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Meatloaf Palooza

Tbla
Tbla Posts: 57
in EggHead Forum
Tried meatloaf tonight.    Made a couple versions.  Both were a beef/pork mix.   #1 had onions and a Serrano chopped up, bbq rub and a bacon weave.   #2 was a little more plain.    Both cooked indirect.   #1 was directly on the grate.   #2 was in a foil pan.   I also made a couple single serving sized loafs.   Turned out awesome.  I used 1 medium chunk of hickory.   Cooked at 300F.   Thermopop was 195 after about 2 hours.  
Woodbury, MN.   LBGE, Weber gasser, ECB
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Comments

  • johnkitchens
    johnkitchens Posts: 5,234
    I would eat it! Looking good. 

    Louisville, GA - 2 Large BGE's
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  • SciAggie
    SciAggie Posts: 6,481
    Those look good. I've been hungry for meatloaf. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Hotch
    Hotch Posts: 3,564
    Outstanding cook on the meatloafs. It is one of my favorites on the egg.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I love meatloaf on the egg. Nice job with the different versions. 
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  • Griffin
    Griffin Posts: 8,200
    Love meatloaf on the Egg. Temp was 195? For the meatloaf? You sure about that?

    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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  • Tbla
    Tbla Posts: 57
    @griffin.    This is a good one.....   So - I used a couple different sources for the recipe and cook time.  I was double checking what I read in Myron's book.  Heck did I ever mess this one up.   He called for 200 F for about 3 hours with a final internal temp of 150 to 160.   Another recipe I read on line had temp at 300.  Well - u guessed it.  I cooked them at 300 to a temp of almost 200.      It was wondering why it only took me 2 hours vs the 3 Myron's book estimated.     It still tasted damn good - and still juicy.   I'll be adjusting next time.   
    Woodbury, MN.   LBGE, Weber gasser, ECB
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  • Griffin
    Griffin Posts: 8,200
    I could see how that might happen. Just get used to never cooking by time and always cook to temp and you'll be good to go. Glad it still came out good.

    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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