All of the people who keep commenting that this isn’t a 9x13 pan, should probably not be allowed to own anything that involves cooking with any sort of open flame. It’s obviously a loaf pan, FFS. Why not thank the guy for an awesome recipe, instead of butting in with comments that make it obvious you don’t cook much?
LMFAO - well you OBVIOUSLY don't cook much as the common sizes of LOAF PANS are 8x4 and 9x5! a typical mans hand is 4"-5" wide - his hand fits snug in the pan - so It is NOT a 9x13 pan, his hand is NOT 9 INCHES WIDE. A sheet of paper is 8.5x11, that pan is NOT larger than a sheet of paper. You have made a total FOOL of yourself.
Thanks for all these videos. I’m just getting into smoking and so far I’m nailing everything following your instructions. I even ordered a few seasonings. Thanks for all the tips and tricks.
And yet it STILL IS NOT a 9x13 pan, you fail to understand there are MANY sizes of "loaf pan" FFS - no matter what kind of soap box you stand and give your admonition on! LMFAO
Long time viewer, never commented. When I saw this upload I had an idea; a burger patty cut from this loaf, topped with your queso recipe, bacon and Siracha. Made today, was hands down one of the best “burgers” I’ve ever had. Easily a $13 burger at a restaurant.
You’re right about that cling wrap. It’s a pain. I don’t use it. I’ll spray pan with non stick cooking spray and then put meat in and cover it with foil. After I take out of icebox I’ll take a butter knife and ease it down all sides of meat and it slides out. Works for me. Keep videos coming Thanks
The BEST meatloaf I have ever made. The freezing of the loaf is a game changer. I used Holy Cow in it and all over it. Smoked as you said, the neighbor who loves meatloaf told me this is the best he ever has had. Thanks Matt!
I truly like all your recipes. I have been smoking meat loaf and baking them a long time. One tip that will put your recipe on top off all. Cook your onion in some butter before adding them to the loaf. That will bring out the sweetness in the onion. Just a tip thanks for all your videos. I learn something with every one.
Absolutely loved this, i do have a brisket in the cooler resting right now, i really have learnt so much about cooking watching your videos, great cooking mate.
Thank you for all of your videos, rubs and spices, I use them all the time, and my family Thanks you as well, because they really enjoy everything I make on the smoker..
Smoking meatloaf today. I don't use any eggs or bread. Just shredded cheese, which I guess is what holds mine together. I form loafs and freeze for about 30 min before putting on the smoker. I also glaze mine towards the end of the cook with a bourbon / honey/ BBQ /brown sugar glaze which gives it a nice crust. Watching yours makes my mouth water already. Good job.
Just made this today. Foze the meat overnight and cooked today. 10/10 can't recommend this recipe enough. Made a few small adjustments, and it still turned out wonderful. Thank you for the video and your help!
SO GOOD! Just followed this for my wife and I. We have leftovers her family is going to come get because of how good this was. I will say that next time I will raise the temp once were at around 145 internally just to increase the bark etc. The slow 250 didnt look like his in his video. I raised mine to 375 to help get the extra crust :)
OMG !! I'm from Indiana and just this spring went to Tennessee for the first time. While we were there we ate at an all you you can eat buffet in Pigeon Forge. All their meats were smokes and I had their smoked BBQ meatloaf. I'd never had anything like it before,,, untill today !! I found you recipe over the weekend and made it today on my small offset smoker. Brother your recipe and my limited skills on a smoker made my day. It is truly the best meatloaf I've ever eaten.. Thank you so much for putting together this recipe and sharing on TH-cam. You are truly a Pitmaster ! I will be following you from now on. Smoke On !!
I made this for the first time a couple months ago on my pellet smoker and the family loved it. Needless to say it has become a frequently requested meal in my house, we love it!!! Matt keep it up!!!
Made this yesterday on the Traeger and it was phenomenal-Everyone loved it. Used Whomp sauce and regular W sauce and accidentally added a whole cup instead of a half, luckily it stayed together.
