Jeff Phillips’ Smoked Meatloaf

Jeff Phillips' Smoked Meatloaf

The meatloaf was smoked on a silicone smoker mat purchased from QVC. It has really come in handy for a variety of recipes including fish and pork chops.

This is a recipe from smoked foodie author Jeff Phillips. Jeff really knows his way around BBQ – I followed the recipe exactly and it was an instant success.
I’ve included links for his book, as well as his rub and sauce recipes.

1 lb ground chuck (80/20)
1 lb ground breakfast sausage, hot or regular
1/2 cup bell pepper (yellow, green, red mixed), diced
1/2 cup yellow onion, diced (1 small onion)
1/2 cup celery, diced
2 TBS olive oil
2 slices of loaf bread or a hamburger bun top and bottom
1/2 cup buttermilk
2 large eggs
Jeff’s barbecue sauce recipe (purchase recipes here)
Jeff’s original rub recipe (purchase recipes here)


Step 1: Soak Bread

Take two slices of loaf bread or the top and bottom half of a bun and tear it into small pieces.
With the bread in a small bowl, pour ½ cup of buttermilk over the bread. The bread will soak up the buttermilk and this will be part of what makes the meatloaf so moist.
Once the milk is soaked in, crack a couple of large eggs onto the bread mixture. Stir gently to combine.
Set aside

Step 2: Saute Vegetables

Dice bell peppers, onion and celery so that you end up with about ½ cup of each.
If you have extra, place them in a zip top bag and place them in the freezer for later.
Put 2 TBS of olive oil into a skillet over medium heat.
Once the pan is hot enough, pour in the onions, peppers and celery and stir to mix with the oil.
Let them cook for about 10 minutes or until the vegetables start to get slightly soft.
Once the veggies are finished cooking, remove them from the pan and into a plate or bowl to cool.
Add ½ cup of Jeff’s barbecue sauce and 3 TBS of Jeff’s rub to the sautéed vegetables. Stir to combine.

Step 3: Mix the Meatloaf

Place the 1 pound of ground chuck and 1 pound of ground sausage into a large mixing bowl.
Add the bread, buttermilk and egg mixture to the top of the meat.
Add the vegetable, sauce and rub mixture to the top of the meat as well.
Add 1 teaspoon of salt to the top of the mixture and gently combine the ingredients together.
Do not overmix. Do just enough to combine and stop. Overworking the meatloaf mixture will make it tough.

Step 4: Form Into a Loaf

Pour or scoop the mixture onto a cookie sheet, food grade butcher paper, etc. and form into a loaf with your hands.
You can also place the mixture into a loaf pan to form it and then dump it out onto the pan, rack or tray that you will use to cook it.
You will notice that this mixture may be a little wetter than what you are used to using but that’s ok. It will form and hold together just fine.
I recommend about 2 inches thick in the shape of a rectangle but you can get creative with this if you like.
If using a Bradley rack, I recommend placing a piece of wax paper under the meat so it will be easier to remove once done.

Step 5: Smoke the Meatloaf

Set up your smoker for cooking at about 225-240°F using indirect heat with hickory smoke or whatever smoking wood you have available.
If your smoker has a water pan, I recommend that you use it.
Once your smoker is maintaining the proper temperature, the cooking can commence.
Place the meatloaf in the smoker.
Let the loaf cook for 3-4 hours or until it reaches about 155°F.

Step 6: Top with Sauce

At about 155°F, brush the top and sides of the meatloaf with plenty of Jeff’s barbecue sauce. Give it about 25-30 minutes to caramelize then remove from the smoker.
Finish temperature for meatloaf is actually 160°F but knowing that it will continue to cook and rise in temperature even after being removed from the smoker, it is ok to remove it a few degrees early.

Step 7: Rest and Serve

Once the meat is brought into the house, tent some foil over the top and let it rest for 15-20 minutes before slicing and serving. This resting period gives the juices in the meat time to redistribute throughout the meat.


Helpful Tips:
Preparation time: 30 minutes
Cook time: 3-4 hours
Smoker temperature: 240°F
Meat Finish temperature: 160°F
Recommended wood: Hickory or Apple

Mike’s Yankee Pot Roast

Mike's Yankee Pot Roast | Culinary Compost RecipesThere are literally hundreds of ways to prepare a roast – each one grounded in family tradition. I’ve always been inspired by the simplicity of preparation; a classic Sunday meal with roots grounded in colonial America. Here is my version which is braised slow and low – I hope you enjoy it as much as I do.



