Meatloaf question..

Steve,
160 works well - 180 is going to be dry! Personally I use my foil covered plate setter inverted with legs up to catch the drained out grease. Also if you'll spray that mesh basket first with Pam then clean up is easier, though if it gets baked in the mesh an over night soak will do the trick. Good luck!

The veggie basket should work fine. I would put a drip pan with water underneath just to keep the grease from burning and smelling up the tine meal you will soon enjoy.

Meatloaf, Richard Fl

I do them on the small indirect at 325-350F about an hour pulled around 150F.


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




Procedure:
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 Fl, 2006/09/05

Here's mine from last Sunday. Note the strips of bacon on top makes a tasty reward snack for the chef while waiting for the loaf to set 10 minutes!

What happened to the meatloaf rack I sent a few years back, or Did I send it to someome else and my age has lost it?? See you Friday, ps bring the kids I got something for them!

I use one of the loaf pans that has an insert that has holes in the bottom. Grease falls below insert into the pan. I got it at BB&B for a couple of dollars and it works great. As for my likes, I usually pull mine just a little before it hits 160 and let it sit a few minutes. Works great for my likes,
Larry

Here's a good source for that Brinkmann Meat Loaf basket for $11.99. Page down about 3/4 of the way. It's item 115111. BTW they carry lots of goodies and their service is quick and S & H is low compared to other Internet stores.
http://www.hawgeyesbbq.com/BBQ-Accessories.html

Here's a picture of mine. Note how easy this basket makes it to smoke you meatloaf all over - let alone drain off the grease. HTH

I do my meatloaf at least once a month, indiriect, using a perforated pan on a grid, over a drip pan on an inverted platesetter. I do a 4 lb loaf, at 330 for about 1.5 hrs. Pull it at 155, let it rest to 160. Never dried out, always juicy. Sorry no pics, I'll take one tonight.....guess what? we're havin' meatloaf!!