Matt, this meatloaf was off the chain. You did it again. Love the flavor from the Whataburger sausage, garlic and herb, and holy gospel seasoning. My wife had the awesome idea to use Southern Recipe sea salt cracked pepper pork rinds from HEB in place of the bread and use an extra egg in place of the milk for a lower carb version. Also used G Hughes smokehouse sugar free maple brown bbq sauce from HEB. We divided into 2 pans cutting freezing time to 3.5 and cook time at 225 super smoke was about 3.5. Simply amazing. Had friends over and they were raving about the flavors. Thanks again Matt for sharing - we plan on making it again this week. Another trip to HEB ….LOL
I’m making this this weekend but last Friday I made burgers on the Traeger after I see you do it I well absolutely never make burgers any other way again absolutely amazing
This is one of the best recipes I’ve made thanks but I did something different I rolled some cream cheese like a small tube and placed it in the middle and covered it followed all your steps and damn it was good and the cream cheese in the middle just made it from a 10 to a 12 for me thanks for your videos
Made this today. I didn’t have enough time for a four hour freeze - only had about 1.5 hours for that. So I adjusted my cook time a bit. Towards the end people were getting hungry so I had to dial up the temp to 325 to get to 160 faster. It was really good in the end so pretty forgiving. Will make again.
Good job. I love doing meatloaf in my smoker. I don't worry about 4 hours in the frig. Mine goes in the mold and then just flip it on to a perforated sheet pan. I catch the drippings below to add into my brown gravy. @275 for 3.5 hours or 160 degrees.... so good.
Thanks again and again! Making this today, 6-30-2024 on the Traeger. It's always Fantastic! This recipe never fails! ❤ Mine is using 1.5lbs Elk burger, 1lb Jimmy Dean sausage. I call it Elkloaf. 😂 Everyone else just calls it The Best meatloaf they've ever had. YUM!
I also grew up on quite a bit of meatloaf, and still absolutely love it. As usual you just killed it. Interesting freezer method. will have to give that a try. Thanks Matt!
Been smoking meat loaf in "frog mat" it is silicone covered. It can be used to wrap it in and the smoke gets in all around.. I like smoke and this eliminates the need to firm it up in the freezer. I glaze it 360 initially with ketchup and it seems to help hold the moisture I'll try your way
Made this last weekend for a boys’ night in. I used two pounds of a beef and pork mix and rolled oats instead of bread crumbs. Also, I didn’t freeze it because I like to use a temperature probe throughout the cook rather than an instant read. It was great warm and absolutely KILLER cold on sandwiches on Sunday. My lady wife told me that we need to make several loaves and freeze them for emergency meals.
Worcestershire sauce... Even the experts don't agree how to pronounce it. An old friend, the late great Greg " Sparks" Hatfield called it "what's dis here sauce". Every one knows what you mean. I am a meatloaf lover! I have always used oatmeal instead of bread. I always use pork sausage as well. This looks good! Gonna have to try it.
Really good! We used regular worst sauce and Meat Shack Sweet heat BBQ (incl. as the binder). Cooked on middle rack on my Memphis Grill. My three boys had intense negotiation regarding the last three slices (incl. my wifes last slice)!
Love your videos, Matt. I made this exact recipe and it was great. I made this again last night but instead of the ground beef I ground up brisket trimmings from the one I cooked last weekend and it kicked up the flavor up to something else. Worth a try if you have saved brisket trimmings!
I have not made this recipe but I have made smoked meatloaf before. it is absolutely amazing. My last one I used ground brisket, but the smoker quit so i had to do it in the oven.. Also, with leftovers, you can have meatloaf sandwiches that makes it go a little further.
My wife would make me meatloaf sandwiches for lunch with mashed potatoes on either side of the bread, I would put it in the microwave just to take the chill out and those are the days I would get home and
Just made this yesterday for the first time...absolute money!! The whole family loved it. And leftovers made for some awesome meatloaf sandwiches for lunch today. Thanks for sharing this!
