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.