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If you like a sweet & tangy BBQ
flavor then you might consider
smoking a Hawaiian Meatloaf as
your next smoke. This recipe is
sure to please your guests or
family and is very easy to
prepare and smoke.
Mix the maple sausage and ground
beef together thoroughly. In a
medium mixing bowl combine 1
egg, 1/8 cup Yoshida's, dash of
garlic powder and 3/4 of the
pineapple juice from the can of
pineapple rings. Mix this well.
I recommend wearing latex
cloves safe for food handling.
Cut up 3 to 4 pineapple rings
into chunks. This will go into
the meatloaf adding flavor and
moisture. Pour the egg and
Yoshida's mixture over the meat.
Add 2 tsp sun dried tomato &
garlic pesto seasoning,
pineapple chunks and 1 cup of
Mexican blend shredded cheese
mix. With your cloves on knead
the meat mix until its
thoroughly mixed.
Form the meat into a loaf and
place on a baking sheet. Mop the
exterior of the meatloaf with
pineapple juice. Apply a coat of
McCormick's Sweet & Smokey dry
rub. Shake on some garlic powder
and rub in some brown sugar.
Place 3 pineapple rings on the
top of the meatloaf then
sprinkle some brown sugar on the
pineapple rings.
Now you have a pretty sweet
looking meatloaf! Place the
Hawaiian meatloaf on your smoker
grate. Your smoker should be
preheated to 230 degrees. Smoke
the Hawaiian meatloaf @
230 degrees until the internal
temperature reaches 165 degrees.
Mist the meatloaf a couple times
with a 50/50 mix of pineapple
and apple juice. When the
meatloaf reaches 150 degrees,
mop it down good with a sweet
BBQ sauce. I recommend my
favorite mix (see below). If you
like a darker crust like me, now
you can turn the heat up to 300
degrees and finish cooking. This
will darken it up a bit.
When the Hawaiian meatloaf
reaches 165 degrees pull it from
the smoker. Give it one last
mopping with barbecue sauce. Let
it stand for 20 minutes. You now
have a moist and tangy Hawaiian
meatloaf sure to please. Slice
and plate it up!
SmokingPit.com BBQ Sauce:
1 cup Sweet Baby Ray's
1 cup Diet Cherry Dr. Pepper
1 tbsp brown sugar |