I’ve done this a few times in the past year. It’s so delicious in the smoker!! I did mine like Kosmo does where he freezes it over night and pulls it out an hour before cook time to give the outside 1/4 inch or so time to thaw some
Matt!! You rock, made this to on my Traeger and it was the BEST meatloaf I have ever had... (even better than my momma's). I didn't have the spicy worcestershire sauce so I substituted House Of Q Sugar & Spice bbq sauce and it added just a nice kick of heat! Thank you for supporting our community!
Hey Matt, it's Moe..If I knew you cooked this good when you were with the Stars, I should've had you make me some of your meatloaf..Proud of you, my brother!!!
I used a brisket caddy to cook a meatloaf for an ancillary at a comp.....2nd place....that caddy worked perfectly to hold shape & it even plumped up like a brisket at 300° on a drum smoker Great recipe Matt....looking forward to trying the fire shire
Built my first offset stick burner a year ago and had a blast learning to smoke on it based on your videos. Can't wait to try this recipe. Thanks so much Matt. God bless and keep um coming.
Did this the other day. Absolutely amazing. I didn’t have time to do the freezer part and part of me wish I would have, but it still turned out AWESOME. Family kept talking about it for the rest of the night. Meat Mitch Womp sauce is our fav BBQ sauce by a mile.
i like smoking meatloaf. im actually smoking several this weekend for a birthday party. got a full day of cooking planned. smoking 5 or so meatloaf, probably 2 pork bellies for burnt ends, gonna be smoking some "shotgun shells" as well. along with probably 40 or so drumsticks that im gonna grill while im smoking the other stuff. already ran out of room in the planning stage so i hope i can get everything. i have my Oklahoma Joe Longhorn offset smoker and an Akorn Kamado grill
Smoked is the main way I do meatloaves now. There are a few differences between this any my recipe, but smoked meatloaf just can't be beat! Good video. I'll try the freezing method to see how I like it. Thanks!
Every Sunday I'm trying a new recipe from your collection, did a voodoo brisket, honey hog baby back ribs, pork but, now BBQ meatloaf. I wrapped it with bacon waiting for it to finish. Looking forward to trying many more recipes 😋
I've not done a smoked meat loaf in quite some time but I wrapped mine and bacon and then throw it on the smoker. I'm definitely gonna try your recipe without the bacon and see how it turns out i'm sure it'll be great.
Wow. This recipe came up in my feed and I thought it looked like fun so I gave it a shot today. Incredible. Just incredible. Adding this to the repertoire. Thank you for opening my eyes to this wild take on meatloaf!
This is really good. Made it tonight and couldn't stop eating it. Can't wait for meatloaf sandwich tomorrow. I did change one thing. I use Stove Top stuffing for the fill and it was pork flavor. But followed everything else. This is going into family favorites! Thanks for the recipe!
Made this a 3rd time yesterday. Smoked meatloaf is The Best. I'm kinda-Keto, but definitely have to avoid bread, so I used pork rinds for my "bread". Anyway, this is a great recipe!
I just shap the loafs on perforated aluminum liner get at Walmart. I tend to add garlic and bell peppers to mine😊 looks wonderful though fit to eat on toasted rye bread thick cut😊
I just made smoked meatloaf 2 days ago and then saw this. A couple of tips, you don't need to form loaves in a pan and freeze, you can hand form loaves and go straight to the grill. Second, pull them at 155-158 degrees. Above 160 and you risk drying them out. I ran my smoker hot to encourage the bark (closer to 300 degrees) because it takes under 2 hours to cook.
Great recipe. The wife even liked it. I’m three for three with @MeatChurch recipes (Pellet Smoker Brisket, Shotgun Shells, and now the e BBQ Meatloaf), thanks Matt!
Matt, I did this recipe this weekend on my Weber Smokey Mountain with some hickory wood and it was dynamite! Thanks so much for sharing your knowledge and talents. Always looking out for your new content.
