Meatloaf with a twist

Discussion in 'Sausage' started by sisco, Jan 20, 2008.

  1. sisco

    sisco Smoke Blower

    I'm thinking about smoking a meatloaf today but mixing in a pound of sausage & pound of ground beef.
    Think the sausage would make it too greasy??
     
  2. kookie

    kookie Master of the Pit OTBS Member

    Sounds pretty good. If your worried about it being to greasy, maybe only use a half of pound of sausage and one and a half pounds of burger. Just a thought. I guess it depends on how greasy your sausage is to begin with. I have had some sausage that wasn't all that greasy. You making it in a pan or on foil? If your making it on foil maybe you can do something to let the greasy drain away from the loaf. I have only done one loaf and that I did it in a pan. I know the pan holds the greasy and juices in. But anyways let us know how it turns out. Hope this helps you.

    Kookie
     
  3. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Maybe add a few more bread crums to absorb more Flavor(GREASE)? Or you could go 60/40 on your mix with a little less Sausage. For bread crums, I food process leftover biscuits and some wheat bread, seems to go well with smoked meat loaf. Also, I shape it like a brisket instead of a bread loaf and go direct on the rack to get more smoke. About 1.5" x 9" x 5". You just have to be careful putting it on without cracking it, 2 spatulas or flip with foil works:)
     
  4. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I use sausage in meat balls all the time. Gives it so much more flavor, I also would think about cutting back a little bit on the sausage too. But I would surely go for it.
     
  5. sisco

    sisco Smoke Blower

    I'm gonna go for it. If it turns out bad, there's always plan "B":
    Pizza delivery. [​IMG]

    Last time a made a loaf I put it on a disposable vegetable griller, couldn't find any today so I'll either put it right on the grate or some foil.
     
  6. ds7662

    ds7662 Smoking Fanatic OTBS Member

    I wouldn't use a pan for the loaf. Throw it straight on the rack.
    If using a pan you are right it might be to greasey.
     
  7. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    I tried no pan once, started to break apart. Now I either use one of them wok looking things with all the holes in it, or I just firm it up in a pan then take it out an put it on the rack.
     
  8. smok'n steve

    smok'n steve Smoking Fanatic OTBS Member SMF Premier Member

    Hi Sisco,

    Did you get the loaf on today or order pizza? How did it work out if you did?

    Steve
     
  9. sisco

    sisco Smoke Blower

    Next time I'll stick to plain ground beef. It wasn't bad but it wasn't as good as the first one.
    It got done a lot quicker than expected too; I planned on 2.5 - 3 hours, it was at 170 degrees after an hour and a half. (Did it in my CharGriller)
     
  10. kookie

    kookie Master of the Pit OTBS Member

    Well now you know what works for you. Trial and error. I know when I made my last loaf, I learned for me I need to use less bell peppers in the recipe. It was still good just not as good as I had hoped. I am always tweeking my recipes.

    Kookie
     
  11. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    I made a fattie with equal portions of sausage and ground beef and did not find it greasy at all. If you are still worried use a lean ground beef and use the sausage to provide the fat.
     
  12. sisco

    sisco Smoke Blower

    It wasn't greasy, just didn't care for the texture and flavor.
     

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