Smokey Lew
Head Chef
I made this meatloaf once before and it was so good I decided to give it a try again. However, this time I had my new meat grinder so I was able to grind up a fresh chuck roast for the hamburger portion of the recipe.
I used 2 pounds of fresh ground chuck roast with 2 pounds of ground sweet Italian sausage and 4 strips of thick apple cured bacon cut into 1/4 inch widths as the meat mix. Added to this was onion, Italian seasoned bread crumbs, eggs, ketchup, a dash of Tabasco and Worcestershire plus cream-style horseradish, salt and pepper.
The glaze was made with a mixture of ketchup, Tabasco and Worcestershire sauce and again the cream-style horseradish. It was applied a couple times towards the end of the cook. I used a small piece of cherry wood for smoke.
I think this is one of the most flavorful meatloafs I've ever made. It was also nice and moist.
Formed loaf is placed on indirect side of Performer and cooked at a range between 375 and 400 degrees.
Once the loaf got to about 130 degrees in the center, I started adding the glaze.
Meatloaf is ready to pull at 165 degrees and rest before slicing.
Plated with potato and green salad.
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I used 2 pounds of fresh ground chuck roast with 2 pounds of ground sweet Italian sausage and 4 strips of thick apple cured bacon cut into 1/4 inch widths as the meat mix. Added to this was onion, Italian seasoned bread crumbs, eggs, ketchup, a dash of Tabasco and Worcestershire plus cream-style horseradish, salt and pepper.
The glaze was made with a mixture of ketchup, Tabasco and Worcestershire sauce and again the cream-style horseradish. It was applied a couple times towards the end of the cook. I used a small piece of cherry wood for smoke.
I think this is one of the most flavorful meatloafs I've ever made. It was also nice and moist.
Formed loaf is placed on indirect side of Performer and cooked at a range between 375 and 400 degrees.
Once the loaf got to about 130 degrees in the center, I started adding the glaze.
Meatloaf is ready to pull at 165 degrees and rest before slicing.
Plated with potato and green salad.
Uploaded with ImageShack.us