I may have heard of BBQ meatloaf before, but have never tried one. On the other hand, you gave me an idea. We often grind sirloin and chicken breast at a 3 to 1 ratio which looks like regular ground beef but the white is chicken not fat. Obviously it needs a fair amount of egg and ground veggies / onions to hold it together but it is very good. The BBQ gave me an idea, one could grind a pork loin and either use straight or mixed with beef for a true pork BBQ. I like to experiment, but only with things I know we will like.
Thanks for your videos. Meatloaf turned out spectacular with a few compliments from my family. Son went back for more 3 hours later. Glad I froze the other and will repeat on the BGE soon.
I do all my meatloaf on the Weber Kettle now. I don't have an offset. I doubt I'll ever do it in the oven again. I do the pan/freezer same as you but only leave mine in freezer about an hour. I also have a smaller rack I put meatloaf on before it goes on the grill.
God bless Matt. Because of you my wife thinks I’m a good cook on the grill 😂 this recipe was very easy to follow for beginners and turned out SO good!
This is, by far, my favorite BBQ channel.
All of the people who keep commenting that this isn’t a 9x13 pan, should probably not be allowed to own anything that involves cooking with any sort of open flame. It’s obviously a loaf pan, FFS. Why not thank the guy for an awesome recipe, instead of butting in with comments that make it obvious you don’t cook much?
LMFAO - well you OBVIOUSLY don't cook much as the common sizes of LOAF PANS are 8x4 and 9x5! a typical mans hand is 4"-5" wide - his hand fits snug in the pan - so It is NOT a 9x13 pan, his hand is NOT 9 INCHES WIDE. A sheet of paper is 8.5x11, that pan is NOT larger than a sheet of paper. You have made a total FOOL of yourself.
Thanks for all these videos. I’m just getting into smoking and so far I’m nailing everything following your instructions. I even ordered a few seasonings. Thanks for all the tips and tricks.
👍
And yet it STILL IS NOT a 9x13 pan, you fail to understand there are MANY sizes of "loaf pan" FFS - no matter what kind of soap box you stand and give your admonition on! LMFAO
This is going to be on point. Mine is resting!
Long time viewer, never commented.
When I saw this upload I had an idea; a burger patty cut from this loaf, topped with your queso recipe, bacon and Siracha.
Made today, was hands down one of the best “burgers” I’ve ever had. Easily a $13 burger at a restaurant.
I’m reading this 2 years later, but a meatloaf sandwich with this is brilliant! Thanks for the inspiration!
You’re right about that cling wrap. It’s a pain.
I don’t use it. I’ll spray pan with non stick cooking spray and then put meat in and cover it with foil. After I take out of icebox I’ll take a butter knife and ease it down all sides of meat and it slides out.
Works for me.
Keep videos coming
Thanks
Parchment paper has always worked for me!
The BEST meatloaf I have ever made. The freezing of the loaf is a game changer. I used Holy Cow in it and all over it. Smoked as you said, the neighbor who loves meatloaf told me this is the best he ever has had. Thanks Matt!
Love this. Thanks Paul!!!!
I truly like all your recipes. I have been smoking meat loaf and baking them a long time. One tip that will put your recipe on top off all. Cook your onion in some butter before adding them to the loaf. That will bring out the sweetness in the onion. Just a tip thanks for all your videos. I learn something with every one.
Made this for Memorial Day yesterday! Best meatloaf ever. I definitely wasn't mad at it.
Ordered a shirt from you and it was delivered smelling like bbq smoke!!! So amazing!!! What an extra freebie!!! Thanks meat church
HAHA, that's part of our deal. Enjoy!
Absolutely loved this, i do have a brisket in the cooler resting right now, i really have learnt so much about cooking watching your videos, great cooking mate.
GREAT! I made this as shown last month, LOVED IT. I just made it again but made about 20 holes through it with a chop stick. Extra smokey yummyness!
First time trying smoked meatloaf and used venison instead of beef. It was excellent! Glad I found this video. Thanks Matt!
Thank you for all of your videos, rubs and spices, I use them all the time, and my family Thanks you as well, because they really enjoy everything I make on the smoker..
