meat loaf

Jack

I am tying a meatloaf for the first time. It's about 1 1/2 pounds. The BGE book calls or 300 degrees for 30 minutes. Does that seem right to you pro's.[p]
Thanks, Jack

Richard

Jack,
I do my 2#'s which are round and about 2 inch thick in the center indirect 325-350 about an hour pull at 150F internal.

Dimple's Mom

Jack,
I'm just snacking on some egged meatloaf as I type this! I do mine indirect at a temp between 275 and 300. I assume you have one loaf that is 1.5 pounds? Are you putting it in a loaf pan or just straight onto the grill? Depending on which recipe I use, if it's a 'wet' recipe, I put mine in a throw-away loaf pan with a couple holes punched in it. After about an hour or so, it's firm enough turn out onto the grill. Then I continue cooking til 155 degrees. I love the taste of meatloaf smoked with the guava wood.[p]If I'm using a drier recipe, then I just 'mold' the meatloaf using the bottom of a pyrex bowl or any bowl and turn it out directly onto the grill and cook again til 155 degrees.[p]In both cases, it takes longer than 30 minutes but I'd just keep cooking til you hit 155. Sometimes if the egg stays closer to 300 than 275, it takes less time but at 275, it can take approx 2 hours.[p]Gwen