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Smoked Meatloaf by Jack Rawlings

Smoked Meatloaf


“The meatloaf was made with ground deer meat, but of course any ground meat will do. The other ingredients are based upon the amount of meat.

I used 4 1/2 lbs. of meat separated into five small bread pans. This allows for each to cook quicker, on the top rack, between one to two hours, at about 225-degrees. Individual pans make it easy for any leftovers to be properly wrapped and stored in the freezer. Usually, that isn't an issue with this recipe.

4 1/2 lbs. ground meat
2 eggs/ maybe 3 depending on consistency of your mix
McCormick Meatloaf Seasoning/2 packs
Stove Top Stuffing for Pork/1 box/ a great and flavorful alternative to just adding bread crumbs.  
15oz can of corn
6.5oz can sliced black olives
diced onion/ 1
diced green bell pepper/ 1/2 to 3/4 depending on your taste
15oz can of tomato sauce

Mix all but the tomato sauce in a large bowl. Hand mix it to make sure that every ingredient is properly blended. I do not recommend using electric blender.

Once mixed to your satisfaction, and if you use the small bread pans as in the video, using only half of the mixed product, place the first layer in each pan, keeping it high on the sides to form a wide groove down the middle. Place a thin layer of tomato sauce in the groove. Top it with another layer of mixture, shaping to the form of the pan. It's okay to mash the top and bottom layers together while forming it to the pan. Place another layer of tomato sauce on top.

If using large, high side pan, place first layer then cover with tomato sauce. Top it with remaining mixture then top it with layer of tomato sauce.

SmokinTex Model 1500

I used Hickory to provide the smoke, though it also blends well with pecan wood. Enjoy!”

Jack Rawlings

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