First Meatloaf

[austinsmoker]

So I gave a meatloaf a try tonight.

Smoked it at around 250 for about 90 minutes, then finished it off in the oven at 450 for a few minutes to crisp up the bacon. Cooked it to an internal temp of 163.

Not the best meatloaf I've ever made, but the first one I ever smoked.
I have to say, after tasting meatloaf with a bit of smoke, I'll never make a meatloaf again without smoking it.

Meatloaf itself included some bread crumbs, roasted red pepper, caramelized onion, roasted carrots, a little cayenne, thyme, garlic powder and salt and pepper.

Unfortunately, I'd already gotten the idea to make meatloaf when I realized I didn't have any eggs.

In the end, it turned out okay, but you can see it didn't hold together too well, falls apart a bit when you slice it.

Thanks to all the past members here who posted about their meatloaf smoking, otherwise I may never have tried it.

Meatloaf-1.jpg

• austinsmoker
• Jun 27, 2014

Meatloaf-2.jpg

• austinsmoker
• Jun 27, 2014

 

[dirtsailor2003]

Looks tasty.

I never use eggs in my meatloaf. For a binder I'll use cooked quinoa, or cooked rice. Never had a dry meatloaf.

 

[austinsmoker]

For a binder I'll use cooked quinoa, or cooked rice. Never had a dry meatloaf.

Good idea - I've never heard of using quinoa or rice as a binder.

I'll give that a try next time.

 

[dirtsailor2003]

http://www.smokingmeatforums.com/t/159673/meatloaf-beet-loaf-awful-meatloaf

We use quinoa as a filler in quite a few dishes. Stuffed peppers, cabbage rolls. We also use it in place of rice when stuffing game hens or pork roasts.