Epic cedar planked steakloaf

Discussion in 'Beef' started by smokeysooner, Jun 25, 2011.

  1. Yes

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  2. No

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  1. smokeysooner

    smokeysooner Fire Starter

    Folks, I have become addicted to cedar planked meatloaf... so has my family.  So much so, that I have devised at least a dozen recipes.  I have tweaked it to perfection.

    But this time I am taking a different approach and instead of my usual hamburger meat/ground pork meat mixture, I'm grinding a variety of steaks and also grinding pork butt for the meat.  I will use the rest of my recipe as normal (cedar planked meatloaf with mesquite/hickory smoke) which features a really nice bacon wrap topping.

    As usual, I will post updates about the outcome and plenty of Q-view... so if you're on the forums tomorrow night, be sure to tune in.

    Hope all are doing well!
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

  3. michael ark

    michael ark Master of the Pit

  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    You got my attention [​IMG]
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We'll be looking forward to the finish. Never tried cedar plank meatloaf.
  6. smokeysooner

    smokeysooner Fire Starter

    Okay folks, so here we are.

    I have just put my planked steakloaf on the grill.

    Here's what I did:


    Grounded 1.8 lbs chuck steak/eye of round steaks

    Grounded 1.5 lbs bone in shoulder pork steaks

    1 jalapeno

    1 whole finely chopped green pepper

    1 half finely chopped onion

    2 finely chopped carrots

    1/2 tspn oregano

    1 tbspn olive oil

    1/2 tspn basil

    1/2 tspn worcestershire sauce



    1 cup panko crumbs

    2 eggs

    1/8 cup milk

    1/4 tspn smoked paprika

    Ground the meat, added to herb/vegetable, olive oil, worcestshire sauce mix and set to marinate for 2-3 hours. (everything except milk, panko and eggs).

    Added eggs, milk, and panko to mixture just before cooking and mix thoroughly.

    Season plank and mold meatloaf.  Top with rub and coat with bacon strips.


    then place on grill at 350+ or for around 1.5 hours.  will take on lot of smoke.

  7. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member


    [​IMG]  [​IMG]   [​IMG]
  8. smokeysooner

    smokeysooner Fire Starter

    Half way to heaven, folks...


    Just to clarify,

    I am cooking on a weber offset setup at around 375-400F..  350 is ok too, but keeping steady TBS via mesquite and cherry mixture.  I mis-typed hickory in the OP.

    To go with this meal is a mixed grilled vegetable medley (asparagus, onion, mushroom) marinated in a red wine vinegraette and parmesean mashed potatoes.

    For the meat sauce, I use 2 parts bbq sauce, 2 parts red wine vinegar  and 2 parts ketchup with salt, pepper and dash of butter.
  9. smokeysooner

    smokeysooner Fire Starter

    all done

  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great!!

  11. smokeysooner

    smokeysooner Fire Starter

     folks, the finished product.

    I dont' know how I could have made it any better.

    Bon appetit!

  12. venture

    venture Smoking Guru OTBS Member

    It sure doesn't sound like anything I would have tried?  Having said that, I didn't get a taster.

    Good luck and good smoking.
  13. that looks great!!!!!  i cant wait to try it!!![​IMG]
  14. smokeysooner

    smokeysooner Fire Starter

    expand your husker horizons.
  15. sunman76

    sunman76 Master of the Pit

    looks tasty
  16. smokeysooner

    smokeysooner Fire Starter

    lot of flavor in this dish of bbq meatloaf, parmesean mashed potatoed and grilled asparagus/mushroom/onion medley.
  17. raptor700

    raptor700 Master of the Pit OTBS Member

    Never tried the cedar plank, but it sure looks tasty [​IMG]  (the loaf) that is!


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