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.

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?

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.

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 somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	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 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 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	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	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 somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	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 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 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	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	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	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 Guest	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	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	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 somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	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 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 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	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 Guest	more healtly without the bacon and you won't miss it as gpalasz said. rick bacon is no good anyway

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