Meat Loaf help...

LMAJ · 11-25-2007, 11:34 AM

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 meatloaf...you 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

http://virtualweberbullet.com/meatloaf.html

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

Quote:

Originally Posted by keale

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 - http://www.bbq-brethren.com/forum/sh...ad.php?t=33876
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

Quote:

Originally Posted by LMAJ

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

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

11-25-2007, 11:34 AM	#1
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	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. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

11-25-2007, 12:06 PM	#4
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	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.) __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

11-25-2007, 12:17 PM	#6
VitaminQ is One Chatty Farker Join Date: 06-29-05 Location: Dallas, TX Downloads: 0 Uploads: 0	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. __________________ Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q

11-25-2007, 12:22 PM	#8
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Looks good Rick - do you saute your veggies first? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

11-25-2007, 01:04 PM	#10
deeque Full Fledged Farker Join Date: 10-14-07 Location: new jersey Downloads: 0 Uploads: 0	rick you had me when i saw the bacon topping. great loooooking food. i think i'm getting the shakesss. great job __________________ smokin que & lovin it _____ Don UDS WEBER OTG 22.5

11-25-2007, 12:03 PM	#2
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	I love meatloaf...you 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.

11-25-2007, 12:05 PM	#3
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	oh...about 1.5 hours or so...of coarse depends on your temps http://virtualweberbullet.com/meatloaf.html heres a link that was helpful for my first loaf...just tweeked it up to my liking though, keep us posted

11-25-2007, 12:19 PM	#7
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	i call em super fatties and do em just like a fattie 250 for about 3 hours till 170 internal

11-25-2007, 01:09 PM	#11
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	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

11-25-2007, 01:57 PM	#12
JeffW Knows what a fatty is. Join Date: 09-03-06 Location: San Antonio Tx Downloads: 0 Uploads: 0	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. __________________ WSM Weber Performer Older Texas made Bandera some type of gasser ????????

11-25-2007, 02:48 PM	#13
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	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.... __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

11-25-2007, 03:17 PM	#14
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	sounds good. There will be a lot of flavor, you prob wont even miss the bacon.

11-25-2007, 03:24 PM	#15
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	more healtly without the bacon and you won't miss it as gpalasz said. rick bacon is no good anyway

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
First Meat loaf	2ndchance	Q-talk	7	02-06-2011 10:23 AM
Show Me Meat Loaf	brdbbq	Q-talk	7	09-07-2008 09:27 AM
Meat Loaf	Greendriver	Q-talk	13	04-13-2007 10:12 AM
Don't let your meat loaf!!!	smokincracker	Q-talk	22	04-12-2006 11:03 PM