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Meatloaf Yesterday w/ Q-View

Discussion in 'Beef' started by mneeley490, Oct 21, 2013.

  1. mneeley490

    mneeley490 Master of the Pit OTBS Member

    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...[​IMG]

    Last edited: Oct 21, 2013
  2. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    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!
  3. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Thanks, Clarissa! Going to make a meatloaf sandwich now...
  4. 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?
  5. mneeley490

    mneeley490 Master of the Pit OTBS Member

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

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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!
  7. driedstick

    driedstick Smoking Guru OTBS Member

    Dang nab it man that looks great, nice job. My family loves meatloaf, just wish my smoker would go that high. [​IMG]
  8. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

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

  9. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I'm sure you could do it on a regular smoker; it would just take longer.
  10. Meatloaf looks good! 
  11. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Yours looks good, well done, love smoked meatloaf
  12. travisb

    travisb Smoke Blower

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

    scootermagoo Smoking Fanatic

    This just got placed on the "to do" list.[​IMG]
  14. mneeley490

    mneeley490 Master of the Pit OTBS Member

    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.
  15. travisb

    travisb Smoke Blower

    Nice. I usually do them in a bread loaf pan, but I may have to try it on in a pan next time.
  16. 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.
  17. travisb

    travisb Smoke Blower

    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!
  18. smokinginthed

    smokinginthed Newbie

    That meatloaf  [​IMG]!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 
  19. 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?
  20. 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!