Nice cook Ry! I did this in a cook with Harry Soo and T-Roy a little while back. It is a great recipe and fun cook. I eventually ended up shooting the video for it on my channel as well. Gotta love smoked meatloaf!!!
That’s a great recipe Ry! I grew up not liking meatloaf until I made them about the same as this, definitely mushrooms are key and that prosciutto! Perfecto!
Amazing meatloaf, Ry! Donna has been begging me to make one in the new smoker... we just watched this video on our Roku and she is giving me that look. Lol. Thanks for the inspiration
This is an excellent recipe. For those that dont like the texture of the veggies(my wife), here's a tip. Saute them for a good long while in butter or olive oil until completely softened low and slow until you can easily crush with a finger. Then add to your meat, they will add all the flavor, and most wont even be able to tell they are in the loaf, or any other dish unless they see them. Keep em coming Ry!
Smoked meatloaf is a regular in our house. Love your idea of the mushrooms. Since the meatloafs freeze so well, I normally make two at a time. A thick slice blackened in a cast iron pan just adds to the taste and texture. Thanks for the video.
Recently found your channel and I’m in love with it! I love your kind and cheerful personality! I can definitely tell that you love cooking and want to share your passion, keep up the good work Ry!
Dude. I already had dinner AND dessert. Just smoked a chicken on my Pit Boss. I’m so full right now, but my mouth is WATERING for this meatloaf!!!! Great videos my man. Two videos of yours, and I subscribed. 👍🏻
that Meatloaf sure look great makes me hungry. I've been making meatloaf on the smoker for years. Its definitely the way to go. another great show. Your channel has come along way. keep up the good work.
I saw this video yesterday and it inspired me to give it a try today. Mine was pretty close to the same recipe you used except I used a 2/1 mix of ground beef to ground spicy Italian sausage. Oh my goodness! It came out great!!! Thanks for the inspiration Ry!!
That's one good looking meatloaf bro. Great idea with the mushrooms and prosciutto. Have you ever tried adding boiled eggs? Basically have a layer of the meat, then add eggs on top end to end, then add the rest of the meat on top and seal with bottom.
Great Job Ry.... Iv played around with this before. Iv taken oven cooked meatloaf ( at 150 degrees ) and transfered it to the flaming grill to put a crust on it , and it was Fantastic !! Now, Thanks to you, Im inspired to do the whole cook out there. ! Thank you.
Got a remote thermometer after watching your vids and it's one of my new favorite things. Ingenious, didn't even know those where a thing. Never really used meat thermometers before at all but man the jump from no temp readings to having it at my desk is almost mind blowing.
@@CookingWithRy Also amazing for Florida weather when it's 98° and super humid. It rained twice during my first smoke on my first butt roast 11hrs on the Weber kettle and was able to leave the main unit under the grill and stay dry inside. Also thanks for showing how to smoke on the kettle which I also didn't know was a thing, after watching a couple vids I can do anything now..... ANYTHING! I smoked a 6lb chicken which was some of the best chicken I've ever had. Thanks again!
Just pulled this off my smoker. Only difference is I wrapped it in bacon. I also made some smoked whole potato's on the top rack at the same time. Fantastic!! Happy 4th of July.
Great cook Ry... I will have to do a meatloaf on the weber. I have family coming in next weekend and they have already requested BBQ meatloaf as they have never had it that way before. I could tell the loaf was not dry but I really liked the "Loaf" look it had. I mean it is called meatloaf. I have seen vids the as you say they had a "juice alance" but they also fell apart. Kinda the way we like our ribs> with a little tug, I also want a loaf. Taking one from you for tomorrow> burger dogs are formed and sitting in the fridge waiting for the weber kettle. Great vid as always and have a Happy Fathers Day...
Looks great Ry, but tonight's dinner is taken care of : your brined, injected and rubbed chook ( spatchcocked too ). That is the best chook I have had. Meatloaf will be next : ) Thanks.
I've been meaning to try smoked meatloaf. My meatloaves usually weigh around eight pounds. I'm thinking lower pit temp. and more time to absorb smoke flavor. Thanks for the inspiration.
