Candi's Signature Smoked MeatLoaf
5lbs of smoked meatloaf was gone in about 12 minutes!! (I think they licked the plate!!)
I pull 2 of the whole slices of bacon off and dice them after the smoking and add that to my mashed potatoes! It's all around delish!!
- 1 lb
- thick cut bacon (see note at bottom)
- 5 lb
- ground beef
- 1 medium
- onion diced
- 4 clove
- garlic diced
- 2 stick
- celery diced
- 3 Tbsp
- 1 Tbsp
- 1 tsp
- worcestershire sauce
- 1 tsp
- mustard, spicy brown
How to Make Candi's Signature Smoked MeatLoaf
- 1Mix together A-1, mayo, worcestershire sauce, mustard, garlic. Add crackers, onions and celery and ground beef, mix until well blended.
Set in fridge covered for the day.
Doing this step the day before makes for a much better flavor!
- 4When your bricks or wood are ready to smoke place your meatloaf pan on the grill and close it up for about 1.5 hours.
Your times may vary,when I use bricks in my smoker for this recipe and it's perfect at 1.5 hours smoking. I also use competition bricks that brings the smoking time to 1 hour as they burn hotter
If you use propane grill, you'll keep it at about 350 for 1 hour!
Note- I save the remaining bacon and freeze it in a baggie to use for my Smokey ham and beans, if you use this for the Smokey ham and beans recipe, do not add the liquid smoke to the recipe!