Smooked Meatloaf

onelikearock · June 2012

Smoked meatloaf at 260 degree
between 3 and 4 hours. Internal temperature 160 degrees, melt in your mouth
flavor.

stike · June 2012

that's a big-un. wow.

i remember the moment i realized not everyone made meat loaf in a pyrex dish> haha since then, nothing but a panless meatloaf will do.

never done it low-n-slow like yours (usually go 325-375). will give your way a try.

Smoker_Guru · June 2012

Looks good, I too will give it a try.

Mickey · June 2012

Very nice. What did you put in it?

onelikearock · June 2012

Very nice. What did you put in it?

1 1/2 lb ground chuck, 3 slices of crumbled bread, medium sweet onion, 4 oz of graded sharp cheese, 1/2 cup finely graded carrot, salt, pepper, 1 egg and 2/3 cup milk. Topping:1 Tbls mustard, 1/4 cup ketchup, 1/4 cup brown sugar.

JerkChicken · June 2012

Looks great. I'm doin one too!

What kind of smoke did you use?

onelikearock · June 2012

Looks great. I'm doin one too!

What kind of smoke did you use?

Hickory

Duganboy · June 2012

Awesome. Smoked meatloaf is one of my favorite things in the egg. Also, those sammichs the next couple of days will really be great.

Brownie · June 2012

Awesome. Smoked meatloaf is one of my favorite things in the egg. Also, those sammichs the next couple of days will really be great.

+1

pasoegg · June 2012

just made one tonite....it was so good i don't know what to say....had visitors and now they want to come for every BGE cook....this is truly an addictive meal....i would say the sandwiches would be out of this world but don't think there will be any leftovers to try....

brentsee · June 2012

Looks very good I will try low and slow too. I enjoy taking my time and watching the smoke, relaxing and sipping on a beverage... Way better than watching paint dry.

onelikearock · June 2012

just made one tonite....it was so good i don't know what to say....had visitors and now they want to come for every BGE cook....this is truly an addictive meal....i would say the sandwiches would be out of this world but don't think there will be any leftovers to try....

Next time make two, one just for sandwiches.............

Eggbertsdad · June 2012

Smoked meatloaf is outstanding! Looks great.

Griffin · June 2012

Great looking meatloaf. Seems like its been a meatloaf week. I've seen quite a few across different BBQ forums this week. Think I'll add some cheese into mine next time.

MrCookingNurse · June 2012

Cool! We do meatloaf all the time. Never have on the egg. Gonna have to try this!

Ellis · June 2012

That looks so good I need to try it today, ? how did you form it in a dish or pan.

newegg13 · June 2012

Can't wait to do this.

onelikearock · June 2012

That looks so good I need to try it today, ? how did you form it in a dish or pan.

I formed it in a loaf pan the day before to help it set up.

Ellis · June 2012

Do you think i could get away with 5 Hr. for it to set up, was looing forward to haveing it tonight. thanks

onelikearock · June 2012

Do you think i could get away with 5 Hr. for it to set up, was looing forward to haveing it tonight. thanks

I have done it both ways with good results, 4 or 5 hours should do well.

Ellis · June 2012

It's in the frig now, this will be the longest thing I have ever cooked. I'm new at this as you can tell.I love my egg , I must go through a 40 # bag a week. My wife loves it to, maybe because I'm outside alot. Thanks again.

onelikearock · June 2012

It's in the frig now, this will be the longest thing I have ever cooked. I'm new at this as you can tell.I love my egg , I must go through a 40 # bag a week. My wife loves it to, maybe because I'm outside alot. Thanks again.

Let us know how it turns out. Be sure to use a thermometer to monitor internal temp, do not want to over cook, 160 degree came out nice and juicy after a 10 min. rest.

Smoker_J · June 2012

Looks Great! Cant wait to try it, thanks for sharing.

Ellis · June 2012

I will let you know tonight, I kept an eye on the temp, no maverick or anything Hi-Tec just my Thermapen.Maybe thats why no long cook yet. Thanks for the tips

tazcrash · June 2012

When they said to use a loaf pan to shape it, don't forget to line with plastic wrap, to make your life easy.

Ellis · June 2012

To late for the plastic wrap tazcrash. I hit the pan with some Pam befor I put the meat in, hope that works. Thanks

Smity · June 2012

I made 2 last weekend and there was still none left for sandwiches:(

tazcrash · June 2012

Oops, well good luck.

NightwingXP · June 2012

I just did one last night and it was truly the best thing ever!! Had enough left for one sandwich tonight. Now just sad that it's gone!!

:((

Ellis · June 2012

The pam worked good next time I will try plastic wrap. That was the good part. I think I have to ck my thermometer tomorrow, it never read over 275. After 2 hours I had to take a look, real dark, uh oh. Put the thermapen in it was @210. Even though it was a little dry it tasted grate. I will get this down.

onelikearock · June 2012

Ellis,

I will assume you cooked
indirect? The old saying is "It's done when It's done" is what happened to you.
The internal temp, not time, is what tells you when it is done. You REALLY need
a thermometer to monitor the internal temp of the item you are cooking. I use my
Thermapen to check the item when my monitoring thermometer gets close to my
target temp. I have a Maverick ET-732 which monitors both grate and item temps,
two probes. The 732 is the latest from Maverick and is also remote up to 300
feet with alerts etc.

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Smooked Meatloaf

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