Hello, my smoky friends!
I've found a couple of recipes for smoked meat loaf, and was wondering who among you might have tried it.
Actually, I don't really need a meat loaf recipe, just looking for tips about the procedure. One recipe that I found says that you should start the smoke in a smoke-proof loaf pan (like Pyrex), to let it firm up before removing it and finishing the smoke. Makes sense to me, as I sure don't want a pile of smoked hamburger simmering on the bottom of my smoker. I think I'll try this on the weekend, and will post pics when I do.
Comments welcome, and thanks!
Nick