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Meatloaf, to smoke or not to smoke? That is the question.

post #1 of 5
Thread Starter 

I'm tossing around the idea of smoking meatloaf one night, be it stuffed with ham, cheese or anything else or just by itself as a regular meatloaf. Any and all thoughts on the "How to" (oven temps, smoking time, what kind of wood, etc.) and what kind of ground beef, regular-lean-extra lean, would be greatly appreciated. Thanks in advance.

post #2 of 5

http://www.smokingmeatforums.com/newsearch?search=meatloaf

Here ya go. Everything you ever wanted to know about smoking meatloaf. You might also check out this

http://www.smokingmeatforums.com/newsearch?search=fatties

I don't ever do meatloaf in the oven anymore. Once you smoke one you won't either.

post #3 of 5
Quote:
Originally Posted by Kobra5198 View Post
 

I'm tossing around the idea of smoking meatloaf one night.. Any and all thoughts on the "How to"  would be greatly appreciated. Thanks in advance.

You might try smoking only half of the total cook, then decide if it would be better with more or less smoke.  :hit:  Sorry.

 

We really enjoy smoked meatloaf.  Smoke in the neighborhood of 250° to a minimum of 160° using your favorite wood.

 

Enjoy.

 

Tom

post #4 of 5

I'll be watching

 

Gary

post #5 of 5
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