- Hey everybody, I'm Joey, and today we're adding a new twist to an old favorite. We're taking grandma's classic meatloaf and we're throwing it in the smoker for a really unique flavor. So follow me and let's get smoking. Hey everybody. Today we're smoking meatloaf. And once you've had it smoked, you won't be able to go back to having it in the oven. Now, there's a lot of great meatloaf recipes out there, so use whatever works for you. Try some new things and experiment. We're using a simple meatloaf recipe and I've posted the full recipe details on our website at redmeatlover.com But we're just gonna take a little bit of Parmesan cheese, a quarter cup milk, some paprika, some chopped garlic, some red pepper, some breadcrumbs, some red peppers, and some eggs. Like I said, this is just what works for me, so use whatever recipe you like at home and it will turn out just great. So we're just gonna take a little pinch of salt. Okay, maybe two pinches of salt. Here we have two pounds of ground beef so we wanna make sure, okay, three pinches, we wanna make sure it's seasoned properly. And we're gonna go ahead and add some pepper, freshly ground. And we're also gonna add a little bit of Worcestershire sauce, about a tablespoon or two, just to have it add some flavor. Next, we're gonna need a pan to form this into a loaf, which I have right here. So we're not actually going to cook it in the pan, because we want it to have a lot of surface area to absorb the smoke. So as you can see I've lined it with some Saran wrap, and I'm just gonna go ahead and put the meatloaf in here, get it into a nice form, and I'm gonna refrigerate this for about 20 minutes. The Saran wrap will help me remove it easily from the pan once it's formed. Okay, so now that this is formed, we're gonna get that in there really nice, and we're just gonna transfer this to the refrigerator for about 20 or 30 minutes and let it firm up. Okay, this has been firming up for about 30 minutes, so we're ready to go ahead and add our glaze. But the first thing we need to do is get it out of this pan. Even before I do that, I'm gonna add a little bit of olive oil to this cutting board. That's gonna make it really easy to slide right off of here and onto the grill. Just a little bit of olive oil. Okay next, let's go ahead and get this out. And there we have perfectly formed meatloaf. Next, I went ahead and made this homemade glaze for the top of it, it's a little bit of brown sugar, a little bit of ketchup, a little bit Worcestershire sauce. I mean, really, does anyone feel comfortable when they say that word? But nonetheless, we're gonna go ahead and put it right on top of here. This will help add a little zing as it cooks. Okay, now I'm gonna wash my hands and get this on the grill. Okay, so we have the smoker going. Got the fire nice and hot. We actually have some burnt ends on here. But what you wanna know at home is, I have this thermometer here that gages the inside temperature, which shows 232 degrees. Ideally, you want this grill going between 225 and 250 degrees, you can take it as high as 275, but 225-250 is right where I like it. So what we're gonna do is we're gonna go ahead and remove this probe from the top of the grill, we'll go ahead and get this meatloaf on. But even before I do, I just wanna show you a little bit about how we have this set up. We started the fire with jumbo lump charcoal and now we've added some apple chips on top, that's where it gets the smoke from. A matter of fact, we're a little bit low, so I'm gonna go ahead and add some more. Alright, so now we're ready to get this on the smoker. As you can see, we really have a two-part heat system here, with our direct heat being over here and these just over here are cooking over indirect heat. That's how we cook low and slow. There's absolutely no heat on this side, it's all over here. So I'm gonna try to go ahead and slide this thing off here and get it on the grill, let's give it a shot. There we go. Okay, now that that's on, we go ahead and put this over here. The next thing we're gonna do is, this Maverick thermometer has room for another probe right over here. This is gonna go right inside the meat, so we'll have measurements on both the fire temperature itself as well as the temperature of the meat as it cooks. We wanna cook that to about 155 degrees, and let it come up about five degrees after we pull it off. But for now we're just gonna go ahead and throw the dome back on. We're gonna drop in our temperature probe. And the real trick here is making sure that it's not touching any of the meat inside the grill, that will mess it up. So we just wanna find that nice spot where it's not touching, we can go ahead and let that fire get back up to 225, 250 degrees. From here, it's pretty easy. You can grab a beer, or beers, or watch the game, do whatever you want. The main thing you're gonna need to do is come back and check this about every hour. You're wanna make sure the temperature is not too hot or too cold. And if you see that it's losing smoke, you wanna go ahead and add more wood chips. This actually has a transmitter inside that will let me know both the temperature of the fire and of the meat, so I wouldn't have to come check it until that goes off. This will take about an hour per pound. This is two pounds of meat, so it should take about two, maybe two and a half hours. One tip I forgot to mention earlier is the location of this grate relative to the fire. The fire is going over here, and the grate is over here as it should be, opposite the fire. And that allows the smoke to move across the meat as it cooks, allowing it to infuse as much of the meat as possible with that awesome smoked flavor. Alright everybody, this meatloaf has reached an internal temperature of 156 degrees, so it's time to pull it off and see how it looks. First of all, let's get that probe out of there. Next, we wanna get this probe out. You wanna pull from back 'cause it will be hot, it has been in the grill. Now we're just gonna go ahead and get it off there. Look at how good that looks. Alright, let's see how it turned out, let's go inside. Alright, we're just about ready to cut into this. But before we do, I just wanna share that this meatloaf took a little bit longer than I thought to cook, it took about three hours instead of two, and I think that was really due to the monsoon we had and it really cooled down the pit. So, this is more of an art than a science, so you just need to plan for different variables as you cook. But let's see how it turned out. It looks really good from the outside. Now, it's not gonna be a medium rare, this is fully cooked. This is a 160-degree meatloaf. But more than the inside, take a look at the outside. That's where it's gonna get all of its flavor from. And this was a relatively easy dish to make. You just make the meatloaf, you put it on the grill, just make sure you watch the temperature, both internal and the external grill, and it will be done in about two to three hours. Which really fits into the motto of our website, which is "Cooking meat made easy." If you liked this video, please give us a thumbs up like or subscribe to our YouTube channel. It's the big red button right below this video, you can't miss it and it will just take one second. And remember, everyone, meatloaf is just hamburger cake with ketchup frosting. So I hope you enjoy your meatcake, my friends. We'll see you next time.