Wow looks delish!!! I just bought the Thermo Smoke. On this cook with the meatloaf, where did you place the grill thermostat? It almost sounded like you had it down where the coals and drip pan were? Thanks for all you do!
@@CookingWithRy I tried doing stuff bell peppers with a stuffed jalapeños inside the filling .! on my wsm sorta failed but I think I can perfect it lol 😆
Great recipe Ry. I have alot of people here so id have to make 2. One the same way you did it and one without the onions and mushrooms. Kids dont know whats good lol...
Hi Ry Great video as usual! I have a question...when using your torch to light the coals as you did in this video, do you just light 1 briquette and let the rest catch? Thanks!
Looks good! I use 2lb of ground chuck and 1lb of sausage with a mixture of 2/3 bbq sauce and 1/3 apple juice. Gonna have to try the mushrooms! I use a pellet grill now though so it’s just easy cheating.
Hey Ry! I would like to make this for six people tonight. I don’t have olive wood, but I do have apple, post oak, and hickory. Would any of those work or should I be sure to use olive?
That looks amazing! I jut put one on my Pit Barrel Smoker, I hope mine turns out as nice as yours. I think might take a little longer than yours. Your thoughts?
a normal sized briquette is sized to burn for one hour so it's convenient to use, your supposed to get the same heat for the same time but I don't know anyone outside of snake users that worry about that. lump is generally hotter burning because of the big pieces. for me, I use briquettes for about most cooks under 300 degrees (portex will run 400-500 on briquettes). hot n fast brisket, ribs, or pork butt on my wsm ill use lump and put a pebble in the lid to allow temps to run up to 400.
Ry - You have the Right Idea; but the long cooking time makes the sugar in every part (Sauce, etc.) burn during the cook if you apply as early as you have. I like this approach you have, but before Marinade, etc. - Get Smoke into the Raw Meat Loaf - > - and then finish with Bacon towards the end, with a Final Mop of Sauce to Caramelize it all just prior to pulling it off to Rest...Rest It To Pull In Juices to Meat Product...and then Carve for Banquet & Presentation.
Looks Great but 165 is Government BS. I've never had a problem pulling my meatloaf off at 140 to 145. Some Traditionalists think 140 is overcooked as well as they pull it off at 130 or so.
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Nothing better than a cold meatloaf sandwich!!
Just can't beat American cooking, thanks mate will give this a go. Thank God Australia has such great cousins.
' I have no knife skills ' .... a REAL man of the people right there !
Nice cook Ry! I did this in a cook with Harry Soo and T-Roy a little while back. It is a great recipe and fun cook. I eventually ended up shooting the video for it on my channel as well. Gotta love smoked meatloaf!!!
Oh yeah it's good stuff!
I love a good meatloaf and this looks amazing Ry!
Oh me too. I'm a meatloaf fanatic :)
That looks so good. Definitely need to do some meatloaf on my kettle!
That’s a great recipe Ry! I grew up not liking meatloaf until I made them about the same as this, definitely mushrooms are key and that prosciutto! Perfecto!
I know, those mushrooms give it so much flavor and texture :)
Great looking meatloaf! I definitely need to try this one! Thanks for sharing!!! 👍🏻
Nice job RY! I love meatloaf with lots of ketchup. 🤘
And the bacon only makes it better :)
Totally underrated channel, absolutely superb recipes, smoking tips and an all round nice chap! Keep it up my man.
Thank you so much :)
Amazing meatloaf, Ry! Donna has been begging me to make one in the new smoker... we just watched this video on our Roku and she is giving me that look. Lol. Thanks for the inspiration
Fire that bad boy up and give her what she wants :)
Meatloaf is one of those special dishes isnt it? Great job! Cheers!
Thank you :)
Re watching your videos never gets stale. Beauty cook. Again and again. =)
This is an excellent recipe. For those that dont like the texture of the veggies(my wife), here's a tip. Saute them for a good long while in butter or olive oil until completely softened low and slow until you can easily crush with a finger. Then add to your meat, they will add all the flavor, and most wont even be able to tell they are in the loaf, or any other dish unless they see them. Keep em coming Ry!
