The best thing about a meatloaf dinner is the meatloaf sandwich the next day. Kind of like a turkey sandwich the day after thanksgiving. Also, I forgot to take a photo after I pulled it off the smoker so all I got is the sandwich.
Get yourself a meatloaf mix: beef, pork, veal. That is the basic combination. 2-3 pounds 1/3 of each. Feel free to do a variation or substitute Italian sausage for one of the thirds. It adds a nice kick to it.
In a mixing bowl, add the meat and the following:
About 1/4 cup of ketchup
A couple of tablespoons of brown sugar
1/2 of an onion, diced
Breadcrumbs - I add one slice of bread cut into cubes and about 1/3 cup of breadcrumbs. you can also use gluten free panko.
Salt and Pepper
Add any other seasonings to kick up the spice as desired.
Hand mix well.
For the topping: mix ketchup, brown sugar.
Here is the process for smoking it:
Line a meatloaf dish with plastic wrap. one-piece cross ways and another piece the other way so it extends beyond the edges.
Place the meat in the plastic wrap and spread evenly
Spread the topping over the top and carefully fold the plastic wrap over the meat so it doesn't stick to the topping.
Place in the freezer over night or for a couple of hours. This will hold the shape of the meatloaf once you remove it from the dish and place it in the smoker.
Make a tinfoil boat about an inch or so wider than the loaf. Crunch the edges of the foil down to make a boat. The meat kicks off a lot of grease, so this keeps it under control and helps prevent the loaf from drying out.
Place the meatloaf on the foil boat in your smoker. Use a meat thermometer since the center is frozen it takes a while to get to 165° - 175°
Smoke it about 245° for a few hours then cranked it up to 275° while keeping an eye on the temperature. If the temp is rising too fast bring it back to 245°
Voila - rest it for a few minutes then cut into slices.
For the sandwich - any bread, but sourdough is always good. Ketchup and mayonnaise are a must.