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Meatloaf Yesterday w/ Q-View

mneeley490

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Dropped by my local  butcher on Saturday, and she had about 100 lbs. of her special meatloaf mixture (pork, beef, veal, & spices) in the glass display, going for about the same as the grocery charges for ground beef! So, no brainer. Picked up 3 lbs., and added some chopped onion and shitake mushrooms. Layered a few strips of bacon over the top and doodled with some ketchup. Sometimes the simplest meals are the best.


Onto the Weber OTG with a nice hunk of hickory.


Some fine TBS. Actually, during this part, I just sat outside on the deck, with a glass of wine, and enjoyed the slight, chill air.


After about 2 hours @ a steady 350°. I have lots of smokers, but man, I love my Weber!


Plated with some green beans and crusty bread. Got a slight smoke ring...



 
Last edited:

snorkelinggirl

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Hi Mike,

Looks tasty! Sounds like you've got a great butcher.

I've never tried shiitakes in meatloaf, but it sounds really intriguing. I may have to try that next time.

Thanks for sharing, and have a great night!
Clarissa
 

mneeley490

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Thanks, Clarissa! Going to make a meatloaf sandwich now...
 

ajbert

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Hmmm, never thought of smoking a meat loaf!  My wife makes the best meat loaf I've ever eaten made from ground elk.  Might just have to try this out.  What IT did you go to?
 

mneeley490

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350° to 160° IT. Try it, you'll like it!
 

noboundaries

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Yep, time to do a meat loaf.  I've been cooking them for decades but I've never smoked one.  That's about to change.  Thanks for the inspiration!
 

driedstick

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Dang nab it man that looks great, nice job. My family loves meatloaf, just wish my smoker would go that high.
 

kathrynn

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I so love meatloaf....and that does look great.  Black Betty may have to cook some soon for me!

Kat
 

mneeley490

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I'm sure you could do it on a regular smoker; it would just take longer.
 

rdknb

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Yours looks good, well done, love smoked meatloaf
 

travisb

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Looks like you got some good smoke taste even with it sitting in the pan?
 

mneeley490

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Cool! Never had a pic make it to the banner before.

travisb, yes, at least 60% was exposed to the smoke, so there was plenty of smoke taste. I could've done it on a Q-Mat too, to get more coverage, but it was just easier this way.
 

travisb

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travisb, yes, at least 60% was exposed to the smoke, so there was plenty of smoke taste. I could've done it on a Q-Mat too, to get more coverage, but it was just easier this way.
Nice. I usually do them in a bread loaf pan, but I may have to try it on in a pan next time.
 

palladini

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Looks like you got some good smoke taste even with it sitting in the pan?
Most anything I smoke, goes in a pan.  Some things, well, not enough room for anther pan, go on the grills, no difference between the two when done.
 

travisb

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Most anything I smoke, goes in a pan.  Some things, well, not enough room for anther pan, go on the grills, no difference between the two when done.
Right on good to know. Next time I do two of something I'll test it. I think it's mainly mental, because I've used pans before for many things before mainly out of convenience. But that meatloaf sure looked good!
 

bagbeard

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ive been reading on this forum about food safety and noticed you put in your probe while meat was still cold. 

I have been doing this also ,

but now I am wondering.

anybody have comments?
 

bagbeard

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oh yeah, Love my Weber also, use it for many different procedures.

Have you tried the smokenator? i quite like it, also love using the serpentine method for long cook. only tried once though and got 16 hrs from 90 maple leaf natural briquettes.

Happy Smoke!
 

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