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post #1 of 11
Thread Starter 
I am new to smoking, have a 30" MES and would like to do a meatloaf. Would appreciate some guidance on: smoker temp., kind of wood chips, meat internal temp. and any other thoughts you might have to help. Thanks in advance. icon_wink.gif
post #2 of 11
Welcome to the SMF, We are glad to have you onboard
Smoker temp 220 F
internal temp 160 F
wood chips is personal taste, I smoke most of oak and hickory
post #3 of 11
How I do mine is make up your favorite meatloaf recipe, ( I use 2 pounds of ground chuck and 1 pound sausage) pack it in a throw away bread loaf pan, poke six holes in the bottom and another pan under it to catch the grease as it drains out, and smoke for a couple of hours @220-225. Then flip the loaf pan and remove it placing the meatloaf right onto the rack. Cook to 160-165
post #4 of 11
Use your meatloaf recipe, make a bacon weave, throw on a little rub, and roll the meatloaf up in the bacon weave (same as if you were making a fatty).
Smoke with a little hickory at 225 until the internal temp is 160 and enjoy PDT_Armataz_01_34.gif
post #5 of 11
I make mine the same way as I do in the oven. If I am short on time I will smoke it as high as 325-350 but if I have lots of time I will smoke it at around 250-275 until I hit 160-165 internal temp. Actually I started to go a little further than that more like 170-175 because a couple of them were very very juicy in the center and my wife didn't like it. When I take them to higher temps all is well.
post #6 of 11
jeff has a great recipe listed over on the left side of the SMF page. great for basic info. like alot of things toss in your variations to customize it.
post #7 of 11
Two pounds lean ground beef
One pound fresh Italian sausage, medium or hot
One cup Kansas City BBQ sauce
One cup rolled oats
Two large eggs
One large green pepper, finely chopped
One large onion, finely chopped
One tablespoon olive oil
One teaspoon chopped garlic
One teaspoon salt
One-half teaspoon black pepper
One-quarter teaspoon cayenne pepper(optional)

Kansas City BBQ Sauce
Combine: 1-1/2 cups of water with 1/2 cup of your favorite ketchup, 1/3 cup white vinegar, 1/4 cup tomato paste, 1/4 cup molasses, 2 tablespoons of white sugar, 1 teaspoon of Liquid Smoke flavoring, 1/2 teaspoon of onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon Worcestershire sauce, and 1/8 teaspoon of garlic powder.

Fire up your smoker. The temperature needs to be right at 250 degrees Fahrenheit for meatloaf. When smoking ground meat recipes, the internal temperature needs to rise above the danger zone as quickly as possible.

Sauté the chopped green pepper, onion and garlic in the olive oil until soft. Spoon the veggies out of the frying pan, and combine with the rest of the ingredients, mixing thoroughly.

Form the ground meat mixture into one large loaf, or several smaller loaves. Smaller loaves cook quicker,
When the internal meatloaf temperature reaches 160F, it's done. Smaller loaves may be done in as little as two hours. A large loaf may take 3 to 4 hours.

I put it in my meatloaf pan, then pressed and turned it over onto the foil and placed that on the smoker.

I took the remaining bbq sauce and basted the meatloaf every half hour, starting at the 2 hour mark.

Give the meatloaf at least fifteen minutes to rest before serving so it firms up a little.

post #8 of 11
Thread Starter 
Thanks all, for your helpful hints, recipes and advice. What a great site and thank you for making me feel welcome, Dale
post #9 of 11
Thread Starter 
Brutal GP, that is a great looking meatloaf. Thanks for the inspiration. I can hardly wait to get mine going.
post #10 of 11
Thanks!!! It is outstanding. I am getting ready to make it again in the next few weeks.
post #11 of 11
Now you know what a great site this is so will you swing over to Roll Call and introduce yourself and your equipment. Then we can give you a great big welcome. But you have gotten some good recipes and if you check into the E-course you will get some great recipes for many other dishes too.
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