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Temp. for Meat Loaf

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Smokin' Lady
Smokin' Lady Posts: 158
edited November -1 in EggHead Forum
Tomorrow night I want to try a meatloaf that Bobby Flay did on one of his shows, it has chopped zucchini, peppers and garlic in it, and it's done not in a loaf pan but on a baking sheet, you make a "meatloaf mountain" and put a ketchup/balsamic glaze over it. He baked his in an oven at 425 for an hour to hour and a quarter, but on the egg would I be better to cook it 300?
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  • Big'un
    Big'un Posts: 5,909
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    Smokin' Lady,
    I would think that you should match the oven temp -25F degrees. just my 2cents.
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  • Richard
    Richard Posts: 698
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    Smokin' Lady,
    I pull mine around 150F.[p]Here is a recipe I like![p]Meatloaf, Richard

    I recently did one on the small indirect at 325-350F about an hour pulled around 150F.
    [p]***** 2 Meatloaves*****
    2 Lbs. Ground Chuck
    2 Lbs. Ground Round
    3 Whole Eggs
    1 Large Vidalia Onion, Chopped Medium
    10-15 Saltine Crackers, Crushed
    1/2-3/4 Cup Spicy Ketchup
    1/2-3/4 Cup Grated Parmesan Cheese
    2-3 Tbs. Dijon Mustard
    1-2 Cups Pepper Ridge Farms Herbed Seasoning Stuffing
    1-1 1/2 Pkg. Lipton Onion Soup Mix
    Coarse Peppermill Black Pepper, to taste
    3-4 Strips Bacon, Optional
    *****Sauce, 1 Meatloaf*****
    1 Cup Spicy Ketchup
    1/4 Cup Dijon Mustard
    1/2-3/4 Cup Brown Sugar, Packed
    2-3 Tbs. Balsamic Vinegar
    1 Cup Parmesan Cheese, Grated
    Ground Pepper to taste




    1 The meat recipe makes 2 nice 10 inch diameter loaves and they are about 1 1/2 - 2 inches thick. The sauce is for one meatloaf. The meat recipe may be halved or the other loaf frozen, which is what I do.
    2 When mixing the meat and other ingredients, mix about 1/3 saltine crackers and 2/3 Pepper Ridge stuffing, do in 1/4 -1/2 cup portions so as not to dry out the mixture.
    3 If using the bacon, lay on top of loaf and then cover with the sauce at the beginning of the cook. I cook over a rack that has a grease catch pan underneath and there by avoid having to deal with removing the grease from a normal loaf pan.
    4 You want the sauce to be thick. if necessary thin with water or more vinegar. Slather all over! Nice to have a little sauce left over, to serve with. Play with the ratios of ketchup and mustard until you reach a point that makes you happy. Enjoy!!


    Yield: 2-2 Pound Loaves

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard, 09/05/06


    [p]
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  • Smokin' Lady
    Smokin' Lady Posts: 158
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    Richard, this recipe sounds great too, I have printed it off and added to my growing recipe collection. I'm running out of room for all my binders! Thanks.

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  • Richard
    Richard Posts: 698
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    Smokin' Lady,
    Thank you! If you have a microsoft based computer you might want to look into Living Cookbook. The Naked Wizard has a$3 coupon and around $26 it is not a bad way to track recipes in my opinion. been doing it for 3+ years and works for me.

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  • Unknown
    Unknown
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    Smokin' Lady,[p]I would cook it at 350 to 400 and take it off once it reaches 150 degrees internal.
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