1 lean two-pound beef roast (chuck or rump)
1 cup flour
1 tbs. paprika
1 tbs. garlic powder
1 tsp. salt
Coarse-ground black pepper, to taste
4 tbs. butter

1 packet Lipton® Onion Soup mix
2 cups boiling water
1 tsp. Kitchen Bouquet®
1 tsp. Lea & Perrins® Worchestershire Sauce
1/2 tbs. beef base
1 cup fine-chopped celery leaf and stalk
2 tbs. fine-chopped fresh Italian flat-leaf parsley
2 dry bay leaves
1/2 tsp. ground thyme
Fresh ground black pepper to taste
5 large carrots, peeled, washed, split and cut into 3″ planks
4 large potatoes, peeled, washed and quartered



In a large plastic shaker bag, add the flour, paprika, garlic powder, 1 tsp. salt and the black pepper. Shake well to incorporate. Add the roast to the bag and shake to coat evenly. In a 5-quart cast-iron dutch oven set to medium, melt the 4 tbs. butter, but do not scorch.

Reserve two tbs. of the seasoned flour from the shaker bag.

Add the roast to the pot, increase the heat to medium-high, and brown evenly on all sides.
Shut off the heat and remove the pot to an unheated burner. Remove the roast from the pot and reserve on a large, covered serving platter.

It’s time to make a classic roux, which will be a base for the gravy.  When the pot with the butter and drippings has cooled slightly, add the reserved flour and mix lightly to form a roux. Stir constantly over low heat for about 10 minutes.

Preheat your oven to 275° F.

Mix the dry onion soup mix, Kitchen Bouquet, Worchestershire sauce and beef base in two cups boiling water and add to the pot. Add the fine-chopped celery and parsley, bay leaves, thyme and black pepper – mix well, then add the roast back to the pot, cover tightly and bake in the oven for at least four hours, until tender.

Turn the roast over and add the carrots and potatoes during the last 1.5 hours of cooking. The carrots are more dense than the potatoes – therefore they will take longer to cook. You can compensate for this by nesting them in the gravy around the roast, and then place the potatoes on top.

The roast should be fork-tender when done. Serve with the pot juices over the potatoes and carrots.

Serves 4-6


Note: I’ve had fantastic results using a rump roast vs. a more expensive chuck roast. They also tend to be more lean. My Lodge® and antique Wagner Ware cast-iron dutch ovens are essential for the preparation of this meal. The basting spikes on the inside of the tight fitting cover ensure that the meat remains tender. The heavy iron guarantees even heating.

Slow Roasted Pork with Gravy

This is a simple, savory recipe that tastes fantastic considering the minimal ingredients devoted to its preparation. The pork roast can be made in a dutch oven or slow cooker. With mashed potatoes on the side, there’s nothing better on a cold winter night.


1 two-pound lean pork roast
1 can Campbell’s cream of chicken soup (with two cans hot water)
1 package Lipton Onion Soup Mix
2 tbs. fresh chopped chives
2 tbs. fresh chopped parsley
1 tsp. garlic powder
1 tsp. chicken base
Salt and pepper to taste
Butter for browning
1 tbs. corn starch and water slurry

Mashed potatoes and your choice of vegetable or salad


In a large, heavy 12″ cast-iron skillet, bring one tbs. of butter up to frying temperature and brown the roast lightly on all sides. Shut off the heat and set the roast aside. Preheat your oven to 240 degrees F.

In a five-quart cast-iron dutch oven, add the soup ingredients, water, spices and chicken base. Whisk to incorporate and then carefully add the browned roast. Cover tightly and cook for three hours, or until the meat is evenly done and starts to fall apart.

When the meat is done, remove from the pot and reserve on a cutting board. Let stand for five minutes and then slice into 1/4″ pieces.

Add the corn starch with one tbs. water in a small mixing bowl and mix to form a slurry. Add to the pot gravy and mix well.
Bring the gravy up to a low simmer and cook until thickened to your liking.

Add the pork back to the pot and serve with mashed potatoes.

Serves 4-6

Mike’s Meatloaf

Meatloaf is a classic American dish – one dish that people either really love or detest… there is no in-between. Many people make the mistake of cooking it too long so it resembles a cinderblock served on a hubcap. It doesn’t need to be that way. Just make sure you cook it until the internal temperature reaches no higher than 160 degrees; letting it rest for a few minutes.

Try my recipe – it’s so moist and flavorful. Enjoy-



1 lb. lean ground chuck
1 package Lipton Onion Soup mix
1/4 cup bread crumbs
1/4 cup milk
dash Worchestershire sauce
ground pepper to taste
pinch of thyme
1 tsp. dry ground mustard
1 tbs. dried parsley
1 egg, beaten
chili sauce for the topping
DO NOT ADD SALT; there is enough in the soup mix



Preheat oven to 350 degrees.

Spray a 1 pound loaf pan with Crisco or grease with shortening. Mix all ingredients well with your hands in a large serving bowl. Shape into a loaf and place into the greased pan.

Bake uncovered for 45-50 minutes. Brush with chili sauce prior to the last 15 minutes of baking time. Using a good instant-read digital meat thermometer, check to ensure that the internal temperature at the thickest part of loaf reaches 155 degrees.

Remove and let stand for 10 minutes, tightly covered in foil.  It will climb to 160° as it rests.
Cut into 1″ slices and serve with horseradish on the side.

Serves 4