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LMAJ 11-25-2007 11:34 AM

Meat Loaf help...
Hello all...
Looking for time and temp for meat loaf -
Doing ground chuck and sausage - thoughts??

Will post pics later of the cook - Thanks.

gpalasz 11-25-2007 12:03 PM

I love will be hooked...just a warning. I like to cook my loaf at 300-350. At 120 internal or so I will put on a ketcup baste w/ a lil brownsugar and BBQ sauce...then cook internal till 160 and pull.

gpalasz 11-25-2007 12:05 PM

oh...about 1.5 hours or so...of coarse depends on your temps

heres a link that was helpful for my first loaf...just tweeked it up to my liking though, keep us posted

keale 11-25-2007 12:06 PM

I did mine on a Weber, about 2 hours, at 300*, I believe it was around 160* ...really good, Try doing stuffed burgers...very good!

BTW, in the other thread you mentioned "Beef and Guiness" What is that?
(living on a rock mod.)

LMAJ 11-25-2007 12:16 PM


Originally Posted by keale (Post 503565)
BTW, in the other thread you mentioned "Beef and Guiness" What is that?
(living on a rock mod.)

I found it posted in the recipe section when I was looking for meat loaf info - but I also saw a thread by CarbonToe -
It reminded me of a meat and mushroom pie with a horseradish sauce I had recently andreally liked.

Thanks for the info guys - appreciate it.

VitaminQ 11-25-2007 12:17 PM

If you've got sausage in it, I'd take it a little higher than if it were beef alone. I'm thinking 170 or so.

Rick's Tropical Delight 11-25-2007 12:19 PM

i call em super fatties and do em just like a fattie
250 for about 3 hours till 170 internal


LMAJ 11-25-2007 12:22 PM

Looks good Rick - do you saute your veggies first?

Rick's Tropical Delight 11-25-2007 12:28 PM


Originally Posted by LMAJ (Post 503571)
Looks good Rick - do you saute your veggies first?

i didn't on those but you could. i think there's only some onion and cracker crumbs in there and some cheese and half hamburger, half pork sausage.

i put em on the grid with a drip pan underneath so they aren't boiling in their own fat. should be a bit healthier that way

i haven't done those in a long time... but now i want to!

deeque 11-25-2007 01:04 PM

rick you had me when i saw the bacon topping. great loooooking food. i think i'm getting the shakesss. great job:-D:cool:

gpalasz 11-25-2007 01:09 PM

I chop up an onion is mine as well. There is no need to saute first. They will cook inside the loaf. I dont like raw onion, and youd think they were sauted after the loaf is done

JeffW 11-25-2007 01:57 PM

I just use a box of Lipton Onion Soup Mix and cook till internal reaches 160. First hour is in a pan. after that I take it out and just keep smokin.

LMAJ 11-25-2007 02:48 PM

OK - the loaf just went on - 2 lbs chuck and 1 lb mild pork sausage. Diced onion and celery, some garlic powder, mustard.
Topped it with some of my brisket rub.
Also put on a big sweet onion - peeled it, scored it, some brisket rub (keeping with a theme here) and topped with a few pats of butter... only wish I had some bacon a al Rick....

gpalasz 11-25-2007 03:17 PM

sounds good. There will be a lot of flavor, you prob wont even miss the bacon.

Rick's Tropical Delight 11-25-2007 03:24 PM

more healtly without the bacon and you won't miss it as gpalasz said.

rick bacon is no good anyway :biggrin:

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