Quick meatloaf question

[smokinbadger]

Hi all,

I'm going to smoke a meatloaf this afternoon for the first time. I've seen threads here were some of you have done it, but I would still appreciate some quick input on cooking times and temperatures. Can you please help? I'd like to know how long in the pan, how long on the rack and how long in foil as well as what temperature you recommend.

Thanks in advance!

 

[dodgeramsst2003]

I've smoked meatloaf before, used the recipe from the recipe section. I put it in bread pans, in the smoker for 2-2.5 hours at about 250 deg. Pulled from the smoker, put the glaze on and then into a 200 deg oven for about 15 mintues to set the glaze. Had to have been some of the best meatloaf I've ever had. One note though if you are using that recipe from the recipe section, be warned that it makes a LOT of meatloaf. Remember, if you have a decent recipe its hard to screw up meatloaf.

Chris

 

[Kirk]

I do my meatloaf anywhere between 300 to 375 until it's around 160-165 internal. That takes between 1 and 2 hrs depending on how big the loaf is. I form the loaf, put it on parchment paper and cut around it, then I put it on the grate. I don't put it in a pan or foil, so this keeps it from sagging between the grates. The smoke will penetrate the parchment too, so I wind up with a smoke ring all the way around. Speaking of smoke, I think you're better off going light so the flavor doesn't overpower. HTH, Kirk.

 

[brdbbq]

I've smoked meatloaf before, used the recipe from the recipe section. I put it in bread pans, in the smoker for 2-2.5 hours at about 250 deg. Pulled from the smoker, put the glaze on and then into a 200 deg oven for about 15 mintues to set the glaze. Had to have been some of the best meatloaf I've ever had. One note though if you are using that recipe from the recipe section, be warned that it makes a LOT of meatloaf. Remember, if you have a decent recipe its hard to screw up meatloaf.

Chris

Does make a boat load. This web site might be helpful.

http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php

 

[tony76248]

I know a guy who will start his smoked meatloaf out in a pan, then flip it over and out onto a wire rack to finish, He swears by this method. I have not tasted it or tried this method. But based on his opinion, it eliminates some of the grease plus allows the smoke to get full penitration.

 

[smokinbadger]

OK, Thanks for the input. I made up a batch of my grandma's meatloaf, and made enough for two pans. Here are the loaves before before they go into the smoker:

 

[smokinbadger]

Here they are in the smoker:

 

[jacob]

I know I've only been a member for a short while. Even so I have come to realize by reading the post. I don't think there's anything at least one of you brother's haven't put on the smoker. Thanks for all the great ideals. I can't wait to try the meatloaf.

 

[Puppyboy]

When I do my meatloaves, I flatten the meat (regular sized package) out into a large rectangle on a sheet of foil. I line up my stuffing (onions, peppers, cheese, garlic, or whatever) along one edge. I roll it up "jelly roll style" with the help of the foil. I then wrap it in the foil and toss in the freezer for a bit to firm back up. I'll roll it in what ever rub I have created and toss it on smoker. For me, 2.5 hours at 250* and it's done the way I like it.

I also have a pizza pan with holes in it. I want to mix everything together and make a rounded meatloaf but I have not yet done so.

 

[Puppyboy]

I don't think there's anything at least one of you brother's haven't put on the smoker.

Wait until you start messing around with desserts. :razz:

 

[tumpedover]

OK, Thanks for the input. I made up a batch of my grandma's meatloaf, and made enough for two pans. Here are the loaves before before they go into the smoker:

Surely there can't be anything better than Grandma's Meat loaf ....except grandma's meatloaf in the smoker:biggrin:

 

[MilitantSquatter]

It might not be as good as your Grandma's recipe, but I've tried a lot of meatloaf recipes and my old standby is still the one on the back of the box of Lipton Beefy Onion Soup Mix that uses the dry packaged soup mix, with, water, eggs and ketchup all mixed together then formed. You can replace the ketchup with a good BBQ sauce.. Instead of cooking in the oven, I've smoked it a few times... Perfect...

Also good with a few sliced on melted cheddar or your favorite cheese on top at the end of the cook

I always prefer the 80% lean ground beef to ensure it stays moist.

 

[Rookie'48]

Brinkman makes a meat loaf wire basket for a smoker. A bud of mine bought one from Hawgeyes BBQ / TNT Landscaping a few years ago, works great, no need to flip the meat but you will need a drip pan or you'll get a bunch of gunk in your smoker.
Dave

 

[brdbbq]

I keep reding about thses baskets but have yet to find one. Will someone enlighten me ? Have to get a smoker first minor detail.​

 

[The Woodman]

I put it right on the rack on a double sheet of foil. Smoke it at "typical" smoking temps for about 2-3 hours until the internal is 160+ . I glaze it with a mix of BBQ sauce and Texas Pepper Jelly-Pineapple Habanero in the last 20 minutes. Good stuff!

 

[smokinbadger]

Here are some more pictures from the meatloaf "experiment" yesterday.
Thanks again for your suggestions!

Here are the loaves right after I took them out of the pans and flipped them over onto parchment paper

 

[smokinbadger]

Here they are after about 3 hours:

 

[smokinbadger]

Here they are after getting a coating of ketchup and horseradish:

 

[smokinbadger]

Here's the final product, served with potatoes au gratin (with fontina cheese) and peas and 'shrooms.

 

[smokinbadger]

One last shot, showing the smoke ring (a partial ring really) which only penetrated on the part of the loaves which weren't in contact with the pan. I probably could have turned them out onto the parchment paper earlier to get more smoke, but I would probably just leave them in the pans the whole time, to keep them a little juicier.