I let it it all hang out on this
recipe. This is by far my best
meatloaf recipe so far. Follow
this recipe to the letter and
you will enjoy a moist full of
flavor mouth watering meatloaf!
First things first! Get out
there and fire up your smoker.
In this smoke I used Hickory
wood pellets in my Yoder YS640.
Choose the wood flavor of your
liking and get your pit heated
up to 225 degrees at the grate.
We will be cooking this meat low
and slow to make sure its rocks!
Dump 7 1/2 to 8 lbs of 80/20
ground beef into a large mixing
bowl. Do not use anything less
then 80/20 ground beef. In a
medium mixing bowl combine 4
eggs, 1/3 cup water, 4 tbsp
Tiger Sauce, 2 tbsp Mad Hunky
Poultry Brine, 1 tbsp Liquid
Smoke and 1 tsp coarse ground
black pepper. Mix this up
Next pour the egg mix over the
meat. Add 1 chopped Vidalia
Sweet Onion, 1 cup crushed pig
skins, 1/2 cup Panko bread
crumbs and 3 cups shredded
medium cheddar cheese. Now that
you have all the love in the
bowl it's work time. Using latex
food grade cloves thoroughly mix
the contents. You want to work
the spices, cheese etc. into all
Once mixed, dump the meat mix
onto a greased cooking sheet.
Divide the meat into two equal
parts. Using the gloves, form
the meat into to two loafs of
Once you have formed the two
meatloaf's turn them over and
rub Ketchup on the bottom and
apply Mad Hunky All Purpose Rub.
Turn them back over and do the
same to the top and sides.
Place both meatloaf's near the
center of your smoker. The
smoker should be pre-heated to
225 degrees. If your cooking on
a pellet smoker you can get more
smoke on it by started out at
190 degrees for the first hour
then going to 225. Regardless we
won't pull the meatloaf until
the inside temperature reaches
158 - 160 degrees.
Let it suck up the smoke of the
Gods for about 3 hours then open
the hood and take a good look at
this awesome load of bovine. You
will notice cheese oozing from
the meat with some juices. Don't
TOUCH IT! Control yourself we
are here to mop the meat not eat
it yet. Grap your ketchup and
mop and mop some more ketchup on
the exterior. Shut the hood and
increase the temperature of your
pit to 270 degrees. This will
caramelize the sauce on the
exterior. The remainder of the
cook should take about an hour.
Pull the meatloaf when the
internal temperature reaches 158
- 160 degrees. Let stand 15
minutes and then cut the bad
boys open. Slice only what you
eat. This will keep the rest of
the meat that gets refrigerated
stay nice and moist.
Serve with your favorite sides
but makes sure to toast some
Hawaiian sweet rolls with butter
on them. They go great with the