I use this everytime I smoke a loaf. Best recipe hands down and everyone loves it when we fire the smoker up. ✌️
Smoking meatloaf today. I don't use any eggs or bread. Just shredded cheese, which I guess is what holds mine together. I form loafs and freeze for about 30 min before putting on the smoker. I also glaze mine towards the end of the cook with a bourbon / honey/ BBQ /brown sugar glaze which gives it a nice crust. Watching yours makes my mouth water already. Good job.
I always smoke a meatloaf. Great tip on the saran wrap for an all around bark! Thanks
Just made this today. Foze the meat overnight and cooked today. 10/10 can't recommend this recipe enough. Made a few small adjustments, and it still turned out wonderful. Thank you for the video and your help!
SO GOOD! Just followed this for my wife and I. We have leftovers her family is going to come get because of how good this was. I will say that next time I will raise the temp once were at around 145 internally just to increase the bark etc. The slow 250 didnt look like his in his video. I raised mine to 375 to help get the extra crust :)
OMG !! I'm from Indiana and just this spring went to Tennessee for the first time. While we were there we ate at an all you you can eat buffet in Pigeon Forge. All their meats were smokes and I had their smoked BBQ meatloaf. I'd never had anything like it before,,, untill today !! I found you recipe over the weekend and made it today on my small offset smoker. Brother your recipe and my limited skills on a smoker made my day. It is truly the best meatloaf I've ever eaten.. Thank you so much for putting together this recipe and sharing on TH-cam. You are truly a Pitmaster ! I will be following you from now on. Smoke On !!
May I ask what was the name of the restaurant?
@@SH-ew8lu The Wood Grill
Looks great. When I do meatloaf on the smoker I put them on one of the copper mesh mats. Helps with transport
I'm on this one, my Mom was from Texas so the classic ketchup meatloaf is good memory growing up. I'll take it to the next level now. Cheers Matt.
Made this last weekend and it was delicious! Used a sweeter BBQ sauce as the binder and it really added to the flavor
I made this for the first time a couple months ago on my pellet smoker and the family loved it. Needless to say it has become a frequently requested meal in my house, we love it!!! Matt keep it up!!!
Made this yesterday on the Traeger and it was phenomenal-Everyone loved it. Used Whomp sauce and regular W sauce and accidentally added a whole cup instead of a half, luckily it stayed together.
Matt, this meatloaf was off the chain. You did it again. Love the flavor from the Whataburger sausage, garlic and herb, and holy gospel seasoning. My wife had the awesome idea to use Southern Recipe sea salt cracked pepper pork rinds from HEB in place of the bread and use an extra egg in place of the milk for a lower carb version. Also used G Hughes smokehouse sugar free maple brown bbq sauce from HEB. We divided into 2 pans cutting freezing time to 3.5 and cook time at 225 super smoke was about 3.5. Simply amazing. Had friends over and they were raving about the flavors. Thanks again Matt for sharing - we plan on making it again this week. Another trip to HEB ….LOL
Love this Michael!!! Thanks for sharing.
I’m making this this weekend but last Friday I made burgers on the Traeger after I see you do it I well absolutely never make burgers any other way again absolutely amazing
I made this with ground elk and ground pork. Filled it with grilled onions and graded Gruyère. Soo good after smoking it.
Making this again for Sunday dinner tomorrow. 1.5 lbs Elk, 1 lb Jimmy Dean Natural sausage. Thanks! My family always enjoys it. ❤
This is one of the best recipes I’ve made thanks but I did something different I rolled some cream cheese like a small tube and placed it in the middle and covered it followed all your steps and damn it was good and the cream cheese in the middle just made it from a 10 to a 12 for me thanks for your videos
Made this today. I didn’t have enough time for a four hour freeze - only had about 1.5 hours for that. So I adjusted my cook time a bit. Towards the end people were getting hungry so I had to dial up the temp to 325 to get to 160 faster.
It was really good in the end so pretty forgiving.
Will make again.