Good tip!
Olive smoke is just amazing! To me is the best wood for a earthy meatloaf.
Yeah it’s so good on beef :)
Ry, you’re an inspiration. Thank you!
With Ry at the helm... EVERYTHING looks delicious...
Before it's even cooked!
Thanks for this one!
Smoked meatloaf is a regular in our house. Love your idea of the mushrooms. Since the meatloafs freeze so well, I normally make two at a time. A thick slice blackened in a cast iron pan just adds to the taste and texture. Thanks for the video.
Looks amazing Ry!!! Gonna add this to my list to cook!!!
Recently found your channel and I’m in love with it! I love your kind and cheerful personality! I can definitely tell that you love cooking and want to share your passion, keep up the good work Ry!
Hey thanks so much. That’s kind of you to say :)
Thanks to you RY I bought the same kettle as yours the other day and I love it and your recipes!
Dude. I already had dinner AND dessert. Just smoked a chicken on my Pit Boss. I’m so full right now, but my mouth is WATERING for this meatloaf!!!! Great videos my man. Two videos of yours, and I subscribed. 👍🏻
Hey thanks so much!
Love meatloaf and that’s a new way making meatloaf for me. Going to try this recipe soon. Thanks for sharing
Glad you enjoyed it :)
music is setting the mood
that Meatloaf sure look great makes me hungry. I've been making meatloaf on the smoker for years. Its definitely the way to go. another great show. Your channel has come along way. keep up the good work.
Thanks so much :)
That is a really phenomenal looking meatloaf. The prosciutto is a nice way to top it off. Cheers, Ry!
Thanks!
Watching your reaction after every bite, of every video, makes me laugh everytime. Not a big mushroom guy, but damn that looks incredible!
I can’t help it! LOL :)
I saw this video yesterday and it inspired me to give it a try today. Mine was pretty close to the same recipe you used except I used a 2/1 mix of ground beef to ground spicy Italian sausage. Oh my goodness! It came out great!!! Thanks for the inspiration Ry!!
I like that mix with Italian Sausage!
That's one good looking meatloaf bro. Great idea with the mushrooms and prosciutto. Have you ever tried adding boiled eggs? Basically have a layer of the meat, then add eggs on top end to end, then add the rest of the meat on top and seal with bottom.
I’ve never thought of boiled eggs. Interesting idea!
Excellent "filling" in that meatloaf. I love using mushroom and onion as well :) Thanks Ry
Yeah mushrooms work so well in so many things :)
Great content delivery, man. Good luck.
Great Job Ry.... Iv played around with this before. Iv taken oven cooked meatloaf ( at 150 degrees ) and transfered it to the flaming grill to put a crust on it , and it was Fantastic !! Now, Thanks to you, Im inspired to do the whole cook out there. ! Thank you.
It’s very good :)
Tryout on this for Fathers Day, was soo good. Thanks Ry
Awesome!
Great idea to do a meat loaf on the grill and add smoking flavor 👍🏻 tks for sharing❣️
A real bbq meatloaf. Nice job.
Thank you :)
Looks good, never thought about mushrooms added to a meatloaf, will have to try.
Made this meatloaf this weekend with your ketchup, it tasted great.
Fantastic!
Oh yeah Ry we love a good meatloaf with some mashed potatoes yummy.
One of the best combinations ever :)
Got a remote thermometer after watching your vids and it's one of my new favorite things. Ingenious, didn't even know those where a thing. Never really used meat thermometers before at all but man the jump from no temp readings to having it at my desk is almost mind blowing.
It is pretty nice to not have to guess :)
@@CookingWithRy Also amazing for Florida weather when it's 98° and super humid. It rained twice during my first smoke on my first butt roast 11hrs on the Weber kettle and was able to leave the main unit under the grill and stay dry inside. Also thanks for showing how to smoke on the kettle which I also didn't know was a thing, after watching a couple vids I can do anything now..... ANYTHING! I smoked a 6lb chicken which was some of the best chicken I've ever had. Thanks again!
@@burtenplays Yeah the Kettle is my favorite cooker :)
Man i love smoked food...subbed😁
Thanks!
