Tbones Smoked Meatloaf

In a mixing bowl, combine the following:

• A package of meatloaf mix (Beef, Pork, Veal). Option to add about a 1/2 pound of Italian sausage.

• One or two eggs

• About 1/4 cup of ketchup

• An 8 oz. can of tomato paste

• 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 store bought breadcrumbs. 

• Salt and Pepper

• Onion powder

• Garlic powder

• 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:

Make a tinfoil boat with butcher paper with 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.

Form the meatloaf into a mold on the foil boat and place in your your smoker.  Spread the topping over the entire meatloaf. Coat it again a couple of times during the cook.

Smoke it at about 245° for a couple of hours then cranked it up to 275°. Keeping an eye on the temperature.  If the temp is rising too fast bring it back to 245°. Final internal temperature should be about 165° - 175°

Voila - Let it cool for a few minutes then cut into slices. The cooler it gets, the better it will cut into firm slices.   

The foil boat

In the smoker

All done

For sandwiches - toasted sourdough is the best.  Ketchup and mayonnaise are a must.