I make that in the oven all the time, always wanted to try pit smoked ...ooh and never added ground pork...yum
Good job. I love doing meatloaf in my smoker. I don't worry about 4 hours in the frig. Mine goes in the mold and then just flip it on to a perforated sheet pan. I catch the drippings below to add into my brown gravy. @275 for 3.5 hours or 160 degrees.... so good.
Thanks again and again! Making this today, 6-30-2024 on the Traeger. It's always Fantastic! This recipe never fails! ❤
Mine is using 1.5lbs Elk burger, 1lb Jimmy Dean sausage. I call it Elkloaf. 😂 Everyone else just calls it The Best meatloaf they've ever had. YUM!
Amazing recipe and instructions! On my second attempt, I added diced jalapenos and cheese cubes. Wowzers that’s good!!
I also grew up on quite a bit of meatloaf, and still absolutely love it. As usual you just killed it. Interesting freezer method. will have to give that a try. Thanks Matt!
Good luck!
Been smoking meat loaf in "frog mat" it is silicone covered. It can be used to wrap it in and the smoke gets in all around.. I like smoke and this eliminates the need to firm it up in the freezer. I glaze it 360 initially with ketchup and it seems to help hold the moisture
I'll try your way
Made this last weekend for a boys’ night in. I used two pounds of a beef and pork mix and rolled oats instead of bread crumbs. Also, I didn’t freeze it because I like to use a temperature probe throughout the cook rather than an instant read. It was great warm and absolutely KILLER cold on sandwiches on Sunday. My lady wife told me that we need to make several loaves and freeze them for emergency meals.
Ha......"this is a 9x13 pan" !!! Recipe sounds Awesome....will definitely try it. Made your pork belly burnt ends for the 4th....Fantastic !!!
I thought that too lol. Looks like a 5x7 loaf pan.
@@krisbabic89 it is a loaf pan
So glad I'm not the only one, I was seriously wondering how big his hands are.
Just finished this meatloaf. Best one I've ever had. Thank you for the fantastic recipe. I've made a dozen of your recipes. Thank you Tom
Awesome feedback Rich. Thank you!!!!!
Worcestershire sauce... Even the experts don't agree how to pronounce it. An old friend, the late great Greg " Sparks" Hatfield called it "what's dis here sauce". Every one knows what you mean.
I am a meatloaf lover! I have always used oatmeal instead of bread. I always use pork sausage as well. This looks good! Gonna have to try it.
made one meatloaf and keep the rest of the mix for burgers and both were amazing thank you Matt
My husband did your recipe and it was delicious! Best meatloaf ever
Awww... Meatloaf... opening the floodgates of memories, even over here in germany. Thanks a lot for that one 👍
Really good! We used regular worst sauce and Meat Shack Sweet heat BBQ (incl. as the binder). Cooked on middle rack on my Memphis Grill. My three boys had intense negotiation regarding the last three slices (incl. my wifes last slice)!
Matt,I use your rubs constantly 😅 .Great stuff !
Love your videos, Matt. I made this exact recipe and it was great. I made this again last night but instead of the ground beef I ground up brisket trimmings from the one I cooked last weekend and it kicked up the flavor up to something else. Worth a try if you have saved brisket trimmings!
I have not made this recipe but I have made smoked meatloaf before. it is absolutely amazing. My last one I used ground brisket, but the smoker quit so i had to do it in the oven.. Also, with leftovers, you can have meatloaf sandwiches that makes it go a little further.
My wife would make me meatloaf sandwiches for lunch with mashed potatoes on either side of the bread, I would put it in the microwave just to take the chill out and those are the days I would get home and
I'm waiting on my delivery today of both of the W sauces. Can't wait to try. Will be making this meatloaf for sure
I just came across this video and made the meatloaf. WOW!! Amazing! Everyone loved it! Thank you for the share!
Thanks for all your great tips ! Looks delicious. I’m just getting started in this smoking world .
The king of “poor mans” brisket! I may like meatloaf even better because of the ultimate value and flavor one can impart.
