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Meat Loaf Tonight

egret
egret Posts: 4,185
edited November -0001 in EggHead Forum
Did a meat loaf tonight following Lawn Ranger's general recipe with some minor changes. Here it is during the cook :
MeatLoaf1.jpg
Here it is ready to slice :
MeatLoaf2.jpg[p]Outstanding with mashed potatoes and tossed salad.......
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Comments

  • Unknown
    Unknown
    egret,[p] Looks very good ... tasty I bet! Mine cooked for 4 hours at 240*F and got to 165* internal temp. Did you cook yours hotter and faster? I was trying for a Smoked Meat Loaf and got a good result.[p]Regards,
    Tom B (EggSport)


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  • thirdeye
    thirdeye Posts: 7,428
    Tom B (EggSport),[p]If you fresh grind your beef, you can cook loaves or logs until they reach 145°-150°for a very moist product.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • egret
    egret Posts: 4,185
    Tom B (EggSport),
    Cooked at 350: no wood added. Very tasty.....
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  • Unknown
    Unknown
    thirdeye,[p] I DO fresh grind and these temps are good to know. I think I lucked out at 165*F mainly because the milk made the loaf so moist. It really plateau'd at 165* and probably would not have gone higher until all the liquid cooked out. I'm now very interested to find the 'ideal' smoking wood for these meat loaf recipes. The hickory was darned good (along with the John Henry's Texas Brisket Rub), but somehow I think I would prefer something a bit 'sweeter / milder'. [p]Thanks,
    Tom B (EggSport)[p]
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Tom B (EggSport),[p] Try Pecan, Almond, or Alder..
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  • Unknown
    Unknown
    Celtic Wolf,[p] I have a whole bunch of Pecan 'prunings', 1 to 2 inch diameter, that I got from a local orchard and cut in short chunks. Problem is .... someone warned me about the bark having potential spray and other bad stuff and possibly being strong. He suggested pre burning the pieces until any yellowish smoke is gone before using to cook. [p] Any thoughts on this?? [p] Otherwise I'm stuck with kiln dried cherry cabinet scraps but I have lots of it in great size pieces.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Tom B (EggSport),[p] Were these trees part of a commercial orchard or from private property? The former might spray the trees with insecticides, but the latter might not. [p] I have a Pecan Grove on my property has never been sprayed and I would trust the wood explicitly.[p]
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  • Unknown
    Unknown
    Celtic Wolf,[p] In between ... I think .... small town here, family-owned orchard, but sell from home store. I can probably call them to get more detail, but frankly, I am not too concerned. I will give this wood a try for next smoke and see what happens. If I do see any really 'yellowish' smoke, I can always let it burn off and then proceed. [p] Thanks for your help.[p]Tom B (EggSport)


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