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Meatloaf questions

post #1 of 16
Thread Starter 
Well seeing all these meatloafs being done, wife and I want to try one tomorrow. Question is, what type of container is best to put the loaf in? Aluminum pan, casserole dish, set on foil, etc?? Or would you just set it on the grate?
post #2 of 16
I use a metal steamer. (Sorry, I can't remember where I got it)

Hope this helps!

Take care, have fun, and do good!


post #3 of 16
Thread Starter 
Yeah I saw that meowy. I have a wok that I could use with alot of holes in bottom. I also have a fish grate, which I used when I did my first Fatty.
post #4 of 16

Bossman posted this the other day as an FYI:

post #5 of 16
Thread Starter 
Abelman I would love to view that video, but you must remember I am from a small fishing villiage with a drinking problem. PDT_Armataz_01_29.gif
Still on dial-up and unless I can download it, seeing streaming video is not going to happen. PDT_Armataz_01_07.gif
post #6 of 16
Well the short of the long is that he uses a disposable alum. pan to cook the meatloaf. He puts a total of 6 holes in the bottom corners and along the long line. That way, any grease would drain.

Here's his deal:

3 lb's of Ground Chuck
1 lb of sausage
4 eggs
1 cup of diced yellow onions
1 cup diced green bell peppers
1/4 cup wortershire sauce
Bread crumbs, mix half in and half later but he doesn't say how much
Adds some dry rub to it and mix. I would think he adds more of the bread crumbs to get the desired consistency.

Pack it in the pan with 6 holes and smoke at 250 degrees for an hour to an hour and a half. Then, he puts alum. foil on top and flips the meatloaf out and puts it back on the smoker on top of the foil. He's going for 160 internal. Then, he flips it back into the pan and puts a finishing sauce on it.

Not my recipe but that is essentially what his video says.

Hope that helps, let me know what you do, however you do it. Good luck
post #7 of 16
I just used an aluminum throw away pan and poked holes in the botttom of it. That meat market on the way to Capt. Ed's had already made up meatloaf that I bought and it was very good.
post #8 of 16
Thread Starter 
Thank Abelman and piney.....I've got the aluminum pan and will try that method.....can't go with the recipe though, no bell peppers in our meatloaf. PDT_Armataz_01_27.gif
post #9 of 16

I use the same type of ventilared pan as Meowey except mine is flat like a cookie sheet. It works great and really exposes the bottom of the loaf to the smoke.

Enjoy it, smoked meatloaf is amazing.
post #10 of 16
Thread Starter 
Thanks Ron. I could still use my Wok setup also. I'll let the wife choose. Do you go with the 160º internal temp also?
post #11 of 16
I usually use a mix of ground turkey/ground chicken instead of ground beef on my meatloaves so I usually go to 165 degrees.
post #12 of 16
SNAP!! Another keeper in my "gotta try this" folder! Thanks Abel!! You tryin to steal my wife?!?
post #13 of 16
Flash 160 is fine for beef..
I used to put it on the grate but it tends to sag through it as it cooks. In my last post you can see I got a cooking grate with lots of holes and I place an alum pan under to collect the fat. Remember to lay some bacon over it for added moisture. you do not get any bacon flavor doing this.
post #14 of 16
I just use parchment paper. Poke a couple holes in the bottom for the grease to flow thru. Gives ya more area for bark. I do not glaze or sauce untile 15 minutes into the smoke. It helps to form a crust or bark. I also use parchment for doing meat balls. Makes for easy clean up and you meat loaf isn't sitting in grease either.
post #15 of 16
Thread Starter 
Anybody add any rubs to the meatloaf?
post #16 of 16
I added rub to the meat when mixing and I also put it on top.
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