I did this for my first catering gig used the womp sause and apple cherry hobanaro came out crazy good
Just made this yesterday for the first time...absolute money!! The whole family loved it. And leftovers made for some awesome meatloaf sandwiches for lunch today. Thanks for sharing this!
I’ve done this a few times in the past year. It’s so delicious in the smoker!! I did mine like Kosmo does where he freezes it over night and pulls it out an hour before cook time to give the outside 1/4 inch or so time to thaw some
I made this today and this is now my go to for smoked meatloaf ! It turned out great !
Matt!! You rock, made this to on my Traeger and it was the BEST meatloaf I have ever had... (even better than my momma's). I didn't have the spicy worcestershire sauce so I substituted House Of Q Sugar & Spice bbq sauce and it added just a nice kick of heat!
Thank you for supporting our community!
I'm making this meatloaf today on my Green Mountain Grill along with Chef Jean Pierre's garlic mashed potatoes. I am so looking forward to supper!
I followed this method almost…..exactly
I made a few adjustments…but wow! What a great cook!
Thanks for the vids!!!!
Hey Matt, it's Moe..If I knew you cooked this good when you were with the Stars, I should've had you make me some of your meatloaf..Proud of you, my brother!!!
Making this again for Sunday dinner! Thanks Matt!
10:00 watching again, and I thought once again of a chocolate lava cake 😂😋 I'm also making this meatloaf for dinner today January 21, 2024. Thanks!
I used a brisket caddy to cook a meatloaf for an ancillary at a comp.....2nd place....that caddy worked perfectly to hold shape & it even plumped up like a brisket at 300° on a drum smoker
Great recipe Matt....looking forward to trying the fire shire
Built my first offset stick burner a year ago and had a blast learning to smoke on it based on your videos. Can't wait to try this recipe. Thanks so much Matt. God bless and keep um coming.
Did this the other day. Absolutely amazing. I didn’t have time to do the freezer part and part of me wish I would have, but it still turned out AWESOME. Family kept talking about it for the rest of the night. Meat Mitch Womp sauce is our fav BBQ sauce by a mile.
I made this it was on an Oklahoma Joe Smoker Competion Logs and Hickory! It was phenomenal!! Thanks Matt
Great job!
Looking like it might be my favorite it looks like it will be good.
Best class I have ever taken!
Thanks!
i like smoking meatloaf. im actually smoking several this weekend for a birthday party. got a full day of cooking planned. smoking 5 or so meatloaf, probably 2 pork bellies for burnt ends, gonna be smoking some "shotgun shells" as well. along with probably 40 or so drumsticks that im gonna grill while im smoking the other stuff. already ran out of room in the planning stage so i hope i can get everything. i have my Oklahoma Joe Longhorn offset smoker and an Akorn Kamado grill
Got one smokin right now!! Wings with bama white sauce this morning, smoked meatloaf this evening!!
I also do a smoked meatloaf smothered in mushroom cream soup totally awesome gives another flavor profile
I have to try that. Thank you for that tip!
Nice cook Matt. I bbq/ smoke mine on a wire rack so it doesn't fall apart from the grill to the cutting board. Great job!!!
Hey Ma, the meatloaf!
Never know what she’s doing back there?
😂😂😂😂😂😂
We want it! Now!
Never gets old! 😂
🤣
Smoked is the main way I do meatloaves now. There are a few differences between this any my recipe, but smoked meatloaf just can't be beat! Good video. I'll try the freezing method to see how I like it. Thanks!
Every Sunday I'm trying a new recipe from your collection, did a voodoo brisket, honey hog baby back ribs, pork but, now BBQ meatloaf. I wrapped it with bacon waiting for it to finish. Looking forward to trying many more recipes 😋
Meatloaf was a big hit, keep them coming
THAT is a great idea!!!!!
Wife was jus asking for meatloaf, great timing! Made my purchases of Whomp and The W Sauce. Looking forward to making this.
Looks amazing Matt! Thanks for the cling wrap tip. Have a good weekend and don't let your Meatloaf😀 Cheers!
