I want to make a MOIST Meatloaf on my WSM


 
Matthew,

My wife does not eat red meat so I make meatloaf with ground turkey which can be a bit "dry". I have found that adding a large portabella mushroom to the mixture gives it the moisture. I cut off the stem and then remove all the gills. I then cut the mushroom into 5 or 6 pieces and put it in the blender to finely chop it. Add this to your meat mixture and you will get added flavor and moisture.

Ray
 
I don't know... I had a number of meatloaf fails until I upped the temperature to 325~375. The high temp produced a nice bark/crust which I believe helped to keep the meatloaf from drying out. Rather than try to get the WSM to those temps I used my Performer. Here's that post:

http://tvwbb.com/showthread.php?54754-Comfort-Food-Saturday-Meatloaf

And the recipe did also keep it moist. The recipe and method are posted on the second page.

Best of Luck,

Jose
 
If your meatloaf recipe turns out moist in the oven, it should be moist in the WSM. I've cooked them at 250 with success but I don't think meatloaf benefits from low n slow. I usually cook them indirect on the Performer at higher temps. Here is one I did: http://tvwbb.com/showthread.php?42557-Last-Minute-Meatloaf. The thermometer was directly over the coals, so the actual cooking temp was lower than the reading.
 
Matthew, I've done meatloaf quite a few times on my Genny and they always come good cooking at 325-350*. Here is the last Meatloaf I did on my Mini at 275-325/350*, it came out real good also. I like to add a little Italian dressing into the mix, and instead of ketchup I use bbq sauce. A few slices of bacon on top will help keep it moist and give great flavor too. Let us know how it comes out.
 
Matthew;
My "Meatloaf on a Plank" always comes out moist. Send me a Private Message with your email address and I'll send you the detailed recipe.

Keep on smokin',
Dale53:wsm:
 
Matthew said:
How to do this and make sure the flavor and moisture is there...
Click to expand...

Flavor.. Start with good ground beef 80/20 and add some ground pork in. Highly season it with salt, pepper, onion and garlic. The moist ingredients just do that.. help to keep it moist. Egg, worsch sauce, tomato paste, or chili sauce and or a little milk helps.
Adding fresh minced herbs also does wonders for flavor.
325 or more for an hour an take it till a int of 160. Add a pc of parchment paper under it if doing it directly on the grates. Cut it just slightly larger than the loaf. The grease will still pool off and the smoke flavor will still work it's magic on your roast.
HTH

Tim
 
All good points. Another thing to look out for is not over cooking it. That will take all the moisture out of anything.
 
Moist mouth feel is more about fat than H2O in the end product.

Use regular ground beef instead of lean. Or use lean instead of extra lean.

Slip in some oil or butter or ground pork.

Then as mentioned above don't overcook.

Pull a bit early and rest in foil towel covered.
 
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