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Unread 11-25-2007, 11:34 AM   #1
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Question 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.
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Unread 11-25-2007, 12:03 PM   #2
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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.
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Unread 11-25-2007, 12:05 PM   #3
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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
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Unread 11-25-2007, 12:06 PM   #4
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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.)
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Unread 11-25-2007, 12:16 PM   #5
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Quote:
Originally Posted by keale View Post
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.
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Unread 11-25-2007, 12:17 PM   #6
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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.
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Unread 11-25-2007, 12:19 PM   #7
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i call em super fatties and do em just like a fattie
250 for about 3 hours till 170 internal







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Unread 11-25-2007, 12:22 PM   #8
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Looks good Rick - do you saute your veggies first?
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Unread 11-25-2007, 12:28 PM   #9
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Quote:
Originally Posted by LMAJ View Post
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!

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Unread 11-25-2007, 01:04 PM   #10
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rick you had me when i saw the bacon topping. great loooooking food. i think i'm getting the shakesss. great job
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Unread 11-25-2007, 01:09 PM   #11
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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
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Unread 11-25-2007, 01:57 PM   #12
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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.
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Unread 11-25-2007, 02:48 PM   #13
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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....
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Unread 11-25-2007, 03:17 PM   #14
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sounds good. There will be a lot of flavor, you prob wont even miss the bacon.
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Unread 11-25-2007, 03:24 PM   #15
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more healtly without the bacon and you won't miss it as gpalasz said.

rick bacon is no good anyway
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