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Meatloaf smoking questions?

post #1 of 5
Thread Starter 
I am wanting to smoke a meatloaf with about 7 lbs. or so ground beef, in my Rival Smoker/Roaster, and I was hoping someone my be able to help me figure out the time and temp. to smoke this?
post #2 of 5
I would smoke it till the meatloaf reaches 160F.

Maybe someone can give you an estimate on time.
post #3 of 5
Yes a meat thermometer stuck into the center at 165-185f will do the trick. As for time that will depend on how thick you make the loaf. The smaller the pan and the thicker the loaf the longer it will take. a Large pan with a thiner loaf the quicker it will cook.

Its is quite easy to see if its done, when it starts to bubble clear liquid fat Not water around the edges and starts to shrink and pull away from the pan a little bit its getting really near done. The finishing temp is not to critical once its over 165F as its ground beef not a solid hunk of meat. You can also check the very center of the loaf by pressing on the surface of the loaf to make sure it has a firm feel to it.
post #4 of 5
I did my first one recently...At 300 degree it took 1 hour and 30 minutes to get to 160 internal.It weighed 2 pounds of meat with cheese and veggies inside.....

I did not use much wood and the loaf was close to oversmoked.The ground meat really absorbs smoke from my experience.

Lower temp more time etc...In the oven my 2 pounders take 1 hour or less at 350 degree...
post #5 of 5
I have only done a few meatloafs and they were about the 3-4 lb range and I believe they took about 3 hours or so. But I stick the themrometer into the middle and when it says 160-170 I pull it. I don't really keep a log book or anything but I know I should but.I smoked thatm all at about the same I smoke just about everything at th same 230-240 and let-er-rip
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