Meatloaf Question


 
G

Glenn W

TVWBB Guru
Haven't seen much info on this of late. I am using the Wife's recipe on the WSM for tonights supper. Will be using lump and the foiled clay method.

What temps work the best for this?

Was thinking 275-325 range?

How long does it take?

Thoughts?

Or should I do the procedure in cooking topics?
 
It really depends on the size and the temp used. In any case using store bought ground I try to keep the cook time to a max of 3 hours.

I can stretch a 1.5lb loaf cook time out by cooking it around 250ºF - 275ºF. This gives it a little longer in the smoke and more smoke ring. When I do 5lb loaves I keep them to 2" thick and cook them at 350ºF or higher to keep to my 3 hour rule.

I look for a finish temp of about 170ºF - 175ºF. The juice usually still has a slight pink tinge but the meat is firm not squishy. If I find red juice or squishy meat I'll throw it back on for a while.

I like using bakers parchment underneath trimmed to the size of the loaf. It keeps the loaf from oozing down between the grates if it's wet to start with, makes it easier to remove and keeps the bottom clean.
 
Should of added that the wife has already made it up in one of those 9x13 weber pans.

Should I poke holes in the bottom?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Should of added that the wife has already made it up in one of those 9x13 weber pans.

Should I poke holes in the bottom? </div></BLOCKQUOTE>If just placing straight on the grate the results are different than in a pan. I won't say better, just different. In a pan they stew in their own grease.

I prefer them not cooked in a pan but to each his own
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">In a pan they stew in their own grease. </div></BLOCKQUOTE>

mmmm....

I prefer the term confit
 
That's cool, I saw a cooking show not long ago and they were saying duck fat is KING.

So j, would you leave in the pan with no holes?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">So j, would you leave in the pan with no holes? </div></BLOCKQUOTE>

sorry, it was an attempt at humor.

personally, I would treat the loaf like an uncased sausage and try to bring it just to temp, while rendering out as little fat as possible.

Since you're smoke roasting, I'd opt for it out of the pan to increase surface area.

of course, the deciding factor would be how well you think it will hold together.
 
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