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How to adapt a current recipe for the egg

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grill4us
grill4us Posts: 100
in EggHead Forum
I've got a turkey meatloaf recipe that the family's used for years. It's cooked at 350 for an hour in the oven using a pampered chef clay pan. Can I just go indirect at 350 in the same pan on the egg?
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  • Chris_Wang
    Chris_Wang Posts: 1,254
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    Shouldn't be a problem

    Ball Ground, GA

    ATL Sports Homer

     

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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    Yes. The EGG acts as an oven. Set it up indirect for 350 and run like normal.
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  • ChillyWillis
    ChillyWillis Posts: 893
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    If I were you I'd use that time as a guideline and then cook to your desired internal temp. Keep a meat thermometer handy and start checking your meatloaf around 45 min untill it reaches your desired temp, then pull that baby!

    I don't do meatloaf often, but off the top of my head I'd guess 150 would be a good temp to shoot for on an all beef meatloaf. I'm sure there are others on here with more experience loafing on the egg that could give you a target temp with a bit more certainty.
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  • ChillyWillis
    ChillyWillis Posts: 893
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    Oops just reread your post and saw its a turkey meatloaf. Shoot for 165 internal temp to be sure to kill off and potential salmonella.
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    If it's turkey, go for 165.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • Griffin
    Griffin Posts: 8,200
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    Keep an eye on the IT as it might take longer or shorter to cook. I'm guessing longer. I ususually run my egg around 20-25 degrees hotter when going by the dome temp compared to an oven temp in a recipe. Or just monitor the temp at grate level instead.

    Do NOT use a lot of wood. Ground beef soaks up smoke like a sponge.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • grill4us
    grill4us Posts: 100
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    Thanks Everybody. So I'm thinking maybe leaving the temp at 350 since it's turkey - I don't want to dry it out. But I'll take that suggestion about not too much lump. I'll check it at about 45 minutes and I'll use that pampered chef pan. I'm using the AR so I'll be cooking it a little higher in the dome. I'll post the result!
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