in and this right here you can spread it on a piece of light breathing this stuff will be good and people be asking me sometime what is this white bread you're talking about well folks it come in a plastic sack it's what y'all call bread today but we always called it lack bread because it was a light white color so many years ago 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 meatloaf well we've got our little sauce mixed up meat sort of all just sitting there chilling minding its own business I need for you to make you a little whale and here folks because we're going to use 3/4 of a cup of cream and that was how much was left right in this box cuz I didn't measure it once to that one rooster bullet cackle Barry 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 then guess what everybody be like in the yeast cracker crumbs maybe using bread crumbs paint faux any kind of thing they can think of to put in some meatloaf but Indy I'd like for you to do me a favor and see can you find that old commercial there where Andy Griffith from Mayberry RFD would always say everything's better with a rich cracker because it is folks 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 everybody is in the boat now it is time to incorporate the binding and the wet together when you get it mixed well I need you to get you one of them eleven by fourteen little baking sheets okay and cover it with something I was going to try to use that ever-popular saran wrap today but folks though will be blowing about 25 so y'all seen me fight that stuff before we're going with parchment paper today and see what happens dump her out on their best day make sure everybody gets on there just go to mash until you try to get it all over there pretty well the same size because remember we making a loaf we're gonna roll it up it's better than any frou-frou look you ever seen in your life now with this sauce we mix up which is the glazing component I need you to give it a coat lightly all the way now because I need it in there for the goodness I wish y'all was here because that there be smelling some kind of good it does well we have gutter basted we have so let's see can we roll this magnificent creation up try to keep it as tight as you can and remember to move this piece of paper with you as you roll it because it get hung up in there if you don't how many of you been pastry chefs in your life it's a lot like rolling a cinnamon roll dough just keep pulling that in front of you and keep rolling it up because we are going to mash it back together a little when we get through so you can see it is about that size right now folks what it needs right now is an icebox bath it's gonna get to go in there and take a nap for about 20 minutes to chill really good in that icebox they all know where's the fridge well folks it is chilled 20 minutes and it's hot enough outside I wished I could have chilled with it now I love to break out this old lodge for this because it's got it's heavy it'll block some of that heat but it'll let it transfer and come around because we're gonna 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 dripping down there but dripping in this pan so let me see can we get this to fit you're gonna have to mash it a little in one end or the other to get it to fit and you can see it is a skillet fool now if you don't have your cast iron skillet you can use one of these flat pans anything like this I just need it to be up off that surface of that grill sure well indirect side but I want to have a little bit of a heat barrier under that and a place for all them drippings to collect well you see me rake all them coals to one side what we call cooking on indirect heat so they be on yonder and I got that grill pan down as far as it will go you're going to place this down oh I like to forgot the transfer method you got to get it in here where the lid and everything will shut so you have to maneuver it around just to tie it and you can let's just make sure that it is good to go but you can see the heat down here we're down here on this end I've got it with mesquite and oak 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 because I think it gives it a great flavor and we're not gonna glaze it right at this time because I do want a little bit of that smoke to be able to get in there and how you talking about woods and you don't know what to use hey we're gonna have us a smoking wood video you can check out shadow heavy a link down there to where you can find it and it'll tell you about all different kinds of wood well we've been on about 30 minutes we have and 80 it's time to do us some glazes got this out of the fridge brought it out here let's look in here and see la things are happening as we speak getting some good color we are and folks at the 30 minute time I also throwed me in a little more mesquite and some cherry wood now we're just gonna give it a good coating everywhere around because it sort of acts as a seizure well we've been on one and a half hours I have basted twice I have and it is time to put on a secret weapon whoo ain't that thing be looking pretty we're gonna blister up some poblanos because they're gonna play a part in this too we're gonna give it another coating of glazing while we're here look at all that good color I mean that stuff caramelize his own there hey you need is some fine daddy let's go ahead and shut this lid we're gonna add us some mesquite here and I wonder what that's leftover from leftover from them good mesquite wood spatulas [Music] well you seen me after we got them smoked poblanos out there put them in that plastic bag with some water and just give them a good one of them I'll let black hide will come off of them there lay them out just cut them in little strips lay them back across set meat loaf and then let's glaze it I'm talking about pour the whole bucketful that's left right up there on top of it let that smoke get up in there and a little more heat and just let everything congeal together get that temperature up about 155 let's pull it bring it out here put it on this cutting board we wrapped it up with full let it set about 10 minutes everything raised up about 10 degrees and we do it to go but folks I'll be loving the end cut look at all that shine it's got on it and I'm telling you that thing is caramelized on there and it is some of that fine Danny Shan I love you more than anything in the world but that might be the best meat loaf I've ever eaten in my life make me jump up and say oh by golly old meat on my miss my best meatloaf there is folks I don't care what they tell you this is what's happening right here it's easy to do take about two hours hey get in there get all that good glaze - going caramelize that sauce right there going the red velvet cake still make things just right I promise you that it is good big I want to thank you here's a bite right here that doesn't have an onion in it so I want you to have it I know that was a tiny little morsel here's another thank you for your hard work today that you put in out here well I hope you enjoyed this 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 it's gonna be good as always I tip my hat to our servicemen and women and all our veterans who are keep this old country safe that that flag can fly wherever me and Shannon are at Thank You Shannon Andy for making look better thank the Ariat for the clothes that I get to sport around on we appreciate it folks don't forget to check out things we got going on how you never know what's happening anymore so check out his own Facebook Instagram Twitter but also be tuning in every Wednesday every Saturday we're gonna bring you some good comfort food and some laughter and some hope god bless you each and every one and I'll see you down the meatloaf [Music] don't step you take over you okay right there I mean that's it and there went to what you call it I know we should have staked it down

Channel: Cowboy Kent Rollins

Views: 761,567

Keywords: smoked meatloaf, how to smoke meatloaf, smoked meatloaf recipe, bbq meatloaf, barbeque meatloaf, smoke meat loaf, bbq meatloaf recipe, meatloaf sauce, meatloaf sauce with honey, best meatloaf, meatloaf, bbq smoked meatloaf, kent rollins meat loaf, kent rollins chopped, outdoor cooking, cast iron cooking, smoking recipes, cowboy cooking, cowboy recipes, cowboy recipes chuck wagon, grilling meatloaf, grilled meatloaf, meatloaf on the grill, how to grill meatloaf

Id: GDw4pCUnHro

Length: 16min 27sec (987 seconds)

Published: Wed May 20 2020