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First meatloaf starting in the morning

post #1 of 11
Thread Starter 
Ok fellas i have 5lbs of 88/12 ground beef that I'm about to shove in the the smoker in about 14 hours I'm not one for fillers such as bread or rice we'll actually I like it but the wife's not a fan..... Anyhow I've been looking around here and see so many ways people do these from thick to thin now I like a nice thick meatloaf makes good sandwiches the next few days so what would be the best method of smoking this bastard as far as length and temp I suppose to get a nice juicy hunk of meat pics will be posted as I start in the morning
post #2 of 11
Smoke it at 250 for about 2.5 hrs and an internal temp of 165
post #3 of 11

Good starting place , but go by temp. of 165*F IMT.

 

Remember the Q-view . . .and

post #4 of 11
I like to run my smoker a bit hotter than most when smoking meatloaf. I run around 265-285. The lower temp smoke can dry the loaf out, especially if you're not going to use any fillers. Use a 50/50 mix of Cherry and pecan if you have it. As stated cook to an IT of 165. I usually do 2lb loafs. I roll them like you would a fatty to create the log shape. Put in the fridge to firm up and put the meat directly on the grate, no pan no foil.
post #5 of 11
Thread Starter 
It actually turned out really good unfortunately my phone locked up on me so no pics to share I did use cherry chips I had a nice smoke ring in it I went bought a meat thermometer before I shoved it in must say that was a life saver that last 15 deg took forever to reach final temp I smoked it at 220 I like to get a nice heavy smoke on my food not sure if that's the best way to achieve this but seems to work good ?? This weekend will be chops or chicken and a loin for a nice out door eating might even do some potatoes in there too ?? Haven't decided yet wanna try as much as I can this year tired of doing the same old same old
post #6 of 11

If she doesn't like bread or rice fillers, have you tryed oatmeal? I recommend it, most folks never even know its there and it retains all the great juice.

 

Just a thought.

post #7 of 11
Thread Starter 
I've tried putting fillers in there I like it grew up eating it that way hell sloppy joe with no meat just oatmeal and sauce was a treat
post #8 of 11

Pre-cooked quinoa makes a great filler for meatloaf, cabbage rolls, stuffed peppers. A great trick is to steam cauliflower then crumbled it up by hand or pulse it in a food processor so its really fine. Add to your meat mixture. Gets the veggies in and no ones knows its in there. Cauliflower is also good for thickening sauces especially tomato based ones.

post #9 of 11

The meatloaf is now part of your anatomy, but I'm like your wife and really don't care for bread crumbs in meat loaf.  Not a fan of rice either but I have used seasoned rice before.

 

For fillers, which are essentially binders, I use 1 1/2 cups seasoned, dry stuffing (any maker) and 15 Ritz-type crackers.  Both the stuffing and crackers are crushed.  I use this filler in meatloaf and meat balls.   

post #10 of 11
Another meat "stretcher" is onion. I put a large onion(for a large meatloaf) in the food processor until it's about the consistency of coleslaw. It keeps the meat really moist and surprisingly doesn't make it taste like onion loaf. Also, unlike bread based fillers, it doesn't make the consistency like a giant meatball. It keeps the meaty consistency.
post #11 of 11
When I have smoked meat loaf, I usually mix a pack of taco seasoning with 2 lbs of hamburger and add my onions, Wife seems to like it.
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