Nice. Been contemplating doing a meatloaf. I was assuming I would do it in a pan, but NOT NOW!
I made this on my weber today and it turned out GREAT! The only difference is I used bacon instead. By far the best I've ever made. Thanks
Fantastic!
Meatloaf looked great. I cook meatloaf on the kettle all the time and did a bacon wrap also.
I know, that's so good on the kettle :)
Hmmmmmm, now I've got to make a shopping list!
Just pulled this off my smoker. Only difference is I wrapped it in bacon. I also made some smoked whole potato's on the top rack at the same time. Fantastic!! Happy 4th of July.
That sounds like a great meal!
Looks great! I’m doing ribs on the kettle tomorrow for Father’s Day
Fantastic :)
Great cook Ry... I will have to do a meatloaf on the weber. I have family coming in next weekend and they have already requested BBQ meatloaf as they have never had it that way before. I could tell the loaf was not dry but I really liked the "Loaf" look it had. I mean it is called meatloaf. I have seen vids the as you say they had a "juice alance" but they also fell apart. Kinda the way we like our ribs> with a little tug, I also want a loaf. Taking one from you for tomorrow> burger dogs are formed and sitting in the fridge waiting for the weber kettle. Great vid as always and have a Happy Fathers Day...
Happy Fathers Day to you, too!
Looks amazing.
I have this in the UDS right now.
Looks great Ry, but tonight's dinner is taken care of : your brined, injected and rubbed chook ( spatchcocked too ). That is the best chook I have had. Meatloaf will be next : ) Thanks.
Awesome!
I've been meaning to try smoked meatloaf. My meatloaves usually weigh around eight pounds. I'm thinking lower pit temp. and more time to absorb smoke flavor. Thanks for the inspiration.
Good plan :)
Thanks for putting the temperature in •Celsius for those of us that don’t use degrees f
You’re very welcome :)
Looks good. I need to try a meat loaf on the Kettle. Thanks
It’s so good 😊
Ry you need to do a Salisbury steak video, would love to see how you would make it. Great video with the meat loaf!
Thanks!
Wow looks delish!!! I just bought the Thermo Smoke. On this cook with the meatloaf, where did you place the grill thermostat? It almost sounded like you had it down where the coals and drip pan were? Thanks for all you do!
It was near the edge of the cooking grate. You can kind of see it at the top of one of the first kettle shots :)
Beautiful meatloaf Ry.
Thank you!
Ha ha. Did that 4 years ago!!!!! Came out so good!!!! People laughed at me!! But it tasted great!!
It's so good :)
I mixed in some chorizo in my meat mixture added peppers turned out great
Love chorizo 👍
@@CookingWithRy I tried doing stuff bell peppers with a stuffed jalapeños inside the filling .! on my wsm sorta failed but I think I can perfect it lol 😆
Great recipe Ry. I have alot of people here so id have to make 2. One the same way you did it and one without the onions and mushrooms. Kids dont know whats good lol...
They will when they grow up :)
Perfect Ry!
that's a great looking meat loaf , love it !
Going to try this tomorrow using ground deer meat.
Ah ha !! Bacon wrapped MEATLOAF.....not bacon wrapped pork loin. I guessed wrong the other day. Looks delish !!
What kind of bread crumbs?
Just regular store bought bread crumbs. Nothing special :)
Nice looking meatloaf bet it tastes great too were do you get your internal temps from for all meats cheers
There’s a lot of information here: www.foodsafety.gov/ :)
Hi Ry
Great video as usual! I have a question...when using your torch to light the coals as you did in this video, do you just light 1 briquette and let the rest catch?
Thanks!
I usually light several and let them spread for a while.
That looks very good, but my Daughter has Celiac Disease and cant eat bread, what would you recommend the replacement of bread crumbs?
Here’s a secret-my daughter also has Celiac and those were gluten free bread crumbs from Kroger. Scharr also has great GF bread crumbs :)
@@CookingWithRy Thank you, I'll have to look.
Looks good! I use 2lb of ground chuck and 1lb of sausage with a mixture of 2/3 bbq sauce and 1/3 apple juice. Gonna have to try the mushrooms! I use a pellet grill now though so it’s just easy cheating.
