First Meatloaf in Smoker

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chazz

Newbie
Original poster
May 6, 2012
15
10
Florida
Tomorrow I'm going to try my first meat loaf.  I was just looking at some guidence from people who have done this before on what on average I should be expecting ie cooking temp, finished cooking temp, and time.  I was planning on smoking it at 225-240 until it hit 160.  If this is off, please let me know. 

I have about 3 pounds of meat, beef, pork, and veal, split into two loafs.  Inside I folded, onion, garlic, parmasan cheese, eggs, milk, roasted red peppers, uncooked bacon, Italian bread crumbs,basil, oregano and spinkled pepprika on the outside.  And as I write this, I realized the baby spinach I wanted to add never made it in.  Oh well.  Wood wise, I'm going to be using Apple and Cherry.  I'll post more pictures tomorrow during the cook.

dc6c26ef_meatloaf.jpg
 
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Sounds like it will be awesome! I haven't done a meatloaf yet, but it seems you are on the right track. Can't wait to see the finished pics!

Mike
 
Chazz, I recommend you do a search on "meatloaf" in the search bar at the top to get threads from others who have posted their experience.  You can learn from their mistakes and gain from their successes.  Looks like a great start to me.
 
Thanks for that Bama.  Got some insight that I'll show off tomorrow.
 
Just put them in. Wasn't quite sure on how long its going to take, heard someone somewhere say six hours but majority said around three four. Just wanted to play it safe. Pictures to come.
 
Looking good Chaz - My last meatloaf took about 3.5 hours if I remember correctly 
 
Been about three hours, at around 150 temp wise.

b9384eda_meatloaf.jpg


Figure I have a half hour or so left so I through in some already steamed corn just to get that smoke flavor, and also a little sauce on the outside.

2dd8c3ca_meatloafsauce.jpg
 
And here they are...didnt quite get the smoke ring I was looking for (any advice to really bring that out???) but they were real tasty.

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Went for a CWB to start with but that switched over to fork and knife.  Also, when the smoke was done, I dumped the hot coals into the charcoal bed and grilled up some veal heart.

20e9b201_IMG181.jpg


Didn't grab a picture of the corn, but I never smoked corn before either.  Left them on maybe a half hour till they had that little brown color to them.  WOW smoked corn has now become a staple of every smoked meal I do.
 
Steamed it a little bit and halfway through I was like hmmm how would this been on the smoker? So half cooked? haha
 
Thanks everyone.  And yes I am totally addicted.  I hope to be posting a lot more in the future.
 
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