I've not done a smoked meat loaf in quite some time but I wrapped mine and bacon and then throw it on the smoker.
I'm definitely gonna try your recipe without the bacon and see how it turns out i'm sure it'll be great.
Can’t wait to try it looks like a great recipe love the idea with bark all around! More awesomeness from Meat Church!
Thank you!!!
Thanks for the cool video and awesome recipe. That sure looked good when you were done with it. I wished I could have tried it, but I'll make my own.
You brought back a bunch of good memories of me and my grandma makin' meatloaf. She would top it with El pato red enchilada sauce. Thanks man!
I have always used bread and milk in my meatloaf, compliments of my mom too. 1 piece of bread for each pound of meat.
Great channel and great information, thanks for the instructions you give
Great job, I will be trying this Matt 👍
Wow. This recipe came up in my feed and I thought it looked like fun so I gave it a shot today. Incredible. Just incredible. Adding this to the repertoire. Thank you for opening my eyes to this wild take on meatloaf!
This is really good. Made it tonight and couldn't stop eating it. Can't wait for meatloaf sandwich tomorrow. I did change one thing. I use Stove Top stuffing for the fill and it was pork flavor. But followed everything else. This is going into family favorites!
Thanks for the recipe!
Fantastic!
4:07-4:18 while you have your hands mixing the meatloaf, this is when you will get a phone call. 😂
Why Bluetooth is your friend…
Made this a 3rd time yesterday. Smoked meatloaf is The Best. I'm kinda-Keto, but definitely have to avoid bread, so I used pork rinds for my "bread". Anyway, this is a great recipe!
Looks fantastic!
I just shap the loafs on perforated aluminum liner get at Walmart. I tend to add garlic and bell peppers to mine😊 looks wonderful though fit to eat on toasted rye bread thick cut😊
Yep, how I do mine every time.
"Sorry mom" made me laugh....Looks soo yummy I have to try this recipe...Cheers brother..
Making one as I type! Its cooking right now. I know its gonna be great! And pit beans to go with it! Thanks for the great ideas!
I just made smoked meatloaf 2 days ago and then saw this. A couple of tips, you don't need to form loaves in a pan and freeze, you can hand form loaves and go straight to the grill. Second, pull them at 155-158 degrees. Above 160 and you risk drying them out. I ran my smoker hot to encourage the bark (closer to 300 degrees) because it takes under 2 hours to cook.
Great recipe. The wife even liked it.
I’m three for three with @MeatChurch recipes (Pellet Smoker Brisket, Shotgun Shells, and now the e BBQ Meatloaf), thanks Matt!
Great video! Great recipe!!
This turned out so good!! Thanks for this recipe. Putting in the freezer was a game changer.
Matt, I did this recipe this weekend on my Weber Smokey Mountain with some hickory wood and it was dynamite! Thanks so much for sharing your knowledge and talents. Always looking out for your new content.
I may have heard of BBQ meatloaf before, but have never tried one. On the other hand, you gave me an idea. We often grind sirloin and chicken breast at a 3 to 1 ratio which looks like regular ground beef but the white is chicken not fat. Obviously it needs a fair amount of egg and ground veggies / onions to hold it together but it is very good. The BBQ gave me an idea, one could grind a pork loin and either use straight or mixed with beef for a true pork BBQ. I like to experiment, but only with things I know we will like.
Thanks for your videos. Meatloaf turned out spectacular with a few compliments from my family. Son went back for more 3 hours later. Glad I froze the other and will repeat on the BGE soon.
I was able to find the naked whomp sauce at my local wegmans up here in the syracuse area, today. So I had to grab a bottle to try this summer.
Nice!
Made this yesterday, everyone loved it. Thanks for the video and education …. Keep up the good work.
I do all my meatloaf on the Weber Kettle now. I don't have an offset. I doubt I'll ever do it in the oven again. I do the pan/freezer same as you but only leave mine in freezer about an hour. I also have a smaller rack I put meatloaf on before it goes on the grill.