LOL. Nothing wrong with a pellet :)
Cut my teeth on a dome smoker, moved on to wood fire in an offset, then I got lazy. Now it’s all prep and turn a knob and wait.
it was delicious! the only thing I did differenyly was to add 1 Lb of sweet Italian sausage, you should give it a try.
That sounds good to me :)
Hey Ry! I would like to make this for six people tonight. I don’t have olive wood, but I do have apple, post oak, and hickory. Would any of those work or should I be sure to use olive?
Post Oak for sure 👍
Cooking With Ry thank you sir!
Your meatloaf looks tasty, Ry. Thanks for the video. Do they grow that Olive wood in Cali? There is none here in Arkansas.
I get mine from a local supplier who imports it. Not sure where it’s from :)
I'm gaining weight because of you Ry, haha
LOL. Me, too :)
But your happy about it. It's delicious fun
Happy father's day
I enjoy making smoked meatloaf but never pre cook anything
That looks amazing! I jut put one on my Pit Barrel Smoker, I hope mine turns out as nice as yours. I think might take a little longer than yours. Your thoughts?
I think it might be a bit longer but not much :)
looks great. Have you done chilli on your Weber yet?
I’ve done chili in my Dutch Oven sever times on the Weber :)
I’ve always wanted to smoke a meatloaf! Cept I might use bacon as the wrap. TY!
That works great. I’ve done that before :)
I'm going to make this but I am going to add chopped green olives.
That’ll work :)
lol. Ry your knife skills are perfect... compared to mine.
LOL. Then we both need help 😂
good lord, man, if I lived near you I'd be well over 500 lbs by now.
Lmao it does look amazing
Ry...where do you get your smoking wood? Everytime I watch. your videos it appears your wood is longer than the stuff I buy locally
I'm fortunate to have a local supplier: thewoodshedoc.com/
Dude your killing me
What other wood would be good for smoking this meatloaf if I don’t have olive wood?
I've used hickory or pecan and they work great. Oak is good, too :)
Cooking With Ry thanks. Btw your channel is great and instructions are easy to follow
@@lieblichbourdon Thanks so much :)
Where did you get olive wood. Thanks
I have a local supplier: thewoodshedoc.com/
What type of smoke do you get from olive wood?
It's a very earthy flavor, I think :)
I see you're using briquettes, but I perfer charcoal lumps. I'm not sure why - I don't know enough to say why ... is there a difference?
I prefer briquettes because they burn at a more uniform rate due to the uniform size. I'll use lump for direct grilling sometimes :)
a normal sized briquette is sized to burn for one hour so it's convenient to use, your supposed to get the same heat for the same time but I don't know anyone outside of snake users that worry about that.
lump is generally hotter burning because of the big pieces. for me, I use briquettes for about most cooks under 300 degrees (portex will run 400-500 on briquettes). hot n fast brisket, ribs, or pork butt on my wsm ill use lump and put a pebble in the lid to allow temps to run up to 400.
Nice!!
I still have never had meat loaf
BlueGazelle44 same here.
“Oh Man”
Ry - You have the Right Idea; but the long cooking time makes the sugar in every part (Sauce, etc.) burn during the cook if you apply as early as you have.
I like this approach you have, but before Marinade, etc. - Get Smoke into the Raw Meat Loaf - > - and then finish with Bacon towards the end, with a Final Mop of Sauce to Caramelize it all just prior to pulling it off to Rest...Rest It To Pull In Juices to Meat Product...and then Carve for Banquet & Presentation.
I’ve never had an issue with burning.
Looks Great but 165 is Government BS.
I've never had a problem pulling my meatloaf off at 140 to 145.
Some Traditionalists think 140 is overcooked as well as they pull it off at 130 or so.
Totally up to you.
I meant prochutto wrapped. Lol
Close enough ;)
Sorry you lost it on the MUSHROOMS!
Then don’t add them. See how that works? Lol.
Clean the gills out the portobellos before cutting . Yuk
Uh, do what you want. I clean them and leave those in. Great flavor.